Cinnamon Sugar Cookies Recipe
These Cinnamon Sugar Cookies are soft, chewy, and coated in a deliciously sweet and spiced cinnamon-sugar crust. The dough is easy to make with simple pantry ingredients, then chilled for the perfect texture. Each bite delivers a cozy blend of sweetness and warmth, making them an irresistible treat!
Cinnamon, a warm and aromatic spice, is known for its distinctive sweet and spicy flavor, has been a staple in kitchens worldwide for centuries. Its versatility makes it a perfect addition to both sweet and savory dishes, but it truly shines in cookies. When used in baking, cinnamon enhances the natural sweetness of ingredients while adding depth and warmth. In cookies, it creates a comforting balance of spice, elevating classic sugar cookies, snickerdoodles, or gingerbread with its unmistakable flavor.
As fall approaches, cinnamon becomes an essential ingredient in seasonal recipes. Its cozy, fragrant notes evoke feelings of warmth and nostalgia, making it a go-to spice for fall-inspired treats. Whether sprinkled in apple pies, added to pumpkin desserts, or stirred into a cup of hot cider, cinnamon captures the essence of autumn. Using cinnamon in cookies during this season transforms simple bakes into comforting, festive treats. The combination of cinnamon and sugar creates the perfect blend for fall, infusing baked goods with the cozy warmth that complements cool, crisp autumn days. There’s no better spice to bring the season’s flavors to life than cinnamon.
Why are these the best cookies?
- Perfect Balance of Sweetness and Spice: The combination of white and brown sugar provides a rich sweetness, while the cinnamon adds a warm, spicy depth that makes every bite delightful.
- Soft and Chewy Texture: Chilling the dough helps the cookies hold their shape while baking, resulting in a perfectly soft and chewy center with slightly crisp edges.
- Cinnamon Sugar Coating: Rolling the dough in cinnamon sugar before baking gives the cookies a flavorful crust, adding a deliciously sweet and spiced exterior.
- Simple and Classic Ingredients: Using pantry staples like butter, sugar, and flour makes this recipe accessible, while the addition of cinnamon elevates it into a comforting, timeless treat.
Ingredients and substitutes
- Butter: Adds richness and a soft texture to the cookies. You can substitute with margarine or coconut oil for a dairy-free option.
- White Sugar: Provides sweetness and helps achieve a light, crisp edge. Substitute with coconut sugar or light brown sugar for a deeper flavor.
- Brown Sugar: Adds moisture and a slight molasses flavor, making the cookies chewier. Substitute with additional white sugar, though it may affect the chewiness.
- Egg: Binds the ingredients and adds structure to the cookies. For an egg-free version, substitute with ¼ cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- All-Purpose Flour: Forms the base of the cookie dough. You can use a gluten-free flour blend for a gluten-free version.
- Baking Powder: Helps the cookies rise slightly for a light texture. If you’re out of baking powder, you can use ¼ teaspoon baking soda mixed with ½ teaspoon cream of tartar.
- Cinnamon: Adds warmth and spice to the cookies. If you prefer a different flavor, you can substitute it with nutmeg or allspice.
- Vanilla extract combines all the flavors and gives these cookies an irresistible aroma. If you don’t have vanilla extract, you can use vanilla bean paste or vanilla sugar. Alternatively, you can substitute it with almond or any other flavoring. Just keep in mind that the flavor profile of the cookies will change accordingly.
Step-by-step: Cinnamon sugar cookies
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy. Add the egg and beat until fully incorporated.
- Dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Chill the Dough: Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour to firm it up.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape and Roll: Combine the cinnamon and sugar in a small bowl for coating. Using your hands, shape the chilled dough into 1-inch balls. Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Bake the Cookies: Place the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the oven for 10-12 minutes or until the edges are lightly golden but the centers are still soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Cream the Butter and Sugar Well: Be sure to cream the butter, white sugar, and brown sugar together until light and fluffy. This step helps incorporate air into the dough, resulting in a light, tender texture.
- Chill the Dough: Chilling the dough for at least 1 hour is crucial to prevent the cookies from spreading too much while baking. It also helps enhance the flavor and ensures a chewy center.
- Roll in Cinnamon Sugar Generously: When rolling the cookie dough balls in the cinnamon sugar, coat them thoroughly for the best flavor and texture. The sugar coating creates a crisp, sweet crust that contrasts beautifully with the soft center.
- Don’t Overbake: For soft, chewy cookies, bake them just until the edges are set and lightly golden. The centers should still look slightly underdone, as they will continue to firm up as they cool.
Frequently asked questions
Store the baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
Yes, you can prepare the dough in advance and refrigerate it for up to 2 days. You can also freeze the dough for up to 3 months. Just thaw in the fridge before baking.
