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I discovered these Soft Cinnamon Breakfast Cookies during a particularly hectic period when I needed quick breakfast solutions that weren't boring. I had been experimenting with savory baked goods, trying to create something that combined the convenience of cookies with the satisfaction of a full breakfast. The idea of adding cinnamon to a cheese and ham cookie seemed unusual at first, but I was inspired by the way cinnamon is used in some savory Middle Eastern dishes. When I first tested the recipe, I was amazed at how the warm spice elevated the entire flavor profile without making it taste sweet. The texture was perfect – soft and tender on the inside with slightly crispy edges. The melted cheese created these beautiful pockets of gooeyness that made each bite different. What really sealed the deal for me was how well they reheated and how my kids actually asked for them every morning. I've been making variations of this recipe for years now, and it never gets old.
Why I love this recipe
I love this recipe because it completely reimagines what breakfast can be. There's something so satisfying about having a warm, savory cookie in the morning that feels indulgent but is actually quite balanced nutritionally. The cinnamon is the secret ingredient that makes people ask, 'What is that amazing flavor?' because it's subtle enough that you can't quite pinpoint it, but it adds so much warmth and depth. I also appreciate how forgiving this recipe is – if you're out of ham, use bacon or sausage; if you don't have cheddar, try Gruyère or mozzarella. The base recipe is solid enough to handle variations. Another reason I'm devoted to these cookies is how they've simplified my mornings. Instead of standing over the stove making eggs every day, I can grab two cookies from the freezer, warm them up, and have a complete breakfast ready in minutes. They're also fantastic for traveling or packing in lunchboxes. Most importantly, they bring joy to my breakfast table, and that's what cooking should be about.
What You Need From Your Kitchen
- All-purpose flour: Forms the base structure of the cookies, providing the right texture and stability
- Cheddar cheese: Shred it fresh for the best melt and flavor, avoid pre-shredded cheese as it contains anti-caking agents
- Diced ham: Cut into small, even pieces for consistent distribution throughout the cookies
- Fresh parsley: Chop finely and pat dry with paper towels to prevent excess moisture in the dough
- Whole milk: Use full-fat milk for the richest flavor and most tender texture
- Eggs: Bring to room temperature for better incorporation into the batter
- Melted butter: Let it cool slightly before mixing to prevent cooking the eggs
Let's Make These Together
- Prepare Your Workspace
- Start by preheating your oven to 375°F and lining your baking sheets with parchment paper. Gather all your ingredients and measure them out before you begin. This makes the process smoother and ensures you don't forget anything. Having everything ready to go – your flour mixture in one bowl, your wet ingredients whisked together in another – sets you up for success.
- Mix Your Dry Base
- In your large mixing bowl, combine the flour, baking powder, cinnamon, salt, and black pepper. Use a whisk to really incorporate these dry ingredients well. This step is crucial because it ensures that your leavening agent and spices are evenly distributed, which means every cookie will have consistent texture and flavor. Take your time with this step – it only takes a minute but makes a big difference.
- Create the Wet Mixture
- Crack your eggs into a medium bowl and whisk them until they're smooth. Add the milk and melted butter, continuing to whisk until everything is well combined. The mixture should be uniform and slightly frothy. This wet mixture is what will bind everything together and create that tender, soft texture we're looking for in these breakfast cookies.
- Combine and Fold
- Pour your wet ingredients into the bowl with the dry ingredients and use a wooden spoon or spatula to stir them together. Mix gently and stop as soon as you don't see any more dry flour – overmixing will make your cookies tough. Now comes the fun part: fold in your shredded cheddar cheese, diced ham, and chopped parsley. The dough will be thick and chunky, almost like a very thick biscuit dough, and that's perfect.
- Shape and Bake
- Using a large cookie scoop or about 1/4 cup of dough, drop generous mounds onto your prepared baking sheets. Space them about 2 inches apart because they will spread slightly. Gently press down on each mound to flatten it just a bit – this helps them bake more evenly. Sprinkle the tops with extra cheese and some Parmesan, then slide them into your preheated oven. Bake for 16-18 minutes, watching for that beautiful golden-brown color and bubbling cheese. Let them cool for a few minutes on the pan before transferring to a rack, and try to resist eating them all immediately!
