Soft Cinnamon Sugar Cookies

These soft cinnamon sugar cookies bake up thick, buttery, and coated in a crackly layer of cinnamon sugar.

They come together fast with simple pantry ingredients, so they are an ideal weeknight baking project when you need a warm, spiced treat without a lot of fuss.

What Makes These Cookies So Good

The cookie itself is tender with a fine, cakey crumb thanks to an extra egg yolk. Rolling them in spiced sugar before baking gives them a crisp, fragrant shell that crackles when you bite.

I love that the dough comes together in one bowl with a hand mixer, and there is no chilling required. You can be pulling warm cookies off the sheet in under 30 minutes.

Ingredients

• 2 1/4 cups all-purpose flour: spooned and leveled, not scooped
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup unsalted butter, softened: room temperature, not melted
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 large egg yolk: gives a softer crumb
• 2 tsp vanilla extract
• 1/4 cup granulated sugar: for the cinnamon sugar coating
• 1 tbsp ground cinnamon: use a fresh jar for the best flavor

Variations / Substitutions

• Swap half the cinnamon for cardamom: it adds a bright, floral note that works well with the buttery dough.
• Use brown sugar in the coating: the molasses makes the crust a little chewier and sweeter.
• Add a pinch of nutmeg: just a tiny amount wakes up the cinnamon without overpowering.
• Skip the extra egg yolk: the cookies will still be good, just a bit less tender.

Tender Cinnamon Coffee Cake is a sweet bake to enjoy alongside these cookies.

How to Make Cinnamon Sugar Cookies

Step 1: Mix the Dry Ingredients

Whisk the 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt together for about 30 seconds in a medium bowl. That quick whisk gets the leavening evenly spread without sifting.

The mixture should look uniform, with no white streaks of baking soda hiding anywhere.

Step 2: Make the Cookie Dough

In a large bowl, beat the softened 1 cup butter and 1 1/2 cups sugar with a hand mixer on medium speed for a full 2 to 3 minutes, until the mixture turns pale and fluffy. Scrape down the sides once halfway through so nothing stays stuck.

Add the egg, egg yolk, and 2 tsp vanilla. Beat on low for about 30 seconds until the wet ingredients just combine. With the mixer still on low, spoon in the dry mixture and mix only until the flour disappears, about 1 minute total. Overbeating here makes the cookies tough, so stop as soon as the dough comes together.

Step 3: Shape and Coat the Dough Balls

Stir together the 1/4 cup sugar and 1 tbsp cinnamon in a shallow bowl. Scoop the dough by a generous 2 tablespoons and roll each piece between your palms into a smooth ball, about the size of a golf ball. This takes roughly 5 seconds per ball. Drop each one into the cinnamon sugar and roll it around for another 10 seconds to coat thickly.

The dough will feel soft and a little sticky. If your kitchen is warm and the balls start to slump, pop the tray in the fridge for 10 minutes before baking, but usually you can go straight to the oven.

Step 4: Bake and Serve the Cookies

Place the coated dough balls 3 inches apart on a parchment-lined baking sheet. Bake at 350°F for 10 to 12 minutes, until the tops are crackly and the edges are set but the centers still look slightly underdone.

Let the cookies rest on the hot sheet for 5 minutes, then move them to a wire rack. The cinnamon sugar crust will firm up as they cool, giving you that signature crackle. Serve them warm or at room temperature.

Tips for Tender Cinnamon Sugar Cookies

• Measure your flour carefully: spoon it into the cup and level with a knife. Too much flour makes the cookies dense instead of soft.
• Use room temperature butter: cold butter will not cream properly and the dough will be stiff. A quick trick is to cut the stick into small cubes and let it sit for 15 minutes.
• Line your baking sheet with parchment: the cinnamon sugar coating can stick to a bare pan and burn, so parchment keeps the bottoms clean.
• Do not overbake: pull the cookies when the centers look puffed and a bit shiny. They will continue baking from the residual heat as they cool.

Bake times vary by cookie size:

Keeping Cookies Fresh

• Room temperature: store in an airtight container for up to 4 days. They stay soft if you tuck a slice of bread in the container, but change the bread daily.
• Freeze the dough: roll the balls, coat them in cinnamon sugar, and freeze solid on a tray. Then bag them. Bake straight from frozen, adding 1 to 2 extra minutes.
• Reheat briefly: a 10-second zap in the microwave brings back that just-baked warmth and softens the crumb.

Frequently Asked Questions

Can I freeze the cookie dough?

Yes. Shape and coat the balls, freeze them on a sheet until hard, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 minutes.

Why did my cookies turn out flat?

The butter was likely too warm or over-softened, or the dough sat at room temperature too long before baking. Chill the shaped balls for 15 minutes next time.

Can I use salted butter?

You can. If you swap salted for unsalted, reduce the added salt to a scant 1/4 tsp. The cookies will still taste balanced.

Can I make these gluten-free?

You can try a 1-to-1 gluten-free baking flour blend. The texture will be a little more crumbly, but the cinnamon sugar coating still crackles.

Cinnamon Sugar Cookies Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Calories: 140

Ingredients Method Notes

Ingredients

  

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon

Method

 

1. Whisk the flour, baking soda, and salt together in a medium bowl for 30 seconds.
2. Beat the butter and sugar on medium speed for 2 to 3 minutes until light and fluffy, then beat in the egg, egg yolk, and vanilla. Mix in the dry ingredients on low just until combined.
3. Stir the 1/4 cup sugar and cinnamon in a shallow bowl. Roll generous 2-tablespoon portions of dough into balls, then coat each ball thickly in the cinnamon sugar.
4. Place 3 inches apart on a parchment-lined sheet. Bake at 350°F for 10 to 12 minutes until edges are set but centers look slightly underdone. Cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

If the dough gets too soft while you roll it, chill the uncoated balls for 10 minutes, then coat and bake. No need to chill the whole batch of dough beforehand.