Do you ever crave a cookie that’s simple, cozy, and downright addictive? These cinnamon sugar cookies hit that spot every time, with just the right balance of sweet and spice. In this recipe, I’ll share how to make cinnamon sugar cookies that turn out soft on the inside and perfectly crisp on the edges.
If you’ve ever wondered what makes these cookies so special, it’s a mix of fluffy dough coated in a shimmering cinnamon sugar crust. The warm, familiar aroma will fill your kitchen and keep you coming back for more.
Why I Can’t Stop Making These Cookies
- Quick to whip up when you want a sweet treat in under 30 minutes.
- A subtle cinnamon twist that elevates the classic sugar cookie flavor.
- Uses pantry staples you probably already have on hand.
- Kid-friendly dough is fun to roll and sprinkle with cinnamon sugar.
- Perfect for any season cozy enough for fall but bright enough for any time.
What Type of Butter Should I Use?
For the best texture, use unsalted butter softened to room temperature. This helps you control the salt and ensures the dough creames smoothly with sugar. Avoid melted butter as it changes the cookie’s texture, making them less tender.
If you’re thinking about substitutions, stick to fresh, not frozen butter. Frozen butter takes longer to soften and can lead to uneven mixing. If you only have frozen butter, thaw it in the fridge overnight and let it sit at room temperature for about 30 minutes before starting.
Options for Ingredient Alternatives
- Butter can be swapped for coconut oil, but chill the dough for at least 30 minutes so cookies hold their shape.
- Instead of granulated sugar in the dough, try coconut sugar for a subtle caramel flavor.
- Milk can be swapped with almond, oat, or any plant-based milk if your dough feels dry.
- Vanilla extract can be replaced with almond or maple extract for a fun flavor twist.
- Feel free to add dried fruit or chocolate chips; fold these in gently at the end.
The Biggest Challenges While Baking
- Make sure your butter is softened but not melted; too warm and dough becomes greasy.
- Avoid overmixing once the flour is added to keep the cookies tender, not tough.
- Fold in any delicate add-ins like chocolate chips or dried fruit at the very end to prevent breaking.
- If your dough feels dry and crumbly, add milk one tablespoon at a time until it holds together.
- Chill the dough for 30 minutes if it’s too sticky this helps prevent spreading and improves texture.
Storage & Freezing Instructions
Store baked cookies in an airtight container at room temperature for up to 4 days. In the fridge, they keep fresh for about a week but might lose a bit of that crisp edge.
To freeze, layer cookies between parchment paper in a zip-top bag or airtight container. They freeze beautifully for up to 3 months. For make-ahead dough, shape the dough into a log or disk, wrap tightly, and freeze. Thaw overnight in the fridge before slicing and baking.
Estimated Nutrition
This recipe makes about 24 medium cookies. For the entire batch: roughly 1800 calories, 80 grams fat, 250 grams carbs, and 20 grams protein. Per cookie, expect approximately 75 calories, 3.5 grams fat, 10 grams carbs, and less than 1 gram protein.
Ingredients
- 1 cup granulated sugar (200 g) plus 1/4 cup (50 g) for coating
- 1 cup unsalted butter, softened (225 g)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 3 cups all-purpose flour (360 g)
- 2 tablespoons milk, only if dough is dry (optional)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together softened butter and 1 cup granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to wet, mixing gently just until combined. If dough feels dry, add milk 1 tablespoon at a time.
- In a small bowl, mix the remaining 1/4 cup sugar with additional 1 teaspoon cinnamon. Roll dough into 1 1/2-inch balls, then roll each ball in the cinnamon sugar mixture to coat. Arrange on baking sheets about 2 inches apart.
- Bake for 10-12 minutes, until edges are set and lightly golden but centers remain soft. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Tips, Variations & Serving Ideas
- Add mini chocolate chips or chopped nuts for extra texture.
- Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty contrast.
- Underbake by 1-2 minutes for a soft, gooey center.
- Store leftover dough in the freezer to bake fresh cookies anytime.
- Dip cooled cookies in melted white or dark chocolate for a special twist.
- Serve with a warm cup of chai tea or hot cocoa for ultimate comfort.
- Press a thumbprint into the center and add jam before baking for a filled cookie variation.
FAQs
Q: Can I use baking powder instead of baking soda?
A: Baking soda is best here for the right spread and texture. Baking powder might make cookies puffier and cakier.
Q: How do I keep cookies soft longer?
A: Store them in an airtight container with a slice of bread or apple to maintain moisture.
Q: Can I double this recipe?
A: Absolutely! Just watch baking time as bigger batches may require more oven space and time.
Q: Will freezing dough change the texture?
A: Freezing actually improves flavor and texture but thaw dough overnight in the fridge before baking.
Save This for Later (Pinterest)
Love these cinnamon sugar cookies? Save this recipe on Pinterest so you can find it anytime you need a cozy homemade treat. Sharing is caring à pin it now to spread that sweet warmth!
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