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Switch Things Up
I remember the first time I made these for a weekend brunch with friends. I was skeptical about adding cinnamon to a savory cookie, but I decided to trust the recipe. As they baked, the kitchen filled with this amazing aroma that was both sweet and savory. When I pulled them out of the oven, the cheese was bubbling and golden, and I couldn't wait to try one. That first bite completely won me over – the slight sweetness from the cinnamon balanced perfectly with the salty ham and sharp cheddar. My friends were equally impressed, and we ended up eating them warm with extra butter. Now, I make a double batch every Sunday and freeze half for quick breakfasts during the week. Sometimes I add different cheeses or swap the ham for bacon, and they always turn out delicious. These cookies have become my go-to breakfast when I want something more exciting than toast but don't have time for a full meal.
Perfect Pairings
These savory breakfast cookies pair wonderfully with fresh orange juice or a hot cup of coffee to balance their richness. For a complete breakfast spread, serve them alongside scrambled eggs and fresh fruit for a satisfying meal. They also work beautifully with tomato soup for a comforting lunch option. If you're hosting brunch, consider offering them with a variety of jams or honey for guests who enjoy a sweet-savory combination. A crisp green salad with a light vinaigrette also complements the hearty cookies nicely for a balanced plate.
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Frequently Asked Questions
- → Can I make these cookies ahead of time?
Absolutely! These breakfast cookies are perfect for meal prep. You can bake them ahead and store them in an airtight container in the refrigerator for up to 4 days. Simply reheat them in a 350°F oven for 5-7 minutes or microwave for 30-40 seconds. You can also freeze the unbaked dough or the baked cookies for up to 3 months.
- → Why add cinnamon to a savory recipe?
The cinnamon might seem unusual, but it adds a subtle warmth and depth that enhances the savory flavors without making the cookies taste sweet. It's similar to how cinnamon is used in some savory Middle Eastern and Indian dishes. The amount is small enough that it's not obviously identifiable, but it makes people wonder what that delicious, interesting flavor is!
- → Can I substitute the ham with something else?
Yes! You can easily swap the ham for cooked bacon, crumbled sausage, diced cooked chicken, or even turkey. For a vegetarian version, simply omit the meat and add extra cheese or vegetables like diced bell peppers, sun-dried tomatoes, or sautéed mushrooms. Just make sure any vegetables are well-drained to prevent soggy cookies.
- → What cheese works best for these cookies?
Sharp cheddar cheese is my go-to because it provides excellent flavor and melts beautifully. However, you can experiment with other cheeses like Gruyère for a more sophisticated flavor, mozzarella for extra stretchiness, pepper jack for some heat, or a combination of cheeses. I recommend shredding your own cheese rather than using pre-shredded, as it melts better and has better flavor.
- → How do I know when the cookies are done?
The cookies are done when they're golden brown on top, the cheese is melted and bubbly, and the edges are set. The centers might still look slightly soft, which is perfect – they'll firm up as they cool. If you gently press the top of a cookie with your finger, it should spring back slightly. Typically, 16-18 minutes at 375°F is the sweet spot, but oven temperatures can vary, so keep an eye on them during the last few minutes of baking.
- → Can I freeze these breakfast cookies?
Yes, these cookies freeze exceptionally well! Let them cool completely, then place them in a freezer-safe container or bag with parchment paper between layers to prevent sticking. They'll keep for up to 3 months. To reheat, you can either thaw them in the refrigerator overnight and warm them in the oven, or reheat them directly from frozen at 350°F for 10-12 minutes. This makes them perfect for busy weekday mornings!
Conclusion
These Soft Cinnamon Breakfast Cookies are the perfect solution for anyone who wants a hearty, portable breakfast that doesn't sacrifice flavor. The combination of savory ingredients with a subtle hint of cinnamon creates a unique taste that's both comforting and exciting. They're versatile enough to enjoy fresh from the oven or reheated throughout the week, making them ideal for meal prep. Whether you're feeding a crowd or just looking for a satisfying morning meal, these cookies deliver every time. Give them a try and watch them become a breakfast staple in your home!