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5 from 1 vote

Cinnamon Sugar Cookies

This cinnamon chip cookie recipe takes your traditional snickerdoodle up a notch with little bits of crunchy cinnamon sugar pieces!

Equipment

  • 5 quart stand mixing bowl
  • rubber spatula
  • cookie scoop
  • parchment
  • large baking tray
  • Large (¼ cup) cookie scoop

Ingredients

Crumb Ingredients

  • cup granulated sugar
  • 2 tablespoon light or dark brown sugar
  • ½ cup all purpose flour
  • teaspoon baking powder
  • 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
  • teaspoon kosher salt
  • 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.
  • 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.
  • Scrape down the bowl and add the egg and vanilla. Mix to completely combine. Scrape down the bowl again.
  • 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.
  • 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

Step by step process photos are provided above, in the body of this post.

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.