This cinnamon sugar cookies recipe takes your traditional sugar cookie recipe and bumps it to the next level with a double helping of cinnamon. These cookies melt in your mouth, and the cinnamon in the dough and on the outside makes you forget you’re eating a simple sugar cookie.
This recipe comes together with ingredients straight from the pantry.
Cinnamon Sugar Cookies
This cinnamon sugar cookies recipe is perfect for cookie trays, Christmas sugar cookies, afternoon coffee, or dessert. You and your family are going to love cinnamon cookies! These are sugar cookies on steroids.
Thick, chewy, and tender in the center with crispy little edges. 9 ingredients that are pantry staples are all you need to make these cinnamon cookies. Quick to make, only 15-20 minutes to put together and 9 minutes to bake means you can have these freshly baked and on a plate in less than 30 minutes!
Try my pumpkin sugar cookies next. ♥
Let’s bake some cookies!
Cinnamon Sugar Cookies Video Tutorial
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Important Ingredient Notes, Tips + Tricks
- Flour: For best results use the “scoop and level method” to measure your flour. Never scoop the flour out of the bag with the measuring cup. This compacts the flour and you end up with more flour than is called for in the recipe. This can lead to dry cookies!!
- Cinnamon:Â Has a woody, slightly sweet, flavor with highlights of citrus.
- Cream of Tartar: Creates the cinnamon sugar cookies chewy soft texture.
- Eggs: Bring eggs to room temperature. They blend into the dough much better. If you forget to set them out, this article will tell you how to bring them to room temperature quickly.
Storing/Freezing Tips, Serving Recommendations
- Storing Tips: Cinnamon sugar cookies will dry out and go stale if left out too long. Make sure that once they are completely cooled, you store them in an airtight container. They’ll last in the fridge for about 5-7 days.
- Can You Freeze This? This cinnamon sugar cookies recipe freezes beautifully. To freeze the baked cookies, be sure to allow them to cool completely. Store them in a well-sealed container for about 6 months in the freezer.
- For the dough, follow the instructions, but instead of putting the cookies into the oven, pop them into the freezer for at least an hour. Then, put the frozen balls of dough in freezer bags for up to 2 months.
- Make-Ahead Tips:Â You can make the dough and roll them into balls then in the cinnamon-sugar mixture and place on a cookie sheet, cover with plastic wrap the night before you bake them. Place the cookie sheets directly in a preheated oven and bake. They’ll be even thicker when baked cold.
Step By Step How To Make Cinnamon Sugar Cookies
- In a medium bowl, whisk together flour, cinnamon, cream of tartar, baking soda, and salt in a bowl; set aside.
- In a large mixing bowl, cream together sugar and butter with an electric mixer on medium speed, until mixture is light and fluffy, about 2 minutes.
- Add eggs and vanilla and mix until combined.
- Gradually add flour mixture to butter mixture at low speed.
- Refrigerate for 2 hours or until firm.
- In a small bowl, stir together the remaining sugar and the remaining cinnamon.
- Using a medium cookie scoop shape dough into 1-inch balls.
- Roll in cinnamon-sugar mixture to coat.
- Place 2 inches apart on ungreased baking sheets. Place in the fridge for 30 minutes.
- Bake for 9-11 minutes or until lightly golden. Cool on baking sheets for 5 minutes. Remove to wire racks and cool completely.
More Christmas Cookies Recipes
- Christmas Crack
- Italian Christmas Cookies
- Christmas Butter Cookies
- Chocolate Christmas Cookies
- Candy Cane Cookies
Cinnamon Sugar Cookies
Cinnamon Sugar Cookies elevate simple sugar cookies to the ultimate in cinnamon yumminess! These melt-in-your-mouth cookies are super easy to make!
