Oh, I love baking when I need a hug, and nothing wraps you up warmer than the scent of sweet spice filling the kitchen, right? If you’re anything like me, you want cookies that are soft, chewy right in the middle, and absolutely loaded with that crackly cinnamon sugar coating. Well, stop looking because these are it! These are the easiest, softest Cinnamon Sugar Cookies you will ever make, and they work perfectly whether it’s Christmas or just a Tuesday afternoon.
I swear, I could make these from memory—they remind me of riding the bus home from school when I was little and smelling my neighbor baking. The dough comes together so quickly, and you skip all the fussy chilling time most recipes demand. Seriously, from mixing bowl to cooling rack in under 30 minutes? Yes, please!
Why You Will Make the Best Cinnamon Sugar Cookies
These aren’t just good cookies; they are the foolproof batch that becomes your new favorite. They rock because they give you amazing results without making you wait around forever. Trust me, once you try this simple formula, you’ll never go back!
- Incredibly Soft Texture: They stay delightfully chewy, never brittle or hard.
- Rolls Like a Dream: The dough is just right—easy to scoop and roll firmly.
- Spice Powerhouse: That coating gives you the strongest, warmest cinnamon kick!
- Super Speedy Baking: Prep time is about 20 minutes, and they’re out of the oven fast. Check out my tips on general baking confidence here: baking tips to make you a better baker.
Essential Ingredients for Perfect Cinnamon Sugar Cookies
Okay, so the trick to these cookies is honestly keeping it simple, but you have to use good stuff that’s ready to go. If your butter is cold, forget about it! You absolutely need your one cup of unsalted butter to be softened. I mean, gently soft—put it on the counter for an hour or use my lazy trick if you’re in a rush.
We are using a full cup of granulated sugar in the dough base, plus two large eggs and that classic splash of vanilla. Don’t skimp on beating the butter and sugar until it’s truly light and fluffy; that aeration is what keeps these soft!
For the dry team, we stick to 2 3/4 cups of flour, plus baking soda and salt. But here’s where the magic happens: the coating! You need the remaining 1/4 cup of sugar mixed perfectly with 2 teaspoons of ground cinnamon. A stronger cinnamon flavor in the coating means zero regrets later on, just pure spice bliss.
I always forget if I have buttermilk on standby, but thankfully, this recipe doesn’t need it! If you ever need substitutions for things like that, I keep a handy guide here: buttermilk substitutions.
Step-by-Step Guide to Making Cinnamon Sugar Cookies
This is the fun part! Seriously, this recipe moves so fast. Make sure your oven is ready to go because once you start mixing, you’ll want these cookies baking right away. Remember, the secret to keeping these cookies soft is just knowing when to stop mixing.
Preparing the Oven and Mixing the Dough for Cinnamon Sugar Cookies
First things first: crank that oven up to 375 degrees Fahrenheit (190 degrees C). Get your baking sheets lined with parchment paper—this saves me so much cleanup time! Now, grab that softened butter and the cup of sugar. You have to beat them together until they are nice and light, almost fluffy looking. Then you add those two eggs one at a time, making sure each yolk is mixed in before adding the next, followed by the vanilla extract. This foundation is everything for soft Cinnamon Sugar Cookies!
Combining Dry Ingredients and Forming the Cinnamon Sugar Cookies Dough
In a separate bowl, whisk your flour, baking soda, and salt together until they look uniform. Now, add this dry mix to your wet ingredients gradually. I mean *gradually*. You want to mix until it’s just barely combined. If you mix it too much after the flour goes in, you’ll develop gluten, and suddenly your soft cookies turn into little hockey pucks—we absolutely don’t want that!
If, for some reason, your dough feels too soft to handle after mixing, don’t panic! Pop the whole bowl in the fridge for about 30 minutes. A quick chill helps the texture immensely.
Coating and Baking Your Cinnamon Sugar Cookies
While the dough rests (or just after mixing if you skip the chill), prepare your coating! Mix that extra 1/4 cup of sugar with the remaining 2 teaspoons of cinnamon in a shallow dish. Roll your dough into 1-inch balls—about the size of a walnut—and make sure they are completely covered in that sweet spice mixture before placing them two inches apart on your prepared sheets.
