This soft and delicious Cinnamon Sugar Cookie is everything you remember. There’s nothing fancy; just extra special cinnamon-y homemade goodness.
Cinnamon Sugar Cookies
Ingredients
- All Purpose Flour
- Cinnamon
- Baking Powder
- Salt
- Unsalted Butter softened
- Granulated Sugar
- Eggs
- 1 teaspoon Vanilla Extract
- Cooking Spray
Preview
- Prepare and measure all ingredients.
- Combine as instructed in the recipe.
- Preheat oven and bake as instructed.
- SEE FULL INSTRUCTIONS BELOW WITH JUMP TO RECIPE.
Nutrition
Ingredients
This is an excellent recipe, especially when you don’t have any extra variations or add-ins. You only need a few ingredients. It’s proof that you don’t need to do any special shopping in order to get a delicious cookie.
- Flour
- Granulated Sugar
- Baking Powder
- Cinnamon
- Eggs
- Unsalted Butter
- Vanilla Extract
- Salt
Cassia Cinnamon vs. Ceylon Cinnamon
I’ve had ceylon cinnamon my entire life. It comes from Sri Lanka and is more difficult to find than cassia cinnamon, which is what you commonly find in US grocery stores.
At some point, many decades ago, the US started putting cassia in stores because it was less expensive and easier to produce. But, once the internet opened up the world more, there was no need to use cassia when ceylon cinnamon is just a click away.
Ceylon cinnamon has a different taste than cassia, which isn’t really a cinnamon at all. It’s a little spicy. Remember the Red Hots candy? They’re “hot” because cinnamon is meant to be spicy. It’s not uncommon to add this cinnamon to savory dishes as well.
I don’t ever use cassia, but, if that’s what you have, go ahead and use it. You won’t be hearing from the cookie police. I promise. But, consider getting some Sri Lankan cinnamon in your future because it gives a completely different flavor.
Pro Tip: Even if you don’t need to use cooking spray on parchment paper, it helps to add a bit to the pan before adding the parchment paper to keep it in place.
How To Store
Once completely cooled, store the cookies in an airtight container on the counter. They will last up to 5 days. Store in the freezer, if you don’t think you’ll eat them, but why aren’t you eating the cookies? You know you love them.
Recipe
Cinnamon Sugar Cookie Recipe
This soft and delicious Cinnamon Sugar Cookie is everything you remember. There’s nothing fancy; just extra special cinnamon-y homemade goodness.
| Prep Time: 15 min | Cook Time: 30 min | Chilling: 30 min | Total: 1 hour 15 min |
Servings: 24 cookies | Calories 161kcal | Author: Christian Guzman
Equipment
- Medium Mixing Bowl
- Large Mixing Bowl
- Small Mixing Bowl
- Baking Sheets
- Parchment Paper
- Wire Rack
- Plastic Wrap
Ingredients
- 390 grams All Purpose Flour (about 3 ¼ cups spoon and fill)
- 1 ½ teaspoon Cinnamon (preferably Ceylon, but can use Cassia)
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 cup Unsalted Butter two sticks, softened
- 1 cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- Cooking Spray (like Pam)
Topping
- 3 tablespoons Granulated Sugar
- 2 teaspoons Cinnamon (preferably Ceylon, but can use Cassia)
Instructions
- Whisk together flour, cinnamon, baking powder and salt in medium bowl until well combined. Set aside.
- Beat butter and sugar in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add flour mixture, about one cup at a time, mixing well after each addition.
- Form dough into ball, wrap in plastic wrap and refrigerate 30 minutes.
- Don’t put the dough in refrigerator for too long. It will get too hard and difficult to form into balls. If the dough is refrigerated too long, try setting it on the counter at room temperature for 20 minutes.
- Preheat oven to 350℉.
- Pro Tip: Even if you don’t need to use cooking spray on parchment paper, it helps to add a bit to the pan before adding the parchment paper to keep it in place.
- In a small bowl, mix together the Topping ingredients of sugar and cinnamon.
- With 1 ½” cookie scoop, measure out a piece of dough, roll into a ball, roll in Topping, then place on parchment paper lined cookie sheet, about 1 ½ -2 inches apart. Once placed, use a glass or bowl to flatten the dough ball a little.
- Place cookies in preheated oven for 10-12 minutes or until the edges are light golden.
- Remove from oven. Immediately remove cookies to wire rack. They shouldn’t sit in the pans.
- Allow to completely cool before storing.
Notes
The total estimated time considers 8 cookies being baked at a time. If you have larger baking sheets or a larger oven, you will be able to bake more at a time to finish sooner.
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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and YouBakeIt takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. YouBakeIt, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
© 2024 Kim Guzman and Christian Guzman. All rights reserved.
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