Cinnamon Divinity Cookies

Cinnamon Divinity Cookies

Adapted from
Makes 40 cookies
Author Wendy Sondov


  • 1 cup butter flavored vegetable shortening Crisco
  • 1 cup granulated sugar plus ½ cup additional granulated sugar for rolling
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup cinnamon chips finely chopped


  1. Preheat oven to 350˚F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and cinnamon.
  3. In the bowl of an electric mixer, cream together shortening and 1 cup sugar.
  4. Mix in egg and vanilla.
  5. Gradually add flour mixture until combined.
  6. Stir in chopped cinnamon chips.
  7. Scoop 1 tablespoon size dough balls and roll in sugar to coat.
  8. Place the coated balls on the prepared baking sheet 2” apart. Use a fork to press down gently on each dough ball to flatten into a disc.
  9. Bake for 10-12 minutes, until bottom edge begins to turn golden brown.
  10. Cool on baking sheet for 5-10 minutes before moving to wire racks to cool completely.
  11. Store at room temperature in an airtight container for up to 7 days.

Packing Tips

Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place in an airtight container or zip lock bag.