Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Cinnamon Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 50 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 36 minutes
  • Yield: 33 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This cinnamon cookie recipe offers the perfect balance of soft, chewy cookies packed with a cinnamon-sugar filling. With a unique homemade cinnamon filling frozen into the dough balls, these cookies bake up tender and flavorful with a delightfully gooey center. They are easy to prepare with common pantry ingredients and a straightforward baking process, making them an irresistible treat perfect for any occasion.

Ingredients

Scale

Filling

  • 6 tablespoons salted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 & 1/2 tablespoons cinnamon

Dough

  • 1 cup salted butter (2 sticks), softened
  • 1 and 2/3 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 and 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 and 1/2 teaspoons cream of tartar

Cinnamon Sugar Coating

  • 1/3 cup granulated sugar
  • 1 and 1/2 tablespoons cinnamon

Instructions

  1. Prepare the Filling: In a large bowl or stand mixer, beat 6 tablespoons softened butter until creamy. Add 3/4 cup packed brown sugar and 1 and 1/2 tablespoons cinnamon. Beat well, scraping down the sides, until the mixture is completely smooth and combined.
  2. Shape and Freeze Filling: Line a baking sheet or large platter with parchment paper or a silicone mat. Use a spoon to form small marble-sized balls of the filling, lining them up on the prepared pan. Place in the freezer for about 20 minutes until hardened, or refrigerate for 1–2 hours if freezer space is limited.
  3. Preheat Oven & Prepare Pans: Preheat your oven to 350°F (180°C). Line extra baking sheets with parchment or silicone mats. The pan with the filling balls can be used later for baking.
  4. Make the Dough: In the same large bowl or stand mixer, beat 1 cup softened butter for a couple of minutes until smooth. Add 1 and 2/3 cups granulated sugar and beat for 2 minutes until light and fluffy. Beat in 2 eggs and 2 teaspoons vanilla extract, scraping down the sides. The mixture should be smooth and homogeneous.
  5. Combine Dry Ingredients: Add 3 and 1/2 cups flour to the bowl (do not mix in yet). On top, add 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar. Gently beat the flour and leaveners into the butter mixture, mixing just until combined and scraping the bowl. Avoid over-mixing to keep cookies tender.
  6. Fold in Cinnamon Filling: Once the filling balls are frozen and firm, fold them into the dough gently using a wooden spoon or a spatula. Do not use a mixer for this step to avoid breaking the filling balls.
  7. Shape Cookie Dough: Use a large cookie scoop or spoon to make dough balls about 2 inches across, slightly overfilling the scoop for chunkier cookies.
  8. Coat in Cinnamon Sugar: In a small bowl, mix 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon. Roll each dough ball in the mixture to coat evenly.
  9. Arrange on Baking Sheet: Place dough balls on prepared baking sheets, leaving about 2 inches between each cookie. For best results, bake about 8 cookies per large sheet.
  10. Bake the Cookies: Bake cookies for 11–12 minutes at 350°F. The cookies will look slightly underdone with shiny filling centers. The non-filling edges should be set but not golden, and the tops (other than the filling) should look matte.
  11. Shape Immediately: Right after baking (within 30–60 seconds), use the edge of a spoon to nudge and shape the cookies back into circles, scooping up and packing in any oozing filling or edges for thicker, chewier cookies.
  12. Cool & Enjoy: Let the cookies cool on the pan for at least 5 minutes before transferring to a wire rack to finish cooling. Enjoy warm, preferably with a glass of milk.

Notes

  • Freezing the cinnamon filling balls is crucial to maintain their shape within the dough and create the gooey center after baking.
  • Do not overmix the dough once the flour is added to keep the cookies tender.
  • Shaping the cookies immediately after baking ensures they stay thick and chewy.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
  • For a dairy-free version, substitute butter with a plant-based alternative and ensure sugars are vegan-friendly.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://quickmealideasnow.com/the-best-cinnamon-cookie-recipe/