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These cinnamon sugar cookies recipe transforms a classic sugar cookie into a tasty fall treat. Cinnamon sugar cookies are a classic cookie that’s known for its cinnamon and sugar coating.
Featured with this recipe
- Ingredients for the Best Cinnamon Sugar Cookies
- What is Cream of Tartar?
- How to Make Homemade Cinnamon Sugar Cookies
- Tips for Perfect Cinnamon Sugar Cookies
- Substitutions
- Frequently Asked Questions
- Storing Cinnamon Sugar Cookies Properly
- More Cookie Recipes To Try
- How To Make Cinnamon Sugar Cookies
- Cinnamon Sugar Cookies Recipe
There is something wonderful about homemade cookies, especially cinnamon sugar cookies. Cinnamon sugar cookies are rich, soft sugar cookies rolled in cinnamon sugar. To me, the best cinnamon sugar cookie has crunchy golden edges with an ultra-soft and chewy center. The main difference between a traditional sugar cookie and a snickerdoodle is the inclusion of cream of tarter in the latter recipe and the signature cinnamon-sugar topping.
Cinnamon sugar cookies are a delicious treat that combines the warmth of cinnamon with the sweetness of sugar in a soft and chewy cookie. Cinnamon sugar cookies are enjoyed year-round, but they are especially popular during the fall and holiday seasons due to their warm, cinnamon-spiced flavor.
Ingredients for the Best Cinnamon Sugar Cookies
Once your cinnamon sugar cookies are completely cool, you can enjoy their sweet and spicy flavor. They are perfect for any time of year, but they’re especially popular during the fall and holiday seasons due to the comforting aroma of cinnamon.
- Butter – The foundation of any good recipe. Some cookie recipes use shortening, but I just love the flavor of butter.
- Sugar – White granulated sugar will do the trick for this recipe!
- Eggs – The eggs in this recipe act as the leavening agent. Bring them to room temperature before adding them for the best results.
- Flour – White all-purpose flour creates the soft texture of the cinnamon sugar cookies.
- Cream of Tartar – This gives the cookie its signature tang and chewiness!
- Salt – Salt perfectly balances out the sweetness of your cinnamon sugar cookies.
- Cinnamon-Sugar – Wouldn’t be a snickerdoodle without it!
What is Cream of Tartar?
After years of putting cream of tartar in my meringues and cinnamon sugar cookies, I finally decided to learn what this white powder is. I was surprised by what I found! Cream of tartar is a natural byproduct of fermenting grapes into wine. Its scientific name is tartaric acid, but the commercial name is cream of tartar. It acts as a leavening agent, a stiffening agent, and a way to add acidity.
You can find cream of tartar in the spice aisle at the grocery store. In cinnamon sugar cookies, it prevents the sugar from crystalizing so the cookie keeps its soft chew. It also adds a yummy tang to balance out the sweetness. Be sure to add this spice to your holiday grocery list and make these delicious cinnamon sugar cookies today!
How to Make Homemade Cinnamon Sugar Cookies
Cinnamon sugar cookies are classic cookies known for their sweet, cinnamon-sugar coating and soft, chewy interior. Cinnamon sugar cookies are known for their delightful combination of cinnamon and sugar and their wonderfully chewy texture. Enjoy these delicious cookies with a glass of milk or a cup of tea for a delightful treat!
- Mix – In a stand mixer with a paddle attachment, beat butter and sugar together until the mixture is soft and fluffy. Add eggs and beat again until smooth.
- Combine and chill – Add the rest of the ingredients and mix until fully incorporated. Chill dough for 1 to 2 hours.
- Prepare – While the dough is chilling, make the cinnamon sugar mixture and line baking sheets with parchment paper. Make 1.5-inch cookie dough balls. Roll the balls in cinnamon sugar and place 3 inches apart on a baking sheet.
- Bake – Bake at 375 for 10 minutes. Sprinkle with cinnamon sugar while still hot, if desired. Lightly press down the top of each cookie with a spoon.
- Enjoy – Let cool on the pan for 10 minutes and then transfer to a wire rack to cool completely. Enjoy!
Tips for Perfect Cinnamon Sugar Cookies
Cinnamon sugar cookies are typically soft and chewy, although you can adjust the baking time to make them crisper if you prefer a different texture. By following these tips, you will be well on your way to baking the perfect batch of snickerdoodle cookies that are soft, chewy, and full of cinnamon-sugar goodness!
- Don’t overmix – When combining the wet and dry ingredients, mix just until the ingredients are incorporated. Overmixing can lead to tougher cookies.
- Chill the dough – After mixing the dough, consider chilling it in the refrigerator for about 30 minutes. This can help the dough firm up, making it easier to handle and preventing excessive spreading during baking.
- Rolling dough – When forming the dough into balls, make sure they are roughly the same size. This ensures even baking, so all your cookies turn out consistent in size and texture.
- Roll them evenly – Roll the dough balls in the cinnamon-sugar mixture generously to ensure they are well coated. This coating is what gives cinnamon sugar cookies their signature sweet and spiced exterior.
- Flatten – Use the bottom of a glass or your fingers to flatten the dough balls slightly before baking. This helps create a nice cookie shape and promotes even baking.
- Cooling – After removing the cookies from the oven, let them sit on the baking sheet for a minute or two before transferring them to a wire rack to cool completely. This prevents them from becoming too soft.
