This post may contain affiliate links. Please read our disclosure policy.
These Cinnamon Cookies are soft and chewy with pockets of cinnamon sugar filling in every bite. They’re ready to enjoy in under an hour and make a lovely addition to any cookie tray.
These cinnamon cookies take the soft, chewy texture of a good snickerdoodle and combine them with the cinnamon filling and cream cheese icing of a cinnamon roll. Every bite is bursting with warm cinnamon flavor!
I tested these using cream of tartar, like a snickerdoodle, but I didn’t like the tang in this recipe. It didn’t change the texture that much, so there was no need for it. Instead, I used cream in the cookies because it’s common to pour cream over cinnamon rolls before baking. So a little nod to the namesake.
I make these around the holidays because the warm flavor is a welcome treat, but they’re definitely an “anytime” cookie!
Why We Make These Cinnamon Cookies Every Year
- So much cinnamon! Instead of just adding some cinnamon to the dough, I took things a step further and created a brown sugar cinnamon filling that gets swirled into the dough. Then, each dough ball is rolled in some cinnamon sugar.
- Soft, chewy texture. Chilling the dough and pushing the edges in after baking ensures these cookies end up chewy in the center with a nice crisp edge.
- Easy to make. Even with the cinnamon filling and the cinnamon sugar coating, these cookies come together in just a few steps. The dough does need to chill but only for 30 minutes, so they’re pretty quick to make, too!
Ingredient Notes
These cookies are made with lots of cinnamon (of course!) and pantry staples. Be sure to scroll down to the recipe card below for the exact measurements.
- Cinnamon – The star ingredient! Ground cinnamon is used in the filling and for the cinnamon sugar coating.
- Sugar – These cookies are made with both light brown sugar and granulated sugar. Brown sugar adds warm flavor and chewiness to the cookies.
- Butter – Unsalted butter is used in the cinnamon filling as well as in the in cookie dough. If you use salted butter, you can reduce the added salt.
- Salt – Added to the cinnamon filling and dough to balance the flavor. ‘
- All-purpose flour – Over-measuring the flour can greatly impact the texture of these cookies, so I recommend using a food scale if possible.
- Baking powder & baking soda – Ensure the cookies rise while maintaining a soft, chewy texture.
- Egg yolks – Yolks only, no whites! They add structure and contribute to the chewiness of the cookies.
- Vanilla extract – Adds flavor to complement the cinnamon.
- Heavy cream – For a bit of extra fat and moisture.
- Cream cheese – Softened for easy mixing.
- Powdered sugar – Adds volume to the frosting.
- Milk – To help achieve a drizzable consistency in the frosting.
How To Make Cinnamon Cookies
These cookies are super easy to make but the dough does need to chill, so keep that in mind. The printable instructions can be found in the recipe card below.
- Make the filling. Combine the filling ingredients in a bowl until a thick paste forms. Chill in the fridge.
- Make the cinnamon sugar. Whisk the granulated sugar and cinnamon for the coating in another bowl. Set aside.
- Make the dough. Whisk the dry dough ingredients in a bowl. Beat the butter and sugars on medium for 2 minutes, until slightly fluffy. Mix in the egg yolks, vanilla, and heavy cream. Add the dry ingredients and mix on low speed until just incorporated.
- Add the filling. Sprinkle the cinnamon filling over the dough. Spin the paddle for 3-4 turns at low speed, so the filling is thickly marbled throughout the dough.
- Portion the dough. Use a 2-tablespoon cookie scoop that’s slightly overfilled to scoop the dough. Roll into balls and then coat in the cinnamon sugar. Chill in the fridge for 30 minutes.
- Bake. Preheat the oven to 350F. Bake 6 cookies at a time for 12 minutes. They should look slightly underdone in the center. Immediately place a large 4” cookie cutter around the cookies and move in circular motions to reshape the cookies.
- Cool. Let the cookies cool on the baking sheet for 4 minutes, then transfer to a wire rack.
- Add the frosting. Stir the frosting ingredients in a bowl. Drizzle over the cooled cookies.
Tips for the Best Cookies
These cinnamon cookies are pretty easy and straightforward to make but I still have a couple of tips to share.
- Avoid cookies that spread too much. Make sure the butter is softened but not warm or melted, and don’t skip the 30 minute chill before baking. If you bake them without chilling, the cookies will spread too much and be flat.
- Bake one test cookie first. If it spreads more than desired, chill the remaining dough balls for another 10–15 minutes before baking. They should be cold to the touch and slightly firm.
