When I think about treats for Valentine’s Day, generally, I aim to have a sweet for the girls and something savoury for G. I thought this year would be no different.
As you might have guessed from the photo, sweet wins. I’m a victim of my chocolate love.
Now, while we all know that white chocolate isn’t exactly chocolate (there are no cocoa solids in white chocolate), there is still room for its cocoa buttery creaminess. White Chocolate-dipped strawberries? White chocolate lattes? White chocolate truffles? Yes, yes and yes.
Let me introduce you to these White Chocolate Cinnamon Cookies: your soon-to-be new favourite way to enjoy white chocolate. A combination of spelt flour for nuttiness, cinnamon for subtle spiciness and white chocolate for sweet creaminess form a trifecta of flavour perfection.
Valentine’s Day is around the corner and say I love you with these cookies for your sweetheart. Consider these a subtle Valentine treat – no pink or red but still perfectly sweet. Be warned: it’s hard to keep these around for long when the girls see them at our house. You may want to hide away the ones for your Valentine!
White Chocolate Cinnamon Cookies
- 2 3/4 cups whole spelt flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, room temperature
- 1 cup packed dark brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups white chocolate chunks
Line two baking sheets with parchment paper.
In a small bowl, whisk together the flour, cinnamon, salt and baking soda. Set aside.
In a large bowl, beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl and beat in one egg at a time until well combined. Scrape down the sides of the bowl again and mix in the vanilla.
Stir in the chocolate chunks. Then, add in the flour mixture one cup at a time, stirring until there are no flour streaks visible.
Drop the cookie batter by heaping tablespoonfuls spaced evenly apart on to the prepared baking sheets, with 6-8 cookies per baking sheet. Cover loosely with plastic wrap and refrigerate the prepared baking sheets with the cookie dough for 1 hour up to overnight. Shape the remaining cookie dough into a cylinder and wrap in plastic wrap. The diameter of the ends should be about 2″. Cut along the length of a paper towel holder and place the wrapped cylinder of cookie dough into it. This will help keep the cookies round as they firm up. Refrigerate for 1 hour to overnight.
Heat the oven to 375F. When the cookies are chilled, remove the baking sheets from the fridge and slightly flatten the cookie tops using the back of a spoon or your fingers. Then, bake the cookies for 8-10 minutes, rotating them about halfway through cooking time, until the edges are lightly golden. Let the cookies cool on baking sheet for 2 minutes. Then cool them completely on baking racks.
For the remaining cookie dough, remove the dough from the paper towel holder and unwrap enough to slice off another 6-8 cookies per baking sheet. Return the remaining dough to the refrigerator. Bake the ones on the baking sheets as described above.
Tips and Suggestions:
- Only have salted butter on hand? Substitute it and use only a pinch of salt rather than 3/4 teaspoon as specified above.
- The unbaked, wrapped cookie dough keeps in the refrigerator for weeks and in the freezer for months. Have homemade cookies ready when you want them!
- If you haven’t tried it, the paper towel tube trick will keep your cookies perfectly round. I’ve used this when making pinwheels with this cookie dough, round chocolate chip cookies with this recipe and with shortbread.
White chocolate and cinnamon eh!……sounds good
Hope Katie thinks they cure colds!
I’m not sure Katie found they healed colds but every time she walked by them on the cooling rack, she swiped one, and then another and then another. It’s her new medicine!
cinnamon is lovely! Bet these are such a yummy treat.
Thank you — and yes it is. Perfect for the fall!
I’m going to make it! Just take out butter from refrigerator! 😉
Yummy! I hope you love them 😊