These cinnamon cookies are a delightful blend of warmth and sweetness, perfect for any occasion. With a soft, chewy texture and a rich, buttery base, each bite is infused with the comforting aroma of cinnamon. Ready in just 30 minutes, they’re an effortless treat that fills your kitchen with irresistible fragrance. Whether enjoyed with a cup of tea or shared with loved ones, these cookies are sure to bring smiles.
Packed with flavor yet simple to make, these cookies strike the perfect balance between indulgence and ease. The golden edges offer a slight crunch, while the centers remain tender and melt-in-your-mouth. At just 138 calories per cookie, they’re a guilt-free way to satisfy your sweet tooth. Freshly baked and fragrant, they’re a cozy reminder of home and happiness.
Ingredients for Cinnamon Cookies
- 1 cup (226 g) unsalted butter, softened (room temperature works best)
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 large egg yolk (room temperature preferred)
- ¼ teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon table salt
- ½ cup (100 g) light brown sugar, firmly packed
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon table salt
- ¼ cup (57 g) unsalted butter, very soft or barely melted
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl, use an electric mixer to cream butter and sugar until well combined.
- Add egg, egg yolk, and vanilla and stir until well combined.
- In a separate medium-sized bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until completely combined.
- Prepare the cinnamon ripple: In another medium-sized bowl, whisk together brown sugar, cinnamon, and salt. Add the softened butter and toss until the mixture resembles a paste.
- Gently fold the cinnamon paste into the cookie dough using a spatula. Be careful not to overmix—you want a distinct ripple effect. (Tip: Dollop spoonfuls of the paste over the dough and fold briefly.)
- Scoop dough by level 1 ½ Tablespoon-sized portions and (optional) roll gently between your palms to create smooth balls.
- Place cookie balls on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake on the center rack of the preheated oven for 10-11 minutes, or until the edges are lightly golden.
- Allow cookies to cool completely on the baking sheet before enjoying.
Perfect Pairings: Serving Suggestions
These cinnamon cookies are a treat on their own, but they shine even brighter with a warm beverage. Pair them with a cup of spiced chai tea or a creamy hot chocolate for a cozy snack. For a dessert twist, serve them alongside a scoop of vanilla ice cream or a drizzle of caramel sauce.
Keep Them Fresh: Storage Tips
Store your cinnamon cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it helps retain moisture. For longer storage, freeze the baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Mix It Up: Recipe Variations
Want to experiment? Try adding chopped nuts like pecans or walnuts to the dough for extra crunch. For a fruity twist, mix in dried cranberries or raisins. If you’re a chocolate lover, swap the cinnamon ripple for a chocolate swirl by mixing cocoa powder into the ripple mixture.
Baking Made Easy: Time-Saving Tips
Short on time? Prep the dough ahead and refrigerate it for up to 24 hours—just let it soften slightly before scooping. Use a cookie scoop to ensure even-sized cookies and speed up the process. If baking multiple batches, keep the dough chilled between batches to prevent spreading.
Essential Tools: Equipment Guidance
For best results, use a stand mixer or hand mixer to cream the butter and sugar smoothly. A silicone baking mat or parchment paper ensures easy cleanup and prevents sticking. A 1.5 Tablespoon cookie scoop helps create uniform cookies that bake evenly.
Cinnamon Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg + 1 large egg yolk room temperature preferred
- ¼ teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon table salt
Ripple
- ½ cup light brown sugar firmly packed
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon table salt
- ¼ cup unsalted butter very soft/barely melted
Instructions
- Preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl, use an electric mixer to cream butter and sugar until well combined.
- Add egg, egg yolk, and vanilla and stir until well combined.
- In a separate, medium-sized bowl whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to wet, stirring until completely combined. Prepare the cinnamon ripple.
- In a separate, medium-sized bowl, prepare your ripple by whisking together sugar, cinnamon, and salt until well combined. Add butter and toss together until mixture resembles a paste.
- Gently fold the paste/ripple into cookie dough using a spatula, careful not to mix too much so you still have a distinct ripple (I dollop several spoonfuls of the paste over the cookie dough and then fold briefly and gently with my spatula).
- Scoop dough by level 1 ½ Tablespoon-sized scoop and (optional) roll gently between your palms to create a smooth ball.
- Place cookie balls on prepared cookie sheet, spacing at least 2” apart and transfer to center rack of preheated 350F (175C) oven to bake for 10-11 minutes.
- Allow cookies to cool completely on baking sheet before enjoying.