Homemade Cinnamon Chips
Cinnamon chips add a wonderful cinnamon flavor to muffins, scones, and cookies. They can also be hard to find in the store.
The good news is that with just a few ingredients you can make them yourself! Bonus – they only take a few minutes to prep.
The texture of the homemade version is a little different from the ones you can buy. The store-bought chips [paid link] are smooth, almost waxy, while mine have a texture that more closely resembles wet sand. When they are melted in baked goods, they remain a little coarse (but it’s not unpleasant).
You only need a few ingredients for this recipe, and they are almost all pantry staples: sugar, cinnamon, butter, light corn syrup, and vanilla extract.
Not all ground cinnamon is the same. If you go to a spice shop like Pensey’s, you’ll see that there are many varieties of cinnamon to choose from. Pick the cinnamon variety with the flavor that you like best.
Use light corn syrup, not high fructose corn syrup. It is sold in most grocery stores. (I don’t recommend using homemade corn syrup for this recipe.)
How It’s Made
Mix all of the ingredients together in a small bowl until they are well combined. The mixture should be crumbly.
Place the mixture onto a parchment-lined cookie sheet and press on it with your hands until you have a blob that’s about 1/4 inch thick. It doesn’t have to be perfectly smooth since it will spread and smooth as it bakes.
Tip: While I normally recommend using a silicone mat, parchment paper works best for this recipe.
Bake for 50 minutes or until mixture is melted and bubbly throughout.
Cool completely and chop into into chip-sized pieces.
Expert Tips and FAQs
When using the chips in a recipe, be sure to fold them into the batter very gently. They can easily fall apart if not handled with care.
Some of my favorite recipes to mix cinnamon chips into are:
Store cinnamon chips in an airtight container for several weeks or freeze them in a freezer-safe bag for months!
Try switching up the recipe to make pumpkin spice chips – just replace the cinnamon with pumpkin pie spice.
You can also make ginger chips (so good in ginger molasses cookies) by using ground ginger.
I’ve found that parchment works best in this case. They don’t crisp up as well with the silicone mat.
Homemade Cinnamon Chips
- 2/3 cup granulated sugar
- 3 tablespoons cinnamon
- 2 tablespoons unsalted butter room temperature
- 2 tablespoons light corn syrup
- 1/4 teaspoon vanilla extract
- Preheat the oven to 225 F.
- Mix all of the ingredients together in a small bowl until they are well combined. The mixture should be crumbly.
- Place the mixture onto a parchment [paid link]-lined cookie sheet and press on it with your hands until you have a blob that's about 1/4 inch thick. It doesn't have to be perfectly smooth since it will spread and smooth as it bakes.
- Bake for 50 minutes or until mixture is melted and a little bubbly.
- Cool completely.
- Cut into chip-sized pieces.
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