Description
A delicious cinnamon cookie recipe featuring a creamy cinnamon filling inside a soft and chewy dough, rolled in cinnamon sugar for an irresistible treat perfect for any occasion.
Ingredients
Units
Scale
Filling
- 6 tablespoons salted butter, softened
- 3/4 cup brown sugar, packed
- 1 and 1/2 tablespoons cinnamon
Dough
- 1 cup salted butter, 2 sticks, softened
- 1 and 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For Rolling
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Instructions
- Prepare the filling: In a large bowl or stand mixer, beat 6 tablespoons softened butter until creamy and smooth. Add 3/4 cup packed brown sugar and 1 and 1/2 tablespoons cinnamon. Beat well, scraping down sides, until completely smooth.
- Freeze the filling balls: Line a baking sheet or large platter with parchment paper or silicone mat. Using a spoon, form small balls of filling about the size of a marble. Place them on the pan and freeze for 20 minutes until hardened. If freezer space is limited, refrigerate for 1-2 hours until firm.
- Preheat the oven: Set your oven to 350 degrees Fahrenheit and prepare two baking sheets lined with parchment paper or silicone mats.
- Make the dough: In the same bowl or mixer (no need to wash), beat 1 cup softened butter for a couple of minutes until smooth, scraping sides frequently. Add 1 and 2/3 cups granulated sugar and beat for 2 minutes, scraping often. Mix in 2 eggs and 2 teaspoons vanilla extract until smooth and homogenous.
- Combine dry ingredients: Spoon and level 3 and 1/2 cups all-purpose flour into a bowl. Stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar. Gently beat this mixture into the butter mixture, stopping when there are still some flour streaks. Scrape down bowl edges and beat a few more seconds until fully combined. Avoid over mixing.
- Fold in frozen filling balls: Once filling balls are firm, gently fold them into the dough using a wooden spoon or spatula. Do not use a mixer.
- Shape the cookies: Use a large cookie scoop or spoon to form dough balls about 2 inches across, slightly overfilled in each scoop.
- Roll in cinnamon sugar: Mix 1/3 cup granulated sugar with 1 and 1/2 tablespoons cinnamon in a small bowl. Roll each dough ball in this mixture to coat.
- Arrange on baking sheets: Place cookie balls on prepared baking sheets about 2 inches apart. For safer spacing, place 8 cookies per sheet to prevent spreading into each other.
- Bake the cookies: Bake at 350 degrees for 12 minutes. Cookies will not look fully done due to the shiny cinnamon filling. Edges without filling will be firm but not golden, and the cookie tops should appear matte on the outer edges.
- Shape cookies after baking: Immediately after removing cookies from oven, within 30-60 seconds before edges crisp, use two spoons to push edges toward centers, reshaping the cookies to their original round shape and packing the cinnamon filling back in. This step creates thicker, chewier cookies and prevents filling spread.
- Cool and serve: Let cookies set on the pan for at least 5 minutes before transferring to a wire rack. Serve fresh with milk for the best experience.
- Freezing instructions: Shape dough into balls, roll in cinnamon sugar, and store in a ziplock bag in the freezer for up to 3 months. Bake from frozen, adding a couple minutes to baking time without thawing.
Notes
- To prevent cookie spreading, shape cookies immediately after baking while still warm.
- Freezing filling balls separately helps keep the cinnamon center intact during baking.
- Do not over mix the dough to avoid tough cookies; some flour streaks before final mixing are okay.
- Use parchment paper or silicone mats for easy cleanup and to prevent sticking.
- Baking time can be adjusted slightly depending on your oven’s heat distribution.
- For a safer cookie spread, limit to 8 cookies per 11×17 baking sheet.
- Try the related Snickerdoodle recipe for a similar soft and chewy cookie without the cinnamon filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
