While chocolate chip cookies are one of my favorites, it’s always good to have a backup cookie. I started making some Cinnamon Sugar Cookies a few years ago and have tweaked the recipe a few times until I came up with a winner. The base cookie recipe is a sugar cookie. A cinnamon-sugar mixture tops the cookies.
A regular sugar cookie is a staple in the winter holidays. They are fun to cut out and decorate with the kids. But if you are looking for a delicious cookie to bring to a party or to share with neighbors, give this one a try. I like a 3:1 sugar to cinnamon ratio for my cookies, but you can, of course, change it if you prefer more sugar or more cinnamon on your cookies.
One thing I tend to forget is these cookies expand quite a bit. Make sure you leave plenty of space between each cookie when placing them on a pan. I also found out the hard way to sprinkle with the cinnamon-sugar before the cookies are baked. The first time I made these I put it on afterward. As soon as the cookies were picked up the topping fell right off. And the whole point of these cookies is the cinnamon-sugar, so that was unacceptable.
Use a cool, flat surface to cool the cookies. These cookies will be really soft, so I have found that a wire rack is not good for them because they start to fall through the cracks. If you keep them in an airtight container, they stay soft for a few days.
Step by Step
Start by mixing together the sugar and cinnamon topping. Set it aside.
In a large bowl, use an electric mixer to combine the sugars together. This is when I love having my stand mixer. I can quickly and easily mix everything all together while still adding the rest of the ingredients as it stirs for me.
Add the softened butter until it forms a grainy paste. Scrape the sides.
Mix the dough on medium speed until the dough becomes light and fluffy.
Add the flour and baking soda mixture into the dough. Stir on low speed until just combined. You don’t want to overmix the dough.
Scoop the dough out by the spoonful and place it on your baking sheet or preheated baking stone. The cookies will flatten out and expand as they bake, so make sure you give them plenty of space on the pan.
Before you bake the cookies, top them with a bit of the cinnamon-sugar mixture.
Once the cookies are done baking, immediately transfer them to a cool, flat surface.
Cinnamon Sugar Cookies
- 3 tbsp granulated sugar
- 1 tbsp cinnamon
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 1 cup butter (softened)
- 2 eggs
- 2 tsp vanilla extract
- Preheat oven to 350F
- In small bowl combine 3 tbsp sugar and cinnamon for topping and set aside
- In medium bowl, combine flour and baking soda
- Mix well with wire whisk and set aside
- In large bowl, blend sugars with electric mixer at medium speed
- Add butter and mix to form grainy paste
- Add eggs and vanilla
- Mix at medium speed until light and fluffy
- Add the flour mixture and blend at low speed just until combined, do not overmix
- Scoop dough by spoonful onto ungreased cookie sheet
- Top with sugar cinnamon mixture
- Bake 18-20 minutes or until golden brown
- Immediately transfer with spatula to a cool flat surface
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