Get ready to meet your new must-bake obsession: The Best Cinnamon Cookie Recipe is not just a treat, it’s a celebration of buttery dough, gooey cinnamon sugar filling, and a perfectly soft, chewy texture with crisp edges that’ll make you swoon. These cookies are everything you want in a dessert — easy, deeply flavorful, and studded with irresistible pockets of cinnamon sugar that will have everyone asking for seconds. Whether you’re baking for a special occasion or just indulging your sweet tooth, this recipe is my go-to for guaranteed “wow” moments, and I’m so excited to share it with you!

Ingredients You’ll Need
The beauty of The Best Cinnamon Cookie Recipe lies in how simple, pantry staple ingredients join forces to create pure magic. Each item plays a key role, from texture and flavor to those signature swirls of cinnamon. Here’s a look at what you’ll need — and a few pro tips to make them shine:
- Salted Butter (For both filling and dough): Using salted butter amplifies flavor and gives the cookies a richer, more balanced depth.
- Brown Sugar: Its moisture keeps the cinnamon filling gooey and delivers that classic, warm caramel note.
- Cinnamon: Don’t skimp! This is the hero ingredient, offering all the fragrant, spicy-sweet flavor that makes these cookies so irresistible.
- Granulated Sugar: White sugar in the dough creates a sweet, crisp exterior — plus, it’s essential for rolling the cookies.
- Eggs: They give the dough structure and that tender, chewy bite.
- Vanilla Extract: Just a splash deepens the overall flavor of the cookies — don’t leave this out.
- All-Purpose Flour: Make sure to spoon and level; this helps keep the cookies light yet sturdy enough to cradle all that cinnamon filling.
- Baking Soda: A little goes a long way, helping the cookies rise and get that perfect texture.
- Kosher Salt: Balances all the sweetness, ensuring every bite is nuanced and addictive.
- Cream of Tartar: The secret to extra tenderness and that signature “snickerdoodle” tang.
How to Make The Best Cinnamon Cookie Recipe
Step 1: Make the Gooey Cinnamon Filling
Start by beating together softened butter until it’s creamy and luscious. Add the brown sugar and cinnamon, then continue beating until the filling looks completely smooth with no lumps. You want this mixture perfectly homogenous so every bite has that bold cinnamon swirl running through it. Scoop out marble-sized balls and line them up on a parchment-lined sheet — then let them chill out in the freezer until solid. This nifty trick ensures you get glorious, gooey pockets of cinnamon in every cookie (not just a swirl stuck to the top).
Step 2: Prepare Your Workstation
While those cinnamon balls are firming up, get your baking sheets lined with parchment or silicone mats and clear some space in your freezer if you have it. Trust me, having everything prepped before you start makes the cookie assembly way faster (and more fun) later on!
Step 3: Mix Up the Dreamy Dough
Using the same mixing bowl (no need to wash — hooray for minimal dishes!), beat your softened butter until smooth, then blend in the granulated sugar for a couple minutes until the mixture is visibly lighter and fluffier. Add eggs and vanilla, mixing until everything is combined and silky. This step is key for a cookie with the perfect tender bite.
Step 4: Combine the Dry Ingredients and Finish the Dough
Next, add all-purpose flour, but before mixing, sprinkle baking soda, salt, and cream of tartar evenly over the top. Gently incorporate everything together, being careful not to overmix — you want just-enough mixing to keep the cookies soft. If you see a few flour streaks, finish folding gently by hand with a spatula.
Step 5: Add the Cinnamon Filling Balls
Once those dreamy little cinnamon balls are solid, it’s time for the best part: folding them into the dough! Use a wooden spoon or spatula for this step (not your mixer) so the filling stays intact and you get gooey centers instead of cinnamon blended throughout.
Step 6: Shape and Roll in Cinnamon Sugar
Using a large cookie scoop, portion out generous dough balls — you want them about 2 inches across for maximum yum. Mix additional cinnamon and sugar in a small bowl, then roll each dough ball until well-coated. This outer layer delivers that crave-worthy, sparkly finish and sweet crunch.
