Learn how to make the best cinnamon sugar cookies with pantry staples and 15 minutes of prep! These cinnamon cookies are soft and chewy on the inside with a slightly crisp, deliciously sugary exterior! And they’re bursting with THREE types of cinnamon flavor – warming ground cinnamon and creamy cinnamon chips, along with a generous coating of sweet cinnamon sugar! If you love classic sugar cookies, brown sugar cookies and snickerdoodles, this cinnamon cookie recipe will win your heart!
You can easily customize this dessert recipe and swap the cinnamon chips for any baking chips you love, such as white chocolate, caramel, or butterscotch! Continue to read on for comprehensive tips and tricks for preparing the best cinnamon cookie dough! Plus, there are plenty of tips for making these cinnamon flavored cookies in advance and storing or freezing them! And don’t miss the comprehensive step-by-step photos in the middle of the post!
Updated: This post was originally published in December 2021. I made updates to the post below to include more information about the best cinnamon cookie recipe! Plus, there’s not a step-by-step video tutorial showing you exactly how to make this cookie recipe with cinnamon!
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About this cinnamon cookie recipe
If you are a fan of snickerdoodles, you are going to fall in love with these over-the-top cinnamon cookies!
This cookie recipe with cinnamon takes everything you love about a traditional sugar cookie (so soft, chewy and sweet!) and classic snickerdoodle cookies (hello cinnamon and I see you sugar!) and merges the two to create a next level cinnamon cookie!
Featuring a trifecta of cinnamon – warming ground cinnamon, an abundance of creamy, sweetly spiced cinnamon chips and a generous coating of delectable cinnamon-sugar – these cookies are sugar, cinnamon, spice, and everything cozy and nice!
But here’s the twist, you can make this cinnamon sugar cookie recipe two ways – soft and chewy or soft and chewy with a crispy, sugary exterior! Either way, these cookies with cinnamon and sugar are insanely delicious and unapologetically flavorful!
In case you need baking bonus points, this cinnamon cookie dough is made with simple, everyday pantry ingredients and require just 15 minutes of hands-on preparation! Plus, you can easily make the dough in advance and customize it with tasty cookie mix-ins you love, such as white chocolate chips or crushed Cinnamon Bun Oreos (swoon!)!
Whether you dunk these cinnamon sugar spice cookies into a cup of cocoa or milk, or enjoy them with your morning cup of coffee or tea, you will make this is a cinnamon sugar cookie recipe again and again!
Note: The photos shown here in the post depict both versions of these cinnamon chip cookies (rolled in cinnamon sugar for an extra crisp, sweet exterior and without). The recipe instructions are almost identical for both variety of cinnamon cookie. You will just keep or omit the steps involving rolling the cookie dough in cinnamon sugar!
Why you’ll love this cookie recipe
- Extra Cinnamon-y! This cinnamon cookie recipe features triple the cinnamon, which equals triples yum! These cookies contain almost an obnoxious amount of cinnamon. Almost!!
- Pantry Staples! This easy cinnamon-sugar cookies recipe requires just 11 ingredients, most of which are pantry or refrigerator staples! If you bake often, it’s more than likely you will have all the ingredients hanging out in your kitchen!
- Easy to prepare! You only need one small bowl and a stand mixer or two mixing bowls and a hand-held mixer to make these brown sugar cinnamon cookies!
- Have it your way! Think of this easy recipe for cinnamon cookies as a choose your own cookie adventure! You can make these cookies soft, chewy and without chips! Or crisp, soft and chewy with plenty of sugar and cinnamon! Or a combination of the above!
- Customizable mix-ins! Continue your cookie adventure by using your favorite mix-ins! Try using half cinnamon and half white chocolate chips or swap out the cinnamon chips entirely for crushed Golden or Cinnamon Bun Oreos!
- Make ahead! You can easily make this cinnamon cookie dough in advance and store it in the refrigerator until you’re ready to use!
