Homemade Cinnamon Chips
When you add cinnamon chips to your baked goods, you’ll be met with small explosions of cinnamon flavor throughout your whole eating experience. They can be used as a substitute for chocolate chips in cookies, cakes, scones, and cupcakes. Homemade cinnamon baking chips are easy to make and you can even add other spices if you want.
If you love cinnamon, cinnamon chips are for you! They will up the cinnamon goodness tremendously in any recipes you use them in.
These chips are not waxy like store-bought cinnamon chips; their texture more closely resembles wet sand. When they are melted in baked goods, they remain more coarse than their store-bought counterparts, but they are equally pleasing. Plus, you can control the quality of the ingredients that go into making homemade cinnamon chips.
What are the Ingredients in Cinnamon Chips
Homemade cinnamon chips are made with:
- cinnamon (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.)
- corn syrup (Use light corn syrup, not high fructose corn syrup.)
- vanilla extract
How to Make Cinnamon Chips
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- or Silpat-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 35 minutes or until mixture is melted and a little bubbly.
Take one small piece at a time of the cooked blob and form it into a chip-like shape. It’s nearly impossible to give your chips perfect chip shapes – remember that they are homemade. It’s OK. The fun part of making homemade chips is making them any size you like. Maybe you’d like three jumbo chips in your cookies, or perhaps you’d prefer ten mini chips. It’s up to you.
How to Use Cinnamon Chips in Baking
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.
- 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 200 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- or Silpat-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 35 minutes or until mixture is melted and a little bubbly.
- Cool completely.
- Take one small piece at a time of the cooked blob and smoosh it into a chip like shape. It's nearly impossible to give your homemade cinnamon chips perfect chip shapes - remember, they are homemade. It's OK. The fun part of making homemade chips is making them any size you like. Maybe you'd like three jumbo chips in your cookies, or perhaps you'd prefer ten mini chips. It's up to you.
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