Few things smell as good as cookies baking in the oven, especially when cinnamon is involved. These Cinnamon Sugar Cookies are soft, chewy, and coated with a sweet-spicy cinnamon sugar blend that makes them completely irresistible. They’re simple enough for everyday baking but elegant enough to serve during holidays or special occasions.
Think of them as the perfect balance between classic sugar cookies and snickerdoodles—warm, cozy, and just the right amount of sweetness. Whether you’re baking them for family, bringing them to a cookie exchange, or enjoying them with your morning coffee, these cookies will instantly become a favorite.
Why You’ll Love This Recipe
There are so many reasons to fall in love with these cookies:
- Cozy flavor: The cinnamon sugar coating gives them a warm, spiced sweetness.
- Perfect texture: Soft and chewy in the middle, with a slightly crisp edge.
- Quick and easy: The dough comes together in minutes with simple pantry ingredients.
- Crowd-pleaser: Everyone loves cinnamon, making these cookies a guaranteed hit.
- Versatile: Great for holidays, school lunches, bake sales, or as a sweet snack anytime.
They’re classic, comforting, and sure to bring a smile with every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Dough:
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 tsp vanilla extract
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 ½ tsp ground cinnamon
These pantry staples come together to create cookies that are simple, comforting, and full of flavor.
Directions
Preheat Oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, and salt.
Cream Butter and Sugar: In a separate bowl, beat softened butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until combined.
Combine Dough: Gradually add dry ingredients into the wet mixture and mix until dough forms.
Make Cinnamon Sugar: In a small bowl, stir together sugar and cinnamon.
Shape and Coat: Roll dough into 1-inch balls, then coat each one in cinnamon sugar.
Bake: Place on baking sheets and bake for 8–10 minutes, until edges are set but centers are soft.
Cool and Serve: Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack.
Servings and Pairing
This recipe makes about 30 cookies, depending on size.
Pairing Ideas:
- Enjoy with a hot cup of coffee or tea.
- Pair with a cold glass of milk for a classic combo.
- Serve alongside vanilla ice cream for a quick dessert.
- Add to a holiday cookie platter with chocolate chip and gingerbread cookies.
Variations
Want to change things up? Try these fun twists:
- Cinnamon Sugar Snickerdoodles: Add ½ tsp cream of tartar to the dough for a tangier flavor.
- Chai Spice Cookies: Replace cinnamon with a chai spice blend.
- Cinnamon Sugar Sandwich Cookies: Spread cream cheese frosting between two cookies.
- Gluten-Free Version: Use a gluten-free all-purpose flour blend.
- Extra Cinnamon Swirl: Mix 1 tsp cinnamon directly into the dough for even more spice.
Storage/Reheating
These cookies store beautifully, making them perfect for gifting or prepping ahead.
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer (Baked): Freeze cookies for up to 3 months. Thaw at room temperature.
- Freezer (Dough): Roll dough balls, freeze on a tray, then transfer to a bag. Bake from frozen, adding 2 extra minutes.
- Reheating: Warm in the microwave for 10–15 seconds for that fresh-from-the-oven feel.
FAQs
Can I use brown sugar instead of white sugar?
Yes! Using half brown sugar and half granulated sugar will make the cookies softer and give them a richer flavor.
Do I need to chill the dough?
It’s not required, but chilling for 30 minutes can help prevent spreading if your kitchen is warm.
Can I double the recipe?
Absolutely—this recipe doubles well and is great for holiday baking.
Can I make these cookies dairy-free?
Yes, substitute the butter with a plant-based butter alternative.
How do I keep cookies soft after baking?
Store them with a slice of bread in the container—the bread keeps them moist.
Conclusion
These Cinnamon Sugar Cookies are the perfect combination of simple, cozy, and delicious. With their soft texture, warm cinnamon coating, and easy prep, they’re a recipe you’ll want to keep on repeat. Great for holidays, after-school snacks, or just because, these cookies are guaranteed to satisfy your sweet tooth.
Print
Cinnamon Sugar Cookies
- Total Time: 25 minutes
- Yield: 15 Servings
- Diet: Vegetarian
Description
Soft, chewy, and coated in a warm cinnamon-sugar blend, these Cinnamon Sugar Cookies are easy to make and perfect for any occasion. A cozy treat ready in under 30 minutes!
Ingredients
For the Cookie Dough:
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 tsp vanilla extract
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 ½ tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking soda, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla, mixing well.
- Slowly add dry ingredients to the wet mixture until dough forms.
- Mix sugar and cinnamon in a small bowl. Roll dough into 1-inch balls, then coat in cinnamon sugar.
- Place cookies on prepared baking sheets, spacing 2 inches apart.
- Bake for 8–10 minutes, until edges are set but centers remain soft.
- Cool for 2 minutes on the baking sheet, then transfer to a wire rack.
Notes
- Chill dough for 30 minutes if your kitchen is warm—this prevents spreading.
- Use half granulated sugar and half brown sugar for a richer, softer cookie.
- For extra spice, add ½ tsp cinnamon to the dough itself.
- Store cookies with a slice of bread in the container to keep them soft.
- Freeze cookie dough balls for up to 3 months—bake straight from frozen.
- Prep Time: 15 minutes
- Cook Time: 10 minutes