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–+ servings

Sugar Cinnamon Cookies

Overhead photo of a dozen sugar cinnamon cookies and a jar of cinnamon chips on a white platter.
Craving a warm, sugary, comforting treat? Look no further than this Cinnamon Cookie Recipe! Soft, chewy, and generously rolled in cinnamon and sugar, these irresistible cookies taste like they came straight from your favorite bakery. Easy to make with just a few simple ingredients and 15 minutes of hands-on prep, these Cinnamon Sugar Cookies are sure to satisfy your sweet tooth!
Author: Cheyanne Holzworth
Total Time: 26 minutes
Prep Time: 15 minutes
Cook Time: 11 minutes
Servings: 28 cookies

Equipment

  • 1 Stand Mixer or Mixing Bowl + Hand-Held Electric Mixer
  • 1 Mixing Bowl
  • 1 Cookie Sheet

Ingredients

  • 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)

Cinnamon Sugar Coating - Optional

Instructions

  • 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 the ingredients well and the set the cinnamon sugar aside.
  • Mix the Dry Ingredients: In a medium bowl, combine the flour, cream of tartar, cornstarch, baking soda, cinnamon, and salt. Use a whisk and stir the ingredients until well combined. Then set the bowl aside.
  • Cream Shortening with 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 the ingredients on high speed until smooth and creamy, about 3-4 minutes.
  • Add Eggs and 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 Ingredients 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!
    Note: The dough should be creamy and soft (for soft cookies) or relatively thick (for crisp cookies).
  • Chill Cookie Dough (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 and Prepare Cookie Sheet: Arrange oven rack to the middle position and then preheat the oven to 350-degrees F.
    Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
  • Roll Cookie 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 Dough Balls in Cinnamon Sugar - If Using: 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 Cinnamon Sugar Cookies: 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!
  • Let Cookies 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!)
  • Let Cookies Cool on Rack: Transfer the cookies from the baking sheet to the wire rack to cool completely.
  • Serve Cinnamon Cookies: Enjoy cinnamon sugar cookies.
    Alternately, cookies will remain fresh and soft for up to 5 days in an airtight container at room temperature.

Video

Notes

  1. 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!!
  2. 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!
  3. 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.
  4. 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!
  5. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  6. Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 28 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 206kcal    Carbohydrates: 27g    Protein: 2g    Fat: 11g    Saturated Fat: 4g    Polyunsaturated Fat: 2g    Monounsaturated Fat: 3g    Trans Fat: 1g    Cholesterol: 13mg    Sodium: 120mg    Potassium: 67mg    Fiber: 1g    Sugar: 11g    Vitamin A: 19IU    Vitamin C: 0.001mg    Calcium: 13mg    Iron: 1mg
Course: Dessert
Cuisine: American