Cinnamon Sugar Cookies Recipe

When it comes to desserts, there's no doubt that cookies are some of the best. There's just something so satisfying and delicious about these sweet treats. Cinnamon sugar cookies are amazingly sweet on the outside and soft and chewy on the inside. What's not to love about that? Trust us, this recipe may become a new staple in your kitchen.

Recipe developer Catherine Brookes of Blue Sky Eating came up with this wonderful recipe that looks great and tastes even better. "I love the chewy texture and sweet and spicy flavor of these cookies. They're so moreish!" Brookes raves. "They're great for some weekend baking and sharing with friends." We love the idea of a baking day with your pals — you could each bake and share your favorite cookie or cake recipe. 

Keep reading for the down-low on how to make these awesome, from-scratch cookies that take just 25-30 minutes to make. 

Time to get started! The first thing you'll need to do is make a trip to the store and gather all of the necessary ingredients. It's always a good idea to check at home first for what you have versus what you'll need to pick up. Start with some butter and sugar. Then, head down the baking aisle and grab some vanilla extract. In addition, you'll need a large egg and some all-purpose flour.

Then, throw some cinnamon and baking soda into your cart. Last but not least, be sure to salt. That's all you'll need!

Now that you have all the ingredients, it's time to get cooking. Grab the bowl of a stand mixer and add the butter. Make sure it's at room temperature, because that makes it easier to work with. Then, add 1 cup sugar and beat the two together for about 4 minutes until the mixture is light and fluffy. If you don't have a stand mixer, you could do it at home with a wooden spoon, instead.

Then, toss in the egg and vanilla extract. Beat again until everything is well-combined.

Take out a separate bowl and start adding your dry ingredients. You usually do this separate from the wet ingredients when you make cookies. Begin with the flour, then mix in the baking soda, 3 teaspoons cinnamon, and the salt. 

Now, the dry ingredients are good to go. Dump them into the stand mixer, and turn the speed to a low setting. Continue mixing until the cookie dough forms. Be sure to scrape down the sides of the mixer as needed to completely combine the wet and dry ingredients.

Once you finish mixing the dough, remove it from the stand mixer and place it in the freezer for 40 minutes. Alternatively, you could put it in the fridge for about 2 hours. "Freezing the dough helps to stop it from spreading too much in the oven," Brookes notes. So, be sure to leave yourself enough time to account for the chilling. 

Once your timer goes off, preheat the oven to 350 F, and prep two baking sheets by lining them with parchment paper. Then, use a small bowl to mix together the remaining cinnamon and sugar.

Only a few more steps until you get to enjoy these cookies. Scoop out a handful of cookie dough and roll it into a ball with your hands. Brookes uses about 1.8 ounces of dough per cookie, but you don't have to be that technical — just remember you'll want to make 12 equal-sized cookies. 

Roll each cookie in the cinnamon-sugar mixture to coat it thoroughly. Repeat with the remaining dough and place the rolled balls on the cookie sheet.

Double-check to ensure that the oven has finished preheating and set your timer for 10 minutes before throwing the cookies in. 

Once the timer goes off, check to make sure the cookies have started to brown on top. If so, pull the pans out of the oven, but leave the cookies on the baking sheets for 15 minutes before transferring them onto a wire rack to cool completely. Once cooled, you can finally enjoy the fruits of your labor. As for serving suggestions? "​​Dunked in milk, or you could even add some cream cheese frosting on top and make a cookie sandwich if you're feeling indulgent!" Brookes shares.

We think you might not have leftovers, but if you do, they will keep. "Leftovers should keep well in an airtight container for up to 5 days," Brookes says.