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!
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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!
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
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
- Place flour, vanilla sugar, salt and the cinnamon for the dough in a bowl
- Mix well
- Place butter and powdered sugar in a large bowl
- Mix until fluffy, using an electric mixer
- Add the flour mixture
- Mix as well as possible
- Use your hands when the machine doesn't do it anymore
- Mix until everything is well combined, and the dough holds together. But don't mix longer than necessary!
- Roll dough into a log about 2 inches (5 cm) thick
- Make the cinnamon sugar mixture in a small bowl, and spread it out on a clean surface
- Roll the log in the cinnamon sugar
- Wrap the log in plastic wrap and refrigerate for at least 30 minutes
- After 30 minutes (or more!), bring out the dough
- Cut the log into slices about ⅙ inch (4 mm) thick
- Place cinnamon cookies on lined cookie sheets
- Bake cookies for 10 minutes at 375°F (190°C), until just a little bit browned
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
Recipe FAQ
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.
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.
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.
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
Cinnamon Cookies with Cinnamon Sugar
Print RateIngredients
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
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 ⅙ 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)
- Measuring cups (metric or US)*
- Cookie sheet
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
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Tracie Milford
Haven’t made the recipe yet but putting the ingredients needed in with the instructions is brilliant. Thank you
Emmeline Kemperyd
Hi Tracie! I love that function as well! It makes cooking so much easier. /Emmeline