- Measure the ingredients accurately. For the most accurate results, I highly recommend using a kitchen scale and following the gram measurements! Especially the flour. I tested these using measuring cups (no grams) and the dough was extremely dry. Use a spoon to fluff the flour, gently fill the measuring cup, and then level it off with a flat edge or back of a knife.
- Reshape the cookies after baking. If you don’t use a cookie cutter to scoot the edges of the cookies, they will be slightly flatter and not have the same texture on top. Scooting the edges also helps to keep the center chewy.
- Adding the cinnamon filling. I tested a few methods for adding the cinnamon filling to get the marbling and this is the EASIEST way possible! Other recipes have you portion the filling out into 1/2 teaspoon size portions (so tedious & waste of ingredients) or spread the filling out flat and then freeze for 30 minutes then chop. None of that is necessary. If you keep the filling cold while making the cookies and just gently mix it into the dough, the results are great. This method saves time and effort.
Proper Storage
- Room temperature: Store the cookies in an airtight container for up to four days. The frosting is soft-set, so keep the cookies in a single row, no stacking. Or store them without frosting and frost before serving.
- Freezer: The cookies can be frozen for up to a month. Wrap each cookie in plastic wrap and place in a ziploc bag or airtight container. The frosting is soft-set, so don’t frost them before freezing. Frosting can be added once cookies have been defrosted.
Add as Google Trusted SourceCinnamon Cookies
These Cinnamon Cookies are soft and chewy with pockets of cinnamon sugar filling in every bite. They’re ready to enjoy in under an hour and make a lovely addition to any cookie tray.
Ingredients
Cinnamon Filling
- 1/3 cup light brown sugar, packed, (73g)
- 3 Tablespoons unsalted butter, softened (43g)
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon salt
Cinnamon Sugar Coating
- 1/3 cup granulated sugar, (67g)
- 1 teaspoon ground cinnamon
Cookie Dough
- 2 1/2 cups all-purpose flour, spooned and leveled (300g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened (168g)
- 3/4 cup light brown sugar, packed (165g)
- 3/4 cup granulated sugar, 150g
- 3 egg yolks
- 1 Tablespoon vanilla extract
- 2 Tablespoons heavy cream
Cream Cheese Frosting
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 2-3 Tablespoons milk
Instructions
- To make the cinnamon filling, in a small bowl, mix the brown sugar, softened butter, cinnamon, and salt until a thick paste forms. Chill in the fridge.
- For the cinnamon sugar coating, whisk the granulated sugar and cinnamon together in a small bowl. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed for about 2 minutes, until well combined and slightly fluffy. Do not overmix.
- Add the egg yolks, vanilla, and heavy cream. Mix until just combined.
- Add the dry ingredients and mix on low speed until the flour is incorporated. Do not overmix. If the dough is dry, add an extra tablespoon of cream.
- Sprinkle the chilled cinnamon filling over the dough. Spin the paddle for just 3-4 turns at low speed. You want the filling to be thickly marbled throughout the dough. Do not overmix or the cinnamon filling will blend into the dough.
- Portion out the dough using a 2-Tablespoon cookie scoop, slightly overfilled (about 40 grams). Roll dough into balls. Coat completely in the cinnamon sugar. Place on a small tray covered in parchment paper. Chill in the fridge for at least 30 minutes.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Bake 6 cookies at a time at 350°F for 12 minutes. The cookies should still look slightly underdone in the center when they come out of the oven. Immediately after removing the baking sheet from the oven, place a large 4” cookie cutter around each cookie. Gently move the cutter in small circular motions to scoot the edges inward and shape the cookies into neat, round circles. Be careful not to press down on the cookies.
- Let the cookies cool on the baking sheet for 4 minutes, then transfer them to a wire rack to cool completely.
- While the cookies cool, make the cream cheese frosting. Place the cream cheese in a small bowl. Using a rubber spatula, stir until smooth. Add the powdered sugar and milk. Drizzle over the cooled cookies.
Notes
Store cinnamon cookies in an airtight container for up to 4 days.
Nutrition
Calories: 222kcalCarbohydrates: 34gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 46mgSodium: 98mgPotassium: 52mgFiber: 1gSugar: 24gVitamin A: 288IUVitamin C: 0.02mgCalcium: 29mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Leave a comment & rating below, or tag @kitchenfunwithmy3sons on social media!
