Cinnamon Jumbles
Cinnamon Jumbles are soft, sweet cookies with a hint of cinnamon, perfect for tea time or festive occasions, appealing to those who enjoy simple, flavorful baked treats.
Ingredients
Instructions
- Mix shortening, sugar, and egg until well combined.
- Stir in buttermilk and vanilla.
- Sift and stir flour, soda, and salt, then add to the mixture and mix well.
Tips & Substitutions
For the best texture, ensure your shortening is soft but not melted. You can substitute Greek yogurt or sour cream for buttermilk if needed. If you prefer a sweeter treat, add a dash of cinnamon to the flour mixture. These cookies can also be enhanced with chocolate chips or nuts for added flavor. They are a delightful twist on classic American recipes.
Serving Suggestions
Cinnamon Jumbles are delightful on their own but can be served with a glass of cold milk or a Thick Strawberry Milk Shake for a classic pairing. They also make a lovely addition to a dessert platter alongside cookies or brownies. Consider serving them with a scoop of vanilla ice cream for an indulgent treat.
Storage & Reheating
Store leftover Cinnamon Jumbles in an airtight container at room temperature for up to 3 days. For longer storage, consider refrigerating them, where they can last up to a week. To reheat, simply place them in a microwave for 10-15 seconds or in a preheated oven at 350°F for a few minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Jumbles contains roughly 767 calories, with 13g protein, 127g carbohydrates, and 12g fat. It is an excellent source of protein (27% of the Daily Value), iron (25% of the Daily Value), and calcium (21% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 925mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for some or all of the all-purpose flour. However, keep in mind that it may result in a denser cookie. If using entirely whole wheat flour, consider adding a little extra buttermilk to maintain moisture.
What can I do if I don't have shortening?
If you don't have shortening, you can use unsalted butter instead. Just ensure it is softened to room temperature for easy mixing. This will give your cookies a richer flavor. Alternatively, coconut oil can also work as a substitute for a dairy-free option.
Can I freeze the dough for later use?
Absolutely! You can freeze the dough before baking. Just wrap it tightly in plastic wrap and place it in a freezer-safe bag. When ready to bake, thaw it in the refrigerator overnight, then scoop and bake as directed. This is a great way to enjoy fresh cookies anytime!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).