Cinnamon Sugar Cookies That’ll Have Everyone Asking for the Recipe
Welcome to my kitchen! Today, I’m sharing my cinnamon sugar cookies recipe, a dessert that’s always a hit in my house. I first tried making these on a chilly autumn evening when I was craving something warm and comforting but didn’t want to spend hours baking. After one bite of that first batch, with the crackly sugar coating and buttery center, I knew I’d stumbled onto something special. This recipe is perfect for anyone who loves classic homemade cookies and wants something easy, delicious, and fun to bake.
What makes these cookies so addictive is the double hit of cinnamon – a hint mixed into the dough and then a generous coating on the outside. It creates this incredible depth of flavor that keeps you reaching for just one more. I’ve brought these to family gatherings, weekend brunches, and holiday parties, and they disappear faster than anything else on the table. The best part? You only need about 30 minutes of chill time before baking, so they’re totally doable even when you’re short on time. Let’s dive in and see why these cinnamon sugar cookies are a must-try!
Table of Contents
Quick Recipe Facts
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 1 hour (including chill time)
Servings: 24 cookies
Difficulty: Easy
Calories: Approximately 175 kcal per cookie
Friendly touch: This recipe is surprisingly quick and easy – perfect for busy afternoons when you need fresh-baked goodness without the wait!
Ingredients
For these cinnamon sugar cookies, you’ll need the following ingredients. You can swap unsalted butter with salted butter if that’s what you have – just skip the added salt. The cream of tartar is what gives these cookies their signature tang and chewy texture, so don’t skip it if you can help it.
For the Cookie Dough:
- 2½ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 2½ tablespoons ground cinnamon
Important note: Make sure your butter and eggs are at room temperature. This makes all the difference in getting that perfect soft and chewy texture. Cold ingredients just won’t blend as smoothly and you’ll end up with denser cookies.
Instructions
Step 1: Make the Cookie Dough
Preheat your oven to 350°F – this helps your sweet cookies bake evenly and develop those perfect crispy edges.
In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer. You want it to look pale and increased in volume.
Add your eggs and vanilla extract, mixing until everything is smooth and well combined.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to your wet mixture, stirring just until you don’t see any flour streaks anymore. For a soft cinnamon cookie, don’t overbeat – that’s the secret to keeping them tender.
Cover the bowl and pop it in the fridge for at least 30 minutes. I know waiting is hard, but this step keeps the cookies from spreading too much and actually makes the flavor better.
Step 2: Coat the Cookies
While your dough chills, mix the ½ cup sugar with 2½ tablespoons cinnamon in a shallow bowl. This coating is where all that bold cinnamon flavor comes from.
Once your dough is chilled, scoop out portions and roll them into balls about 1½ inches in diameter. Roll each ball thoroughly in the cinnamon sugar mixture until it’s completely covered. I like using a cookie scoop here – it keeps everything uniform.
Step 3: Bake to Perfection
Line your baking sheets with parchment paper or silicone mats.
Place the coated dough balls on your prepared sheets, spacing them about 2 inches apart. They’ll spread while baking, so give them room.
Bake for 12-15 minutes. You’re looking for edges that are set and lightly golden, but centers that still look a tiny bit soft. They’ll continue cooking on the hot pan after you take them out.
Let the cookies rest on the baking sheet for 3-4 minutes before transferring them to a cooling rack. This brief rest helps them firm up perfectly without breaking.
Pro Tips
Tip 1: Room temperature ingredients are non-negotiable. Set your butter and eggs out about an hour before you start baking.
Tip 2: Don’t skip chilling the batter – it helps the cookies hold their shape and intensifies the flavor. Overnight chilling works even better if you have time.
Tip 3: Use a light hand when mixing. Once the flour disappears into the dough, stop. Overmixing develops gluten and makes cookies tough.
Tip 4: Slightly underbake for the chewiest texture. Trust me, it makes a difference! The cookies keep cooking on the hot pan.
Tip 5: If you want extra cinnamon flavor, dust the baked cookies with a bit more cinnamon sugar while they’re still warm.
Tip 6: Rotate your baking sheets halfway through for even browning, especially if your oven has hot spots.
Serving Suggestions
Serve these warm straight from the oven or at room temperature – both ways are delicious.
Pair with coffee, tea, or a cold glass of milk for the classic experience.
