The BEST Cinnamon Cookie Recipe

You are about to meet The BEST Cinnamon Cookie Recipe that’s guaranteed to bring you all the warmth, coziness, and cinnamon-sugar joy possible in a single cookie. Imagine the gooey cinnamon roll swirls you love, baked right inside buttery, tender cookies that melt in your mouth. Generous layers of cinnamon filling, swaddled by fluffy vanilla dough and tumbled in sparkling cinnamon sugar—these cookies are basically a celebration in every bite! They’re impossibly soft, chewy, and absolutely perfect for sharing, but after one taste, you’ll want to keep the whole batch for yourself. Trust me: this is The BEST Cinnamon Cookie Recipe, and I can’t wait for you to fall in love with it.

Ingredients You’ll Need

With just a handful of pantry staples and a few baking classics, The BEST Cinnamon Cookie Recipe comes together magically. Each ingredient is a heavy-lifter, bringing loads of flavor, ideal texture, and that signature golden hue. Here’s what you’ll need and exactly why each one deserves its spot:

• Salted Butter (6 tablespoons, softened): Forms the base of the rich cinnamon filling, delivering creamy goodness with a hint of salt to balance the sweetness.
• Brown Sugar (3/4 cup, packed): Adds molasses depth and moisture to the filling, creating that iconic cinnamon roll swirl inside every cookie.
• Cinnamon (1 and 1/2 tablespoons for filling): The star spice, delivering unmistakable warmth and aromatic flavor throughout.
• Salted Butter (1 cup, softened): Ensures the cookie dough itself is extra tender and flavorful; using salted butter amps up every bite.
• Granulated Sugar (1 and 2/3 cup for dough): Sweetens the dough while helping create those crisp edges and chewy centers we crave.
• Large Eggs (2): Bind the dough and add richness for that pillowy, soft texture.
• Vanilla Extract (2 teaspoons): Enhances the sweetness, making the cookies taste homemade and wonderfully fragrant.
• All-Purpose Flour (3 and 1/2 cups, spooned and leveled): Structure and softness in perfect harmony for dough that bakes up thick and chewy.
• Baking Soda (1 teaspoon): Gives the cookies a gentle lift, resulting in just the right spread.
• Kosher Salt (3/4 teaspoon): Balances the sweetness and intensifies the flavors of cinnamon and vanilla.
• Cream of Tartar (1 and 1/2 teaspoons): This baker’s secret keeps the cookies super chewy and imparts that irresistible tang—hello, old-fashioned bakery goodness!
• Granulated Sugar (1/3 cup for coating): Makes the outer layer sparkle and adds a subtle crunch.
• Cinnamon (1 and 1/2 tablespoons for coating): Rolls each cookie in a blanket of cinnamon magic for the ultimate finish.

How to Make The BEST Cinnamon Cookie Recipe

Step 1: Make the Cinnamon Filling

Let’s jump in with the filling that truly sets The BEST Cinnamon Cookie Recipe apart! In a mixer or large bowl, beat together 6 tablespoons softened butter, brown sugar, and cinnamon until creamy and smooth. Once you have a dreamy, caramel-hued paste, use a small spoon to scoop marble-sized balls and space them on a parchment-lined baking sheet. Pop them in the freezer for 20 minutes (or in the fridge for 1–2 hours if freezer space is tight) so they get nice and firm—this way, you’ll get pockets of cinnamon sweetness in every baked cookie!

Step 2: Prep Your Cookie Sheets

Now’s a great time to get organized! Preheat your oven to 350 degrees and prepare two more baking sheets with parchment or silicone mats. You can reuse the pan with your frozen filling later, too—this recipe is nothing if not efficient.

Step 3: Cream the Butter for the Dough

Without even washing your mixer bowl, beat together 1 cup softened butter until it’s creamy and silky smooth. Take a moment to scrape down the bowl so every bit gets fluffy!

Step 4: Add Sugar and Cream Until Fluffy

Pour in 1 and 2/3 cup granulated sugar and beat for a full two minutes. The mixture should look lighter in color and almost airy, with no butter chunks hiding out. Fluffy dough = perfect cookies.

Step 5: Mix in Eggs and Vanilla

Crack in the eggs and pour in the vanilla. Beat again until you have a glossy, cohesive dough. Don’t rush this step; smoothness is non-negotiable for the perfect cookie crumb!

Step 6: Add the Dry Ingredients

Add your carefully measured flour (spooned and leveled for best accuracy—worth it, I promise) right on top of the dough, but resist the urge to mix just yet.

Step 7: Mix Leaveners and Add to Dough

Sprinkle the baking soda, kosher salt, and cream of tartar evenly over the flour. Now, gently beat everything together until you still see a few flour streaks—overmixing is the enemy of soft cookies! Finish with a spatula for the best texture.

