Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cinnamon Filling Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 69 reviews
  • Author: Taylor
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 33 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This cinnamon cookie recipe features a soft, chewy dough filled with a luscious cinnamon-sugar butter filling, rolled in cinnamon sugar, and baked to perfection. The method involves freezing the cinnamon filling balls before folding them into the dough, creating a delightful surprise inside each cookie. Perfect for cinnamon lovers seeking a unique twist on classic snickerdoodles.

Ingredients

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

  1. Make the filling: In a large bowl or stand mixer, beat 6 tablespoons of softened salted butter until creamy and smooth. Add 3/4 cup packed brown sugar and 1 and 1/2 tablespoons cinnamon. Beat well, scraping the sides down until completely smooth.
  2. Freeze the filling: Using a spoon, form small balls about the size of a marble from the filling mixture. Place them on a parchment-lined baking sheet in a single layer. Freeze for 20 minutes until hardened; if only refrigeration space is available, chill for 1 to 2 hours.
  3. Preheat oven and prepare pans: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats.
  4. Make the dough: In the same bowl or mixer (no need to wash), beat 1 cup softened salted butter for a couple of minutes until smooth, scraping sides frequently. Add 1 and 2/3 cups granulated sugar and beat for 2 minutes until light and fluffy with no chunks.
  5. Add eggs and vanilla: Beat in 2 large eggs and 2 teaspoons vanilla extract until smooth and homogenous, scraping sides and bottom as needed.
  6. Prepare dry ingredients: Spoon and level 3 and 1/2 cups all-purpose flour into a bowl. Stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar with a small spoon.
  7. Combine dough: Gently beat the flour mixture into the butter mixture. Stop mixing when most flour is incorporated but some streaks remain. Scrape sides with a spatula, then beat a few more seconds until no flour streaks remain. Avoid over mixing to keep cookies tender.
  8. Fold in filling balls: Remove the frozen cinnamon filling balls from the freezer and gently fold them into the dough using a wooden spoon or spatula. Do not use a mixer for this step.
  9. Shape dough balls: Using a large cookie scoop or spoon, portion dough balls about 2 inches across, slightly overfilling the scoop. Roll each dough ball in the cinnamon-sugar mixture (1/3 cup sugar mixed with 1 and 1/2 tablespoons cinnamon) to coat thoroughly.
  10. Arrange on baking sheets: Place the coated dough balls on prepared baking sheets spaced approximately 2 inches apart. To avoid cookies merging, limit to 8 per standard pan if preferred.
  11. Bake cookies: Bake at 350 degrees Fahrenheit for 12 minutes. The cookies will not appear fully done as the cinnamon filling will remain shiny and slightly oozing. Edges without filling will be set but not browned; tops should look matte on outer edges.
  12. Shape cookies after baking: Remove cookies from oven and within 30 to 60 seconds, use two spoons to gently push the cookie edges towards the center, reshaping them into circles and packing the oozing cinnamon sugar back into the edges. This step thickens the cookies and makes them chewy.
  13. Cool and serve: Let cookies set on the pan for at least 5 minutes before transferring to a wire rack to cool completely. Serve fresh with milk for cinnamon roll-like bliss.
  14. Freezing instructions: Dough balls can be shaped, rolled in cinnamon sugar, placed in a ziplock bag, and frozen up to 3 months. Bake directly from frozen, adding a couple of minutes to baking time.

Notes

  • For best results, spoon and level your flour before measuring to ensure accuracy.
  • Do not overmix the dough to keep cookies soft and tender; stop mixing when flour streaks just disappear.
  • If freezer space is limited, refrigerate the filling balls for 1 to 2 hours; however, freezing is preferred for firmness.
  • Roll cookies in cinnamon sugar right before baking to add an extra spice crunch on the outer layer.
  • Shaping cookies immediately after baking is crucial for thickness and chewiness; do not skip this step.
  • You can bake frozen dough balls by adding 2-3 minutes to the standard bake time without thawing.
  • Use parchment paper or silicone baking mats for easy cleanup and to prevent sticking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 14 g
  • Sodium: 90 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 25 mg

Find it online: https://skilletjoy.com/cinnamon-filling-cookies-recipe/