Go Back
–+ servings
cinnamon cookies on a baking sheet

Cinnamon Cookies

Print Recipe
Delicious Cinnamon Cookies are perfectly crisp on the outside and soft and chewy on the inside with the most incredible cinnamon-sugar flavor. A cross between a sugar cookie and a snickerdoodle, these cookies are perfect for any occasion! Make this easy recipe for the holidays, an after school treat or any time you're craving something sweet!
Course cookies, Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings 40 cookies
Calories 108
Author Kim

Ingredients

For rolling cookies

  • 3 tablespoons white granulated sugar
  • 1 tablespoon ground cinnamon

For cookies

  • 1 cup dark brown sugar
  • ½ cup white granulated sugar
  • 1 cup butter softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • ¼ teaspoon salt
  • Optional for sprinkling on baked cookies: coarse sea salt

Instructions

  • Combine the 3 tablespoons white sugar and the 1 tablespoon cinnamon in a small bowl and set aside. Add sugars and softened butter to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract and mix until light and fluffy.
    mixing butter with sugars in a large bowl
  • Whisk flour, baking soda, baking powder, cinnamon, nutmeg and salt together in a separate bowl. Gradually add flour mixture to sugar mixture, mixing at low speed just long enough to combine. Do NOT over-mix or you could end up with tough cookies. Chill dough for at least 30 minutes and up to 3 to 4 days.
    mixing flour mixture with sugar mixture in a large glass bowl
  • Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Roll 1.5 tablespoons (per cookie) dough into balls, then roll each ball into cinnamon-sugar mixture to coat. Place cookies on prepared baking sheets and bake for 12 to 13 minutes.
    cookie dough balls rolled in cinnamon sugar mixture
  • Allow the cookies to cool for at least 5 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be.
    baked cinnamon cookies topped with sea salt

Video

Notes

  • Storage. Cookies can be stored in an airtight container, at room temperature, for up to one week.
  • Freezing Instructions. Cookie dough will freeze well for up to 3 months. See post for more detailed instructions. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.

Nutrition

Serving: 1cookie | Calories: 108kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 24mg | Fiber: 1g | Sugar: 9g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg