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The BEST Cinnamon Cookie Recipe

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4.4 from 7 reviews

These cinnamon cookies feature a unique cinnamon sugar filling that adds a gooey, flavorful surprise in every bite. Soft and chewy with a delightful cinnamon-sugar coating, these cookies combine the warmth of cinnamon with a rich butter base for a perfect treat that’s easy to bake at home.

Ingredients

Filling

  • 6 tablespoons salted butter, softened
  • 3/4 cup packed brown sugar
  • 1 1/2 tablespoons cinnamon

Dough

  • 1 cup salted butter (2 sticks), softened
  • 1 2/3 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons cream of tartar

Coating

  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cinnamon

Instructions

  1. Make the Filling: In a large bowl or stand mixer, beat 6 tablespoons softened butter until creamy and smooth. Add 3/4 cup packed brown sugar and 1 1/2 tablespoons cinnamon. Beat thoroughly until smooth, scraping down the sides. Using a spoon, form marble-sized balls of the filling and place them on a parchment-lined baking sheet. Freeze for 20 minutes until firm; if freezing space is limited, refrigerate for 1-2 hours until hardened.
  2. Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C). Line multiple baking sheets with parchment paper or silicone mats to prepare for baking.
  3. Make the Dough Base: Using the same bowl or stand mixer (no need to clean), beat 1 cup softened butter for a couple of minutes until smooth, intermittently scraping the bowl.
  4. Add Sugar: Beat in 1 2/3 cups granulated sugar for about 2 minutes until the mixture is light, fluffy, and free of chunks, scraping the bowl as needed.
  5. Incorporate Eggs and Vanilla: Add 2 large eggs and 2 teaspoons vanilla extract, beating well to achieve a smooth, homogenous mixture.
  6. Add Flour and Dry Ingredients: Spoon and level 3 1/2 cups all-purpose flour into the bowl but do not mix yet. Stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 1/2 teaspoons cream of tartar into the flour with a spoon.
  7. Combine Flour Mixture: Gently beat the flour mixture into the butter mixture, stopping when some flour streaks remain. Scrape edges of the bowl with a spatula.
  8. Finish Mixing Dough: Beat for a few more seconds until all flour streaks disappear, taking care not to overmix, to prevent tough cookies.
  9. Fold in Cinnamon Filling: Once the small cinnamon filling balls are firm, fold them into the dough by hand with a spatula or wooden spoon, avoiding mixers to prevent breaking them apart.
  10. Shape Cookie Dough Balls: Use a large cookie scoop or spoon to form dough balls about 2 inches in diameter, slightly overfilling if desired.
  11. Coat Cookies in Cinnamon Sugar: Mix 1/3 cup granulated sugar with 1 1/2 tablespoons cinnamon in a small bowl. Roll each dough ball in this mixture to coat evenly.
  12. Arrange on Baking Sheets: Place dough balls on prepared sheets about 2 inches apart to allow for spreading. For best results, place 8-12 cookies per 11x17 inch sheet.
  13. Bake Cookies: Bake at 350°F (175°C) for 11-12 minutes. Cookies will not appear fully done; edges away from the filling should be firm, and the tops matte on the outside edges while the cinnamon filling remains shiny.
  14. Shape Cookies Immediately After Baking: Remove from oven and within 30-60 seconds, use spoons to push the edges of each cookie toward the center, reshaping and packing the cinnamon filling into the edges. This step makes the cookies thicker and chewier and controls filling spread.
  15. Cool and Serve: Allow cookies to set on the baking sheet for at least 5 minutes, then transfer to a wire rack. Enjoy warm with milk for the best cinnamon roll experience.
  16. Freezing Instructions: Shape and roll cookie dough balls in cinnamon sugar. Freeze in an airtight ziplock bag for up to 3 months. Bake directly from frozen, adding 2-3 minutes to baking time for best results.

Notes

  • Do not overmix the dough to avoid tough cookies.
  • Freezing cinnamon filling balls helps keep their shape inside the dough.
  • Immediately shaping cookies after baking improves texture and appearance.
  • You can bake the dough straight from frozen without thawing, just add extra baking time.
  • Cookies are best enjoyed fresh but can be stored in an airtight container for several days.
  • Using parchment paper or silicone mats prevents sticking and promotes even baking.
  • This recipe yields about 33 cookies depending on size.

Find it online: https://simpleplatter.com/the-best-cinnamon-cookie-recipe/