- Freeze beautifully! These sugar cookies with cinnamon freeze beautifully, so you can keep a batch in the freezer to satisfy your sweet tooth whenever the cookie-craving strikes!
- Anytime cookies! This is the best sugar cookie recipe for any occasion! From holiday parties and Christmas sugar cookie exchanges, to bake sales and after school treats, these easy cinnamon cookies are perfect whenever you are craving a sweet treat!
What are cinnamon cookies?
Cinnamon cookies, also known as cinnamon crinkle cookies, cinnamon spiced cookies, or cinnamon sugar cookies, are a variety of drop cookie featuring ground cinnamon, along with cinnamon baking chips as prominent, distinguishing ingredients.
This easy cinnamon sugar cookie is a cross between classic snickerdoodles and beloved sugar cookies! Featuring the slightly crisp, sugary edges of a sugar cookie and the tender texture of a snickerdoodle, along with the addition of cinnamon baking chips, these truly are the best cinnamon sugar cookies!
If you’re a cinnamon lover, put the rest of that bottle of ground cinnamon to good use in these recipes: Cinnamon Sugar Donut Muffins, Cinnamon Granola with Apples, Cinnamon Sugar Toast, Cinnamon Bread with Apples, and Cinnamon Pork Chops!
What’s in these cookies?
These homemade cinnamon chip cookies only require 11 simple ingredients, most of which are pantry or refrigerator staples! But don’t let the basic ingredient list fool you, these seemingly simple ingredients transform into sinfully delicious cookies!
Ingredients for cinnamon sugar cookies recipe
- Shortening: These cookies use butter-flavored shortening instead of butter. Shortening make the cookies more tender and helps them bake up taller!
- Sugars: Sugar gives the cookies their traditional sweet flavor. For an ultra-rich and tender cinnamon cookie, this recipe uses more dark brown sugar than granulated sugar!
- Eggs: Two whole eggs help bind all the ingredients together!
- Vanilla: Pure vanilla extract gives these cinnamon vanilla cookies a touch of warm, inviting flavor!
- Flour: All-purpose flour helps the cookie dough remain sturdy and gives the cookies structure.
- Cream of Tartar: A touch of acidic cream of tartar provides that tangy, beloved flavor found in snickerdoodles!
- Baking Soda: This chemical leavening agent provides lift and helps the cinnamon drop cookies rise while baking!
- Cornstarch (optional): If you are opting to make soft cinnamon cookies, you will need to add 1 ½ teaspoons of cornstarch to the dough! Cornstarch blocks the formation of tough gluten strands in the dough, which helps create that deliciously tender texture!
- Cinnamon: Most of the flavor in cinnamon cookies comes from 1 heaping teaspoon ground cinnamon!
- Kosher Salt: A scant teaspoon salt balances and enhances all the flavors!
- Cinnamon Baking Chips: Baking chips add a creamy, subtly sweet element to these cinnamon stick cookies! You can use mini or regular size baking chips in this recipe!
- Gluten-Free: For gluten-free brown sugar cookies with cinnamon, substitute the all-purpose flour with gluten-free flour – just make sure you use a brand that can be substituted in a 1:1 ratio for regular flour.
- Extract: Try swapping out the vanilla for maple extract to make cinnamon maple cookies!!
- Cinnamon Caramel Cookies: My personal favorite variation, subbing half of the cinnamon chips for caramel baking chips!
- Chocolatey Cinnamon Cookies: If you are a lover of all-things chocolate, try substituting semi-sweet or white chocolate for some or all the baking chips!
- Cinnamon Nut Cookies: Swap some or all the baking chips for chopped pecans or walnuts!
- Oreo Cookies: If you are looking to really shake things up, substitute all of the cinnamon chips for Oreos – seasonal flavors, such as cinnamon bun or gingerbread are delicious; however, golden Oreos will work great as well. Make sure you crush the Oreo cookies before folding them into the cookie dough!
- Spice Cookies: Try adding a combination of allspice, cloves, ginger, and nutmeg for a spice cookie!
How to make cinnamon sugar for cookies?
Rolling this easy cookie dough in a mixture of cinnamon and sugar is completely optional; however it will give the cookies a deliciously sweet and slightly crisp exterior!
This homemade cinnamon sugar recipe is ridiculously easy to make, so I recommend doubling the amounts to keep on hand! This cinnamon-sugar mixture is perfect for dusting on buttery toast, sprinkling over a French Toast bake, or using in various baking recipes, such as muffins!
You only need two ingredients to make spiced sugar: ground cinnamon and granulated sugar; however, brown sugar will work too! I’ve found the measure of 5 tablespoons white sugar to 1 heaping tablespoon of cinnamon to be the perfect ratio!
How to make easy cinnamon cookies recipe?
This ultimate cinnamon sugar cookie recipe is straightforward! This drop-style cookie dough only requires 15 minutes to put together! You simply mix the cookie dough, shape the cookie dough into balls, roll them in cinnamon-sugar and bake!
How to make cinnamon sugar cookies from scratch
- Cinnamon Sugar: In a small bowl combine the cinnamon and sugar to make the cookie coating. Set aside.
- Mix dry ingredients: In a medium bowl, stir together the dry ingredients. Set flour mixture aside.
- Cream shortening + sugars: In a large bowl with a hand mixer, or a stand mixer fitted with the paddle attachment, cream the shortening and both sugars. Beat on high speed until creamy.
- Add eggs + vanilla: Add the eggs and vanilla extract to the bowl. Beat until well combined.
- Add dry to wet ingredients: Add the dry ingredients in two batches to the bowl of the wet ingredients. Mix until almost combined.
- Add cinnamon chips: Fold the cinnamon chips into the dough.
- Portion dough: Portion, scoop and roll the cookie dough into balls.
- Roll cookie dough in cinnamon sugar: Transfer the dough balls to the bowl of cinnamon sugar. Roll them in the cinnamon-sugar mixture to completely coat. Transfer the cookie dough balls to a baking sheet.
- Bake: Bake cinnamon cookies in a 350-degrees F oven for 11-12 minutes, or until the edges are barely golden brown. The cookies will be very soft, puffy and the centers will appear under-done.
- Cool: Let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies from the baking sheet to the wire rack to cool completely.
- Serve: Enjoy brown sugar cinnamon cookies warm from the oven! Or store them and enjoy them later for snack-time and dessert!
How to bake cookies with cinnamon: step by step photos
Below you will find a picture collage showing you exactly how to make chewy cinnamon sugar cookies, step-by-step! Please scroll down for the printable recipe card, which contains detailed instructions and measurements for making sugar cookies with cinnamon chips!
FAQ: Ultimate soft cinnamon cookies
Tips for the best sugar cookies with cinnamon
- Shortening: Butter spreads more and produces a flatter, crisper cookie. For the best results, do not substitute the shortening for butter! For the best taste, be sure to use butter-flavor shortening!
- Flour: The way you measure flour makes a big difference! If possible, use a scale to measure your flour! If not, be sure to use a true dry measuring cup, not a glass Pyrex cup! Also, be sure to fluff the flour with a fork before spooning it from the bag to the measuring cup and leveling it with a knife. Never measure flour directly from the bag!
- Don’t over-mix: When you mix the dry ingredients into the wet ingredients you are developing gluten, which holds the cookies together. However, too much gluten (over-mixing) leads to tough cookies!
- Roll the cookie balls tall: I recommend rolling your cookie dough balls to be taller, versus perfectly round. Shaping them like a tall building – tall and narrow – will help the cookies bake up thicker and chewier.
- Freeze cookie dough balls! If you’re aiming for soft cookies, I recommend freezing the cookie dough balls for 10 minutes after you roll them in the cinnamon sugar. (I just put them on a parchment paper-lined plate and place it in the freezer.) Rolling the dough into balls warms up the dough, and remember the colder the dough, the thicker and chewier the cookie!
- Don’t over-bake: These cinnamon cookies will look and feel very underdone when you remove them from the oven. Don’t fret as they will continue to slightly cook and harden as they cool on the baking sheet.
How do you know when cookies are done?
You can tell when cinnamon spice cookies are done baking by their color – while the cinnamon cookie will look soft and underdone, the edges will be slightly golden and appear set. Just remember, for soft and chewy cookies, it is always better to under-bake your cookies than to over-bake them!
Tips for making cinnamon sugar cookie dough in advance
Making cinnamon cookies dough in advance just makes life all the easier, especially around the holidays! Great news – this cinnamon cookie dough is perfect for making ahead! You can either make the dough in advance or completely bake the cookies in advance and store them for a later date!
How to make dough ahead of time: refrigeration
Refrigerating cookie dough: You can prepare and store cookie dough in the refrigerator for 3 days before baking. There are two ways you can refrigerate the cinnamon cookie dough: as a whole batch or as individual cookie dough balls. If refrigerating individual cookie dough balls, refrain from rolling them in cinnamon sugar until just before baking.
Regardless of if you are refrigerating the dough as a whole or as individual balls, make sure you properly store the cookie dough by wrapping it tightly with plastic.
Bonus: Refrigerating the cinnamon dough will help control the spread of your cookies during baking, which will ensure a more concentrated flavor and deliciously soft and chewy interior texture!
How to make dough ahead of time: freezing
Freezing cookie dough: If you would like to make the cookie dough farther in advance, freezing the dough is the way to go! Just like refrigeration, there are two ways to freeze cookie dough: as an entire batch of dough or as individual cookie dough balls. Sugar cookie dough will keep well in the freezer for up to 3 months.
Cinnamon cookie dough freezing instructions
- To freeze the dough as an entire batch: Gently form your cookie dough into a cohesive ball. Wrap the dough tightly with a couple layers of plastic wrap. Transfer the dough to a zip-closure bag and remove all the excess air before sealing the bag. Removing the excess air helps keep the cookies stay fresher for longer and helps prevent freezer burn. Store the dough in the freezer until ready to use.
- To freeze dough as individual (ready to bake) cookie balls: Scoop the cinnamon sugar dough and roll into balls according to the recipe instructions; however, do not roll in the cinnamon sugar mixture. Transfer the balls onto a large cookie sheet lined with parchment paper. Flash freeze the cookie dough for 1 hour, or until frozen. Remove the cookie sheet from the freezer and transfer the balls to a freezer-safe zip-closure bag. Store the cookie dough balls in the freezer until ready to use.
- How to thaw and bake frozen cookie dough: You technically do not need to thaw cookie dough before baking; however, you can thaw it in the refrigerator overnight if you desire. Alternatively, you can remove the cinnamon sugar cookie dough from the freezer and transfer the balls (arrange them 3-inches apart) to a parchment paper lined cookie sheet. Allow the cookie dough balls to sit at room temperature for roughly 20 minutes to remove harsh chill. Add 2-3 minutes to the bake time indicated in the recipe.
Serving cookies with cinnamon chips
- Warm Cookie with Milk or Cookie Cocktail: Serve up a soft, warm cinnamon-y cookie straight from the oven with a cold glass of milk or a chilled sugar cookie cocktail for dipping. It’s a classic combination that never fails to please.
- Dipped in Chocolate Sauce: Dip half of each cinnamon chip cookie in melted dark, milk, or white chocolate, and then let them set. Not only are the chocolate-dipped treats cool looking, they also have an extra layer of yum!
- Serve with Dessert Dip: Not into chocolate? No worries! I love to serve this recipe for soft cinnamon cookie with rich cream cheese dessert dip – the duo is undeniably delicious!
- Tea Time Treat: Serve these cookies with a pot of your favorite tea for a cozy and comforting snack. They are perfect for dipping and make tea time a bit more special.
More cookie recipes!
My favorite way to serve the best cozy cookies? A tall glass of almond milk and possibly another cookie variety. My all time favorites cookies are below:
- Cookie Bars with Cake Mix
- Soft Oat Cookies
- White Chocolate Macadamia Nut Cookies
- Kitchen Sink Cookies
- Triple Chocolate Cookies
Storing and freezing cookies
How to store cinnamon cookies?
After going through the effort of making, rolling, and baking the best cinnamon cookies, you want to keep those cookies as soft and delicious as they were when they came fresh out of the oven! Below are simple, expert tips for keeping your homemade chewy cinnamon cookies as fresh as possible!
Tips for keeping your cinnamon cookies soft
- Cool: Before storing your cookies, make sure you let them cool completely!
- Airtight container: Make sure you store soft and chewy cookies in an airtight container or resealable bag to help them retain moisture!
- Add moisture: Adding a little moisture to your storage container will help keep your cinnamon spice cookies soft and chewy! When storing your cookies, add a slice of bread to your storage container or resealable bag before gently pressing out all the excess air and sealing! The extra moisture in the bread helps slow down the moisture loss from the cookies. Alternately, you can also use flour tortillas if you are storing or shipping your cookies in a round cookie tin!
- Store at room temperature: Once your sugar cookies are in their zip-closure bag, make sure you store them at room temperature in a cool, dark place away from direct sunlight.
How long will cinnamon cookies keep?
These cookies will stay fresh at room temperature – in a resealable bag or airtight container – for up to 5 days.
To extend the shelf life of your cookies, try storing them in the freezer! (See below for tips on freezing cookies!)
How to warm up and refresh cookies?
Everyone loves cookies warm, fresh from the oven! Luckily it is incredibly easy to restore your butter cinnamon cookies to their just-baked, fresh glory!
To reheat, place your cookie(s) on a cookie sheet and re-crisp them in a 400°F oven for 3-5 minutes. Remove the cookies and let them cool on the cookie sheet for 2 minutes minutes before serving warm!
Can I freeze cookies after baking?
If you are looking for long-term storage so you can enjoy your cinnamon vanilla cookies at a later date, freezing cookies is the way to go! Thankfully, these cookies freeze beautifully!
How to freeze cinnamon sugar cookies
- Make the cookies: Prepare the cookie dough, roll and bake according to recipe instructions.
- Cool completely: Transfer the soft cinnamon sugar cookies to a cooling rack to cool completely.
- Flash Freeze: Line a cookie sheet with parchment paper and add the cookies on top. Place the cookies in the freezer and flash freezer for an hour, or until frozen.
- Store: Transfer the frozen cookies to a freezer-safe resealable bag or storage container. Freeze for up to 3 months.
- To enjoy: Thaw the cinnamon and sugar cookies in the bag or container at room temperature. Warm the cookies up in the oven (please see above) or serve as is and enjoy!
More sugar cookie recipes!
If you love these brown sugar cinnamon cookies with their tender texture, cozy cinnamon aroma and sweet sugar taste, try one of these delicious cookie recipes next!
- Sugar Cookies with Almonds
- Sprinkle Sugar Cookies
- Lemon Crinkle Cookies (Cake Mix recipe!)
- Brown Sugar Cookies with Pecans
The best recipe for cinnamon sugar cookies👇
Cinnamon Cookies Recipe
- Stand Mixer or Mixing Bowl + Hand-held Mixer
- Mixing Bowl
- Cookie Sheet
- 1 Cup Butter-flavored Shortening – room temperature (192 grams) (SEE NOTES)
- ¼ Cup Granulated Sugar (50 grams) (SEE NOTES)
- 1 ¼ Cup Dark Brown Sugar – firmly packed (272 grams) (SEE NOTES)
- 2 large Eggs – at room temperature
- 2 tsp Pure Vanilla Extract
- 2 ¾ Cups All-Purpose Flour – spooned & leveled (330 grams) (SEE NOTES)
- 2 tsp Cream of Tartar (SEE NOTES)
- 2 tsp Cornstarch (OMIT for crisp cookies - SEE NOTES)
- 1 ¼ tsp Baking Soda
- 1 heaping tsp Ground Cinnamon
- ¾ tsp Kosher Salt
- 1 ½ cups Cinnamon Baking Chips (or 1 cup mini chips)
- Make the cinnamon-sugar coating (optional): In a small bowl, combine the 5 tablespoons of granulated sugar with 1 heaping tablespoon of ground cinnamon. Mix well and set aside.
- Mix dry ingredients: In a medium bowl, combine the flour, cream of tartar, cornstarch, baking soda, cinnamon, and salt. Whisk well to combine. Set aside.
- Cream shortening + sugars: In a large bowl with a hand mixer, or a stand mixer fitted with the paddle attachment, cream together the shortening with both sugars. Beat on high speed until smooth and creamy, about 3-4 minutes.
- Add eggs + vanilla: Add the eggs and vanilla extract to the bowl. Beat on medium-high speed until well combined, about 2 minutes. Stop and scrape down the sides and bottom of the bowl with a rubber spatula as necessary.
- Add dry to wet ingredients: Add HALF the dry ingredients to the bowl with the wet ingredients. Mix on LOW until JUST BARELY combined. Add the remaining dry ingredients to the bowl. Continue to mix on low until ALMOST combined.
- Add cinnamon chips: Add the cinnamon chips to the bowl. Mix on low until JUST combined – do NOT over-beat the cookie dough! The dough should be creamy and soft (for soft cookies) or relatively thick (for crisp cookies).
- Chill (recommended for the best soft and chewy texture!): Cover the mixing bowl tightly with plastic wrap and store in the refrigerator for at least 24 hours, or up to 3 days.
- Preheat oven to 350-degrees F. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
- Roll dough into balls: Using a cookie scoop, portion the dough out into balls roughly 2 heaping tablespoon each (40 grams/each). Use your hands to gently roll and shape the dough into balls – rolling the balls to be taller rather than perfectly circular.
- Roll cookie dough balls in cinnamon sugar (optional): Transfer the dough balls to the bowl of cinnamon sugar. Roll the balls in the cinnamon-sugar mixture to completely coat. Transfer the cookie dough balls to the prepared baking sheet, arranging them 3 inches apart.
- Bake: Bake cookies in the preheated oven for 11 minutes (for soft cookies) or until the edges are barely golden. The cookies will be very soft, puffy and the centers will appear under-baked. DO NOT over bake!
- Cool on pan: Let the cookies cool on the baking sheet for 3 minutes. (Optional: You can press more chips into the top of the warm cookies for a pretty aesthetic.) (Tip: If your cookies are mis-shaped, you can use also use a spoon to push the edges of the cookie towards the center to make it more uniform and perfectly round!)
- Cool on rack: Transfer the cookies from the baking sheet to the wire rack to cool completely.
- Serve: Enjoy cookies! Alternately, cookies will remain fresh and soft for up to 5 days in an airtight container at room temperature.
- Cinnamon Sugar Coating: If you prefer a more "classic" soft and chewy cookie, omit the cinnamon sugar coating. If you like a slightly crisp, sugary exterior make sure you roll the cinnamon cookie dough balls in cinnamon-sugar before baking!!
- Shortening: Butter spreads more and produces a flatter, crisper cookie. For the best results, do not substitute the shortening for butter! For the best taste, be sure to use butter-flavor shortening!
- Flour: The way you measure flour makes a big difference! If possible, use a scale to measure your flour, if not, be sure to use a true dry measuring cup, not a glass Pyrex cup! Also, be sure to fluff the flour with a fork before spooning the flour from the bag to the measuring cup and leveling it with a knife. Never scoop or measure flour directly from the bag.
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