Description
This BEST Cinnamon Cookie Recipe features a soft and chewy dough filled with a rich cinnamon-sugar butter filling. Rolled in cinnamon sugar and baked to perfection, these cookies offer a delightful, gooey center reminiscent of cinnamon rolls. Perfect for a cozy treat, they freeze and bake well for future enjoyment.
Ingredients
Scale
For the filling
- 6 tablespoons salted butter, softened
- 3/4 cup brown sugar, packed
- 1 and 1/2 tablespoons cinnamon
For the 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
- Make 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 the sides down, until completely smooth.
- Freeze the filling: Line a baking sheet or platter with parchment paper or silicone mat. Using a spoon, form small marble-sized balls of the cinnamon filling and place them on the lined sheet. Freeze for 20 minutes until hardened, or 1 to 2 hours in the fridge if no freezer space.
- Preheat oven and prepare pans: Preheat your oven to 350 degrees Fahrenheit. Line two or more baking sheets with parchment paper or silicone mats.
- Make the dough: In the same bowl or stand mixer (no need to wash), beat 1 cup softened butter for a couple minutes until smooth, scraping sides and bottom. Add 1 and 2/3 cups granulated sugar and beat for 2 minutes until light and fluffy.
- Add eggs and vanilla: Beat in 2 large eggs and 2 teaspoons vanilla extract until smooth and homogeneous, scraping bowl as needed.
- Prepare 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.
- Combine dry and wet ingredients: Gently beat the flour mixture into the butter mixture. Stop when most flour streaks are gone; then scrape down the bowl and beat a few more seconds. Avoid overmixing to prevent tough cookies.
- Fold in cinnamon filling balls: Once frozen and firm, gently fold the cinnamon filling balls into the dough with a wooden spoon or spatula. Avoid using electric mixers for this step.
- Shape dough balls: Using a large cookie scoop or spoon, form dough balls about 2 inches across, slightly overfilled to contain some filling inside.
- Roll in cinnamon sugar: In a small bowl, combine 1/3 cup granulated sugar and 1 and 1/2 tablespoons cinnamon. Roll each dough ball in this cinnamon-sugar mixture to coat thoroughly.
- Arrange on baking sheets: Place cookie balls on prepared baking sheets about 2 inches apart. For best spacing and shape, limit to 8 cookies per standard sheet to avoid crowding.
- Bake: Bake cookies at 350 degrees Fahrenheit for 12 minutes. Cookies will appear slightly underbaked with shiny cinnamon filling on top, edges firm but not golden, and the top matte on outer edges.
- Shape cookies while warm: Within 30 to 60 seconds of removing from the oven, use spoons to gently push edges of each cookie toward the center to reform the round shape and contain any oozing filling. This makes cookies thicker and chewier.
- Cool and serve: Let cookies set on the pan for at least 5 minutes before transferring to a wire rack to cool. Serve warm with a glass of milk for cinnamon roll bliss!
- Freezing instructions: Dough can be shaped into balls, rolled in cinnamon sugar, and stored in a ziplock bag for up to 3 months in the freezer. Bake directly from frozen, adding 2 minutes to bake time.
Notes
- Ensure flour is spooned and leveled to avoid dense dough.
- Do not overmix dough to maintain soft, tender cookies.
- Shaping cookies immediately after baking prevents filling from spreading and keeps cookies chewy.
- Use parchment paper or silicone mats for even baking and easy cleanup.
- Cookie dough can be frozen shaped or unshaped; bake from frozen, increasing baking time slightly.
- For softer cookies, avoid overcooking; look for matte edges and shiny filling as doneness indicators.
- Use salted butter as recipe calls for it both in dough and filling for optimal flavor balance.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 95 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: 25 mg
