If cinnamon rolls and sugar cookies combined and had a baby - it's this recipe right here! These delicious cinnamon cookies bring all of the delicious buttery goodness with cinnamon flavor and a cinnamon-sugar coating. Whew. It's a match made in heaven!
For more cinnamon cookie recipes, try my snickerdoodle whoopie pies!
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It's the holiday season and you NEED to make these cinnamon roll cookies! They've got a chewy texture with crisp edges and the buttery cinnamon swirl that'll have your tastebuds dancing with joy! I'm not even exaggerating here, it's the perfect cookie and speaks to the cinnamon lover in me. Best part, this recipe calls for only a few pantry staples - so no running to the store for fancy ingredients!
This cinnamon cookie recipe is essentially brown sugar cookie, (a super buttery cookie at that) that combines a cinnamon roll filling all throughout, creating a tender cookie with pockets and bursts of cinnamon gooey delight.
This easy cinnamon cookies recipe will have you wrapped around its finger with all of its cinnamon buttery goodness! At first bite, these are sure to become one of your favorite cookies of all. time.
Why You'll LOVE This Recipe!
- Imagine snickerdoodle cookies and put a buttery cinnamon swirl through it. Are you getting a beautiful picture here, because I am!
- No chill time and only 11 minutes bake time! Just make these cookies and bake them! No long chill time in the fridge, they'll be on your table in under an hour.
- Good recipe for holiday cookie boxes during the holidays!
Ingredients
(full recipe in the recipe card at the bottom of this post)
- Butter - I used salted butter, but you can use unsalted butter if that's what you prefer or have on hand. If using unsalted, adjust the amount of salt accordingly.
- Sugar and Brown Sugar - the combo of white sugar and light brown sugar are what give this cookie its chewy texture and sweetness. Dark brown sugar works here too.
- Large Eggs and Egg Yolk - we're using an additional egg yolk for added richness to the sugar cookie dough.
- Baking Soda - this is what makes these ultra thick cookies nice and fluffy and chewy.
- Cinnamon - you can't have cinnamon cookies without cinnamon! I like to use ceylon cinnamon so if you have any, pop that open and give it a go.
How to Make Cinnamon Cookies
Make the Cinnamon Sugar Filling
Preheat the oven to 350 degrees F. Start by making the cinnamon sugar mixture (the filling). Combine room temperature butter, brown sugar, and cinnamon. Mix together and place in the freezer. (Image 1)
Assemble the Cookie Dough
In a large mixing bowl, combine all purpose flour, baking soda, and kosher salt. Whisk together and set aside. In a separate bowl, make the cinnamon sugar by combining cinnamon and sugar and set aside. (Image 2)
Add room temperature butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium low speed for 2 minutes, then add sugar, light brown sugar, and cinnamon. Increase speed to medium speed and continue to mix for 3 minutes. Scrape down the sides of the bowl and then add the egg, egg yolk, and vanilla extract. Continue to mix, scrape down the sides of the bowl once more and mix for an additional minute. (Image 3)
Add flour mixture and mix until just combined and all ingredients are fully incorporated.
Use a medium cookie scoop (about 2 ½ tbsps of dough) to scoop out a cookie dough ball. Roll into a ball. Remove the cinnamon sugar filling from the freezer and scoop out two teaspoons of the filling. Pinch the filling into about 3-4 crumbly pieces and press into the cookie dough balls. Roll again into a ball and then place into the cinnamon sugar to coat.
Time to Bake!
Place onto a baking sheet lined with parchment paper, baking about 5-6 cookies at a time, spacing about 2-3 inches apart (these cookies will spread). Bake for 11-12 minutes. (Image 5)
Use the opening of a small bowl or circular container and swivel it around the cookie to create that perfect circular shape. Let the baked cookies chill on the baking sheet for at least 5 minutes, then place on a wire rack to cool completely (or until you're ready to eat them)
Tips
- Set a timer for these cookies do not let them go past 12 minutes in the oven or else they'll burn. While recipe testing, I went upstairs to change the baby's diaper and let them bake for 1 minute longer than I wanted and boom - they were burnt and crispy. Don't burn these chewy cookies!
- Use a cookie scoop to make sure all of the cookies are the same size!
- Please measure your ingredients properly! It can literally make or break a recipe! Measuring your ingredients, especially your dry ingredients, can prevent you from adding too much flour which can really alter the recipe. I prefer to measure everything in grams, which you can do by converting the recipe card to metric measurements. However, if you prefer to measure in cups, just be sure to fluff your flour up prior to scooping it out of the container.
- Lastly - these with vanilla ice cream is out of this world. Thank me later!
Variations
- Try adding chocolate chips! If you like little pockets of melty chocolate in your cinnamon cookies, by all means, add some!
- Brown butter is always a good idea. I wanted this to be a quick cookie recipe, but if you have time to brown the butter and let it solidify to room temperature and then make the cookies - by all means, it would be incredible.