Step 8: Fold in the Cinnamon Filling

Once your balls of cinnamon filling are frozen and ready, gently fold them into your dough by hand. Skip the mixer for this; using a spatula or wooden spoon helps keep those glorious cinnamon swirls intact.

Step 9: Shape and Coat the Cookies

With a large cookie scoop or a generous spoon, form 2-inch dough balls. Mix 1/3 cup granulated sugar with 1 and 1/2 tablespoons cinnamon in a bowl, then roll each dough ball until coated in that sparkling, spicy mixture.

Step 10: Space and Bake

Arrange the coated cookies on your prepared baking sheets, leaving about 2 inches between each one (they spread with enthusiasm!). Bake for 11–12 minutes. The magic trick here is to trust the process: cookies may look a bit underdone and the filling will be shiny, but that’s exactly how we want them.

Step 11: Shape Hot Cookies for Bakery Perfection

Here’s the secret to The BEST Cinnamon Cookie Recipe: as soon as you pull your cookies out of the oven, use two spoons to gently nudge any wild edges back toward the center. This corrals the gooey cinnamon, pumps up the chewiness, and gives you perfectly thick, round cookies—just like a pro.

Step 12: Cool and Enjoy

Allow the cookies to set on the baking sheet for at least 5 minutes, then move them to a wire rack. Now’s your cue for a taste test—preferably with a tall, cold glass of milk. Cinnamon cookie bliss is officially yours!

How to Serve The BEST Cinnamon Cookie Recipe

Garnishes

Sprinkle each cookie with a hint of extra cinnamon sugar or a light dusting of powdered sugar for a slightly frosted look. If you’re feeling fancy, a drizzle of vanilla glaze makes each bite feel like a bite of cinnamon roll heaven.

Side Dishes

Serve these cinnamon cookies with steaming mugs of coffee or chai tea for a cozy afternoon treat. A scoop of vanilla or cinnamon ice cream on the side makes dessert dreamy—or try pairing with fresh fruit like apple slices for a touch of tartness.

Creative Ways to Present

Stack cookies in a pretty jar tied with a ribbon for the ultimate homemade gift, or arrange them on a festive platter for holiday gatherings. For special occasions, slip a warm cookie beside a scoop of your favorite ice cream or crumble into parfaits for a show-stopping ending!

Make Ahead and Storage

Storing Leftovers

Let the cookies cool fully before transferring to an airtight container, where they’ll stay irresistibly soft for up to 5 days. Slip a slice of fresh bread into the container to help keep cookies extra fresh—tried and true!

Freezing

One of the best tricks for The BEST Cinnamon Cookie Recipe is freezing the dough! Shape and roll your dough balls in cinnamon sugar, then stash in a zip-top bag in the freezer for up to 3 months. When the craving strikes, simply bake straight from frozen and add 2–3 extra minutes to the oven time—no thawing needed.

Reheating

If you like your cookies extra gooey, pop one in the microwave for just 10–15 seconds. Fresh-from-the-oven warmth and a melty swirl will be yours—almost just-baked perfection on demand!

FAQs

How do I know when the cookies are done baking?

Keep a close eye on the edges—they should be set but not golden, while the cinnamon filling remains shiny. Even if the center looks slightly underdone, pull them out! The magic happens as they cool, giving you the ideal chewy texture.

Can I substitute unsalted butter?

Absolutely! If you only have unsalted butter, add an extra pinch (about 1/4 teaspoon) of kosher salt to balance the sweet and highlight the cinnamon flavors.

Do I really need to use cream of tartar?

Yes—cream of tartar gives The BEST Cinnamon Cookie Recipe its signature chewy texture and a hint of tangy flavor. It’s worth picking up for this recipe, but if you’re in a pinch, the cookies will still be delicious, just a bit less chewy.

Can I make the dough ahead of time?

Definitely! Feel free to make the dough (and filling balls) up to 48 hours ahead. Chill the dough tightly covered in the fridge, then assemble and bake as directed whenever you’re ready for cookies.

Why do I need to freeze the cinnamon filling?

Freezing helps the filling hold its shape inside the dough while baking, so you get perfect pockets of cinnamon roll flavor instead of it melting into the cookie. It’s the secret to those beautiful, gooey swirls!

Final Thoughts

Trust me, after just one bite, you’ll understand why this truly earns its name as The BEST Cinnamon Cookie Recipe. Whether you’re baking for your family, gifting a sweet surprise, or just treating yourself on a cozy night in, you’ll come back to this recipe again and again. Grab your apron and give it a try—I guarantee these cookies will become a favorite in your kitchen too!

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