Cinnamon Sugar Cookies Recipe
These Cinnamon Sugar Cookies are soft, buttery, and filled with warm cinnamon flavor, with a cinnamon sugar coating that adds the perfect touch of sweet and spicy crunch. Made with simple pantry ingredients, they’re easy to make, bake, and enjoy anytime you’re craving a cozy homemade cookie.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 large aluminum baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
Cinnamon Sugar Cookie
- 2¾ cup (330 g) all purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, cold and sliced
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons (10 ml) vanilla extract
Cinnamon Sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line 1 or 2 large baking sheets with parchment paper.
- In a large mixing bowl whisk together the flour, baking powder, baking soda, cornstarch, ground cinnamon, and salt until well combined. Set aside for now.2¾ cup (330 g) all purpose flour, 2 teaspoons cornstarch, 2 teaspoons ground cinnamon , 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Heat the slices of cold butter in the microwave for 25 seconds. The butter should have slightly melted edges, but should still remain largely in a sliced form. Add the butter to a large mixing bowl of a stand mixer fitted with paddle attachment (or mixing bowl to be mixed with a handheld mixer).1 cup (226 g) unsalted butter, cold and sliced
- Cream the butter with the light brown and granulated sugars on medium high speed for 3 - 4 minutes. Cream in the egg, egg yolk and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet a little at a time until just combined. I like to do this about ¼ of the dry ingredients at a time.1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar, 1 large egg, 1 large egg yolk , 2 teaspoons (10 ml) vanilla extract
- In another, smaller bowl, whisk the granulated sugar with ground cinnamon until well combined. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the cinnamon cookie dough, roll the dough into the cinnamon sugar and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.¼ cup (50 g) granulated sugar, ½ teaspoon ground cinnamon
- Bake at 350 F (177 C) for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the cinnamon sugar cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the cinnamon sugar cookies in an airtight container. Store at room temperature for up to 5 days. Keep in mind that these cookies taste best when enjoyed within 2 - 3 days of baking. If you would like to store the iced oatmeal cookies for longer, I recommend freezing them.
Tip: Give your cookies a “cookie scoot.” Within the first few seconds of removing the cookies from the oven, use a large biscuit or cookie cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
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