Cinnamon Sugar Cookies Recipe

A stack of snickerdoodle cookies on a plate, sprinkled with cinnamon sugar, with two cinnamon sticks in the foreground.

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These cinnamon sugar cookies are crisp on the edges, chewy in the middle, and rolled in a sweet spiced sugar coating that makes them irresistible. They’re quick to mix, easy to bake, and perfect for any occasion, from holiday trays to simple afternoon snacks.

Course Dessert

Cuisine American

Keyword cinnamon cookies, Cinnamon Sugar Cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 314kcal

Author Robin Donovan

Ingredients

For the Cookies

1 cup unsalted butter at room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

For the Cinnamon Sugar Coating

¼ cup brown sugar
½ cup sugar
2 teaspoons ground cinnamon

Instructions

Preheat the oven
Set the oven to 350°F and line a baking sheet with parchment paper.
Make the dough
Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla until well combined.
Combine dry ingredients
In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
Mix everything together
Add the dry ingredients to the wet mixture gradually, stirring just until combined. Do not overmix.
Prepare the coating
Mix the granulated sugar, brown sugar, and cinnamon in a small bowl.
Shape and roll
Form the dough into 1-inch balls. Roll each ball in the sugar mixture until coated.
Bake
Place the dough balls on the prepared sheet, leaving space between them. Bake for 10–12 minutes, until the edges are golden.
Cool
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.

Notes

Use freshly ground cinnamon for the best flavor.
To freeze, roll the dough into balls, coat them in sugar, and freeze on a tray. Store in a freezer bag and bake as needed.
These cookies pair well with tea, coffee, or a scoop of vanilla ice cream.

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