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The Best Cinnamon Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 61 reviews
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 36 minutes
  • Yield: 33 cookies
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Best Cinnamon Cookie Recipe features a delightful cinnamon filling inside soft, chewy cookies coated in a cinnamon sugar mixture. With a buttery dough enhanced by cream of tartar and a special step to freeze the cinnamon filling balls, these cookies offer an irresistible combination of warm spice and sweet creaminess. Ideal for holiday baking or any cozy treat craving, these cookies bake to perfection with a slightly underdone center and matte exterior for a chewy, delicious bite.

Ingredients

Scale

For the Cinnamon Filling

  • 6 tablespoons salted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 1/2 tablespoons cinnamon

For the Cookie Dough

  • 1 cup salted butter (2 sticks), softened
  • 1 2/3 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons cream of tartar

For the Cinnamon Sugar Coating

  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cinnamon

Instructions

  1. Prepare the Filling: In a large bowl or stand mixer, beat 6 tablespoons of softened butter until creamy. Add 3/4 cup packed brown sugar and 1 1/2 tablespoons cinnamon, then beat well while scraping down the sides until the mixture is completely smooth and combined.
  2. Shape and Freeze Filling: Line a baking sheet or large platter with parchment paper or a silicone mat. Use a spoon to form small marble-sized balls of the cinnamon filling, placing them on the prepared pan. Freeze for about 20 minutes until hardened, or refrigerate for 1–2 hours if freezer space is limited.
  3. Preheat Oven & Prepare Pans: Preheat your oven to 350°F (180°C). Line additional baking sheets with parchment paper or silicone mats to prepare for baking.
  4. Make the Dough: In the same large bowl or stand mixer, beat 1 cup softened butter for a couple of minutes until smooth. Add 1 2/3 cups white sugar and beat for 2 minutes until light and fluffy. Beat in 2 eggs and 2 teaspoons vanilla extract, scraping down the sides to create a smooth, homogeneous mixture.
  5. Combine Dry Ingredients: Add 3 1/2 cups all-purpose flour to the bowl without mixing initially. Sprinkle 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 1/2 teaspoons cream of tartar on top. Gently beat the flour and leaveners into the butter mixture, mixing just until combined to keep the cookies tender.
  6. Fold in Cinnamon Filling: Once the cinnamon filling balls are firm and frozen, fold them gently into the cookie dough using a wooden spoon or spatula. Avoid using a mixer during this step to maintain the shape of the filling balls.
  7. Shape Cookie Dough: Use a large cookie scoop or spoon to make dough balls approximately 2 inches across, slightly overfilling the scoop for a chunkier cookie texture.
  8. Coat in Cinnamon Sugar: In a small bowl, mix 1/3 cup granulated sugar with 1 1/2 tablespoons cinnamon. Roll each cookie dough ball in the cinnamon sugar mixture to coat evenly.
  9. Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. Bake about 8 cookies per large sheet for even cooking.
  10. Bake Cookies: Bake in the preheated 350°F (180°C) oven for 11–12 minutes. Cookies should appear slightly underdone with shiny cinnamon filling centers; edges should be set but not golden, and the tops (except the filling) should look matte.
  11. Shape Immediately: Within 30 to 60 seconds after removing from the oven, use the edge of a spoon to nudge and reshape the cookies into circles, scooping up any oozing filling or edges to create thicker, chewier cookies.
  12. Cool & Enjoy: Allow the cookies to cool on the pan for at least 5 minutes before transferring them to a wire rack to finish cooling. Enjoy these cookies warm, ideally paired with a cold glass of milk.

Notes

  • Freezing the cinnamon filling balls is crucial to prevent them from melting into the dough during baking.
  • Do not overmix the dough after adding dry ingredients to keep the cookies tender.
  • Shaping the cookies right after baking helps create a denser, chewier texture.
  • Use parchment paper or silicone mats to prevent sticking and make cleanup easier.
  • The inclusion of cream of tartar adds a slight tang and softness to the cookie texture.
  • Cookies can be stored in an airtight container for up to 5 days for optimal freshness.

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Find it online: https://easymealgenius.com/the-best-cinnamon-cookie-recipe/