Substitutions
Making substitutions can be easily done but it may alter the flavor and consistency of the cookie batter and baked cookies. Try a few or what best fits your liking with these substitutions. Create several different ways of making cinnamon sugar cookies!
- Margarine – Butter is best to use for flavor and consistency. If margarine is what you already have, make sure it is suitable for baking.
- Cinnamon – The cinnamon ingredient is one of the key ingredients in the cookie recipe. It will alter the flavor of the cookies leaving them more as a sugar cookie recipe rather than a cinnamon sugar cookie.
- Sugar – Split the white granulated sugar with brown sugar to help with sweetness and softness in the batter.
- Extract – Try an extract like vanilla extract, almond, coconut, or maple for unique flavors and great ways to build on to the cookies.
- Gluten-free – Make sure that your gluten-free all-purpose flour blend is used instead of regular flour. If there are other ingredients that need to be substituted make sure they are gluten-free certified.
- Coatings – Instead of only rolling the cookie dough in the cinnamon sugar mixture, try various coatings. Crushed nuts, cocoa powder, or powdered sugar are some of our favorites!
“I love how simple these are to make! Such basic ingredients that I always have around!”
Ashley F.
Frequently Asked Questions
A snickerdoodle is a type of cookie known for its soft and chewy texture, coated in a mixture of cinnamon and sugar. It has a distinctive flavor from the use of cream of tartar and cinnamon.
The exact origin of snickerdoodles is uncertain, but they are believed to have Dutch or German origins and have been popular in American baking traditions for many years.
Cream of tartar is an acidic ingredient that helps give cinnamon sugar cookies their characteristic tang and chewy texture. It can be challenging to substitute in a Snickerdoodle recipe, but in a pinch, you can try using white vinegar or lemon juice as a substitute.
To prevent excessive spreading, make sure your butter is softened but not melted. You can also chill the dough for about 30 minutes before baking to help the cookies maintain their shape.
You need to chill the dough for two reasons. First, it allows the flavors to mingle and get to know each other. Second, it hardens the butter and reduces the spreading of the cookies. If you don’t chill the dough your cookies will be flat as a pancake.
There are several factors that can play into cookies being too soft or too crunchy. Some of these are baking time, overmixing, and measuring properly the ingredients.
Storing Cinnamon Sugar Cookies Properly
Store in an airtight container on the countertop for one to two weeks. They are perfect for bake sales, potlucks, and homemade gifts! Cinnamon sugar cookies are a favorite cookie for many people, so be prepared to share them with friends and family!
- Freezing dough – You can freeze snickerdoodle dough by forming it into balls and freezing them on a baking sheet. Once they are solid, transfer them to a freezer-safe container or bag.
- Freezing cookies – You can also freeze baked snickerdoodle cookies in an airtight container for up to a few months.
- Storing – Cinnamon sugar cookies can stay fresh for about three to five days when stored in an airtight container at room temperature. You can extend their freshness by placing a piece of bread or an apple slice in the container to help keep them moist.
More Cookie Recipes To Try
After school, on Sunday night, or in the kids’ lunches on a random day, there are so many great times to add the flavor and comfort of a homemade cookie to your day. Here are a few more great cookie recipes to try.
How To Make Cinnamon Sugar Cookies
Cinnamon Sugar Cookies
Equipment
- Conventional Oven
Ingredients
- 1 cup butter softened
- 1½ cups sugar plus ⅓ cup for cinnamon-sugar
- 2 eggs
- 2¾ cups flour
- 1½ teaspoons cream of tartar
- 2 teaspoons cinnamon plus 2 teaspoons for cinnamon sugar
- ½ teaspoons salt
Instructions
- In a stand mixer with a paddle attachment, beat butter and sugar together until the mixture is soft and fluffy. Add eggs and beat again until smooth.
- Add the rest of the ingredients and mix until fully incorporated. Chill dough for 1 to 2 hours.
- While the dough is chilling, make the cinnamon-sugar mixture and line baking sheets with parchment paper. Make 1.5-inch cookie dough balls. Roll the balls in cinnamon sugar and place 3 inches apart on a baking sheet.
- Bake at 375 for 10 minutes. Sprinkle with cinnamon sugar while still hot, if desired. Lightly press down the top of each cookie with a spoon.
- Let cool on the pan for 10 minutes and then transfer to a wire rack to cool completely. Enjoy!
Wow, this is great!! I just love cinnamon and most of all sugar cookies. Yesss, it’s easy to make and most of all great to eat. Thank you for the recipe. I didn’t have to wait for Christmas to enjoy it.
Snickerdoodles are my favorite! Love this easy and delicious recipe!
I love how simple these are to make! Such basic ingredients that I always have around!
These are sooo delicious and so simple! We’re obsessed! Thanks for sharing!
Sorry – the recipe doesn’t explain it very well. We need to change that. After chilling, roll the dough into walnut-sized (walnut in the shell) balls and place on the cookie sheet. Thank you for asking!
OMG! Thank you so much for this recipe!!! Finally, a recipe for Snickerdoodles (my childhood fave) that doesn't include OATMEAL! There's no oatmeal in Snickerdoodles! LOL
Bookmarking and baking for my kids!!!
You could satisfy your hubby and wrap the dough around a mini-snickers bite and bake… mmmmm… 🙂