Cinnamon Cookies Recipe
These soft and buttery cinnamon cookies are coated in a delicate cinnamon sugar crust and baked to golden perfection—simple, nostalgic, and perfect for cozy snacking or sharing.
48 Servings
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
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum for structure. Chill the dough as directed and monitor the cookies closely during baking, as gluten-free dough may spread slightly more than traditional dough.