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    Home » Candy & Sweets

    Cinnamon Cookies with Cinnamon Sugar

    By Emmeline Kemperyd on December 10, 2021, updated February 27, 2023 - 2 Comments

    Total time: 1 hour hour 5 minutes minutes
    Prep time: 15 minutes minutes
    5 from 1 vote
    Jump to Recipe

    These Cinnamon Cookies are quick and easy to make, with a delicious cinnamon sugar coating. Tender, buttery and loaded with cinnamon flavor - these cinnamon cookies are sure to become a new favorite in your house!

    cinnamon cookies on parchment paper
    Jump to:
    • Why you will love this recipe
    • What you need to make them
    • How to make them
    • Tips & tricks
    • Recipe FAQ
    • More quick & easy cookie recipes
    • Recipe
    • Reviews

    I have always loved a good shortbread cookie, and this cinnamon version is probably my all time favorite cookies. I just can't stop eating these delicious lite flavor bombs!

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    Why you will love this recipe

    • It's quick and all done in around 1 hour - 30 minutes resting included!
    • It's easy with just a few simple steps
    • Simple "cut and bake" cookies without the need for rolling out dough
    • Delicious cinnamon sugar coating on the outside
    • Lots of cinnamon flavor on the inside
    • So buttery & delicious - you will never be able to have just one!
    • A great Christmas cookie that's just as delicious year-round

    What you need to make them

    ingredients for cinnamon cookies

    Ingredient notes & substitutions

    • Butter: I use salted butter, if using unsalted butter add an extra pinch of salt
    • Vanilla sugar can be swapped for vanilla extract in equal amount

    How to make them

    collage showing how to make cinnamon cookies
    1. Place flour, vanilla sugar, salt and the cinnamon for the dough in a bowl
    2. Mix well
    3. Place butter and powdered sugar in a large bowl
    4. Mix until fluffy, using an electric mixer
    collage showing how to make cinnamon cookies
    1. Add the flour mixture
    2. Mix as well as possible
    3. Use your hands when the machine doesn't do it anymore
    4. Mix until everything is well combined, and the dough holds together. But don't mix longer than necessary!
    collage showing how to make cinnamon cookies
    1. Roll dough into a log about 2 inches (5 cm) thick
    2. Make the cinnamon sugar mixture in a small bowl, and spread it out on a clean surface
    3. Roll the log in the cinnamon sugar
    4. Wrap the log in plastic wrap and refrigerate for at least 30 minutes
    collage showing how to make cinnamon cookies
    1. After 30 minutes (or more!), bring out the dough
    2. Cut the log into slices about â…™ inch (4 mm) thick
    3. Place cinnamon cookies on lined cookie sheets
    4. Bake cookies for 10 minutes at 375°F (190°C), until just a little bit browned
    cinnamon cookies on parchment paper

    Tips & tricks

    • Use cold or room temperature butter - room temperature butter is easier, but cold will also work fine
    • Sift the dry ingredients to make mixing easier
    • Don't work the dough too long or you might end up with a chewy cookie instead of a tender one
    • You can skip the cinnamon sugar - but it adds a nice touch
    • Do refrigerate the dough to make slicing it easier - if you skip this, it will still work, but the cinnamon cookies won't keep their shape as well
    • Slice the cinnamon cookies thinner for crispier cookies
    a stack of cinnamon cookies

    Recipe FAQ

    Can this recipe be doubled?

    Yes, just choose the number of cinnamon cookies you want to make in the recipe card below. Keep in mind you will need 10 minutes to bake each baking sheet full, and one regular sized sheet will fit around 48 cookies.

    What is the best way to store leftover cinnamon cookies?

    The best way to store cinnamon cookies depends on how long you want to store them for. I follow the USDA guidelines for storing cookies:

    Room temperature: up to 2-3 weeks
    Fridge: up to 2 months
    Freezer: up to 8-12 months

    Always store the cinnamon cookies in an airtight container.

    Can I make the cookie dough in advance?

    Yes, making the dough in advance is a great way to prep ahead.

    You can store this dough for cinnamon cookies in the fridge for up to 3 days, or in the freezer for up to 3 months.

    picking up a cinnamon cookie from parchment paper

    More quick & easy cookie recipes

    Looking for more quick & easy cookie recipes?

