Cinnamon Sugar Cookies
Few things beat walking into a house that smells like warm cinnamon and baked butter.
These quick cinnamon sugar cookies are my absolute favorite treat to whip up on a slow Sunday afternoon. They are a simple and yummy fall cookies recipe (something about the smell of cinnamon just screams fall to me), but honestly, in our family we enjoy them all year round.
They have soft, chewy centers, crisp edges, and a sparkly spiced crust that tastes just like the holidays in every single bite!
Ingredients
When it comes to baking, simple staples make truly awesome things happen. Make sure your butter is truly softened at room temperature, because cold butter will leave lumps and won’t cream properly with the sugar.
Take your egg out of the fridge early too! Room temperature ingredients always blend together so much better.
For the spice, use fresh cinnamon if you can, as older jars in the pantry tend to lose their punch.
Here is what you will need to grab from your pantry:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup granulated sugar
How to do it
Step 1: Preheat the Oven
First, fire up your oven to 350°F (175°C). Line a large baking sheet with parchment paper so your cookies slide right off without sticking or burning on the bottom.
Step 2: Make the Dough
Grab a large mixing bowl and beat the softened butter and granulated sugar together until pale, fluffy, and light. Crack in your egg, pour in the vanilla extract, and mix until everything is smooth and fully incorporated.
Step 3: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Whisking here breaks up any sneaky flour clumps and evenly spreads out that rising agent.
Step 4: Mix Wet and Dry Ingredients
Slowly pour your dry flour mixture into the wet butter bowl. Mix gently until just combined and you see no more dry flour streaks. Do not overmix here, or your cookies will end up tough instead of tender!
Step 5: Prepare Cinnamon Sugar
In a small shallow bowl, stir together the coating ingredients: the granulated sugar, brown sugar, and ground cinnamon. Give it a quick stir so the spice is evenly mixed with the sugar crystals.
Step 6: Shape the Cookies
Scoop and roll the dough with your hands into round balls about 1 inch in diameter. A small cookie or ice cream scoop works wonders for getting them even! Drop each ball into the spiced sugar and roll it around until it has a heavy, gorgeous coat.
Step 7: Bake
Set your coated dough balls on the prepared baking sheet, leaving about 2 inches of space between them so they have room to spread out. Slide the tray into the oven and bake for 10 to 12 minutes, or until the edges look set and lightly golden.
Step 8: Cool
Pull the pan out and let the cookies rest on the warm baking sheet for 3 to 5 minutes. They are super fragile when hot! Once they firm up a little, transfer them over to a wire rack to cool down completely.
Step 9: Enjoy
Pour yourself a big glass of cold milk or hot coffee and dig in while they are still slightly warm. If you have leftovers, tuck them away in an airtight container to keep them soft for the week.
Helpful Tips and FAQ
How do I store leftover cookies?
Keep them in an airtight container at room temperature. They stay soft and delicious for up to 4 or 5 days. You can even pop one in the microwave for 8 seconds to get that fresh-baked warmth back!
Can I freeze the dough?
Yes! Roll the dough into balls, coat them in the cinnamon sugar, and freeze them solid on a flat tray. Once frozen, toss the dough balls into a zip-top freezer bag. When you are ready to bake, just add an extra 1 to 2 minutes to the oven time.
Why did my cookies turn out flat?
This usually happens if the butter was melted instead of softened, or if the dough got a bit too warm while sitting on the counter. If your kitchen runs warm, try chilling the dough balls in the fridge for 15 minutes before baking.
Cinnamon Sugar Cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, mix together the granulated sugar, brown sugar and ground cinnamon.
- Roll the dough into small balls (about 1 inch in diameter, use ice scooper if you prefer) and then roll each ball in the cinnamon sugar mixture, ensuring they are well coated.
- Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake in the preheated oven for about 10-12 minutes or until the edges are slightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the cookies warm or store them in an airtight container for later.
