This cinnamon sugar cookie recipe takes your traditional snickerdoodle up a notch with little bits of crunchy cinnamon sugar pieces! These cookies have a melt-in-your-mouth gooey center that makes them completely addicting. You will forget all about regular snickerdoodles after trying these cookies!
These cinnamon sugar cookies are honestly a cinnamon sugar revelation.
I was thinking about how snickerdoodles get rolled in cinnamon sugar and was wondering how I could take that to the next level to get not only more cinnamon flavor but some kind of texture as well.
The result was these one-of-a-kind cookies!
The cinnamon-sugar crumb is made in just one bowl and then incorporated into the cookie dough. It's slightly firm and crunchy and they burst with cinnamon goodness every time you bite into one.
They are, in my very humble and not biased at all opinion (😉 ), one of the best cookies to ever come out of my kitchen. And I know they will EASILY become your new favorite too!!
Jump to:
cinnamon sugar cookie highlights
- Super soft and chewy cookie
- Little bites of crunchy cinnamon sugar in every bite!
- Quick and easy-to-make dough
- Taste like a snickerdoodle, but so much better!!
ingredient notes
- Butter: This recipe calls for unsalted butter that is soft at room temperature.
- Egg: You should always use a room temperature egg when making cookie dough.
- Flour: This recipe calls for all-purpose flour and should not be substituted.
- Cream of tartar: You can substitute this with lemon juice or white vinegar in equal parts.
Full ingredient measurements and instructions can be found in the recipe card below!
instructions
overview
- Make the cinnamon crumb
- Make the cookie dough
- Scoop and bake the cookies
step by step
Step 1: Combine the flour, sugar, melted butter, baking powder, salt, vanilla, cinnamon and mix to combine. Squeeze the crumb together with your hands and then spread it out over a lined baking tray. Bake at 300 F/149 C for 20 minutes then let it cool completely.
Step 2: In a stand mixing bowl, cream together the butter and sugar until light and fluffy, about 1-2 minutes. Scrape down the bowl with a rubber spatula.
TIP- Do not over-cream the butter and sugar or your cookies will spread like pancakes!
Step 3: With the mixer on low, add the egg and vanilla and mix well to combine. Scrape down the bowl with a spatula.
Step 4: Add the flour, baking soda, cream of tartar, and salt and mix on low or with a spatula until almost combined.
TIP- Make sure your ingredients are at room temperature. Adding a cold egg to warm butter will cause it to re-solidify and will result in inconsistent cookies.
Step 5: Add the cooled cinnamon pieces and fold with a spatula until just combined.
Step 6: Use a large cookie scoop to scoop the dough onto a parchment-lined baking tray. Add more cinnamon pieces on top of each ball and press them lightly into the dough so they stick. Place the tray in the fridge to chill for 30-40 minutes. Then bake at 375 F/190 C for 12-13 minutes or until the middles are puffy and the edges are JUST starting to turn lightly golden brown.
IMPORTANT NOTE: If you are baking with a dark or black baking tray you must decrease the baking temperature to 350 F/177 C because darker trays conduct heat differently. If you do not decrease the temperature your cookies will end up thinner and crispier instead of thick and chewy.
expert cookie baking tips
- Always spoon measure your flour: This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Dark vs. light baking pans: Baking pans conduct heat differently depending on what color the pan is. If your pan is dark/black you should decrease the heat to 325 F/163 C.
- Don't skip chilling the dough: Skipping this step will make them spread a ton.
- Mix the dough until just combined- over mixing the dough will result in a tough and dense texture.
- Bake until just golden brown: Don't over bake them unless you want a crisper and crunchier cookie. When the middle of the cookies are puffy and the edges are just barely golden brown, they are done baking. This will give you a slightly crisp edge and a soft and gooey center.
storage & freezing
- Room temperature: Once baked, store them in an airtight container, ziplock bag, or wrapped in plastic at room temperature. Do not store them in the fridge once baked!
- Freezer: Scoop the dough onto a parchment-lined baking tray and then freeze until the balls are frozen solid. Transfer the dough balls to a freezer ziplock or container where you can freeze them for up to 3 months.
- Make-ahead: Make the cookie dough and keep the scoop dough balls in the freezer the day before.
recipe notes
- Double the recipe: You can make a double batch of the dough and freeze half of the dough balls to enjoy them later!
- Prep the crumb ahead of time: You can make the crumb well in advance and keep it in a sealed container at room temperature for 2-3 weeks!
