Cinnamon Ghoribas: Easy Cinnamon Cookie Recipe

Cinnamon cookies


Svetlana Monyakova / Getty Images 

Prep: 25 mins
Cook: 12 mins
Total: 37 mins
Servings: 20 servings
Nutritional Guidelines (per serving)
294 Calories
22g Fat
24g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 20
Amount per serving
Calories 294
% Daily Value*
Total Fat 22g 28%
Saturated Fat 12g 60%
Cholesterol 70mg 23%
Sodium 81mg 4%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Protein 2g
Calcium 27mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

No chilling time for the dough makes these easy cinnamon cookies a snap to prepare. Bake them until barely colored for a chewier cookie or until nicely golden for crispy, melt-in-the-mouth texture.

For more flavor, add the optional chopped nuts (I don't bother). I shape them on the small side to keep them elegant enough for tea time, but you can make them larger if you prefer.


  • 4 cups (500 g) flour
  • 1/4 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 2 cups (450 g) butter (softened)
  • 2 cups (450 g) sugar (granulated)
  • 2 eggs (separated)
  • 1 teaspoon vanilla
  • 1/2 cup (80 grams) finely ground nuts (optional)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat an oven to 350 F / 180 C.

  3. Sift together the flour, salt, and cinnamon and set aside. In another bowl, with an electric mixer, beat the butter and sugar until creamy. Beat in the egg yolks and vanilla.

  4. Gradually mix in the flour mixture to form a thick, stiff dough. (Note: An electric mixer with a paddle attachment will help pull together the dough, which may initially be crumbly. Or, use your hands to warm the ingredients and work the dough, squeezing and kneading, to help combine the ingredients into a manageable dough.) If using the ground nuts, mix them in as well.

  5. Shape the dough into small balls about 1" (3 cm) in diameter. Place the balls on ungreased baking sheets (you can line the pans with parchment paper if you like) and flatten them by pressing with a fork in a criss-cross pattern. Brush the tops lightly with egg white (not too much).

  6. Bake the cookies 8 to 9 minutes, or until barely colored for a chewy cookie; bake for 10 to 12 minutes, or until golden for a crispy cookie.

  7. Allow the cookies to cool on the baking sheet for a minute before transferring them to a rack to cool completely.