Cinnamon Cookies
Delicious Cinnamon Cookies are perfectly crisp on the outside and soft and chewy on the inside with the most incredible cinnamon-sugar flavor. A cross between a sugar cookie and a snickerdoodle, these are perfect for any occasion! Make this easy recipe for the holidays, an after school treat or any time you’re craving something sweet!
Add these to the holiday cookie tin along with some of our other favs like Grandma’s Date Pinwheel Cookies, these festive Cranberry Oatmeal Cookies and my personal favorite, soft Snickerdoodles.
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Cinnamon Cookies are the perfect mix of sweet, spice and everything nice!
Can’t get enough cinnamon this season? Me neither — that’s why I have to share these amazing cinnamon sugar cookies with you!
These tasty treats will conquer all your cravings: your sweet tooth, your cookie fix and your need for warm, nostalgic spices.
Bake these soft and chewy cookies for a mid-afternoon or after school snack, or for an after dinner treat. I love having them available to serve at parties, football games or holiday gatherings! I mean, there’s really no bad time to enjoy a cookie.
These turned out so good! Our new favorite cookie recipe!
— Kate
Ingredients needed
Similar to my favorite snickerdoodle cookies, this cinnamon cookie recipe makes irresistible cookies that are soft, yet chewy in the middle, with crispy and lightly puffed edges. They are buttery, cinnamon-y, and delicious. Plus, you don’t need cream of tartar to make them!
Here’s everything you’ll need:
- Brown sugar. Sweetens and makes the cookies chewy and moist. Use dark brown sugar for a more rich flavor. Light brown sugar will work, too.
- Granulated sugar. To promote nice browning and the perfect amount of spreading.
- Unsalted butter. Using unsalted butter will allow better control of the amount of salt going into a recipe.
- Eggs. Two large eggs will add structure, stability, and richness.
- Pure vanilla extract. Adds flavor depth and a touch of sweetness.
- All-purpose flour. Flour gives the cookies structure and depending on its ratio to the other ingredients, will make the cookies chewy, fluffy, cake-y, crisp, or crumbly. Today’s ratio of ingredients makes a soft, tender cookie with the perfect amount of chewiness.
- Baking powder + baking soda. For the perfect rise and chewy texture.
- Ground cinnamon. Makes the cookies taste deliciously warm and cozy!
- Nutmeg. For extra cozy flavor! If you don’t have nutmeg in your pantry, just omit it.
- Salt. A must for any sweet treat! It will enhance the other flavors and balance out the sweetness from the sugars.
- Maldon sea salt. Sprinkle the cookies with coarse sea salt right after they come out of the oven for a great salty crunch to contrast the sweet flavors.
Recipe tip
About an hour before starting the recipe, take butter out of the refrigerator to soften it to room temperature. It should still a bit cool to the touch and it should indent slightly when you press on it with your finger.
How to make this recipe
This chewy cinnamon cookie recipe is simple, straightforward and will be your new go-to! Just follow these easy steps for amazing cookies from scratch:
Please see the recipe card for the full, printable recipe with all of the details.
Step 1: Mix cinnamon + sugar. The first step is to stir the cinnamon and sugar, in a small bowl, for rolling the cookie dough balls. Set this aside.
Step 2: Cream together the butter and sugars. In a large bowl, use a stand mixer or a hand mixer with a paddle attachment and beat the softened butter and sugars on medium speed until combined and creamy, about 2 minutes.
Step 3: Add eggs and vanilla. Add the eggs and vanilla extract; mix on high until fully combined. Scrape down the sides of the bowl as needed.
Step 4: Combine the dry ingredients. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
Step 5: Add in the flour. Turn the mixer to low speed and gradually add the flour mixture to the wet ingredients. Place the cookie dough in the refrigerator to chill for at least 30 minutes, and up to 4 days.
Step 6: Scoop dough balls. Use a large spoon or cookie scoop to make dough balls. Then, roll the cookie dough balls into the cinnamon-sugar mixture and place onto a cookie sheet lined with parchment paper or a silicone baking mat. The cookies, pictured, are about 1.5 tablespoons of dough. This will make approximately 40 medium-sized cookies.
