Soft, chewy, and beautifully spiced, these easy and delicious cinnamon cookies are dangerous.
Trust me, after one bite, you’ll want to devour the whole batch!
If you need a cookie recipe to impress, look no further than these cinnamon cookies!
They’re the ideal holiday treat, though you can whip them up any time of year.
I mean, cinnamon is tasty in summer, too, right?
So why not satisfy your sweet tooth and make a batch? You won’t regret it!
Easy Cinnamon Sugar Cookies Recipe
Are you a fan of sugar cookies? How about Snickerdoodles? Well, these cinnamon cookies are an addictive mix of both.
They have crisp edges and soft, sweet, chewy insides – just like sugar cookies. However, the coating of cinnamon and sugar is straight-up Snickerdoodle.
You’re not wrong if you think that sounds like the perfect cookie. These are pretty awesome in every conceivable way.
So let’s get to it!
Ingredients
As far as homemade cookies go, these don’t require many ingredients.
In fact, you’ll need fewer than ten. And most are common baking ingredients you probably already have.
- Sugar: You can’t make sugar cookies without sugar. It plays an integral part in the recipe. I like a mix of dark brown and granulated sugars. The combination gives them a warm, rich, seriously sweet taste.
- Butter: Want to know the easiest way to give your cookies that enticing, buttery flavor? Use real butter! Plus, it helps to hold everything together.
- Egg: Eggs are indispensable in baking. They’ll bind the dough, bring a rich flavor, and help the cookies rise.
- Vanilla: If you want the cookies to taste – and smell – their best, you can’t skip the vanilla. It provides a warm, nostalgic flavor, and makes your whole house smell fantastic while they’re baking.
- Flour: I always reach for all-purpose flour. It’s just easier to work with.
- Cinnamon: I love cinnamon, and it’s what makes these cookies so good.
- Baking powder: I can’t stress this enough: use baking powder, not baking soda. It gives the cookies a soft, chewy texture.
- Salt: A dash of salt will ensure the cookies aren’t too sweet.
- Cinnamon Sugar: This is a quick blend of granulated sugar and cinnamon. Easy but so effective!
Tips for Making the Best Cookies
Here are a few extra tips for the best cinnamon cookies ever:
- Don’t flatten the dough balls before baking. If you do, the cookies will be thin and flat.
- Chill the dough before baking. The dough must have time to rest and soak up all the flavors.
- Use unsalted butter or leave out the extra salt. You want a nice balance of flavors, not salty cookies.
- Use the ‘spoon and level‘ method for the flour. This involves spooning the flour into the measuring cup and gently leveling it with the back of a knife. It’s the most accurate method.
- Don’t overbake the cookies! They should look a little underbaked when they come out. That’s how they stay nice and soft.
How to Store Cinnamon Cookies
Storing leftover cinnamon cookies is a breeze. Although, the method of storage varies depending on how soon you plan to eat them.
If you plan to eat them within a week, let them cool, then store them at room temp in an airtight container for up to 7 days.
Add a slice of bread to the container to lock in the moisture!
Whatever you do, don’t put them in the fridge! They dry out far too quickly that way.
How to Freeze
But what if you’ve baked your cookies and won’t be eating them for a while? In that case, you can freeze them.
Again, start by letting them cool. Then, store them in a freezer-safe, airtight container for up to 3 months, maybe longer.
Allow them to thaw at room temperature before eating.
You can also freeze the raw cookie dough if you prefer. It, too, will keep for up to 3 months.
Then, when you’re ready to bake them, just pop them in the oven and bake them from frozen.
More Cookie Recipes You’ll Love
Swedish Butter Cookies
Peanut Butter Chocolate Chip Cookies
Hot Chocolate Cookies
Chocolate-Dipped Shortbread Cookies
Coffee Cookies
Easy Cinnamon Cookies
48
servings20
minutes10
minutes49
kcalSoft, chewy, and deliciously spiced, these cinnamon cookies are dangerous. Trust me, after one bite, you’ll want to devour the whole batch!
Ingredients
1 cup sugar (or 1/2 cup each brown and white)
1/2 cup butter
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar
Instructions
- Combine the butter and sugar in a stand mixer on medium-high speed until light and fluffy.
- Add the egg and vanilla, then mix on medium until blended. Turn the mixer off.
- Mix the flour, cinnamon, baking powder, and salt in a separate bowl. Then add it to the mixer.
- Start on low, mixing the flour into the butter, until a dough forms.
- Cover the bowl and place it in the refrigerator to chill for approximately 2 hours. The mixture should be firm enough to hold its shape when molded.
- Preheat the oven to 350 degrees Fahrenheit (175°C) and line a baking sheet with parchment.
- Portion the cookie dough into 3/4-inch balls. Then roll each ball in the cinnamon sugar, coating well.
- Place the cookie dough onto the baking sheet, leaving one inch between each cookie.
- Bake for approximately 10 minutes, or until the edges start to turn brown.
- Remove the tray from the oven, and allow the cookies to cool slightly.
- Then, transfer them to a cooling rack to cool them completely.
No direction for of sugar and cinnamon amounts.
Hi, Jean!
Typically, in recipes like this, there is no “set” amount of cinnamon sugar. Just however much you like to add.
If you’re at a loss, though, I typically make about 1/2 cup cinnamon sugar (1/2 cup sugar with 2 tablespoons of cinnamon mixed in). I sometimes have a bit left over, but usually not a ton. 🙂
I love several of your recipes like this one. My problem is there is no option to save the recipe or send it to myself. Please please send this recipe to me.
thank you
Hi Karen!
Unfortunately, we’re having an issue with that feature, but we’re hoping to have it fixed asap!
If you like, you can print or save the recipe to PDF instead?
Just scroll to the recipe card at the bottom, click the PRINT button (located on the bottom right corner of the image), then select to either print it or save it to PDF.
Hope that helps 🙂