There is something so comforting about a cookie that doesn’t try too hard. These cinnamon sugar cookies are exactly that; soft, buttery, and coated in a shimmering layer of spiced sugar. While they share some DNA with a Snickerdoodle, the addition of a little milk and a specific blend of sugars makes them uniquely plush and tender.
At just around 120 calories per cookie, they are the perfect light snack or “counter cake” alternative to keep in a jar for whenever a craving hits. If you enjoy this style of baking, you’ll also love my soft peanut butter cookies or these chewy oatmeal raisin cookies.
Why You Will Love This Recipe
If you’ve ever had a sugar cookie that felt too dry or one-dimensional, this version is the remedy. Here is why it’s a staple in my house:
- The “Secret” Texture: Unlike standard recipes, I add a splash of milk and a mix of white and brown sugars to ensure the centers stay plush for days.
- Simple Technique: No fancy equipment is needed; just a standard mixer and about 15 minutes of prep.
- Flavor Depth: We aren’t just using cinnamon in the coating; we’re folding it into the dough to ensure every bite is warm and aromatic.
Ingredient Overview
To get that professional result at home, pay attention to these specific components. You can find the exact amounts in the recipe card at the end of the post.
Flour
I recommend weighing your flour (360g) rather than using cups to prevent the cookies from becoming “cakey” or dry.
Two Types of Sugar
We use granulated sugar for those crisp edges and light brown sugar for moisture and a subtle hint of molasses.
Butter
Ensure your unsalted butter is truly at room temperature. It should give slightly when pressed but shouldn’t be greasy. This is the key to a “fluffy” creamed base.
Eggs and Milk
These provide the moisture and binding power. The splash of milk is my secret for a smoother dough and a much softer finished cookie.
Cinnamon
The star of the show! It provides that warm, nostalgic spice we all love.
Baking Powder, Salt, and Vanilla
These “supporting actors” help the cookies rise, balance the sweetness, and add a deep, rounded flavor.
Step-by-Step Preparation
(Pro-tip: Don’t rush the creaming process; it’s the key to a fluffy cookie!)
Mix Butter and Sugar
Start by mixing your softened butter and sugars until the mixture is pale and creamy. Once smooth, slowly incorporate your eggs and milk.
Add Dry Ingredients
Gently add your flour, baking powder, salt, and cinnamon. I recommend mixing slowly; if you overwork the dough at this stage, the cookies can turn out tough instead of tender.
Shape the Dough
Roll your dough into small, even balls. Toss each one into a bowl of cinnamon sugar until fully coated. This creates that signature “crunch” on the outside.
Bake the Cookies
Arrange them on your tray with plenty of space to breathe. and bake at 175°C (350°F), you want to pull them out the moment the edges turn golden. The centers should still look soft!
Helpful Tips
- Don’t Skip the Chill: If your kitchen is warm, the dough can get sticky. Chilling for 30 minutes prevents the cookies from spreading too thin in the oven.
- The “Soft Center” Secret: Take the cookies out when the edges are just barely golden. They will look slightly underbaked in the middle, but they will “set” on the hot baking sheet for two minutes after you pull them out.
- Freshness Matters: Check the date on your cinnamon! If it’s been in the pantry for over a year, treat yourself to a fresh jar for that vibrant, spicy punch.
How to Make Your Cookies Softer
For those who prefer a “melt-in-your-mouth” experience, remember these four rules:
- Store with care. (See my bread trick in the FAQ!)
- Don’t skip the milk—it’s vital for that plush crumb.
- Under-bake slightly. They continue to cook on the hot tray for a minute after leaving the oven.
- Use fresh leaveners. If your baking powder is old, the cookies will stay dense.
Classic Cinnamon Sugar Cookies
Equipment
- Mixing bowl
- Electric mixer
- Measuring cups
- Measuring spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Cookie scoop or tablespoon
- Shallow bowl (for cinnamon sugar)
Ingredients
- 225 grams unsalted butter room temperature
- 200 grams granulated sugar
- 100 grams light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 360 grams all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- In a shallow bowl, mix the coating sugar and cinnamon.
- Scoop dough into 1-inch balls and roll them in the cinnamon sugar coating.
- Place dough balls on the prepared baking sheets, leaving space between each one.
- Bake for 9 to 11 minutes or until the edges are set and lightly golden.
- Allow cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
- Serve warm or store in an airtight container once fully cooled.
Notes
Frequently Asked Questions
Can I make cinnamon sugar cookies ahead of time?
Yes. You can prepare the dough a few days in advance and keep it chilled until you’re ready to bake. This helps deepen the flavor and makes for a more relaxed baking experience.
How do I keep them soft for days?
The “bread trick” really works! Store these in an airtight container with a single slice of white bread. The cookies will absorb the moisture from the bread, staying fresh for up to a week.
Can I use brown sugar instead of white sugar?
Yes. Brown sugar will give your cinnamon sugar cookies a richer molasses flavor and a chewier texture. You can use it entirely or mix it with white sugar for a balanced taste.
What’s the best cinnamon to use?
You want a cinnamon that brings out the warm, spicy essence of the cookies. Ceylon cinnamon has a subtle, mild flavor, while Cassia cinnamon is bold and traditional. Choose the one that matches your taste.
Can I make these gluten-free?
Absolutely. I’ve tested these with a 1-to-1 gluten-free flour blend (ensure it contains xanthan gum), and the texture remains remarkably similar to the original.
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