These Cinnamon Cookies are soft in the center, crisp around the edges, and infused with a sweet cinnamon sugar swirl running through every bite. Think of it like a mash up between sugar cookies and snickerdoodles. It’s the recipe you never knew you needed but will be so glad you found! 

Why You’ll Love These Cinnamon Cookies

Cinnamon cookies might sound a little underwhelming, but trust me y’all, they’re not. We start with a simple butter and sugar base. Then, we jazz it up with a dash of cinnamon — don’t worry, more cinnamon is coming.

Next, we infuse the cookie dough with a cinnamon sugar swirl mixture. Of course, it has cinnamon and brown sugar, but it also includes butter and molasses. As a result, it’s rich, with a mild caramel-like taste. 

Once baked, the cookies are crisp around the edges, soft in the center, and packed with cinnamon sugar flavor in every bite. Honestly, I’m drooling just thinking about it! 

This recipe is my go-to when I need a unique option that will satisfy a variety of tastebuds. It’s the perfect balance of sweet and warm flavors, making the cookies perfect for parties and holidays. However, they’re so tasty you might just find yourself making them throughout the week, too. Don’t say I didn’t warn you! 

More Fall Cookies

• Sweet Potato Cookies
• Soft & Chewy Pumpkin Spice Cookies
• Brown Sugar Cookies
• Banana Chocolate Chip Cookies
• Pumpkin Chocolate Chip Cookies

Recipe Ingredients

Cookie Batter

Flour: We are using all-purpose flour for the base of the cookie dough. However, if you need to make this recipe gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.

Baking Soda: This is a leavener that gives the cookies a little lift, creating the soft, chewy consistency we want. 

Salt: Yes, salt. It’s a key component in any good cookie recipe and helps balance the flavors. 

Butter: I recommend using unsalted butter. It adds a rich taste and contributes to the tender crumb of this recipe. 

Sugar: We can’t have cookies without sugar! Granulated sugar adds the perfect touch of sweetness to balance the spice of the cinnamon. 

Eggs: We’re using a large egg and an egg yolk to provide structure while keeping the cookies moist and chewy. 

Cinnamon: The star of the show! Ground cinnamon infuses every bit of these cookies with a sweet, slightly spicy, almost smokey flavor. 

Vanilla Extract: Use pure vanilla extract to add depth and a delicious vanilla flavor. 

Cinnamon Sugar Swirl Mixture

Dark Brown Sugar: This contributes to the rich, complex flavor of the cookies and provides additional moisture, which aids in getting the perfect chewy texture. 

Cinnamon: You can never have too much cinnamon in cinnamon cookies! 

Butter: This helps create a sort of paste-like consistency making it easy to stir in the swirl without diluting the flavor of the cookies. 

Flour: Again, we’re using all-purpose flour, but gluten-free flour will also work. 

Molasses: Sweet, smokey, and caramelly, molasses adds lots of depth, contributing to the sweet, complex flavor of the cookies. 

How to Make These Cinnamon Cookies 

Step 1: In a medium bowl, mix the brown sugar, cinnamon, butter, and molasses until well combined. Then, add the flour, and set the mixture aside. 

Step 2: Then, in a separate medium bowl, sift the all-purpose flour, baking soda, and salt. Set that mixture aside, too. 

Step 3: Next, in a third large bowl, add the granulated sugar, softened butter, cinnamon, and vanilla. Use an electric mixer to beat for about 2 minutes or until the mixture is creamed. It will be light and fluffy. 

Step 4: Then, add the egg yolk, and beat again until well combined. At this point, the mixture will be slightly thicker and darker in color. 

Step 5: Next, add the sifted flour mixture into the bowl of wet ingredients. Then, use a wooden spoon or rubber spatula to mix the ingredients just smooth. Be sure not to overmix! Otherwise, your cookies will turn out dense and dry. 

Step 6: Gently add the cinnamon swirl mixture to the cookie batter, and gently fold it into the batter just until you have a distinct swirl. Be careful not to overmix. We don’t want it to blend completely into the dough! Note: Don’t stress too much about this. Even if you overmix, the cookies will still taste delicious! 

Step 7: Transfer the cookie dough to the fridge, and let it chill for at least 30 minutes to allow the flour to hydrate. (Pro tip: If you have the time, allowing your dough to refrigerate for 2 hours will result in the best-flavored cookies!) 

Step 8: Preheat your oven to 350°F, and line a non-stick baking sheet with parchment paper. 

Step 9: Remove your chilled dough, and use a 2 tablespoon-sized cookie scoop to portion it into cookies. Place them on the prepared baking sheet, leaving about 2-3 inches between each cookie to prevent them from clumping together. 

Step 10: Bake for about 10 minutes or until the edges are set and the center is soft. Let the cookies cool on the pan for about 15 minutes or until set. It will be hard, but trust me, it’s worth the wait! 

How to Measure Flour? 

1. Use the Correct Measuring Cup: Use a dry measuring cup. These cups typically come in sizes like 1 cup, 1/2 cup, etc.
2. Fluff the Flour: Before measuring, fluff up the flour in the bag or container using a spoon. This helps prevent compacting and ensures a more accurate measurement.
3. Spoon into the Cup: Gently spoon the fluffed-up flour into the measuring cup, allowing it to pile up above the rim.
4. Level Off: Use a flat edge, like the back of a knife, to level off the excess flour from the top of the measuring cup. Do this without tapping or shaking the cup to avoid settling.

Tips for the Best Cinnamon Cookies 

1. Use room temperature ingredients. Allow your eggs and butter to sit out and come to room temperature before you begin. This allows them to mix seamlessly into the dough so you don’t overmix, which can cause dense, tough cookies. 
2. Don’t skip chilling the cookies. I know it’s hard to wait, but chilling the dough is key to achieving a bakery-worthy taste and texture. If you have time, a 2-hour chill is best, but 30 minutes will do. 
3. Avoid overbaking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the dough is set and the edges are lightly golden. Remember, they’ll continue to bake a bit as they cool on the pan! 

 

More Fall Desserts

• Pumpkin Cheesecake Recipe
• The Best Apple Crisp Recipe
• Honey Bun Cake
• Banana Bars with Chocolate Chips
• Salted Caramel Cheesecake
• Chocolate Chess Pie

I hope you love this Cinnamon Cookies Recipe! It’s a unique dessert and is absolutely delicious. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @‌butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan