Learn how to make the best cinnamon cookies with simple ingredients! These cinnamon sugar cookies are soft and chewy on the inside, deliciously sweet and sugary on the outside and bursting with plenty of cinnamon flavor! Featuring inviting ground cinnamon and creamy cinnamon chips along with a generous coating of sweet cinnamon sugar! This easy cookie recipe is perfect for the holidays, bake sales, after-school snacks and anytime you are craving a sweet treat!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
2tspCornstarch(OMIT for crisp cookies - SEE NOTES)
1 ¼tspBaking Soda
1heaping tspGround Cinnamon
1 ½cupsCinnamon Baking Chips (or 1 cup mini chips)
Cinnamon Sugar Coating (optional - SEE NOTES):
5TBSGranulated Sugar – for rolling cookie dough balls
1heaping TBS Ground Cinnamon – for rolling cookie dough balls
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.
Please see the post above for tips on customizing this recipe (such as variations and substitutions), along with tricks for making the best cookies, and tips for making this in advance + storing and freezing!Nutritional information is an approximation based upon 28 cookies. Exact information will depend upon the brands of ingredients and precise measurements used.