Pin it
Whenever I'm craving something sweet that fills the kitchen with that cozy, cinnamon smell, I always think of these cookies. They're crunchy on the edges and melt-in-your-mouth soft in the middle, all wrapped up in a cinnamon sugar hug that makes every bite taste like comfort. If you want something homemade with no fuss, these are ready in half an hour and never disappoint.
These don’t last long at my house. My kids ask for them every time it snows, especially since they got to help with sugar rolling one cold afternoon. I usually double everything because nobody stops at just one.
Dreamy Ingredients
- Vanilla extract: ties all the flavors together—always pick real vanilla for the best taste
- Large eggs: keep the dough held together and give it that melt-away softness—freshest eggs are best
- Brown sugar: boosts moisture and adds a hint of caramel sweetness—make sure it’s nice and soft for easy mixing
- Granulated sugar: gives that classic cookie crunch—go for organic if you want an extra delicate bite
- Unsalted butter: brings richness and softness—good quality butter makes a big difference
- Salt: balances out the sweet and brings out all the flavors—fine sea salt spreads more evenly
- Baking soda: helps the cookies puff just right—use a brand you trust
- Ground cinnamon: brings that spicy cozy kick—fresh cinnamon makes all the difference
- All purpose flour: the base that holds everything up—unbleached flour will make them taste a bit fuller
- For rolling: even more cinnamon and sugar to coat every dough ball with sparkle and extra spice
Simple Step by Step
- Let Them Cool:
- After baking, set the cookies on the pan for five minutes, then grab a spatula and move them over to a cooling rack so they don’t get soggy bottoms.
- Bake Your Cookies:
- Space out the dough balls on a prepared baking sheet, about two inches apart, so there’s room to spread. Pop into your hot oven and bake for ten to twelve minutes. Look for set edges and slightly pale middles for that perfect chewy bite.
- Get That Sugar Mix Ready:
- Mix up your granulated sugar with cinnamon in a little bowl. Stir until it looks all the same color so every bit of dough gets an equal touch of spice.
- Roll the Cookie Dough:
- Grab a scoop or spoon and scoop out dough balls about as big as a golf ball. Roll 'em between your palms until smooth, then plop each one in your cinnamon sugar mix and coat every side.
- Blend Wet and Dry Together:
- Pour your dry stuff into the wet little by little, folding in gently until you don’t see any flour. You want to stop when it’s just mixed so your cookies turn out soft.
- Mix Up the Wet Stuff:
- In your big bowl, beat the butter and both sugars with a mixer for two or three minutes until it’s nice and fluffy. Stop and scrape down the bowl to catch what’s stuck. Add eggs one by one, mixing between each, then stir in vanilla till it’s well blended.
- Get the Dry Mix Going:
- In a different, medium bowl, whisk together flour, cinnamon, baking soda, and salt. Whisk well so it’s all blended and the flavor’s even throughout.
Pin it
Cinnamon always floods my house with happy memories. Every time I bake these with my youngest, we sneak a bit of dough before it goes in the oven, and instantly we’re both smiling.
Smart Storage
Wait for your cookies to totally cool before stashing them away, so they stay crisp. Tuck them into an airtight container and leave them on the counter for up to five days. If you want to keep them longer, freeze them between layers of parchment in a zip bag—let them come to room temp before digging in for best flavor.
Swap Options
Try half whole wheat flour for a richer, nuttier cookie. No brown sugar? Mix in a little honey with your white sugar for the same chewy texture. You can use a dairy-free butter if needed—just know the flavor changes a bit. Want extra spice? A quick shake of nutmeg or cardamom perks it up.
How to Enjoy
Stack up a few on a plate and while you sip hot tea or coffee, grab one whenever you need a pick-me-up. Let them cool, then sandwich a scoop of your go-to ice cream between two for a fun treat. I always toss some in holiday tins to hand out to neighbors—they disappear fast!
Pin it
Where These Came From
People have been baking cinnamon cookies for ages in the US and Europe, using warm spices for both special days and everyday snacks. They’re now go-tos at holiday swaps and bake sales—one of those bakes that never goes out of style and always puts a smile on faces.
Frequently Asked Questions
- → How do I keep cinnamon cookies soft?
If you want them to stay soft, pull them out of the oven when the middle still looks underbaked. Let them cool on a wire rack and they'll keep that softness.
- → Can I substitute butter with margarine?
You sure can, but real butter gives a richer taste and texture. Margarine works too but the cookies will taste a bit different and be a tad softer.
- → What makes the edges crispy?
Make sure to leave room between dough balls when baking and set your oven to the right heat. That gives those delicious crisp edges with chewy insides.
- → Should I chill the dough before baking?
It's not a must. If you do chill it, your cookies won't spread as much and the flavor gets even deeper. Totally your call!
- → Can I freeze the dough or baked cookies?
Absolutely! Scoop the dough and freeze, then bake straight from the freezer—just tack on a few extra minutes. Baked cookies can go in the freezer for up to two months, too.
- → Is it necessary to use parchment paper?
Parchment makes cleanup a breeze and keeps cookies from sticking. Don't have any? Just lightly grease your pan and you're good to go.