Is your dream cookie crisp on the outside and soft in the middle? If so, these cinnamon biscuits are for you. A classic American bake, they’re popular for a reason

  • Prep:20 mins
    Cook:12 mins
    plus cooling
  • Serves 18
  • Easy

Nutrition per serving

  • kcal 205
  • fat 10g
  • saturates 6g
  • carbs 28g
  • sugars 0g
  • fibre 1g
  • protein 2g
  • salt 0.2g


  • 200g unsalted butter, softened
  • 150g caster sugar
  • 50g light brown soft sugar
  • 2 tsp vanilla bean paste
  • 300g plain flour
  • 1½ tsp cream of tartar
  • 1 tsp bicarbonate of soda
  • 3 tbsp milk
  • 3 tbsp caster sugar
  • 1 tbsp ground cinnamon


  1. Heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins until smooth and fluffy.

  2. Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, bicarbonate of soda and ¼ tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.

  3. For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 40g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart.

  4. Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight tin for up to four days.

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