Cinnamon Sugar Cookies Recipe

These soft and chewy cinnamon sugar cookies are made with brown sugar and melted butter, then rolled generously in cinnamon sugar before baking. They have crisp, cinnamon-sugar edges with soft, chewy centers and plenty of warm cinnamon flavor.

I recently went back to this recipe because it was time for new pictures and a new video, and I ended up changing the cookie itself too.

I wanted a softer, chewier cinnamon sugar cookie with more flavor in the dough, not just cinnamon on the outside. So I now make these with brown sugar and melted butter, along with an extra egg yolk for that chewy texture.

In fact, this dough is very similar to the one I use for my Chewy Brown Sugar Cookies. For those, I add molasses and roll the cookies in granulated sugar. Here, I leave out the extra molasses and roll the cookies generously in cinnamon sugar instead. One small change gives the cookies a completely different flavor.

Why you’ll love these cinnamon sugar cookies

• Soft and chewy – Brown sugar and an extra egg yolk give the cookies a moist, chewy center.
• Plenty of cinnamon flavor – Rolling the entire cookie in cinnamon sugar gives you cinnamon in every bite.
• No mixer needed – Melted butter means the dough comes together easily with a whisk and spatula.
• Simple ingredients – Everything you need is probably already in your pantry.

Ingredients and substitutions

• Butter – I use unsalted butter and melt it before mixing the dough. Let it cool slightly so it isn’t piping hot when you add the egg.
• Light brown sugar – This is what gives these cinnamon cookies their soft texture and subtle caramel flavor.
• Egg and egg yolk – The whole egg gives the dough structure while the additional yolk adds richness and helps create that chewy center.
• Vanilla extract – Adds flavor and works especially well with brown sugar and cinnamon.
• All-purpose flour – Gives the cookies structure. I recommend weighing the flour rather than measuring by cups for the most consistent results.
• Cornstarch – Helps keep the cookies tender and soft.
• Baking powder and baking soda – The combination gives the cookies the right amount of lift and spread.
• Salt – Balances the sweetness and brings out the brown sugar and cinnamon flavors.
• Granulated sugar and cinnamon – Mixed together for the coating. Don’t be shy with it—the cinnamon sugar is a big part of the flavor of these cookies.

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Step-by-step: How to Make Cinnamon sugar cookies

Make the cookie dough

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt.
In a separate large bowl, whisk the melted and slightly cooled butter with the brown sugar until well combined.

Add the whole egg, egg yolk, and vanilla and whisk until smooth.
Add the dry ingredients to the wet ingredients and mix with a spatula just until you no longer see dry flour. Don’t overmix.

Chill the dough

Cover the bowl and refrigerate the cookie dough for 1 hour.
Pro tip – Because we’re using melted butter, the dough will be quite soft when first mixed. Chilling firms the butter again, making the dough easier to portion and helping the cookies spread properly in the oven.

Coat in cinnamon sugar

Preheat the oven to 350°F/170°C and line two baking sheets with parchment paper.
Combine the granulated sugar and cinnamon in a shallow bowl.
Portion the chilled dough into approximately 30 to 35 gram pieces (about 2 tbsp each). Shape each portion into a ball, then roll it generously in the cinnamon sugar so the entire surface is coated.

Bake

Arrange the cookies on a parchment-lined baking sheet, leaving enough room between them to spread. There is no need to flatten them.
Pro tip – if the cookie dough feels soft chill for another 10 minutes before baking to prevent them from spreading too much

Bake for 10 to 12 minutes until the edges are set but the centers still look slightly soft. Let them sit on the baking sheet for a few minutes before transferring them to a cooling rack.
Pro tip – The cookies will continue to set as they cool, so don’t wait for the centers to look completely firm before taking them out of the oven.

Why use brown sugar in cinnamon cookies?

Most people associate brown sugar with chocolate chip cookies or brown sugar cookies, but I particularly like it in these cinnamon sugar cookies.

Brown sugar contains molasses, which adds moisture as well as a subtle caramel flavor. That gives these cookies a softer, chewier texture than you get from a cookie dough made entirely with granulated sugar.

And unlike my brown sugar cookies, I don’t add additional molasses here. I want the brown sugar to add flavor and chewiness without overpowering the cinnamon-sugar coating.

Storage and make ahead

• Keep the baked cinnamon sugar cookies in an airtight container at room temperature once completely cool. Keeping them well covered helps preserve their soft, chewy texture.
• You can also make the dough ahead and refrigerate it. If the chilled dough becomes very firm, leave it at room temperature briefly until it is soft enough to portion and roll.
• For longer storage, portion the dough into balls and freeze them. I prefer freezing them before adding the cinnamon sugar coating. Let the dough soften just enough for the coating to stick, roll generously in cinnamon sugar, and then bake.
• The baked cookies can also be frozen in an airtight container and thawed at room temperature.

Tips for success

• Cool the melted butter slightly. Very hot butter can make the dough overly soft and can also affect the egg when it’s added.
• Weigh the flour. Too much flour is one of the easiest ways to turn a soft cookie into a dry, thick one.
• Don’t skip the chilling time. One hour gives the melted-butter dough time to firm up before baking.
• Coat generously. Roll the dough all the way around in the cinnamon sugar rather than sprinkling a little over the top.
• Don’t flatten the dough. The cookies will spread as they bake.
• Watch the centers, not just the clock. Take them out when the edges are set but the centers still look slightly soft.
• Let them cool on the baking sheet first. Freshly baked cookies are delicate and become firmer as they cool.

Troubleshooting

Problem	Possible cause	What to do
Cookies spread too much	Dough was too warm	Chill the dough for the full hour before baking
Cookies barely spread	Too much flour	Weigh the flour rather than packing it into measuring cups
Cookies are dry	Too much flour or overbaking	Measure accurately and remove them while the centers are still soft
Cookies are cakey	Too much flour or baked too long	Don’t overmeasure the flour or wait for the centers to become completely firm
Cinnamon sugar doesn’t stick	Surface of the dough is too dry	Roll the dough immediately after shaping while it is still slightly tacky

more cookie recipes

• Churros Cookies
• Chocolate Sugar Cookies for Any Occasion
• Soft Almond Cookies
• Lemon Glazed Cookies
• Soft Amish Cookies

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Frequently asked questions

more recipes with cinnamon

• Cinnamon Sugar Blondies
• Moist Cinnamon Swirl Cake
• Apple Turnovers with Puff Pastry and Cinnamon Glaze
• Cinnamon Apple Mousse Recipe
• Cinnamon Apple Cake with a Buttery Swirl

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