Quick and easy cinnamon cookies recipe, requiring simple ingredients and loaded with cinnamon! They are soft and chewy on the inside, crispy on the outside.
*Thank you Reynolds for sponsoring today's post so that I can share this recipe with you. Asl always, all opinions are mine.*
I am adding this cinnamon cookies recipe today to my ever-growing collection of cinnamon recipes. If you like cinnamon as much as me, you need to try these Fluffy Cinnamon Pancakes and Cinnamon Muffins.
My favorite cookies to bake are always those that have been passed along the generations and these ones are highly requested during the holiday season, especially Thanksgiving and Christmas.
Also known as cinnamon crinkle cookies.
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Soft and chewy cinnamon cookies/Crispy cinnamon cookies
These cookies are soft and chewy on the inside but they have an amazing crispy, crackly, sugary top that just blows me away! For this perfect texture, make sure you measure your ingredients accurately and also chill the dough. Also, to get that crispy top, you must roll the cookies in the cinnamon sugar mixture. That step cannot be omitted!
Tips for cinnamon sugar cookies recipe:
- All ingredients must be at room temperature so that they blend together smoothly.
- Use unsalted butter to prevent the cookies from becoming too salty.
- Make sure to chill the dough for 45 minutes- 1 hour because this makes the dough easier to handle and it also prevents too much spreading, while baking.
- Only use all-purpose flour because I tried other flours and none of them yielded this perfect texture.
- I don't flatten my cookie dough balls, prior to baking, but some people prefer doing that. I think it makes a thinner cookie, which I am not too fond of.
- Baking powder cannot be replaced with baking soda.
- Granulated sugar cannot be replaced with powdered sugar.
- Butter cannot be replaced with oil or margarine.
How to make cinnamon cookies?
- Cream together butter and sugar.
- Mix in egg, vanilla, cinnamon, flour, baking powder.
- Chill.
- Make small cookie balls.
- Roll them in cinnamon sugar.
- Bake and you are done.
Cinnamon roll cookies
These cookies have all the flavors of a cinnamon roll but to give them the final touch, spread some American Buttercream Frosting or Cream Cheese Frosting, which is what's typically used to frost cinnamon rolls. You can also make sandwich cookies
Cinnamon oatmeal cookies
Add ½ cup cup oats in the cookie dough mixture.
Apple cinnamon cookies
Cut 1 medium sized apple into small 1 inch pieces and mix that into the cookie dough.
Mexican cinnamon cookies
These are not the Mexican version, which are very similar to wedding cookies and have a totally different texture.
I highly suggest lining your pans with Reynolds Cookie Baking Sheets. Not even one of my cookies stuck to the sheets... YAY! These baking sheets are so convenient to use because they are already pre-cut and they are also strong enough to be picked up from the tray and moved onto a cooling rack without tearing.
More cookie recipes
- Molasses Cookies (Soft and Chewy)
- Classic Snickerdoodles Cookies
- Peanut Butter Chocolate Chip Cookies
Recipe
Cinnamon Cookies Recipe
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Ingredients
- ½ cup Butter Unsalted
- 1 cup Granulated sugar
- 1 Egg Large
- 1 teaspoon Vanilla extract
- 1.5 cup All-purpose flour
- 2 teaspoon Cinnamon powder
- 1 teaspoon Baking powder
Cinnamon Sugar Topping
- 1 cup Granulated sugar
- 1.5 teaspoon Cinnamon powder
Instructions
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add egg and vanilla extract and mix until just combined.
- In a separate bowl, whisk together flour, cinnamon powder, baking powder.
- Dump this dry mixture into the wet mixture and mix until just combined. Use your hands, if necessary, to mix everything together into a cookie dough consistency.
- Cover and chill in the fridge for about 1 hour so that it's easier to handle and don't spread while baking.
- Scoop out small portions of the dough and roll them into balls.
- In a small bowl, mix together sugar and cinnamon.
- Roll cookie dough balls in cinnamon sugar until fully coated.
- Place them on a cookie tray, lined with parchment paper.
- Bake at 350 degrees for 10-12 minutes or until cookies are golden brown and edges are firm.
- Let the cookies cool down and enjoy!
Video
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Alicia Gonzalez
I think they look beautiful. I can't wait to try them. I have frequent urges for all yumminess that is sugar and cinnamon. Thanks so much for sharing!
Abeer Rizvi
Thanks for your sweet words and giving me the opportunity to share my family recipe
Paula
I love baking with ricotta. These look amazing! Recipes that have been used for generations are always the best.
Abeer Rizvi
I totally agree! Our ancestors sure knew how to bake well!
Cheryl
How many cookies does this recipe make?
Abeer Rizvi
It depends on how big you roll your balls. I like to make small bite sized cookies. So, i easily get 35. You will probably get 20-23 big ones though. Hop this helps!
Jane Saunders
Thank you for the tips and rules Abeer. These buttery cookies sound delicious - so great for the lead up to Christmas with all that cinnamon in there.
Aimee Shugarman
LOVE these cinnamon cookies. Perfect for the holidays!
Hailey P.
Um what happens if you replace the butter with margarine because i may or may not have accidentally done that...
Abeer Rizvi
lol. I think I tried it once but didn't really like the flavor as much as the butter version. How did they turn out for you?
Michael L Barnes
I rolled the dough into about 1-1/4" balls and spaced them 2 inches apart. I only got a yield of 27 versus 40 but they ended up being about 3" diameter when done or for me a typical cookie size. I also did NOT flatten them out. By the way, I like the slider option on the yield amount to change proportions of ingredients. I started baking at 10 minutes and kept adding 2 minutes and waiting for a golden brown appearance. I ended up pulling them at 20 minutes total. Probably overbaked a little as they weren't as chewy as I expected but still soft. A keeper recipe. Will pull them a little sooner next time and not go by the color. Thanks for sharing.
Jennifer McCamey
My 11 year old daughter made these cookies and she said that this is definitely a recipe that she's going to make many more times. She also said "These are the BEST cinnamon cookies EVER!". They taste like bakery style cookies! Thank you for creating this pin, it is absolutely wonderful!
Rosie
These taste delicious thank you for the recipe and it didn’t have to many ingredients so my kids were able to help without driving me completely insane
Abeer Rizvi
I have a kiddo too and I know how hard this time has been for children. So happy to hear you all had fun baking.
Alice
I tried them and loved them, I made 26 cookies and added 3 minutes to baking time but every oven is different. I will save this recipe to make over and over again. Thanks.
Lini
So easy to make and a winner all around with family : the kids made them, ate them and made more. Thank you
Abeer Rizvi
Awwww... that's so sweet!
Jill Rogoff
Delcious. The amount of cinnamon sugar recommended for the topping is unnecessary, though. You'll have plenty if you make half.
Michelle Hunt
I made these for my husband last night-quick, easy recipe! Very tasty. Good texture. I substituted 1/2 of the flour with pecan flour. I was wondering how they might taste using brown sugar in place of white? Has anyone tried this?
Christy R
We doubled it because that’s the amount of room temp butter we had to use. Also used half white sugar and half brown . It was yummy. We are going to try the oatmeal or walnut version next. Thank you for a new cookie option.
Rix
Had a craving for a cookie,
This was so easy and fairly quick.
Quite tasty and simple.
More binges to come…
Mel
I made these today in my home in France using light-brown sugar and a couple of drops of cinnamon extract along with the vanilla, and they are SOOOOOO good. So easy, too (and I am no baker!).