These cinnamon chocolate chip tea cookies are the perfect cookie to dunk into a nice cup of tea. Subtly sweet and lightly spiced, they are the perfect afternoon pick me up!
Everyone knows how big of a coffee drinker I am, but lately, SHOCKINGLY enough, tea has taken the primary place in my heart above coffee! Over the holidays, my sister made a tea advent calendar, where we sampled a new tea every night, and it was the highlight of my holiday season, for sure!! So many of the teas paired really well with a dense shortbread cookie, so I decided I needed to make a batch. These cinnamon chocolate chip tea cookies are PERFECT paired with so many different teas! The subtle cinnamon flavor just adds a little extra special winter warmth. 🙂
These cinnamon chocolate chip tea cookies are a nice shortbread base, studded with chocolate chips and spiced with a subtle cinnamon flavor.
For these cookies, I took my chocolate chip tea cookie recipe I have made in the past, added a bit of cinnamon to the dough, and created a nice cinnamon glaze icing on top. Simple and delicious!
I made these sugar free so my diabetic grandma could enjoy these without a major spike to her blood sugar over the holidays — they still have carbs, obviously, with the flour, but sugar free made it a slightly better alternative for her! Just as tasty, but honestly, the regular recipe does not include much sugar, either, so feel free to use the regular amount!
These cookies are super quick and easy to make! I made the original, non-cinnamon version for each of my sister’s weddings. Perfect for any occasion!
I especially recommend these with a winter spice tea. Twining’s Christmas tea or Tazo’s Vanilla Bean Macaron tea are particular favorites of mine with these!
What is your favorite winter spiced tea?
- 2 cups unbleached all purpose flour
- 1 cup butter, softened
- 1/2 cup powdered sugar (or Swerve sweetener confectioner's for sugar free)
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
- 1 tsp cinnamon
- 1/2 cup powdered sugar
- 2-3 Tbsp water, until proper consistency is reached
Preheat the oven to 350ºF, and line baking sheets with parchment paper.
In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the vanilla and cinnamon, and mix thoroughly. Slowly add in the flour. Fold in the cup of chocolate chip pieces.
Using a cookie scoop (1 inch), scoop into balls and place on a parchment lined baking sheet. The cookies do not spread much, so don’t worry too much about spacing them very far apart!
Bake at 350ºF for 10-12 minutes. Let cool on a wire rack.
At this point, you can freeze the cookies in an airtight container for several weeks-months. Just allow to thaw out in the fridge overnight a day or two before you need them!
In a small bowl, stir the cinnamon and powdered sugar together. Add water, 1 tablespoon at a time, until it reaches an icing-like consistency. Pour the icing into a plastic bag and snip off the corner. Drizzle the cinnamon icing over the cookies. Allow the glaze to set and then serve.
Store at room temperature in an airtight container.