cinnamon spice cookies

Have you ever made a recipe just because of the smell it leaves in the house?
That was kind of the theme behind these cookies. What can I make that is super fall scented?
(I'm not buying one of those crazy pumpkin-cookie-latte-creme brulee-caramel-honey scented candles! My stars some of those are just way too strong!)
Honestly?  I'm really trying to get into the fall baking spirit that hundreds of you seem to have already.  The pumpkin baking frenzy is in full effect in the food blogging world.
And here I am like "how many days till summer?"
Going to be a long winter for me right?
We had such a good summer: full of sun, easy on the rain, low on humidity BUT it was short.
Literally ended before Labor Day--heat just left--poof!




These fall-themed cookies leave such a nice smell in the house.
No over-powering pumpkin scented candle needed with these baking.
These cookies are really good with hot espresso, and are the perfect cookie to use those baking cinnamon chips up.
Which by the way, those cinnamon chips are horrid on their own; yes I tried eating them in a 'no chocolate in the house moment'. Don't go there.....

cinnamon spice cookies
print recipe

1 ¾ cups + 2TB cake flour
1 2/3 cups bread flour
1 ¼  ts baking soda
1 ¼  ts baking powder
1 ts sea salt
1 ts cinnamon
1 ts pumpkin spice
2 ½ sticks (1 1/4 cups) unsalted butter, room temp.
1 cup light brown sugar (packed)
¾ cup dark brown sugar (packed)
2 large eggs
2 ts natural vanilla extract
½ - ¾ cup cinnamon chips

cook notes: 
I always taste test my cookie dough to see if it needs anymore spices.  I highly recommended this, as you may want more of a pumpkin spice flavor or cinnamon flavor.  For chewy/thick cookies, keep as dough balls (do not press down). For thinner/crisp cookies press dough balls down.  Cookies don’t spread much when baking.
After I made these, I realized that adding some finely chopped pecans would have been really tasty.
Sift flours, baking soda, baking powder, spices, and salt into a bowl. Set aside.
Using a mixer, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition, add in the vanilla extract.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.  Then add in the cinnamon chips and nuts if using and combine.
Cover bowl with plastic and let chill in fridge for an hour or overnight
When ready to bake, preheat oven to 350 degrees.
Line a couple baking sheets with parchment paper or a nonstick baking mat.
I used a medium sized cookie scoop to scoop out cookie dough. A smaller ice cream scoop is just as good—might have to reduce the baking time.
Place cookie dough balls an inch apart if leaving as balls, and 2 inches apart if flattening cookie dough balls.
For thick/chewy cookies keep as balls, for thin/crispier cookies flatten dough balls a bit.
Bake until golden brown but still soft, 14-18 minutes.