- Yield: This recipe yields about 9 large cookies.
faq's
Cookies getting hard is often caused by overbaking them. I recommend pulling out right when you notice the edges are starting to barely turn golden.
Yes! The cream of tartar gives the cookies a chewy and tangy texture and taste. If you do not have any you can substitute white vinegar or lemon juice in equal amounts.
Cookies that spread while baking could have a few different issues. Creaming the butter and sugar too much, not chilling the dough long enough, or oven temperature being too low can all make your cookies spread.
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If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Cinnamon Sugar Cookies
Equipment
- 5 quart stand mixing bowl
- rubber spatula
- cookie scoop
- parchment
- large baking tray
- Large (¼ cup) cookie scoop
Ingredients
Crumb Ingredients
- ⅓ cup granulated sugar
- 2 tablespoon light or dark brown sugar
- ½ cup all purpose flour
- ⅛ teaspoon baking powder
- ⅛ tsp salt
- 1 teaspoon cinnamon
- ½ teaspoon vanilla bean paste or extract
- 2 tablespoon unsalted butter, melted
Dough Ingredients
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla bean paste or extract
- 1 ⅓ cup all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ⅔ cup cinnamon chip crumb
Instructions
Making the Crumb
- Preheat the oven to 300 F/149 C.
- In a medium bowl, add all of the ingredients and mix to combine.⅓ cup granulated sugar, 2 tablespoon light or dark brown sugar, ½ cup all purpose flour, ⅛ teaspoon baking powder, ⅛ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon vanilla bean paste or extract, 2 tablespoon unsalted butter, melted
- Line a small pan with parchment paper. Squeeze the crumb in your hands to get some large chunks of crumb and pour it on top of the parchment paper. Bake for 20 minutes then set aside to cool.
Making the Dough
- Preheat the oven to 375 F/190 C.
- In a mixing bowl, cream together the butter and sugar until well combined, about 1-2 minutes.½ cup unsalted butter, room temperature, ¾ cup granulated sugar
- Scrape down the bowl and add the egg and vanilla. Mix to completely combine. Scrape down the bowl again.1 large egg, room temperature, ½ teaspoon vanilla bean paste or extract
- Add the flour, baking soda, salt, and cream of tartar and mix on low until combined. Remove from the mixer and add the cooled cinnamon crumb. Fold in the crumb with a spatula until just combined.1 ⅓ cup all-purpose flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ⅛ teaspoon kosher salt, ⅔ cup cinnamon chip crumb
- Scoop the dough onto a lined baking tray with a large (¼ cup) cookie scoop and press extra cinnamon crumbs onto the tops of each ball. Place the tray in the fridge to chill for 30-40 minutes.
- Bake for 12-13 minutes, or until the edges are JUST starting to turn golden. Let the tray cool completely on a wire rack before enjoying.
Notes
Expert Baking Tips
- Always spoon measure your flour: This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Dark vs. light baking pans: Baking pans conduct heat differently depending on what color the pan is. If your pan is dark/black you should decrease the heat to 325 F/163 C.
- Don't skip chilling the dough: Skipping this step will make them spread a ton.
- Mix the dough until just combined- over mixing the dough will result in a tough and dense texture.
- Bake until just golden brown: Don't overbake them unless you want a crisper and crunchier cookie. When the middle of the cookies are puffy and the edges are just barely golden brown, they are done baking. This will give you a slightly crisp edge and a soft and gooey center.
storage & freezing
- Room temperature: Once baked, store them in an airtight container, ziplock bag, or wrapped in plastic at room temperature. Do not store them in the fridge once baked!
- Freezer: Scoop the dough onto a parchment-lined baking tray and then freeze until the balls are frozen solid. Transfer the dough balls to a freezer ziplock or container where you can freeze them for up to 3 months.
- Make-ahead: Make the cookie dough and keep the scoop dough balls in the freezer the day before.
recipe notes
- Double the recipe: You can make a double batch of the dough and freeze half of the dough balls to enjoy them later!
- Prep the crumb ahead of time: You can make the crumb well in advance and keep it in a sealed container at room temperature for 2-3 weeks!
- Yield: This recipe yields about 9 large cookies.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Kimberly says
These are by far my most favorite cookie ever! I have never been a fan of snicker doodles, but this recipe was game changer. I couldn't keep my hands out of them.
Tina Rose says
These cookies are to die for! My brother made some and delivered them to me on Christmas...and I literally could not stop eating them. The little cinnamon crunches in these cookies are an explosion of yummyness! I will be adding these to my annual Christmas cookie bakes...and most likely will be making these all year long!