Cinnamon Cookie Recipe

Hey friend, if you love all things warm, cozy, and packed with cinnamon goodness, you’re going to flip for this Cinnamon Cookie Recipe. I’ve been making this for years, and honestly, it’s become a staple whenever I crave that perfect combo of soft cookie dough hugging a melty cinnamon sugar center. Trust me, these cookies are fan-freaking-tastic and just the kind of hug-in-cookie-form your soul needs. Keep reading and I’ll walk you through making these beauties step-by-step, plus my insider tips so you nail them every single time!

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Ingredients & Why They Work

All the ingredients here come together like a cinnamon dream team: butter, sugar, and warm spices create softness and flavor, while the right leavening and cream of tartar keep your texture spot on. Sourcing fresh cinnamon and good-quality butter is a small step that makes a huge difference, so don’t skimp here!

• Salted butter: Using salted butter enhances the cookie’s flavor–and that pinch of salt perfectly balances the sweetness.
• Brown sugar: Brings moistness and depth to the cinnamon filling, making it irresistibly gooey.
• Cinnamon: The star spice in this recipe, fresh ground cinnamon brings warmth and aromatic goodness.
• Granulated sugar: Gives the dough a light sweetness and helps with structure and spread.
• Eggs: They bind everything together and add richness, keeping the texture nice and tender.
• Vanilla extract: Enhances all the flavors and adds a comforting roundness.
• All-purpose flour: The foundation of the dough – spoon and level for accurate measurement to avoid dense cookies.
• Baking soda: Helps the cookies rise slightly for a soft crumb, while reacting with acids to lift the dough.
• Kosher salt: Adds just the right salty punch to enhance sweetness and balance flavors.
• Cream of tartar: Keeps the cookies soft and chewy by stabilizing the dough and preventing crystallization.
• Cinnamon-sugar mix for rolling: Adds texture and a sweet-spicy crust that’s signature in these cookies.

Tweak to Your Taste

I love sharing these cookies as-is, but one of the best parts is how easy they are to customize. Whether you want them gluten-free, less sweet, or loaded with extras, you can make this recipe your own.

• Spiced Up: Sometimes I add a pinch of ground nutmeg or cardamom to the dough for extra warmth – it’s a little addition that makes a big difference.
• Gluten-Free Version: I’ve experimented with gluten-free flour blends and the cookies still come out wonderfully, just keep an eye on the baking time as they might brown quicker.
• Less Sweet: If you’re watching sugar, try reducing the granulated sugar in the dough by 1/4 cup and substitute brown sugar in the filling with coconut sugar.
• Chocolate Lovers: Adding mini chocolate chips around the cinnamon filling balls is one of my favorite indulgences!

Step-by-Step: How I Make Cinnamon Cookie Recipe

Step 1: Whip Up That Cinnamon Filling

Start by beating together your softened butter, brown sugar, and cinnamon until the mixture is silky smooth and creamy. I like using a stand mixer for this part, but a hand mixer or even vigorous whisking works fine. Once the filling is ready, spoon it into small marble-sized balls onto a parchment-lined sheet and pop them in the freezer for about 20 minutes. This freezing step is key—trust me, it keeps the cinnamon pockets intact when you bake the cookies later, giving you that magical molten center.

Step 2: Get That Dough Going

Without washing your mixer bowl (no need to waste time!), beat the softened butter until smooth and creamy. Then add granulated sugar and beat again for a couple of minutes until the mixture is light and fluffy—you want to see it lighten in color and become smooth. Next, add eggs and vanilla, beating well each time and scraping the sides to ensure even mixing. Now hold off on adding flour until you’ve mixed the dry ingredients.

Step 3: Mix Dry Ingredients and Combine

Spoon and level your flour into a bowl, then stir in baking soda, kosher salt, and cream of tartar with a small spoon. Gently beat this into the butter mixture—initially leaving a few flour streaks is okay! It’s tempting to mix longer, but don’t; over mixing will make the cookies tough. Use a spatula for the final scraping and combine until just smooth.

Step 4: Fold in Frozen Cinnamon Filling Balls

Here’s where it gets fun! Using a wooden spoon or spatula (never your mixer), gently fold in those frozen cinnamon filling balls you made earlier. This step requires a little patience—too much stirring and you risk breaking up the filling, but without folding them in, you won’t get that incredible cinnamon center. Take your time, and be gentle.

Step 5: Shape and Roll in Cinnamon Sugar

Scoop the dough into balls roughly 2 inches across–I personally adore using a large cookie scoop to keep sizes even. Then, roll each ball in a cinnamon-sugar mix, coating them fully to give each cookie that gorgeous crinkly, golden crust loaded with cinnamon flavor. Don’t crowd the dough balls on the sheet; give them a couple inches to breathe or they’ll run into each other.

Step 6: Bake, Shape, and Enjoy!

Bake at 350°F (175°C) for about 11-12 minutes. When you pull them out, they might look a little shiny and underdone—especially the cinnamon filling parts. Don’t worry! This is the magic moment: get a couple spoons and gently push the edges of each cookie back toward the center while the cookie is still warm. This ‘folding in’ traps the cinnamon filling inside and stops them from spreading too thin. Let them cool on the pan for at least 5 minutes before moving to a wire rack. Then dive in with a glass of cold milk!

How to Serve Cinnamon Cookie Recipe

Garnishes

I usually keep things simple and let these cinnamon cookies shine on their own, but sprinkling a tiny pinch of powdered sugar or a light drizzle of melted white chocolate over the top makes for an elegant touch that wows guests. Fresh mint leaves or even a go-to cinnamon stick on the serving plate can amp up the cozy vibe.

Side Dishes

Serve your cinnamon cookie with a cold glass of milk or a steaming mug of coffee or chai tea. I’ve also enjoyed them alongside a scoop of vanilla ice cream for a decadent twist that never disappoints. If it’s breakfast time, cream cheese frosting or whipped cream pairs nicely for a cinnamon roll-style experience.

Creative Ways to Present

For parties, I like stacking these cookies into mini towers tied with rustic twine or serving them inside pretty glass jars with cinnamon sticks tucked in. Another fun idea is arranging them on a charcuterie board with seasonal fruits, nuts, and caramel sauce for dipping—a real crowd-pleaser and great conversation starter.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover cookies in an airtight container at room temperature. They stay soft and delicious for up to 4 days, though they rarely last that long in my kitchen! For best texture, separating layers with parchment paper prevents them from sticking together.

Freezing

This cinnamon cookie dough freezes beautifully. Shape dough balls, roll them in cinnamon sugar, then freeze on a tray before storing in a zip-top bag. When you’re ready to bake, no need to thaw—just bake a couple minutes longer than usual. This trick saves me time when a last-minute cookie craving hits!

Reheating

If you reheat leftover cookies, pop them in a warm oven at 300°F for 5 minutes or microwave them for 10-15 seconds. This brings back that freshly-baked softness and makes the cinnamon filling ooze like the first time you bit into them—pure bliss!

FAQs

Final Thoughts

This Cinnamon Cookie Recipe is my little slice of heaven in cookie form—easy enough for weeknight baking but impressive enough to bring to any gathering. I love how the cinnamon filling surprises you with every bite, and how each cookie ends up soft, chewy, and perfectly spiced. You’re genuinely going to enjoy making (and eating) these as much as I do—I can’t wait to hear how your batch turns out. So grab your ingredients and start baking, friend. You’ve got this!

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