This easy cinnamon cookies recipe uses simple ingredients like butter, sugar, flour, vanilla, and cinnamon to bake up soft, cozy, sugar-coated perfection.
Okay, so confession time: this recipe wasn’t planned. Like… at all. I was just having one of those days where everything felt off—laundry piling up, the dog barking at absolutely nothing (again), and me standing in the kitchen wearing two different socks. I wasn’t trying to make anything fancy, I just wanted something warm. Something nostalgic. Something that smelled like fall and tasted like “home,” if that makes any sense.
And boom—I remembered these little cinnamon cookies I used to make during my first winter in my old apartment. The place had this terrible oven that cooked unevenly, and the thermostat basically had two settings: “arctic tundra” and “surface of the sun.” But these cookies? They always turned out soft and sweet, even in that chaos. They reminded me of late nights watching old sitcom reruns with a warm mug of whatever was in the cupboard.
So yeah—this cinnamon cookies recipe isn’t just another cookie post. It’s a little bite of peace. And if you’re like me and you’ve been craving something simple and sweet and a little nostalgic? You’re gonna love these.
Why You’ll Love This Cinnamon Cookies Recipe?
Here’s the thing—I’ve made a lot of cookies. Fancy ones, frosted ones, ones with fillings that sounded better in theory than reality. But these? They’re the kind of cookie that doesn’t need to prove anything. No show-off ingredients. No drama. Just buttery dough, warm cinnamon, and a sugar crust that crunches just slightly before giving way to a soft, almost cake-like middle.
They’re also fast. Not lightning-fast, but you could make the dough in your pajamas, chill it while folding laundry, and have cookies before the credits roll on your comfort show. And bonus: your kitchen will smell like a bakery in December. You’re welcome.
Ingredient Notes:
Let’s be honest: nobody wants to run to the store for a dozen weird things when the cookie craving hits. Here’s what you need—and why it works.
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Butter – I usually use salted because, well, it’s what’s in my fridge. You could use unsalted and toss in an extra pinch of salt—no biggie.
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Sugar – Regular granulated sugar is perfect. It sweetens the dough and gives the outside that beautiful cinnamon crunch.
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Egg – Just one. Not five. Not yolks only. Just a good old egg straight from the fridge (or counter, depending how wild you are).
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Vanilla – A teaspoon makes a big difference. It softens the cinnamon and makes everything taste more like grandma’s kitchen.
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Flour – All-purpose, nothing fancy. If it’s a little clumpy, sift it. If not? Don’t stress.
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Cinnamon – Ground cinnamon is the soul of these cookies. Use the good stuff if you’ve got it, but I’ve made this with the bargain bottle and it still slapped.
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Baking Powder – Just enough to make them puff up into soft little domes instead of flat pancakes.
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Salt – Balance, baby.
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Cinnamon Sugar – This is the magic. Don’t skip it. I mix about 1/4 cup of sugar with a generous shake of cinnamon and keep it in a jar for cookie emergencies.
How To Make Cinnamon Cookies?
Here’s what I do. You can follow it loosely and they’ll still be delicious. Baking is a vibe, not a science (well, it is science, but don’t let that scare you).
Step 1: Cream the butter and sugar
Start by beating your butter and sugar together until it looks fluffy and light. If you don’t have a mixer, use a wooden spoon and some elbow grease. Also, if your butter is too cold, microwave it for like… 8 seconds. We’re not judging here.
Step 2: Add the egg and vanilla
Toss them in and beat it again until it looks smooth and creamy. If it’s a little separated looking, that’s fine. The flour will pull it all together.
Step 3: Mix the dry stuff
In another bowl (or in the same one because dishes are the worst), stir in the flour, cinnamon, baking powder, and salt. Mix until a dough forms. It’ll be soft, maybe even a little sticky. That’s okay.
Step 4: Chill the dough
Pop the bowl in the fridge for at least 2 hours. I know, waiting is the worst. But it makes the dough easier to handle and keeps your cookies from spreading all over the place.
Step 5: Roll and coat
Scoop the dough into small balls (I do about ¾ inch, but who’s measuring?) and roll them in your cinnamon sugar mixture. Coat them like you mean it.
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Step 6: Bake
Line a baking sheet with parchment, or grease it lightly. Place the cookies about an inch apart. Bake at 350°F for around 10 minutes. The edges should be just starting to brown.
Step 7: Cool (or don’t)
Let them sit on the tray for a few minutes before moving to a cooling rack. Or eat one warm with a cup of coffee while standing at the counter. That’s what I do.
Storage Options:
Store these in an airtight container and they’ll stay soft for 4–5 days—if they last that long. They freeze great too, both baked and raw. Sometimes I freeze the dough in balls and bake off a few at a time, just for me. 10/10 recommend.
Reheat one in the microwave for 8 seconds and pretend it just came out of the oven. You deserve it.
Variations and Substitutions:
Want to get a little wild with it? Here’s how you can tweak this cinnamon cookies recipe to fit your mood:
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Brown sugar instead of white – makes them richer and a little chewy.
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Add a pinch of nutmeg or cardamom – for some grown-up spice vibes.
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Stuff with a chocolate chip – I’ve done this, and wow.
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Use pumpkin pie spice – fall in a cookie.
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Drizzle with glaze – mix powdered sugar and milk, then go to town.
What to Serve with Cinnamon Cookies?
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Coffee – black, latte, iced… it all works.
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Chai tea – spice-on-spice is always a good idea.
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Milk – obviously.
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Apple slices and peanut butter – trust me on this one.
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A cozy blanket and zero responsibilities – highly recommended.
Frequently Asked Questions:
Do I have to chill the dough?
I mean… you should. It helps the cookies stay thick and soft. But I’ve skipped it before, and they still tasted great—just flatter.
Can I freeze the dough?
Yes! Scoop, freeze on a tray, then store in a bag. Bake straight from frozen, just add an extra minute or two.
Do they taste like snickerdoodles?
Sort of! But with less tang (no cream of tartar here) and more soft-buttery-cinnamon-cookie energy.
This cinnamon cookies recipe isn’t about perfection. It’s about comfort. It’s about cozy afternoons, late-night cravings, and something sweet to make your day feel a little more like home. I’ve made these for holidays, for rough days, for “just because” days. And they never let me down.
So go ahead—try ‘em. Make a batch. Burn a few edges, eat one straight from the oven, and definitely lick the beaters. Then come back and tell me how they turned out. Or what you changed. Or how many you ate without telling anyone.
Can’t wait to hear all about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cinnamon Cookies Recipe
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Cinnamon sugar for rolling (approximately ¼ cup sugar mixed with 1½ teaspoons cinnamon)
Instructions
Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Incorporate Wet Ingredients:
- Add the egg and vanilla extract to the creamed mixture. Beat until fully combined and smooth.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, ground cinnamon, baking powder, and salt.
Form the Dough:
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Chill the Dough:
- Cover the bowl and refrigerate the dough for at least 2 hours, or until firm enough to handle.
Shape and Coat:
- Preheat the oven to 350°F (175°C). Shape the chilled dough into ¾-inch balls. Roll each ball thoroughly in cinnamon sugar until fully coated.
Bake:
- Arrange the dough balls on a lightly greased or parchment-lined baking sheet, spacing them 1 inch apart. Bake for approximately 10 minutes, or until the edges are lightly golden.
Cool:
- Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
