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Cinnamon Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 17 reviews
  • Author: Sarah
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 33 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This recipe creates the best cinnamon cookies with a creamy cinnamon filling center and a soft, chewy dough rolled in cinnamon sugar. These cookies have a delightful cinnamon roll flavor with an easy-to-follow method for a perfect texture and taste. The dough is baked at 350 degrees and shaped immediately after baking to keep them thick and gooey, making them irresistible treats best enjoyed warm with a glass of milk.

Ingredients

Units Scale

For the filling

  • 6 tablespoons salted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 and 1/2 tablespoons cinnamon

For the dough

  • 1 cup salted butter (2 sticks), softened
  • 1 and 2/3 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 and 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 and 1/2 teaspoons cream of tartar

For rolling

  • 1/3 cup granulated sugar
  • 1 and 1/2 tablespoons cinnamon

Instructions

  1. Make the filling: In a large bowl or stand mixer, beat 6 tablespoons softened butter until creamy. Add 3/4 cup packed brown sugar and 1 and 1/2 tablespoons cinnamon. Beat well scraping the sides until the mixture is completely smooth.
  2. Freeze filling balls: Line a baking sheet or platter with parchment paper or silicone mat. Using a spoon, form small balls of the filling about marble-sized. Place them on the sheet and freeze for 20 minutes until firm.
  3. Preheat oven and prepare pans: Heat oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment or silicone mats.
  4. Make the dough: In the same bowl, beat 1 cup softened butter for a couple of minutes until smooth. Add 1 and 2/3 cups granulated sugar and beat 2 minutes until light and fluffy.
  5. Add eggs and vanilla: Beat in 2 large eggs and 2 teaspoons vanilla extract until smooth and homogeneous, scraping bowl as needed.
  6. Combine dry ingredients: In a separate bowl, mix 3 and 1/2 cups spooned and leveled all-purpose flour with 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar.
  7. Mix dry into wet ingredients: Gently beat the flour mixture into the butter mixture with the mixer on low. Stop when mostly combined but with a few flour streaks remaining, then finish mixing with a spatula just until dough is uniform. Do not overmix.
  8. Fold in frozen filling balls: Using a wooden spoon or spatula, fold the frozen cinnamon filling balls gently into the dough without breaking them.
  9. Scoop dough balls: Use a large cookie scoop or spoon to form about 2-inch diameter dough balls. Slightly overfill each scoop for the best size.
  10. Roll in cinnamon sugar: In a bowl, combine 1/3 cup granulated sugar and 1 and 1/2 tablespoons cinnamon. Roll each dough ball in this mixture until fully coated.
  11. Arrange on baking sheets: Place dough balls about 2 inches apart on the prepared sheets. For safer spacing, place 8 cookies per sheet to avoid spreading into one another.
  12. Bake the cookies: Bake at 350 degrees for 12 minutes. The cookies will look shiny where the cinnamon filling is melted, and the edges without filling should be firm but not brown. The top edges should be matte.
  13. Shape cookies post-bake: Within 30 to 60 seconds of taking out from oven, use spoons to push the edges toward the center, shaping cookies back into circles and packing the cinnamon filling into the edges. This ensures thicker, chewier cookies and prevents filling from spreading.
  14. Cool and serve: Let cookies set on the pan for at least 5 minutes, then transfer to a wire rack to cool. Enjoy warm with milk.
  15. Freezing instructions: Dough balls can be shaped, rolled in cinnamon sugar, and stored in ziplock bags in the freezer for up to 3 months. Bake from frozen by adding a couple of minutes to baking time.

Notes

  • Do not overmix dough to keep cookies soft and tender.
  • Freezing the cinnamon filling balls is essential to keep them intact during mixing and baking.
  • Roll dough balls well in cinnamon sugar for a sweet, crunchy coating.
  • Shape cookies immediately after baking to keep them thick and chewy.
  • Spacing cookies properly on the baking sheet prevents them from running into each other.
  • Use parchment paper or silicone mats on baking sheets to prevent sticking and ensure even baking.
  • Try the related Snickerdoodle recipe for a similar soft and chewy texture without the cinnamon filling.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 12 g
  • Sodium: 90 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

Find it online: https://ovenandolive.com/cinnamon-cookie-recipe/