Soft Cinnamon Sugar Cookies
Some cookies need frosting, sprinkles, and a whole afternoon. These just need a little cinnamon sugar—and somehow, that’s enough. They’re buttery, soft in the middle, and coated in a sweet, sandy crust that makes the kitchen smell like something good is about to happen.
This cinnamon sugar cookies recipe is for the days when you want a simple homemade treat: something to tuck into a lunchbox, set beside a cup of coffee, or pile onto a holiday cookie plate. The dough uses everyday ingredients, and a short chill makes it easier to roll without turning your hands into a sticky mess.
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Why You’ll Love These Cookies
- Soft centers with lightly crisp edges.
- A cinnamon sugar coating on every bite.
- No frosting or special equipment needed.
- Easy to make ahead for cookie exchanges and holiday trays.
Recipe at a Glance
Yield: About 24 cookies
Prep: 20 minutes
Chill: 30 minutes
Bake: 10–12 minutes per batch
Oven: 350°F (175°C)
Everything You Need
Cookie Dough
- ½ cup (113 g) unsalted butter, softened but not melted
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (180 g) all-purpose flour, spooned and leveled
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
Cinnamon Sugar Coating
- ¼ cup (50 g) granulated sugar
- 1½ teaspoons ground cinnamon
Butter: It should give slightly when pressed but still hold its shape. Very warm butter can make the cookies spread too much.
Flour: Weigh it if you can. Packing flour into the measuring cup can turn a soft cookie into a dry one.
Cinnamon: You’ll use it in both the dough and the coating for a warm flavor throughout.
How to Make Cinnamon Sugar Cookies
1. Mix the dry ingredients
Whisk the flour, 1 teaspoon cinnamon, baking powder, baking soda, and salt together in a bowl.
2. Cream the butter and sugar
In a separate large bowl, beat the softened butter and ¾ cup sugar with a hand mixer for about 2 minutes, until lighter and fluffy. Beat in the egg and vanilla, scraping down the bowl as needed.
3. Make the dough
Add the dry ingredients and mix on low just until no dry flour remains. The dough should be soft. Cover and refrigerate for 30 minutes. If it still sticks heavily to your hands, chill a little longer.
4. Prepare the oven and coating
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Stir the coating sugar and 1½ teaspoons cinnamon together in a small bowl.
5. Roll and coat
Scoop level tablespoon portions of dough, about 22 g each. Roll into balls, then roll each ball in cinnamon sugar. Arrange about 2 inches apart on the prepared sheets. Gently press each ball into a thick puck, about ½ inch high.
6. Bake
Bake one sheet at a time on the middle rack for 10–12 minutes, until the edges are set and the tops look mostly matte. The centers should still look slightly soft; don’t wait for the whole cookie to brown. Oven temperatures vary, so check the first batch at 10 minutes.
7. Cool
Leave the cookies on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool while keeping a soft center.
Tips for Soft Cookies
Don’t skip the chill. It gives the butter time to firm up and makes portioning easier.
Use a cool baking sheet. Dough placed on a hot sheet can spread before it reaches the oven.
Stop mixing once the flour disappears. Overmixing can make cookies tougher.
Watch the edges. Set edges are a better cue than a deeply golden top for this recipe.
Serving Ideas
Serve these with coffee, tea, or a cold glass of milk. Their simple cinnamon coating makes them an easy addition to a Christmas cookie tray, but they’re just as welcome on a regular afternoon. Stack completely cooled cookies in a small treat box for a homemade gift.
Storage and Make-Ahead
Keep cooled cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months, with parchment between layers, and thaw at room temperature.
For make-ahead dough, refrigerate it, covered, for up to 2 days. If it becomes too firm to scoop, let it sit briefly at room temperature. You can also freeze uncoated dough balls on a tray, then transfer them to a freezer bag for up to 2 months. Thaw in the refrigerator, roll in cinnamon sugar, gently flatten, and bake as directed.
Frequently Asked Questions
Are these the same as snickerdoodles?
They’re similar, but this recipe uses baking powder and baking soda instead of cream of tartar. Expect a buttery cinnamon sugar cookie without the distinctive tang of many traditional snickerdoodle recipes.
Why did my cookies spread too much?
The butter or dough may have been too warm, or the baking sheet may have been hot. Chill the remaining dough and use a cooled sheet for the next batch.
Why are my cookies dry?
Too much flour or too much baking time are common causes. Spoon and level the flour—or weigh it—and remove the cookies when the edges are set.
Can I use salted butter?
Yes. Omit the added ¼ teaspoon salt; the exact saltiness will depend on your butter.
Printable Recipe Card
Soft Cinnamon Sugar Cookies
Makes about 24 cookies | Prep 20 minutes | Chill 30 minutes | Bake 10–12 minutes per batch
Dough: ½ cup unsalted butter; ¾ cup granulated sugar; 1 large egg; 1 teaspoon vanilla; 1½ cups all-purpose flour; 1 teaspoon cinnamon; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt.
Coating: ¼ cup granulated sugar mixed with 1½ teaspoons cinnamon.
- Whisk flour, cinnamon, baking powder, baking soda, and salt.
- Beat butter and dough sugar for 2 minutes. Beat in egg and vanilla.
- Mix in dry ingredients just until combined. Chill 30 minutes.
- Heat oven to 350°F (175°C). Line baking sheets with parchment.
- Roll tablespoon portions into balls, coat in cinnamon sugar, and place 2 inches apart. Gently flatten to ½ inch thick.
- Bake 10–12 minutes, until edges are set and centers remain slightly soft.
- Cool on the sheet for 5 minutes, then move to a rack.
