Cinnamon, a warm and aromatic spice, is known for its distinctive sweet and spicy flavor, has been a staple in kitchens worldwide for centuries. Its versatility makes it a perfect addition to both sweet and savory dishes, but it truly shines in cookies. When used in baking, cinnamon enhances the natural sweetness of ingredients while adding depth and warmth. In cookies, it creates a comforting balance of spice, elevating classic sugar cookies, snickerdoodles, or gingerbread with its unmistakable flavor. As fall approaches, cinnamon becomes an essential ingredient in seasonal recipes. Its cozy, fragrant notes evoke feelings of warmth and nostalgia, making it a go-to spice for fall-inspired treats. Whether sprinkled in apple pies, added to pumpkin desserts, or stirred into a cup of hot cider, cinnamon captures the essence of autumn. Using cinnamon in cookies during this season transforms simple bakes into comforting, festive treats. The combination of cinnamon and sugar creates the perfect blend for fall, infusing baked goods with the cozy warmth that complements cool, crisp autumn days. There’s no better spice to bring the season’s flavors to life than cinnamon.
Why are these the best cookies?
Perfect Balance of Sweetness and Spice: The combination of white and brown sugar provides a rich sweetness, while the cinnamon adds a warm, spicy depth that makes every bite delightful. Soft and Chewy Texture: Chilling the dough helps the cookies hold their shape while baking, resulting in a perfectly soft and chewy center with slightly crisp edges. Cinnamon Sugar Coating: Rolling the dough in cinnamon sugar before baking gives the cookies a flavorful crust, adding a deliciously sweet and spiced exterior. Simple and Classic Ingredients: Using pantry staples like butter, sugar, and flour makes this recipe accessible, while the addition of cinnamon elevates it into a comforting, timeless treat.
Ingredients and substitutes
Butter: Adds richness and a soft texture to the cookies. You can substitute with margarine or coconut oil for a dairy-free option. White Sugar: Provides sweetness and helps achieve a light, crisp edge. Substitute with coconut sugar or light brown sugar for a deeper flavor. Brown Sugar: Adds moisture and a slight molasses flavor, making the cookies chewier. Substitute with additional white sugar, though it may affect the chewiness. Egg: Binds the ingredients and adds structure to the cookies. For an egg-free version, substitute with ¼ cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). All-Purpose Flour: Forms the base of the cookie dough. You can use a gluten-free flour blend for a gluten-free version. Baking Powder: Helps the cookies rise slightly for a light texture. If you’re out of baking powder, you can use ¼ teaspoon baking soda mixed with ½ teaspoon cream of tartar. Cinnamon: Adds warmth and spice to the cookies. If you prefer a different flavor, you can substitute it with nutmeg or allspice. Vanilla extract combines all the flavors and gives these cookies an irresistible aroma. If you don’t have vanilla extract, you can use vanilla bean paste or vanilla sugar. Alternatively, you can substitute it with almond or any other flavoring. Just keep in mind that the flavor profile of the cookies will change accordingly.
Step by step: Cinnamon sugar cookies
Prepare the Cookie Dough: In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy. Add the egg and beat until fully incorporated. Dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Chill the Dough: Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour to firm it up.
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Shape and Roll: Combine the cinnamon and sugar in a small bowl for coating. Using your hands, shape the chilled dough into 1-inch balls. Roll each dough ball in the cinnamon sugar mixture until fully coated. Bake the Cookies: Place the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the oven for 10-12 minutes or until the edges are lightly golden but the centers are still soft. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Success
Cream the Butter and Sugar Well: Be sure to cream the butter, white sugar, and brown sugar together until light and fluffy. This step helps incorporate air into the dough, resulting in a light, tender texture. Chill the Dough: Chilling the dough for at least 1 hour is crucial to prevent the cookies from spreading too much while baking. It also helps enhance the flavor and ensures a chewy center. Roll in Cinnamon Sugar Generously: When rolling the cookie dough balls in the cinnamon sugar, coat them thoroughly for the best flavor and texture. The sugar coating creates a crisp, sweet crust that contrasts beautifully with the soft center. Don’t Overbake: For soft, chewy cookies, bake them just until the edges are set and lightly golden. The centers should still look slightly underdone, as they will continue to firm up as they cool.
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Frequently asked questions
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