Step 7: Bake to Perfection
Arrange the dough balls on your prepped baking sheets, leaving about 2 inches between (these cookies spread!). Bake at 350°F for 11 to 12 minutes, watching for matte tops and set edges. The cinnamon filling might pool and look shiny, but don’t worry — that means gooey goodness awaits! Once they come out, quickly use spoons to nudge the edges back into neat circles before they set. This trick gives you thick, chewy cookies with beautiful cinnamon ribbons on every bite.
Step 8: Cool, Savor, and Enjoy!
Let cookies cool on the pan for at least 5 minutes, then move to a wire rack. Sneak one while it’s warm with a glass of cold milk — pure cinnamon roll magic, I promise! This is truly The Best Cinnamon Cookie Recipe, straight from my heart (and kitchen) to yours.
How to Serve The Best Cinnamon Cookie Recipe

Garnishes
Take these cookies to the next level by drizzling them with a light vanilla glaze, dusting with powdered sugar, or even topping with a sprinkle of flaky sea salt to balance the sweetness. Fresh out of the oven, a gentle swirl of extra cinnamon sugar or a few toasted pecans makes them downright irresistible.
Side Dishes
Pair The Best Cinnamon Cookie Recipe with a tall glass of cold milk, a cozy mug of coffee, or even homemade hot chocolate for a nostalgic treat. If you’re feeling extra indulgent, serve with vanilla ice cream for the ultimate dessert experience or next to a fruit salad for a fresh, sweet-tart contrast.
Creative Ways to Present
For gifting, stack the cookies in a mason jar tied with rustic twine. Hosting a brunch? Lay them on a tiered tray with cinnamon roll slices and caramel popcorn. Or, create a DIY ice cream sandwich station using the cookies as the base — a fun, unexpected way to show off The Best Cinnamon Cookie Recipe!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cookies in an airtight container at room temperature for up to 4 days. They retain their chewiness beautifully, and the centers stay lusciously soft and gooey — though they’re so addictive, they hardly ever last that long in my house!
Freezing
You can freeze both the raw dough balls (rolled in cinnamon sugar) or baked cookies for up to 3 months. Simply place them in a ziplock bag or airtight container with parchment between layers. Bake dough straight from frozen, adding a couple extra minutes, or thaw baked cookies at room temp for a quick treat.
Reheating
To bring the magic back to leftover cookies, pop them in a 300°F oven for 3-5 minutes or give them a quick 10-second zap in the microwave. The edges will crisp slightly while the centers get warm and gooey — just like fresh-baked!
FAQs
How do I keep the cinnamon filling from leaking out?
Freezing the cinnamon filling balls before adding to the dough is key! This ensures the filling stays tucked away while baking, giving you that signature gooey swirl instead of oozing out the sides.
Can I make these cookies ahead of time?
Absolutely! The dough (with cinnamon filling inside) freezes beautifully. Prepare, shape, and roll in cinnamon sugar, then freeze. When ready, bake straight from frozen with just a couple extra minutes added onto the bake time.
What if I only have unsalted butter?
No worries! Just add an extra pinch (about 1/4 teaspoon) of kosher salt to both the dough and filling to compensate. You’ll still get those wonderful rich, balanced flavors in The Best Cinnamon Cookie Recipe.
Why is cream of tartar important?
Cream of tartar not only gives these cookies their signature tang but also makes the dough extra tender and chewy, setting them apart from other cinnamon cookies. Don’t skip it if you want The Best Cinnamon Cookie Recipe experience!
Can I make these cookies gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just make sure it’s designed for baking cookies, and keep an eye on the texture. The flavors and gooey cinnamon center will still be top-notch.
Final Thoughts
If you’re hunting down the ultimate cinnamon dream cookie, it’s time to try The Best Cinnamon Cookie Recipe yourself. There’s something truly magical about that crisp edge, heavenly gooey middle, and abundant cinnamon sugar — I can’t wait for you to fall in love with them just like I have. Go on, grab some cinnamon and get baking, your tastebuds will thank you!