Bake them for only 8 to 10 minutes max. You are looking for edges that are just lightly set. They might still look a tiny bit underdone when you pull them out, and that’s perfect! Let them sit on the hot sheet pan for five minutes to firm up before moving them to the rack to finish cooling completely.
Expert Tips for the Best Cinnamon Sugar Cookies Results
I’ve made this recipe so many times I practically dream in cinnamon sugar! The biggest thing that trips people up is the texture, but we can fix that easily by being mindful of two key things: the butter and the mixing.
First, always make sure your butter is truly softened. If it’s too cold, you end up fighting it when creaming, and you won’t build those necessary air pockets. If it’s melted, your cookies will spread way too thin and lose that lovely soft center. I also have a massive passion for good spices. If your ground cinnamon has been sitting in the back of the cabinet since last year, go buy a new jar! Fresh cinnamon makes a huge difference in that warm flavor.
Remember what I said about the flour? You *must* stop mixing as soon as you can’t see streaks of white flour anymore. Overmixing the flour activates the gluten, and then you’re not eating a delicious, soft cookie; you’re eating a tiny, crumbly frisbee. You can find some other fantastic tips for improving your baking game, no matter the recipe, over here: baking tips to make you a better baker.
One little trick I use: right after rolling the balls in the cinnamon sugar, I give them a very gentle press down with the bottom of a glass just before they go into the oven. It’s not a hard press, just enough to slightly flatten them. This helps them bake evenly and locks that beautiful sugar crust right on top!
Variations on Classic Cinnamon Sugar Cookies
While I absolutely love these cookies exactly as written, sometimes you just need to sprinkle a little extra something on top of the spice mix, you know what I mean? They are the perfect canvas for slight tweaks that change the vibe without messing up the core soft texture.
If you want a real warming spice bomb, try swapping out one teaspoon of the cinnamon in the coating for cardamom or even a pinch of freshly grated nutmeg. It deepens the flavor profile immediately. For an extra exciting crust, try replacing half of the coating sugar with coarse turbinado sugar—it gives this amazing crunch against that soft interior.
If you want brightness, try zesting half an orange right into the dough when you add the vanilla. The hint of citrus plays so nicely with the cinnamon! If you love that kind of pairing, you should definitely check out my recipe for chocolate orange cookies; it’s an amazing flavor combination!
Serving Suggestions for Your Cinnamon Sugar Cookies
Honestly, these Cinnamon Sugar Cookies are so perfectly balanced that they don’t technically *need* anything else. But why stop perfection when you can enhance it? The warm, buttery spice just begs for something cool and creamy to balance it out.
The absolute classic pairing, which takes me right back to my childhood, is a tall, frosty glass of cold whole milk. The way the crisp sugar coating melts against the cold milk is just heaven. If you’re having these with your afternoon coffee, they stand up beautifully to a strong, dark roast—the spice really pops!
And if you’re feeling indulgent? Serve them warm (but cooled just enough so they don’t melt everything) alongside a scoop of good vanilla bean ice cream. The contrast between warm spice and cold cream is next level. Honestly, they are fantastic for holiday cookie platters because they look so festive rolled in all that sweet, glorious cinnamon, but I think they are way too good to save just for special occasions! If you’re looking for another fun, chilled option, you simply must check out this simple strawberry milkshake recipe! Perfect summer contrast.
Storage and Reheating Instructions for Cinnamon Sugar Cookies
Once you manage to pull them off the cooling rack without eating the whole batch (good luck!), you need to make sure these beauties stay perfect for later. Because these Cinnamon Sugar Cookies are soft, they don’t like being left out on an open plate!
Keep them in an airtight container. That’s the first and most important rule. If you keep them sealed up tight at room temperature, they should stay wonderfully soft and chewy for about four or five days. If you try to stack them right away, or if they are still warm, they might stick together or the sugar coating could get gummy, so give them a good cool down first!
