These flaxseed cinnamon cookies are soft, buttery cookies with a delicate cinnamon flavor and a pleasant crunch from whole flaxseeds. They are easy to make with pantry ingredients and offer something a little different from the usual chocolate chip or oatmeal cookie.
I first discovered these cookies in a Mexican cookbook and was intrigued by the use of flaxseeds in a traditional cookie recipe. The seeds add texture without overpowering the dough, while the cinnamon brings warmth and flavor to every bite.
If you enjoy simple homemade cookies that pair perfectly with a cup of coffee or tea, this recipe is worth adding to your collection.
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Why You'll Love These Cookies
- Easy to customize with nuts, dried fruit, or other seeds.
- Easy to make with basic pantry ingredients.
- Soft and buttery with lightly crisp edges.
- Flaxseeds add a pleasant crunch and subtle nutty flavor.
- Perfect for coffee breaks, lunch boxes, or afternoon snacks.
Related: Coffee And Cinnamon Brownies
Ingredients You Need
This recipe uses simple baking ingredients you may already have in your pantry.
- Flaxseeds (linseeds) add a subtle nutty flavor and a pleasant crunch to the cookies. I use them whole, but you can lightly grind them if you prefer a less noticeable texture.
- Brown sugar gives the cookies moisture and a deeper flavor than granulated sugar.
- Cinnamon adds warmth and complements the nutty flavor of the flaxseeds.
- The remaining ingredients- butter, eggs, vanilla, flour, baking soda, and salt work together to create a soft cookie with lightly crisp edges.
Variations
While I enjoy these cookies exactly as written, the recipe is flexible enough to accommodate a few changes.
- Replace some of the flaxseeds with sunflower seeds or sesame seeds.
- Add raisins, dried cranberries, or chopped dried apricots.
- Mix in chopped walnuts or pecans for extra crunch.
- Add a pinch of nutmeg or cardamom along with the cinnamon for a different flavor profile.
Tip: Whatever variation you choose, keep the overall amount of add-ins close to the amount listed in the recipe so the cookies maintain their texture.
How To Make Flaxseed Cinnamon Cookies
Follow the recipe card below for detailed instructions and measurements.
- Cream the butter and brown sugar together until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, salt, and cinnamon.
- Mix the dry ingredients into the butter mixture until combined.
- Stir in the flaxseeds.
- Scoop the dough onto a prepared baking sheet.
- Bake until the cookies are lightly golden around the edges.
- Allow them to cool for a few minutes before transferring them to a wire rack.
Perfect Pairings
While these cookies are fantastic on their own, pairing them with the right accompaniments can turn a simple treat into an unforgettable snack. Imagine a lazy Sunday afternoon with a plate of linseed cinnamon cookies and a steaming mug of coffee. Black tea with a hint of spice or even a herbal tea can complement the cookies. And for the little ones, or if you're just feeling nostalgic, a glass of milk is a classic choice that never fails.
Expert Tips
- Use room-temperature butter for easier mixing and a smoother dough.
- Do not overmix after adding the flour. Mix only until the ingredients are combined.
- For evenly sized cookies, use a cookie scoop.
- If your kitchen is very warm and the dough feels soft, chill it for 20 to 30 minutes before baking.
- The cookies will continue to set as they cool, so avoid overbaking them.
Storage
Store the cookies in an airtight container at room temperature for up to one week. You can also freeze the baked cookies for up to three months. Allow them to thaw at room temperature before serving.
Share the Love
Flaxseed Cinnamon Cookies make excellent gifts. Wrap a few in a cellophane bag tied with a ribbon for a thoughtful, homemade present.
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📖 Recipe
Flaxseed Cinnamon Cookies
Ingredients
- 1 ¼ cups unsalted butter at room temperature
- 1 ½ cups brown sugar
- 4 large eggs
- 2 tablespoons vanilla extract
- 3 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon powder
- 1 ½ cups whole flaxseeds
- Optional: Instead of flaxseed feel free to use other seeds, cereals or dried fruits you like.
Instructions
- Preheat oven to 350F/180C.
- In a medium bowl, using a hand electric mixer, cream butter with brown sugar together until light and fluffy.
- Incorporate the eggs one by one.
- Add vanilla.
- In a different bowl, mix flour, baking soda, salt, and cinnamon.
- Combine the mixture of flour with the mixture of butter.
- Add the linseeds and mix well.
- Cover a baking sheet with parchment paper and drop dough by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet.
- Bake the cookies for about 15 minutes. Let them cool for 5 minutes on the baking sheet before removing them to a cooling rack.
- The cookies will keep fresh for about two weeks in an airtight container.
Notes
- Chill the Dough: If you find your cookies spread too much, try chilling the dough for 30 minutes before baking.
- Room-Temperature Ingredients: Eggs and butter should be at room temperature for a smooth, even mix.
- Watch the Oven: Oven temperatures can vary, so keep an eye on your cookies around the 12-minute mark. They should be golden around the edges but still soft in the middle.
- Keep Fresh Cookies: Store in an airtight container at room temperature. They'll stay fresh for up to two weeks.
- Freezing Dough: First, freeze dough balls on a sheet. Then, move them to a freezer bag. They're good for 3 months. When ready, bake straight from the freezer, just add an extra 1-2 minutes to your bake time.
- Freezing Baked Cookies: Lay them out in a single layer in a freezer-safe container. They'll last for 3 months. To enjoy, thaw at room temperature or quickly warm them in the oven or microwave.
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