Print
The Best Cinnamon Cookie Recipe
These cinnamon cookies combine the cozy spices and gooey brown sugar filling of classic cinnamon rolls with the soft, chewy texture of a snickerdoodle. With a decadent cinnamon-sugar center swirled inside buttery, lightly tangy cookie dough and rolled in more cinnamon sugar before baking, these cookies are a cinnamon lover’s dream. Perfect for holiday cookie platters or an afternoon treat, they strike a delightful balance between pillowy softness and rich, gooey filling.
- Total Time: 36 minutes
- Yield: 33 cookies
Ingredients
For the Filling
- 6 tablespoons salted butter, softened
- 3/4 cup brown sugar, packed
- 1 & 1/2 tablespoons cinnamon
For the Dough
- 1 cup salted butter (2 sticks), softened
- 1 and 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For Rolling
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Instructions
- Prepare the Filling: In a large bowl or stand mixer, beat 6 tablespoons softened butter until creamy. Add 3/4 cup packed brown sugar and 1 and 1/2 tablespoons cinnamon. Beat well, scraping down the sides, until the mixture is completely smooth and combined.
- Shape and Freeze Filling: Line a baking sheet or large platter with parchment paper or a silicone mat. Use a spoon to form small marble-sized balls of the filling, lining them up on the prepared pan. Place in the freezer for about 20 minutes until hardened, or refrigerate for 1–2 hours if freezer space is limited.
- Preheat Oven & Prepare Pans: Preheat your oven to 350°F (180°C). Line extra baking sheets with parchment or a silicone mat. The pan with the filling balls can be used later for baking.
- Make the Dough: In the same large bowl or stand mixer, beat 1 cup softened butter for a couple of minutes until smooth. Add 1 and 2/3 cup white sugar and beat for 2 minutes until light and fluffy. Beat in 2 eggs and 2 teaspoons vanilla extract, scraping down the sides. The mixture should be smooth and homogeneous.
- Combine Dry Ingredients: Add 3 and 1/2 cups flour to the bowl (do not mix in yet). On top, add 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar. Gently beat the flour and leaveners into the butter mixture, mixing just until combined and scraping the bowl. Avoid over-mixing to keep cookies tender.
- Fold in Cinnamon Filling: Once the filling balls are frozen and firm, fold them into the dough gently using a wooden spoon or a spatula. Do not use a mixer for this step.
- Shape Cookie Dough: Use a large cookie scoop or spoon to make dough balls about 2 inches across, slightly overfilling the scoop for chunkier cookies.
- Coat in Cinnamon Sugar: In a small bowl, mix 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon. Roll each dough ball in the mixture to coat evenly.
- Arrange on Baking Sheet: Place dough balls on prepared baking sheets, leaving about 2 inches between each cookie. For best results, bake about 8 cookies per large sheet.
- Bake: Bake cookies for 11–12 minutes at 350°F. The cookies will look slightly underdone with shiny filling centers. The non-filling edges should be set but not golden, and the tops (other than the filling) should look matte.
- Shape Immediately: Right after baking (within 30–60 seconds), use the edge of a spoon to nudge and shape the cookies back into circles, scooping up and packing in any oozing filling or edges for thicker, chewier cookies.
- Cool & Enjoy: Let the cookies cool on the pan for at least 5 minutes before transferring to a wire rack to finish cooling. Enjoy warm, preferably with a glass of milk.
Notes
- For best texture, do not overmix the dough after adding the flour.
- The brown sugar cinnamon filling should be fully frozen to avoid leaking out during mixing.
- The cookies may appear slightly underdone when you remove them from the oven; they’ll continue to set as they cool.
- Shape cookies immediately after baking for the best appearance and thick, chewy texture.
- Cookie dough balls can be frozen (after rolling in cinnamon sugar) for up to 3 months—bake directly from frozen, adding 2–3 minutes to bake time.
- If you love snickerdoodles, try doubling the cinnamon sugar coating for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 24mg