Chilling the dough prevents the cookies from spreading too much while baking. It also enhances the flavors and gives the cookies a chewier texture.
Yes, you can use salted butter. Just reduce the added salt in the recipe to balance the flavor.
You can substitute brown sugar with white sugar, but note that the cookies may not be as chewy, and the flavor will be slightly different.
Cinnamon Sugar Cookies
These Cinnamon Sugar Cookies are soft, chewy, and coated in a deliciously sweet and spiced cinnamon-sugar crust. The dough is easy to make with simple pantry ingredients, then chilled for the perfect texture. Each bite delivers a cozy blend of sweetness and warmth, making them an irresistible treat!
Video
Ingredients
- ¾ cup (170 g) Unsalted butter softened
- ½ cup (100 g) White granulated sugar
- ½ cup (110 g) Brown sugar packed
- 1 large Egg
- 2 cups (250 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Salt
- 1 tsp Ground cinnamon
- ¼ cup White granulated sugar
- 1 tsp Ground cinnamon
Method
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy. Add the egg and beat until fully incorporated.¾ cup Unsalted butter, ½ cup White granulated sugar, ½ cup Brown sugar, 1 large Egg
- Dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.2 cups All-purpose flour, 1 tsp Baking powder, ½ tsp Salt, 1 tsp Ground cinnamon
- Chill the Dough: Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour to firm it up.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape and Roll: Combine the cinnamon and sugar in a small bowl for coating. Using your hands, shape the chilled dough into 1-inch balls. Roll each dough ball in the cinnamon sugar mixture until fully coated.¼ cup White granulated sugar, 1 tsp Ground cinnamon
- Bake the Cookies: Place the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the oven for 10-12 minutes or until the edges are lightly golden but the centers are still soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Cream the Butter and Sugar Well: Be sure to cream the butter, white sugar, and brown sugar together until light and fluffy. This step helps incorporate air into the dough, resulting in a light, tender texture.
- Chill the Dough: Chilling the dough for at least 1 hour is crucial to prevent the cookies from spreading too much while baking. It also helps enhance the flavor and ensures a chewy center.
- Roll in Cinnamon Sugar Generously: When rolling the cookie dough balls in the cinnamon sugar, coat them thoroughly for the best flavor and texture. The sugar coating creates a crisp, sweet crust that contrasts beautifully with the soft center.
- Don’t Overbake: For soft, chewy cookies, bake them just until the edges are set and lightly golden. The centers should still look slightly underdone, as they will continue to firm up as they cool.
Equipment you will need
Nutrition
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These are perfect for dipping. Crispy and love the cinnamon too. Perfect for the holiday tray….and all those parties are happening soon.
Absolutely, Gloria. Perfect for the holidays.
These are super easy and so delicious! My new go-to cookie recipe for the holidays!
Thank you so much, Kim. So happy you enjoyed these cookies. Appreciate you coming back to write this feedback.
These sound so incredible!! I love that you added a cinnamon touch to sugar cookies 🙂
Thank you, Danielle.
Hi Veena,
I made the cookie to your recipe, and they rose up instead of spreading and flat. Then I saw your video, cornflour and vanilla were added??
Deb
Hey Deborah, I am so sorry about that. I just corrected it. Thanks for bringing that to my attention. Vanilla or almond extract can be used.
Cornflour helps to make the cookies chewier but they should still spread. Was the dough too dense before chilling? The dough should be soft
Thanks
These were so good – I loved the ginger in there. It gave it a subtle flavor and was so delicious!
Thank you, Sara. So happy you enjoyed these cookies. Thanks for coming back to write this feedback.
Love the cinnamon in these sugar cookies! Such a great addition to the holiday cookie platter!
Thank you, Taylor
This was a hit with the family! I’ll be making again and again!
Thank you, Kim. So happy your family enjoyed these. Appreciate you coming back to write this feedback.
Made these for the family and it was a hit! Loved it!
Thank you, Katie. Happ you and the family enjoyed these cookies. Thanks for coming back to write this feedback.
These look delicious – I don’t think I would be able to stop at just one. Love cinnamon!
They sure are very addictive, Bintu. Thanks
What do you suggest to replace the egg in cinnamon cookies plz ?
Ah, Purvi. I have not tried these without eggs. You can use my Eggless Chocolate Chip Cookie recipe. Omit the chocolate chips and add the spice mix and coat in cinnamon sugar after chilling. Let me know how they were.
Hey Purvi, Someone tried it with yogurt and said it was good. She replaced the egg with 2 tbsp yogurt instead. Let me know if it worked.