Step 7: Bake. Cookies will need to bake for about 12-13 minutes in a preheated oven. Remove from the oven right when edges start looking set and golden. The centers may look slightly undercooked, but they will continue to cook even after they are removed from the oven.
Step 8: Cool. Allow cookies to cool on the pan for about 5 minutes. Then, transfer them to wire racks to cool completely.
Flavor tip
To really take the flavor to the next level, try adding a generous sprinkle of flaky sea salt over your cinnamon cookies while they are still warm!
Tips for recipe success
Here’s a list of our best tips & tricks for baking cookies, so you’ll have amazing cinnamon cookies every time!
- Measure flour correctly. Use a food scale to precisely measure the flour and other ingredients. If you don’t have one available, lightly spoon flour (don’t pack) into a measuring cup and without shaking the cup, use the straight side of a butter knife to level the flour across the measuring cup.
- Fresh baking soda and baking powder. For proper baking, be sure that your baking soda and baking powder are fresh before using! They lose potency over time. When I open a new can, I always write the date on the lid with a Sharpie. Discard the opened can after 6 months.
- Chill the dough. For best results, chill the cookie dough for at least 30 minutes. Chilling the dough enhances the flavor of the cookies and ensures that they have the best texture.
- Bake on parchment or silicone. Use parchment or a silicone baking mat to prevent your cookies from spreading too much and to promote even browning.
- Don’t over–bake. At the 10 minutes mark of baking, watch the cookies closely to avoid over-baking them. Keep in mind, they will continue to bake for a short time after they’ve been removed from the oven. As they cool, they will become more chewy than doughy.
Storing and freezing recommendations
- Freezing cookie dough. Like most recipes, this cookie dough is a great candidate for the freezer. After rolling balls of cookie dough in the cinnamon & sugar, place them on a cookie sheet lined with parchment paper. Flash-freeze the dough in the freezer for 30 minutes, so the cookie dough balls don’t stick together. Once the cookie dough balls are firm, transfer them to a freezer-safe bag or container. Frozen cookie dough will keep well for up to 3 months. Be sure to label your bag of cookie dough with the date.
- Bake from frozen. Baking from frozen will work just fine. The tops of your cookies may darken a bit more, but they will still be delicious. Follow all of the instructions for baking, but add a minute or two onto the bake time.
- Freezing baked cookies. You can totally freeze already-baked cinnamon cookies with awesome results. Store cookies in a freezer-safe container or baggie and freeze for up to 3 months.
- Storing baked cookies. Baked cookies will keep in an airtight container or zip-top baggie at room temperature for about 1 week.
More favorite cookie recipes
Looking for more delicious cookie recipes? You’ll love these favorites!
If you try this recipe, leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Cinnamon Cookies
Ingredients
For rolling cookies
- 3 tablespoons white granulated sugar
- 1 tablespoon ground cinnamon
For cookies
- 1 cup dark brown sugar
- ½ cup white granulated sugar
- 1 cup butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- ¼ teaspoon salt
- Optional for sprinkling on baked cookies: coarse sea salt
Instructions
- Combine the 3 tablespoons white sugar and the 1 tablespoon cinnamon in a small bowl and set aside. Add sugars and softened butter to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract and mix until light and fluffy.
- Whisk flour, baking soda, baking powder, cinnamon, nutmeg and salt together in a separate bowl. Gradually add flour mixture to sugar mixture, mixing at low speed just long enough to combine. Do NOT over-mix or you could end up with tough cookies. Chill dough for at least 30 minutes and up to 3 to 4 days.
- Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Roll 1.5 tablespoons (per cookie) dough into balls, then roll each ball into cinnamon-sugar mixture to coat. Place cookies on prepared baking sheets and bake for 12 to 13 minutes.
- Allow the cookies to cool for at least 5 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be.
Notes
- Storage. Cookies can be stored in an airtight container, at room temperature, for up to one week.
- Freezing Instructions. Cookie dough will freeze well for up to 3 months. See post for more detailed instructions. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.
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These turned out so good! Our new favorite cookie recipe!