Best Chewy Cinnamon Cookie Recipe

Crispy on the outside, chewy on the inside, this cinnamon cookie recipe is perfect for any cinnamon lover! With cinnamon on the inside as well as a coating of cinnamon sugar on the outside, they are simply heavenly.

You don’t need to chill the dough, so they are ready in under 30 minutes. Serve them warm with a glass of milk and watch them disappear!

QUICK AND EASY CINNAMON COOKIE RECIPE

If you are looking for delicious cinnamon cookies that are ridiculously easy and ready in minutes, you’ve come to the right place!

They are obviously a perfect cookie for the holiday season, but no matter when you serve them, they will be a hit. I made a batch for a youth activity and they disappeared even before the chocolate chip cookies!

I can’t blame them. Who can resist a buttery cookies with a crunchy cinnamon-sugar coating?

HOW TO MAKE CINNAMON COOKIES

1. PREP – Line your cookie sheets with silicone liners or parchment, or spray with non-stick cooking spray. Preheat your oven to 350°. Mix together the cinnamon and sugar for the topping; set aside.
2. WET INGREDIENTS – Cream the butter and sugars in a large mixing bowl. Beat in the egg and vanilla.
3. DRY INGREDIENTS – In a medium bowl, whisk together the flour, cinnamon, soda, baking powder, and salt. Stir into the wet ingredients.
4. ROLL – Roll cookie dough into tablespoon-sized balls. I like to use a scoop so they are all the same size. Roll the dough balls in the cinnamon sugar mixture.
   
5. BAKE – Place cookie dough balls on prepared baking sheets about 2 inches apart. Bake at 350 degrees for about 10 minutes, or until barely golden brown around the edges and set in the middle.
   
6. COOL – Let cool on the pan for 3-4 minutes, then transfer to wire racks to cool completely.

Leftover cookies can be stored in an airtight container for up to a week, although they are best the first 2-3 days. For maximum freshness, wrap them individually in plastic wrap.

You can also freeze the cookies. Let them cool completely, then place them in a freezer-safe bag. They will keep in the freezer for 4-5 months.

PRO TIPS:

• If you use unsalted butter, add an additional 1/4 teaspoon of salt.
• Use a cookie scoop to portion the dough for cookies that are all the same size and bake evenly.
• For soft cookies, don’t over-bake! They will continue to cook after being removed from the oven, so it’s ok if they don’t look completely done.
• Any time you try a new cookie recipe for the first time, it’s a good idea to bake a test cookie. If it spreads too much, add a tablespoon or two of flour, or chill the dough. If the cookie is too thick, add a teaspoon or two of melted butter or milk.

CINNAMON COOKIE RECIPE VARIATIONS:

• For a more rich flavor, use dark brown sugar instead of light.
• You can add a bit of nutmeg or a little bit of ground cloves to the dough as well as the cinnamon sugar coating.
• I love adding cinnamon baking chips to these cookies as well as my snickerdoodles. So, so good!
• For crunchy cookies, you can either flatten the cookie dough balls or bake the cookies for 13-14 minutes.

MORE FAVORITE COOKIES

• Snickerdoodle Cookies
• Chewy Chocolate Chip Cookies
• Zucchini Cookies with Cream Cheese Frosting
• Chocolate Cookies with Powdered Sugar
• Cinnamon Roll Cookies
• Cream Cheese Cookies with Chocolate Chips

 This cinnamon sugar cookies recipe calls for pantry staples that you probably already have on hand, so they are perfect any time you get a craving!