These Saigon Cinnamon Cookies are perfect for bakers who love the bold taste of Saigon cinnamon! They are soft with the perfect amount of sweetness and cinnamon flavors.
You can never have too many Cookie Recipes in my opinion! Along with sourdough bread, cookies are one of my favorite things to bake. These Saigon cinnamon cookies are the perfect recipe for Saigon cinnamon lovers or those who are curious about how to use it.
These cookies have just the right amount of sweetness, the perfect amount of cinnamon spice, and are super soft! They will just melt in your mouth. They are so easy to make too, there’s no need to chill your dough.
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❤️ What is Saigon Cinnamon?
Saigon cinnamon is a special type of cinnamon from Vietnam. It has a bolder taste than regular cinnamon and a higher oil content than other types.
According to Heathline.com, you should limit your consumption of Saigon cinnamon to one teaspoon a day. Please note that this recipe only uses one teaspoon total.
🥣 Ingredients needed
For these cookies, you will need:
- Butter: I recommend using unsalted butter in this recipe. Salted butter can have more water and cause your cookies to spread more. By using unsalted butter, you will also be better able to control the amount of salt going into the recipe.
- Sugar
- Eggs
- All purpose flour
- Cream of tartar: These will give the cookies a subtle tang. I highly recommend it!
- Baking soda
- Salt
- Vanilla extract
- Saigon cinnamon: The star of our recipe.
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
🧈 Variations
Want to try this recipe but don’t have any Saigon cinnamon on hand? You can substitute 1 ½ teaspoons of regular cinnamon and one pinch of nutmeg.
🔪 Equipment needed
You will need a hand or stand mixer, baking sheet, and parchment paper or a silicone baking mat.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 400℉ and lining a baking sheet with parchment paper (not wax paper) or a silicone baking mat.
With your hand or stand mixer, cream together the sugar and butter (image 1).
Mix in the remaining ingredients and mix well (image 2).
Use a large cookie scoop to form dough balls (image 3). Place with plenty of room to spread (about six per sheet).
Bake for 8 to 10 minutes or until the edges are golden. Let rest on the baking sheet for 10 minutes before transferring to a cooling rack.
👩🏻🍳 Tips
- Make sure to soften your butter to room temperature. If your butter is too soft it can cause flat cookies. If your butter is too cold it will be difficult to incorporate into the dough.
🥡 How to store leftovers
Store any leftover cookies in an airtight container at room temperature. They will be good for up to four days after baking.
📋 Recipe FAQs
Yes, you can although Saigon cinnamon will have a much stronger flavor. It is also recommended to not consume more than one teaspoon of Saigon of cinnamon a day.
Vietnamese cinnamon or Vietnamese cassia.
Yes, you can use Saigon cinnamon in your baking. It is very a flavorful and bold cinnamon.
Other recipes you may like:
If you tried these Saigon Cinnamon Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Saigon Cinnamon Cookies
Equipment
- Stand mixer (or hand mixer)
- Baking sheet
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 ½ cups sugar
- 2 large eggs
- 2 ¾ cup all purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon Saigon cinnamon
- ½ teaspoon vanilla extract
Instructions
- Begin by preheating your oven to 400℉ and lining a baking sheet with parchment paper (not wax paper) or a silicone baking mat.
- With your hand or stand mixer, cream together the sugar and butter.1 cup unsalted butter, 1 ½ cups sugar
- Mix in the remaining ingredients and mix well.2 large eggs, 2 ¾ cup all purpose flour, 1 teaspoon cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon Saigon cinnamon, ½ teaspoon vanilla extract
- Use a large cookie scoop to form dough balls. Place with plenty of room to spread (about six per sheet).
- Bake for 8 to 10 minutes or until the edges are golden. Let rest on the baking sheet for 10 minutes before transferring to a cooling rack.
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