cinnamon cookies recipe
The Best cinnamon cookies recipe
I love this recipe because it’s easy to customize—you can swap in extra nuts, a drizzle of chocolate, or even a sprinkle of sea salt to change things up without losing the core flavor. It’s perfect for holidays or just a regular day when you want something comforting. And honestly, they’re surprisingly good for you too, with fiber from the oats and whole grains, and a touch of cinnamon that’s been shown to help with blood sugar control. They’re not too sweet, not too heavy, and always a hit with everyone.
Classic Cinnamon Sugar Cookies
A simple, buttery cookie recipe with a sweet cinnamon-sugar topping that’s perfect for any occasion. Soft, chewy centers and a warm spice flavor make these cookies ideal for holidays or anytime treats.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp melted butter
👨🍳Directions
-
1
Preheat oven to 375°F. In a bowl, whisk together flour, baking soda, cinnamon, and salt. -
2
In another bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla. Gradually add the dry ingredients and mix until a dough forms. -
3
Roll dough into 1-inch balls and place 2 inches apart on a parchment-lined baking sheet. Flatten slightly with your palm. -
4
Mix topping ingredients and sprinkle over cookies. Bake for 10–12 minutes until edges are lightly golden.
🔧Equipment
- Mixing bowl
- Stand mixer or hand mixer
- Rolling pin
- Baking sheet
- Parchment paper
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cinnamon Sugar Cookies Works
❓ Frequently Asked Questions About Cinnamon Sugar Cookies
How do I store cinnamon cookies for the longest time?
Store leftover cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a sealed bag or container. Cookies stay fresh for three months when frozen and can be thawed at room temperature.
Can I make these cookies without a food processor?
Yes, you can. Use a mixer or even a sturdy wooden spoon to combine the dry ingredients and mix in the butter and sugar until the dough forms a ball. Roll into balls and flatten slightly before baking.
What if my dough is too sticky to handle?
If the dough feels too sticky, chill it in the refrigerator for 30 minutes to firm up. If it still doesn’t hold together, add one tablespoon of cold granulated sugar or a sprinkle of cornstarch to absorb excess moisture.
How can I adjust the spice level to taste?
Start with the recipe’s suggested amounts of cinnamon and ground ginger. If you prefer a stronger flavor, increase the cinnamon by half a teaspoon or add an extra pinch of ground ginger. Taste as you go—adjust gradually to avoid overpowering the sweetness.
Why do my cookies spread so much?
Cinnamon cookies spread due to the butter’s high fat content and the low baking temperature. To reduce spreading, chill the dough for 30 minutes before baking or use slightly less butter (about 2 tablespoons less). Also, ensure your oven is preheated to the correct temperature and use parchment paper for easy removal.