    • Peanut Butter Cookies Without Brown Sugar
    • Chocolate Chip Cookies without Brown Sugar
    • Cocoa Powder Cookies
    • Butterball Cookies
    • No Bake Cookies without Peanut Butter

    Did you love this recipe? Rate it five stars!
    ...and let me know what you loved about it in the comments.

    Recipe

    a stack of cinnamon cookies

    Cinnamon Cookies with Cinnamon Sugar

    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: North American
    Diet: Vegetarian
    Servings: 60 cookies
    Calories: 48kcal
    Prep time: 15 minutes mins
    Cook time: 20 minutes mins
    Resting Time 30 minutes minutes
    Total time: 1 hour hour 5 minutes minutes
    Author: Emmeline Kemperyd
    Prevent your screen from going dark

    Ingredients

    Dough

    • 1 cup salted butter cut in pieces
    • ½ cup powdered sugar
    • 2 cups flour
    • 1 teaspoon vanilla sugar or vanilla extract
    • 1 tablespoon ground cinnamon
    • ½ teaspoon salt

    Cinnamon Sugar

    • 1 tablespoon sugar
    • 1 teaspoon ground cinnamon
    US Customary - Metric

    Instructions

    • Place butter and powdered sugar in a large mixing bowl and mix until fluffy.
      1 cup salted butter, ½ cup powdered sugar
    • In a separate bowl, mix together the rest of the ingredients for the dough. Then add to the butter and sugar mixture.
      2 cups flour, 1 teaspoon vanilla sugar, 1 tablespoon ground cinnamon, ½ teaspoon salt
    • Mix just until everything is well combined, using your hands when necessary.
    • When everything is mixed, form the dough into a log about 2 inches (5 cm) thick.
    • Mix together the cinnamon sugar, then spread it out on a clean surface. Roll the log in the sugar to coat on all sides.
      1 tablespoon sugar, 1 teaspoon ground cinnamon
    • Wrap the log in plastic and refrigerate for at least 30 minutes.
    • Preheat the oven to 375°F (190°C) and line two cookie sheets with parchment paper.
    • Bring out the dough, and cut into slices about â…™ inch (4 mm) thick. Place them on the lined cookie sheets, and bake in the middle of the oven for 10 minutes, until just slightly browned.

    Equipment (may contain affiliate links)

    • Mixing bowls*
    • Measuring cups (metric or US)*
    • Measuring spoons*
    • Cookie sheet
    • Parchment paper*

    Video

    Notes

     

    Ingredient notes & substitutions

    • Butter: I use salted butter, if using unsalted butter add an extra pinch of salt
    • Vanilla sugar can be swapped for vanilla extract in equal amount
     

    Tips & tricks

    • Use cold or room temperature butter - room temperature butter is easier, but cold will also work fine
    • Sift the dry ingredients to make mixing easier'
    • You can skip the cinnamon sugar - but it adds a nice touch
    • Do refrigerate the dough to make slicing it easier - if you skip this, it will still work, but the cookies won't keep their shape as well
    • Slice the cookies thinner for crispier cookies
    • Prep ahead by making the dough up to 3 days before, and just slice and bake when you're ready!
    • Freeze the dough to keep it for longer - it's good for up to 3 months
    • Store in room temperature in an air tight container for up to 2-3 weeks
    • Store in the fridge for up to 2 months
    • Freeze cookies to keep them longer - they are good for up to 8-12 months

    Nutrition

    Calories: 48kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 47mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

    Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

    Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!

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    About Emmeline Kemperyd

    Emmeline Kemperyd is a writer, food blogger, recipe creator and food photographer and the founder of alwaysusebutter.com. She has 20+ years experience creating and simplifying recipes so they taste good, and are quick, easy, and approachable. She is a regular contributor to MSN and her work has been featured by The Guardian, Well+Good, Vulture, SheKnows, Good Men Project, and The Feed Feed, among others.

    Reader Interactions

    Comments

    1. Tracie Milford

      June 27, 2023 at 2:43 pm

      Haven’t made the recipe yet but putting the ingredients needed in with the instructions is brilliant. Thank you

      Reply
      • Emmeline Kemperyd

        June 27, 2023 at 3:34 pm

        Hi Tracie! I love that function as well! It makes cooking so much easier. /Emmeline

        Reply
    5 from 1 vote (1 rating without comment)

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