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The Best Cinnamon Cookie Recipe

The Best Cinnamon Cookie Recipe

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4.5 from 138 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  • Author: Sophia
  • 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

Find it online: https://sophiasplate.com/the-best-cinnamon-cookie-recipe/