Description
This recipe creates the best cinnamon cookies with a delightful cinnamon sugar filling wrapped inside soft, chewy dough. The cookies are rolled in cinnamon sugar before baking for an extra burst of cinnamon flavor. Perfect for satisfying your cinnamon cravings with a homemade touch.
Ingredients
Units
Scale
For the filling
- 6 tablespoons salted butter, softened
- 3/4 cup brown sugar, packed
- 1 and 1/2 tablespoons cinnamon
For the dough
- 1 cup salted butter, 2 sticks, softened
- 1 and 2/3 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For rolling
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Instructions
- Prepare the filling: In a large bowl or stand mixer, beat 6 tablespoons softened butter until creamy and smooth. Add 3/4 cup packed brown sugar and 1 and 1/2 tablespoons cinnamon. Beat well, scraping down the sides, until completely smooth.
- Shape and freeze the filling: Line a baking sheet or large platter with parchment paper or a silicone mat. Use a spoon to create small balls of filling about the size of a marble. Place on the prepared pan and freeze for 20 minutes until hardened. If freezing space is limited, refrigerate for 1 to 2 hours until firm.
- Preheat oven and prepare baking sheets: Preheat oven to 350 degrees Fahrenheit. Prepare two baking sheets by lining them with parchment paper or silicone mats.
- Make the dough: In the same bowl or mixer used for the filling, beat 1 cup softened butter for a couple minutes until smooth, scraping the sides and bottom. Add 1 and 2/3 cups granulated sugar and beat for 2 minutes until light and fluffy, scraping the bowl in between.
- Add eggs and vanilla: Add 2 large eggs and 2 teaspoons vanilla extract. Beat well until smooth and homogenous, scraping bowl sides as needed.
- Mix dry ingredients into dough: Spoon and level 3 and 1/2 cups all-purpose flour. Stir 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar into the flour. Gently beat the flour mixture into the butter mixture, initially leaving some flour streaks. Scrape the bowl and beat a few more seconds until combined, avoiding overmixing.
- Fold in frozen filling balls: Once the cinnamon filling balls are firm, fold them gently into the dough using a wooden spoon or spatula. Avoid using a mixer for this step.
- Shape dough balls: Using a large cookie scoop or spoon, form dough balls about 2 inches across, slightly overfilled for generous cookies.
- Roll in cinnamon sugar: In a small bowl, combine 1/3 cup granulated sugar with 1 and 1/2 tablespoons cinnamon. Roll each dough ball in the cinnamon sugar to coat thoroughly.
- Arrange for baking: Place cookie dough balls on prepared baking sheets with about 2 inches of space between each. For an 11×17 inch sheet, place 8 to 12 cookies per pan, spacing carefully to prevent merging.
- Bake cookies: Bake at 350 degrees Fahrenheit for 12 minutes. Cookies will appear shiny on the cinnamon filling parts and matte on the edges. Edges should be firm but not golden.
- Shape cookies immediately after baking: Within 30 to 60 seconds of removing the cookies from the oven, use two spoons to push the cookie edges back toward the center, reshaping them into thick, chewy circles and packing in any oozing cinnamon sugar.
- Cool and serve: Let the cookies set for at least 5 minutes on the baking sheet, then transfer to a wire rack. Enjoy warm with a glass of milk for cinnamon roll bliss!
- Freezer instructions: Shape dough into balls, roll in cinnamon sugar, and store in a ziplock bag in the freezer for up to 3 months. Bake from frozen, adding a couple minutes to baking time. Do not thaw before baking.
Notes
- For best results, spoon and level flour instead of scooping directly from the container to avoid dense cookies.
- Do not overmix the dough after adding flour to prevent tough cookies.
- Shaping the cookies immediately after baking helps maintain thickness and chewiness.
- Freezing the cinnamon filling balls ahead of time makes it easier to fold them into the dough without melting.
- Use parchment paper or silicone mats on baking sheets for easy cleanup and even baking.
- If you have limited freezer space, refrigerate filling balls for 1-2 hours instead of freezing.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
