Cinnamon Cookies
These cinnamon cookies are my kind of baking – easy, delicious, and packed with warm spice. They bake up soft inside with those golden, sugary edges I love.
Table of Contents
Why I Love This Recipe
Getting that perfect balance of soft and slightly crisp can be tricky without the right ratio of ingredients but this recipe nails it. The cookies come out soft in the center with just the right touch of crisp around the edges.
I found this gem in a vintage cookbook from 1982 filled with all kinds of unique recipes, but this one stood out right away. My son loves anything cinnamon-flavored, especially in baked goods, and this reminded me of my grandma’s soft sugar cookies with a warm snickerdoodle twist.
- The centers stay tender while the edges bake up golden and slightly crunchy, exactly how I like them. They remind me of my sour cream cookie recipe.
- Rolling the dough in sugar gives these cookies a delicate crunch and that classic crackled top. Another favorite it my oatmeal crispies that are perfectly chewy and crunchy!
- The dough comes together fast, and with a simple cookie scoop and a sprinkle of sugar, they bake up beautifully every time.
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Key Ingredients and Substitutions
- All-Purpose Flour: This is the base of our cookie dough, providing structure and a soft, chewy texture.
- Baking Powder: This is the leavening agent that will help us get the perfect rise.
- Salt: A pinch of salt enhances the sweetness of the other ingredients and balances the flavors.
- Ground Cinnamon: Just like our favorite cinnamon twist recipe, cinnamon is the star of our recipe, adding a warm, aromatic flavor that pairs perfectly with the sugar. Chop up some pecans or walnuts and add them to the dough for a delicious crunch in every bite. I recommend about 1/2 cup of chopped nuts for this recipe.
- Granulated Sugar: This sweetens the cookie dough and also helps to give the cookies their classic crisp edges.
- Vegetable Oil: It keeps the cookies moist and chewy, also helps spread flavor throughout the dough.
- Eggs: They act as a binder, holding the other ingredients together, and also add richness to the cookies.
- Vanilla extract: Adds a sweet, floral flavor that complements the cinnamon in the cookies.
How to Make Cinnamon Cookies
Preparation
Start by preheating your oven to 375˚F and lining a baking sheet with parchment paper. This will make sure your cookies don’t stick to the baking sheet.
Step 1 – Prepare the Dry Ingredients
In a small bowl, combine the all-purpose flour, baking powder, salt, and, of course, the star of the show, ground cinnamon. Whisk these ingredients together until they are well mixed, and then set the bowl aside.
Step 2 – Mix the Wet Ingredients
In a separate bowl, use a mixer to blend the granulated sugar and vegetable oil together. Once they are combined, gradually add the eggs, and then mix in the vanilla extract.
Step 3 – Combine Dry and Wet Ingredients.
Now, it’s time to add the bowl of dry ingredients to the wet mixture. Beat everything together until it is well combined. The dough will be very sticky, but that’s what we want!
Step 4 – Shape the Cookies
To shape the cookies, drop a heaping tablespoon of the dough into a bowl of granulated sugar. Roll the dough in the sugar until it’s coated, and then form it into a ball. Place the balls of dough on your prepared baking sheet. Using a fork, flatten each ball slightly.
Step 5 – Bake the Cookies
Pop your baking sheet in the preheated oven and bake the cookies for 10-12 minutes. You’ll know they’re ready when the edges are set but the centers are still soft. Once they’re done, remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
Lynette’s Tip
Cinnamon cookies can turn from perfectly chewy to dry and crispy fast if overbaked, so keep a close eye on them. I recommend setting your timer for 2 minutes less than you think you’ll need, then check if the edges are just lightly golden before pulling them from the oven. Don’t overbake! Soft and chewy is the goal!
Recipe Variations
- Cinnamon-Sugar Coated: Mix cinnamon and sugar to roll the cookies in before baking them for a delicious cinnamon-sugar coating.
- Add Nuts: Chop up some pecans or walnuts and add them to the dough for a delicious crunch in every bite. I recommend about 1/2 cup of chopped nuts for this recipe.
- Frost Them: These cookies are delicious on their own, but if you want to take them to the next level, try frosting them with a simple powdered sugar glaze.
Storing and Reheating
- Storing: After baking, let the cookies cool completely. Once cooled, store the cookies in an airtight container at room temperature for up to one week. Alternatively, you can store them in the refrigerator for up to 3 months.
- Freezing: If you have extra cookies or want to make them ahead of time, you can easily freeze the cookie dough. After rolling the dough into a log, wrap it tightly in plastic wrap. Place the wrapped dough in a freezer-safe bag or container. It can be frozen for up to 3 months. When you’re ready to bake, simply let the dough thaw in the refrigerator. Once completely thaw, slice and bake according to the recipe instructions.
Make Ahead Instructions
Prepare the cookies as directed. Once they have completely cooled, store them in an airtight container in the refrigerator for up to 3 months.
Recipe FAQs
Adding cinnamon gives these cookies a warm and slightly spicy flavor that’s perfect for anyone who loves cinnamon. We use vegetable oil in this recipe which gives the cookies a softer texture than traditional sugar cookies.
The dough for these cookies is supposed to be quite sticky, but if you’re having trouble working with it, you can chill it in the refrigerator for 30 minutes to an hour. This will make it easier to handle and shape into balls.
The cookies are done when the edges are set and the tops are just starting to turn golden. They may seem a little soft, but they will continue to set as they cool. Be careful not to over-bake them, or they can become dry.
More Cinnamon Dessert Recipes You’ll Enjoy
Cinnamon Cookies
Ingredients
- 2 ½ Cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 Cup granulated sugar
- 3/4 Cup vegetable oil
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- ¼ Cup granulated sugar
Instructions
- Preheat your oven to 375˚F. Line a baking sheet.
- In a small bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- Using a mixer, mix together the sugar and oil. Add the eggs gradually and then the vanilla.
- Add the bowl of dry ingredients and beat well. The dough will be very sticky.
- Drop a heaping Tablespoon (or I use a 1.5 Tablespoon cookie scoop) into the bowl of granulated sugar. Sprinkle the sugar over the dough and roll into a ball. Place on a baking sheet.
- Flatten slightly with a fork and bake for 10-12 minutes in a preheated 375˚F oven. Remove and add to the cooling rack.
Notes
My Favorite Variations:
- Cinnamon-Sugar Coated: Mix cinnamon and sugar to roll the cookies in before baking them for a delicious cinnamon-sugar coating.
- Add Nuts: Chop up some pecans or walnuts and add them to the dough for a delicious crunch in every bite. I recommend about 1/2 cup of chopped nuts for this recipe.
- Frost Them: These cookies are delicious on their own, but if you want to take them to the next level, try frosting them with a simple powdered sugar glaze.