Now, what happens on day four when they feel just a tad less pillowy? Don’t throw them out! That’s the beauty of a soft cookie. If yours have slightly firmed up, just pop one or two onto a microwave-safe plate. Give it about 5 to 10 seconds on medium power. I’m serious, just a tiny zap is all you need. It redistributes the moisture in the cookie, and suddenly, it’s back to feeling like it just came out of the oven. Instant gratification, my friend!
Frequently Asked Questions About Cinnamon Sugar Cookies
I know sometimes we have weird questions pop up while baking, especially when we’re in a hurry! Don’t worry if you have a specific concern about dough texture or storage. I’ve gathered up the things I get asked most often about these perfect Cinnamon Sugar Cookies. Hopefully, this helps you nail them on the first try!
Can I use margarine instead of butter in these cookies?
You totally can, but I wouldn’t recommend it if you can help it! Butter has a specific fat content and flavor that really helps these cookies bloom and taste rich. If you use margarine, the cookies might spread a little too much because margarine has more water content. For the absolute best texture and flavor in your sugar cookies, stick to real unsalted butter.
Why did my cinnamon sugar cookies spread out flat?
Oh, that’s the worst! Usually, when your cookies spread too much, it means one of two things happened. Either your butter was too soft—like almost melted—when you creamed it, or the dough wasn’t chilled before rolling. If your kitchen is warm, the dough just can’t hold its shape in the oven. Pop that dough in the fridge for 30 minutes next time, and that extra chill will keep them nicely puffy.
How much cinnamon should I use in the coating for a stronger flavor?
The standard recipe calls for 2 teaspoons of cinnamon in the coating, but if you want that huge punch of flavor, you should absolutely go for it! I’d recommend bumping that coating up to a full tablespoon of cinnamon, maybe even a teaspoon and a half. You can also mix in a tiny pinch of nutmeg with the cinnamon for extra warmth. Don’t worry; more spice never hurt anyone!
Can I freeze the dough before rolling?
Yes, you certainly can freeze the dough balls! That’s my favorite trick for easy weeknight treats. After you roll the balls in the cinnamon sugar, place them single-file on a baking sheet and freeze them solid. Once they are hard little orbs, transfer them to a freezer bag, label them, and they are good for about three months. You can bake them straight from frozen, just add about 2 or 3 extra minutes to the baking time!
Estimated Nutritional Snapshot of These Cinnamon Sugar Cookies
We all know that when we bake from scratch with real butter and sugar, we aren’t exactly reaching for health food territory, and that’s perfectly fine! These Cinnamon Sugar Cookies are a treat, and you should enjoy every single bite without guilt.
Here is a rough idea of what one cookie might contain, based on the ingredients listed in the recipe. Remember, these are estimates—if you use lighter butter or a different sugar, the numbers will shift!
- Calories: About 140 per cookie
- Total Fat: Roughly 7 grams (with 4 grams coming from saturated fat)
- Carbohydrates: Around 18 grams
- Sugar Content: About 12 grams of that sugary goodness!
- Protein: A little boost, around 2 grams
I always say these numbers are just a guideline, especially since we are measuring things like a pinch of salt or a splash of vanilla! If you’re baking for a crowd, the most important thing is that everyone enjoyed them. Consider these figures an approximation, but they give you a good ballpark figure for those who like to track things!
Print
Simple Cinnamon Sugar Cookies
- Total Time: 30 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A straightforward recipe for soft, chewy cookies coated in a sweet cinnamon sugar mixture.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar, plus 1/4 cup for coating
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon, plus 1 tablespoon for coating
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small, shallow dish, mix the remaining 1/4 cup sugar and 2 teaspoons cinnamon for rolling.
- Roll the dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture until fully coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are lightly set. Do not overbake.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger cinnamon flavor, increase the cinnamon in the dough to 3 teaspoons.
- You can chill the dough for 30 minutes before rolling if your dough is too soft.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12
- Sodium: 65
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0
- Protein: 2
- Cholesterol: 25
Keywords: cinnamon sugar cookies, sugar cookies, easy cookies, holiday cookies, baked goods