Servings: 32 cookies
Ingredients
- 2 3/4 cups flour
- 1 tablespoon, plus 2 teaspoons ground cinnamon divided
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups sugar divided
- 1 cup butter, softened
- 2 eggs
- 2 teaspoons vanilla
Instructions
- In a medium bowl, whisk together flour, 2 teaspoons cinnamon, cream of tartar (2 teaspoons), baking soda (1 teaspoon), and salt (1/2 teaspoon) in a bowl; set aside.
- In a large mixing bowl, cream together 1 1/2 cup sugar and butter with an electric mixer on medium speed, until mixture is light and fluffy, about 2 minutes. Add eggs (2) and vanilla (2 teaspoons) and mix until combined. Gradually add flour mixture to butter mixture at low speed. Refrigerate for 2 hours or until firm.
- When ready to bake, preheat the oven to 400°F.
- In a small bowl, stir together the remaining 1/4 cup sugar and the remaining 1 tablespoon cinnamon. Using a medium cookie scoop shape dough into 1-inch balls. Roll in cinnamon-sugar mixture to coat. Place 2 inches apart on ungreased baking sheets. Place in the fridge for 30 minutes.
- Bake 9-11 minutes or until lightly golden. Cool on baking sheets for 5 minutes. Remove to wire racks and cool completely.
Fans Also Made:
Notes
- Flour: For best results use the "scoop and level method" to measure your flour. Never scoop the flour out of the bag with the measuring cup. This compacts the flour and you end up with more flour than is called for in the recipe. This can lead to dry cookies!!
- Cinnamon:Â Has a woody, slightly sweet, flavor with highlights of citrus.
- Cream of Tartar: Creates the cinnamon sugar cookies chewy soft texture.
- Eggs: Bring eggs to room temperature. They blend into the dough much better. If you forget to set them out, this article will tell you how to bring them to room temperature quickly.
Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 126mg | Potassium: 50mg | Sugar: 11g | Vitamin A: 190IU | Iron: 0.6mg
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This is the best cinnamon sugar cookie recipe ever! I baked them for the first time last year for Christmas and now all my family talks about is how good those cookies were so today 4/13/22 I am baking them for the Easter weekend.
OMG, Rain! Thank you so much! I’m so happy it was a hit! 🙂
So excited to bake these, a regular customer where I work at baked some of these an brought them in to us an they tasted DELICIOUS made me google the recipe an now I’ll be baking them for Christmas to take to family! Thanks for sharing
You’re so welcome Angel! I hope you and your family enjoy them. Merry Christmas!
Can you stuff a caramel in them then roll and bake?
Hi, Doreen. I haven’t tried that. Maybe you can try that to 2-4 cookies first and bake them. If it works, add it to the rest of the dough. Hope this helps!
This looks REALLY good! I am beyond excited to try this!
Yay, I’m so happy you like these cookies, Juliane! Enjoy baking 🙂
This was a great recipe! They were beautiful and taste really good. To add more warm flavors, I added 1/2 tsp of each: ground nutmeg, ground cloves, ground ginger. Good job with the recipe!??
Thanks, Sienna. I’m happy you enjoyed them!
I want to make these cookies but I’m a little confused about the sugar. Should I use 1 1/2 cups while creaming the butter and the remaining 1/4 for rolling, or am I misinterpreting?
Yes! Exactly Shirley. Sorry about the confusion <3
I agree. These are snickerdoodles— so yummy!
Thank you, Lulu!
Great recipe but it’s not a sugar cookie recipe. It’s a snicker doodle recipe, hence the cream of tartar and cinnamon sugar on the rolled balls, prior to cooking
I loooove cinnamon! The ingredients are so simple too! I need to try this!
Thank you, M! Enjoy baking! Let us know how it turns out 🙂
I made the dough and left them into fridge like you said before baking so they roll into balls easier
But they will not roll into balls because the dough is too sticky and I cannot work with it. I did everything step by step
Samantha, Gosh I’m so sorry. This recipe is a seriously a tried and true recipe. I can’t begin to imagine what went wrong!!!