Add a dollop of whipped cream or a scoop of vanilla ice cream to turn them into a plated dessert.
Try making cookie sandwiches by spreading cream cheese frosting or buttercream between two cookies – game changer!
These serving ideas elevate your homemade cookie experience and make them feel extra special for any gathering.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Just make sure they’re totally cool before sealing them up, or they’ll get soggy.
For longer storage, freeze the baked cookies in an airtight container with parchment paper between layers for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
You can also freeze the unbaked dough balls after coating them in cinnamon sugar. Arrange them on a tray, freeze until solid, then transfer to freezer bags. They’ll keep for 3 months. Bake straight from frozen – just add 2-3 extra minutes to the baking time.
Reheat cookies in a 300°F oven for 3-5 minutes to refresh that just-baked texture, or microwave for 10-15 seconds.
Leftover cinnamon sugar cookies stay moist when stored properly in that airtight container. Avoid the fridge – it actually dries them out.
Health & Nutrition Info
Each cookie contains approximately:
- 177 calories
- 27g carbohydrates
- 2g protein
- 7g fat
- 14g sugar
These can be made with whole wheat flour for a slightly healthier twist, though the texture will be a bit denser. You could also try reducing the sugar in the dough by about ¼ cup if you’re watching sweetness.
Consider swaps for lower sugar or healthier fats like using coconut oil instead of butter, though this will change the flavor profile a bit. This healthier cookie option is perfect for weekend treats when you want something sweet without going overboard.
Conclusion
These cinnamon sugar cookies are absolutely delicious, easy to make, and perfect for any occasion throughout the year. Whether you’re baking for holidays, bringing treats to a gathering, or just craving something homemade, this recipe delivers every time. The combination of that crispy cinnamon-sugar coating with the soft, buttery center creates something truly special.
The brief chilling time is so worth it – it keeps the cookies from spreading into pancakes and makes the flavor even more intense. Plus, knowing you can freeze the dough means you’re always just 15 minutes away from fresh-baked cookies.
Try this cinnamon sugar cookie recipe and let me know how it turned out! Leave a comment below sharing your experience, rate this recipe using the stars, and tag me on social media with photos of your cookies. I absolutely love seeing your creations! And if you’re looking for more sweet treats, check out my other dessert recipes for additional inspiration.
FAQ
Can I freeze this recipe?
Yes, your cinnamon sugar cookies can be frozen for up to 3 months! Freeze the unbaked dough balls after coating them in cinnamon sugar, or freeze the fully baked cookies. Both methods work great. For unbaked dough, arrange the coated balls on a tray, freeze until solid, then transfer to freezer bags. Bake straight from frozen by adding 2-3 extra minutes to the baking time.
What if I don’t have cream of tartar?
You can substitute 2 teaspoons of lemon juice or white vinegar for the cream of tartar. That said, cream of tartar gives these cookies their distinctive tangy flavor and helps create that perfect chewy texture. It’s inexpensive, lasts practically forever in your pantry, and shows up in lots of classic baking recipes, so it’s worth having on hand.
Can I make it ahead of time?
Absolutely! The dough can be refrigerated for 30 minutes or up to 24 hours before baking. In fact, overnight chilling makes the flavor even better. You can also bake the cookies ahead and store them in an airtight container for up to 5 days, or freeze them for up to 3 months. This makes them perfect for prep-ahead holiday baking.
How can I adjust sweetness?
If you find them too sweet, reduce the sugar in the dough by about ¼ cup without significantly affecting the texture. For the coating, you could use ⅓ cup sugar mixed with 2 tablespoons cinnamon instead of the full amount. The cookies will still taste amazing, just a bit less sweet. Some people also like using half white and half brown sugar in the dough for a deeper, less sharp sweetness.
Why are my cookies spreading too much?
This usually happens when the dough wasn’t chilled long enough or the butter was too soft when you started mixing. Make sure you chill the dough for at least 30 minutes, and check that your butter is softened but not melted or greasy. Also, make sure your baking soda is fresh – old leavening agents can cause spreading issues.
Can I make these without eggs?
Yes! You can substitute each egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or use a commercial egg replacer. The texture will be slightly different but still delicious. These simple cookie swaps make the recipe more accessible for different dietary needs.
Have You Tried Our Recipe?
There are no reviews yet. Be the first one to write one.