The BEST Cinnamon Cookie Recipe

If you’re a cinnamon lover like me, you’re in for a real treat with The BEST Cinnamon Cookie Recipe. These cookies have that perfect balance of soft, chewy dough wrapped around a luscious cinnamon-sugar filling that just melts in your mouth with every bite. I love this recipe because it’s different than your average cinnamon cookie—it’s got that gooey center you never knew you needed.

Whenever the craving for something cozy and sweet hits, these cookies come to the rescue. They’re fantastic for sharing at holiday parties, bringing to cookie exchanges, or just sneaking a few with a glass of milk during a quiet evening at home. Once you try The BEST Cinnamon Cookie Recipe, you’ll see why it’s a family favorite and why I keep going back to it again and again.

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Ingredients You’ll Need

These ingredients work together beautifully to create that irresistible cinnamon swirl inside a rich, buttery cookie. Make sure to use fresh, good-quality spices—the cinnamon really shines here!

• Salted butter: Using salted butter balances the sweetness and keeps the dough tender.
• Brown sugar: Adds deep molasses flavor and moisture to the cinnamon filling.
• Cinnamon: Ground cinnamon is the star—you’ll want it fragrant and fresh for the best taste.
• Granulated sugar: Sweetens the dough and helps achieve that light, fluffy texture.
• Large eggs: Bind the dough with added richness.
• Vanilla extract: Brings out the warmth of the cinnamon and adds subtle depth.
• All-purpose flour: Provides structure; spoon and level to keep the cookies soft and tender.
• Baking soda: Leavens the cookies so they rise just right.
• Kosher salt: Enhances all the flavors and balances sweetness.
• Cream of tartar: Adds a bit of tang and helps keep the cookies chewy.
• Cinnamon and sugar mixture for rolling: For a sweet-spicy coating that complements the filling perfectly.

Variations

I love tweaking The BEST Cinnamon Cookie Recipe depending on the season or mood. Adding a little twist keeps the cookies interesting and lets you tailor them to your taste or dietary needs.

• Gluten-Free Variation: I’ve swapped the all-purpose flour for a gluten-free blend with great success—just be sure to add a bit more moisture if needed.
• Spiced Up: Adding a pinch of nutmeg or cloves in the filling gives a warm, holiday vibe that my family goes crazy for.
• Mini Cookies: Making bite-sized versions is perfect for parties—plus, they bake faster, which is always a win!
• Vegan Option: I’ve experimented with vegan butter and flax eggs, and while the texture shifts slightly, they’re still delicious and guilt-free.

How to Make The BEST Cinnamon Cookie Recipe

Step 1: Make the Cinnamon Filling

Start by beating the softened butter until creamy and smooth—that’s key to a silky filling. Then add the brown sugar and cinnamon and keep beating until there are no lumps and the mixture is glossy. This filling will be rolled into tiny balls that freeze firm, so it’s important to get it smooth and well combined. Trust me, this filling is what makes the magic happen.

Step 2: Freeze the Filling Balls

Scoop small marble-sized portions of the cinnamon filling onto a parchment-lined tray and pop them in the freezer for about 20 minutes. I discovered this trick early on because the filling alone is way too soft to work with—freezing firms them just right so they’ll hold their shape inside the cookie dough. If you don’t have freezer room, fridge works too, but it requires more patience since it takes longer to harden.

Step 3: Make the Dough

While the filling chills, whip up the dough in your mixing bowl—no need to wash it out, reuse that butter bowl! Cream the butter and granulated sugar together until light and fluffy, then beat in the eggs and vanilla until silky smooth. Next, combine your dry ingredients separately—flour, baking soda, salt, and cream of tartar—then slowly mix them in. I’ve learned that stopping when a few flour streaks remain prevents the cookies from turning tough.

Step 4: Fold in the Frozen Filling

Here’s where the cookie gets its hidden surprise. Don’t use an electric mixer for this part! Gently fold in the frozen cinnamon filling balls with a spatula or wooden spoon. You want to keep them intact to create those luscious pockets of gooey cinnamon flavor. This part requires a gentle touch, but it’s super rewarding when you bite into one.

Step 5: Shape, Roll, and Bake

Use a large cookie scoop or spoon to form dough balls about 2 inches across. Roll each ball in the cinnamon-sugar mixture so they get a lovely crackly coating. Arrange the cookies on parchment-lined sheets with enough space, then bake at 350°F for 11–12 minutes. What caught me off guard at first was how shiny and soft the cinnamon filling looks when baked—that’s totally normal!

Step 6: Shape Immediately After Baking

The secret step to The BEST Cinnamon Cookie Recipe is shaping them right out of the oven. Use two spoons to gently nudge the soft edges toward the center, scooping up any oozing cinnamon filling back into the cookies. This quick move keeps the cookies thick, soft, and chewy instead of flat and crispy. It’s a little trick I stumbled upon that saves the day every time.

Step 7: Cool and Enjoy

Let your cookies set on the pan for at least 5 minutes before transferring to wire racks. They’ll be soft but firm up just enough. Then, grab a tall glass of milk and dive into the cinnamon bliss—the way the filling melts against the chewy dough is absolutely incredible!

How to Serve The BEST Cinnamon Cookie Recipe

Garnishes

I usually keep garnishes simple with these cookies—sometimes a light dusting of powdered sugar adds a pretty snowy effect. For a fun twist, you could drizzle melted white chocolate or cream cheese glaze for extra indulgence, especially during the holidays. I find that the cinnamon sugar coating is perfect on its own, but these extras make them feel extra special when guests come over.

Side Dishes

These cookies are fabulous with warm drinks like chai tea, coffee with cream, or hot cocoa—perfect for a cozy afternoon break. If you’re serving them as part of dessert, I love pairing them with vanilla ice cream or a dollop of whipped cream to balance the cinnamon’s warmth. They’re great solo too if you just want a simple, satisfying treat.

Creative Ways to Present

For special occasions, I arrange these cookies on a festive platter around a small bowl of cinnamon-spiced cream cheese dip—everyone loves dunking! Stacking them in colorful tins with parchment paper makes a lovely homemade gift. And for parties, I’ve served mini versions on tiered stands, which always disappear first.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days, which keeps them soft and chewy. If they start feeling a bit dry, a quick zap in the microwave for 10 seconds revives that fresh-baked texture. I usually recommend eating them fresh, but leftovers still taste wonderful.

Freezing

The dough freezes incredibly well — I shape the dough balls, roll them in cinnamon sugar, and freeze them flat in a ziplock bag. When I’m ready to bake, I pop them straight from the freezer onto a baking sheet, adding a couple of minutes to the baking time. It’s a total lifesaver for busy days or unexpected guests!

Reheating

To warm up cookies later, I place them on a baking sheet in a preheated 300°F oven for about 5 minutes. This keeps them soft without drying out. If you’re in a hurry, the microwave works too — just a few seconds to soften the butter inside is enough to bring them back to life.

FAQs

Final Thoughts

Honestly, The BEST Cinnamon Cookie Recipe has become my go-to whenever I want a cozy, sweet treat that feels homemade and heartfelt. These cookies bring out that nostalgic cinnamon roll vibe without the fuss of rolling dough or waiting hours. I can’t wait for you to try them—you’ll love how quickly they come together and the smiles they bring around the kitchen table. Trust me, once these are in your repertoire, cinnamon cookies will never be the same!

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