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These cinnamon cookies fill my kitchen with the most inviting aroma and have become my go to treat for sharing with friends or treating myself on a cozy afternoon. Each batch features perfectly crisp edges and soft buttery centers all lifted by a dreamy cinnamon sugar coating that makes every bite sing with warmth. When I want something homemade and fuss free this thirty minute recipe never lets me down.
My family loves these straight out of the oven and I often whip up a double batch because they disappear so quickly. One snowy day my kids helped roll the dough in sugar and now they request these cookies every time the weather turns chilly.
Ingredients
- All purpose flour: gives the cookies structure and chew so look for unbleached flour for a richer flavor
- Ground cinnamon: infuses every layer with that signature spicy warmth and always select fresh cinnamon for maximum aroma
- Baking soda: ensures a gentle rise and slight puff choose a brand you trust for best results
- Salt: balances sweetness enhancing all the flavors try fine sea salt for better distribution
- Unsalted butter: brings moisture and richness use high quality butter for superior taste
- Granulated sugar: creates classic sweetness and crisp edges organic cane sugar gives an even more delicate crunch
- Brown sugar: adds moisture and hints of caramel pick fresh soft brown sugar for easy mixing
- Large eggs: bind the dough and add tenderness choose the freshest eggs for a rich texture
- Vanilla extract: ties the flavors together select pure vanilla not imitation for best flavor
- For the cinnamon sugar coating: more granulated sugar makes a sparkly crust while a second dose of ground cinnamon doubles the comforting spice effect
Step by Step Instructions
- Mix the Dry Ingredients:
- Combine flour ground cinnamon baking soda and salt in a medium bowl. Whisk thoroughly for even spice distribution and no clumps so every cookie bakes up perfectly flavored.
- Cream the Wet Ingredients:
- In a large mixing bowl use an electric mixer to beat the softened butter with both sugars. Continue for about two to three minutes until the texture is light and fluffy. Stop to scrape down the sides so nothing is left unmixed. Add eggs one at a time mixing well after each. Blend in the vanilla extract until fully incorporated.
- Combine Wet and Dry Mixtures:
- Add the dry flour mixture to the wet mixture in batches. Mix on low just until no dry spots remain. Overmixing can make tough cookies so use a gentle hand.
- Prepare the Cinnamon Sugar Coating:
- In a small bowl stir together granulated sugar and ground cinnamon. Make sure it is fully blended for an even coating on each cookie.
- Shape and Coat the Dough Balls:
- Use a cookie scoop or a spoon to scoop out dough portions about the size of a golf ball. Roll each portion between your palms to make a smooth ball. Drop each into the cinnamon sugar and turn gently so it is covered on all sides.
- Bake the Cookies:
- Position dough balls about two inches apart on a lined baking sheet to allow for spreading. Bake in the preheated oven for ten to twelve minutes. The edges should be set but the centers will still look slightly underbaked for that soft chewy texture.
- Cool the Cookies:
- Let cookies cool on the baking sheet for five minutes. Use a spatula to transfer them to a wire rack so they cool completely without steaming on the bottom.
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I am always amazed how cinnamon can fill a room with good memories. When I bake these cookies with my youngest we always sneak a taste of that warm butter sugar dough before baking and it takes us both straight to our happy place.
Storage Tips
Allow cookies to cool completely before storing to prevent them from going soft. Keep in an airtight container at room temperature for up to five days. For longer storage freeze baked cookies between layers of parchment paper and seal in a zip top bag. Thaw at room temperature for the freshest flavor.
Ingredient Substitutions
You can swap half the all purpose flour with whole wheat flour for a nuttier flavor and wholesome texture. If you are out of brown sugar add an extra tablespoon of honey to the white sugar for a soft chew. Dairy free butter works in a pinch though the flavor will shift slightly. For even more spice try a dash of nutmeg or a bit of cardamom in the dough.
Serving Suggestions
Pile these cinnamon cookies on a platter next to a pot of hot tea or coffee for the perfect afternoon snack. They also make wonderful ice cream sandwich bases just let the cookies cool fully and press your favorite ice cream between two. Around the holidays I love adding these to cookie boxes to share with neighbors.
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Cultural Context
Cinnamon cookies have roots in American and European baking traditions where the warmth of spice was prized in both festive and everyday treats. Today they are a staple in cookie swaps and bake sales—one of those timeless bakes that always brings smiles and nostalgia to the table.
Recipe FAQs
- → How do I keep cinnamon cookies soft?
Avoid overbaking and remove from the oven while centers appear slightly underdone. Cooling on a wire rack helps maintain their softness.
- → Can I substitute butter with margarine?
Yes, but unsalted butter gives a richer flavor and better texture. If using margarine, expect a slightly different taste and softness.
- → What makes the edges crispy?
Baking at the right temperature and spreading the dough balls with ample space helps achieve crispy edges while keeping centers tender.
- → Should I chill the dough before baking?
It’s not required for this method, but chilling can help control spreading and deepen flavors if you prefer thicker cookies.
- → Can I freeze the dough or baked cookies?
Yes! Dough balls freeze well—simply bake from frozen, adding a minute or two to the bake time. Baked cookies also freeze for up to 2 months.
- → Is it necessary to use parchment paper?
Parchment helps prevent sticking and makes for easy cleanup, but a lightly greased baking sheet works in a pinch.