- Add a vanilla icing drizzle or cream cheese frosting! I love these cookies on their own, but if you want some added sweetness, drizzle a little vanilla glaze on top!
How to Store
Store in an airtight container at room temperature for up to 3 days. You can also freeze these in a ziploc bag for up to three months.
Recipe FAQs
Using melted butter will cause your cookies to spread in the oven so it's best to use room temperature butter for this recipe.
The texture of cookies depends on several factor. This includes baking time, temperature, the amount of fat, and sugar etc. Crunchy cookies generally contain more sugar and fat, which spread out during baking. In contrast, soft cookies often have higher proportions of eggs or brown sugar, which retain moisture, and are baked for a shorter time at a lower temperature to keep them soft and chewy.
Salt! Kosher salt is my favorite because it's less "salty" tasting than iodized salt and has smaller flakes than sea salt.
The best cinnamon for baking depends on the desired flavor profile of your dish. Ceylon cinnamon, often referred to as "true cinnamon," offers a mild, sweet flavor that's ideal for delicate baked goods, while Cassia cinnamon is stronger and more pungent, making it great for bold recipes like cinnamon rolls or apple pie.
More Cookie Recipes
- Sprinkle Sugar Cookies
- Chocolate Chip Skillet Cookies
- Cream Cheese Cookies
- Snowflake Cookies
- Pecan Snowball Cookies
- Classic Snickerdoodle Recipe
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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Cinnamon Cookies
Equipment
- Stand Mixer
- Mixing Bowls
- Baking Sheet
Ingredients
Cinnamon Sugar Filling
- 4 tbsp Salted Butter (room temperature)
- ½ cup Brown Sugar
- 1 tsp Cinnamon
Cinnamon Cookies
- 12 tbsp Salted Butter
- ¾ cup Sugar
- ¼ cup Brown Sugar
- 1 tsp Cinnamon
- 1 large Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 2 ¼ cup All Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Kosher Salt
Cinnamon Sugar Coating
- ¼ cup Sugar
- 1 tsp Cinnamon
Directions
- Preheat the oven to 350 degrees F. Start by making the cinnamon sugar mixture (the filling). Combine room temperature butter, brown sugar, and cinnamon. Mix together and place in the freezer.
- In a large mixing bowl, combine all purpose flour, baking soda, and kosher salt. Whisk together and set aside. In a separate bowl, make the cinnamon sugar by combining cinnamon and sugar and set aside.
- Add room temperature butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium low speed for 2 minutes, then add sugar, light brown sugar, and cinnamon. Increase speed to medium speed and continue to mix for 3 minutes. Scrape down the sides of the bowl and then add the egg, egg yolk, and vanilla extract. Continue to mix, scrape down the sides of the bowl once more and mix for an additional minute.
- Add flour mixture and mix until just combined and all ingredients are fully incorporated.
- Use a medium cookie scoop (about 2 ½ tbsps of dough) to scoop out a cookie dough ball. Roll into a ball. Remove the cinnamon sugar filling from the freezer and scoop out two teaspoons of the filling. Pinch the filling into about 3-4 crumbly pieces and press into the cookie dough balls. Roll again into a ball and then place into the cinnamon sugar to coat.
- Place onto a baking sheet lined with parchment paper, baking about 5-6 cookies at a time, spacing about 2-3 inches apart (these cookies will spread). Bake for 11-12 minutes.
- Use the opening of a small bowl or circular container and swivel it around the cookie to create that perfect circular shape. Let the baked cookies chill on the baking sheet for at least 5 minutes, then place on a wire rack to cool completely (or until you're ready to eat them)
Notes
- Set a timer for these cookies do not let them go past 12 minutes in the oven or else they'll burn. While recipe testing, I went upstairs to change the baby's diaper and let them bake for 1 minute longer than I wanted and boom - they were burnt and crispy. Don't burn these chewy cookies!
- Use a cookie scoop to make sure all of the cookies are the same size!
- Please. Please. Please measure your ingredients properly! It can literally make or break a recipe! Measuring your ingredients, especially your dry ingredients, can prevent you from adding too much flour which can really alter the recipe. I prefer to measure everything in grams, which you can do by converting the recipe card to metric measurements. However, if you prefer to measure in cups, just be sure to fluff your flour up prior to scooping it out of the container.
- Lastly - these with vanilla ice cream is out of this world. Thank me later!
These are my go to cookies now. Everyone requests them now. So so so good. I add chocolate chips and they are perfection
I'm so happy to hear that, thank you!
I saw this recipe and since I am a cinnamon addict I had to try them. They are definitely the best cinnamon cookies I have ever had. The cinnamon is the star of the cookie. Lots of flavor and more flavor. My husband took them for his golf buddies and they were gobbled up. Will definitely make again and again.
Thanks Maureen!