Description
Discover the ultimate cinnamon cookie recipe featuring a creamy cinnamon-butter filling inside soft, chewy dough coated in a cinnamon-sugar blend. These cookies are perfect for cinnamon roll lovers craving a rich, spiced treat that’s easy to make and bake.
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
- Make 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 thoroughly until completely smooth, scraping the sides as needed.
- Freeze the filling balls: Line a baking sheet or platter with parchment paper or a silicone mat. Using a spoon, create marble-sized balls of the filling and place them on the prepared surface. Freeze for 20 minutes until hardened. If freezer space is limited, refrigerate for 1 to 2 hours until firm.
- Preheat the oven: Set the oven to 350 degrees Fahrenheit. Prepare two or more baking sheets with parchment paper or silicone mats.
- Make the dough: Using the same bowl, beat 1 cup softened butter for a couple of minutes until smooth. Add 1 and 2/3 cups granulated sugar and beat for 2 minutes, scraping sides and bottom to ensure a light and fluffy mixture.
- Add eggs and vanilla: Beat in 2 large eggs and 2 teaspoons vanilla extract until the mixture is smooth and homogenous, scraping down the bowl as needed.
- Incorporate 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. Gradually beat the flour mixture into the butter mixture gently, stopping before all the flour is fully mixed. Scrape the sides and beat a few more seconds until no streaks remain, avoiding over mixing to keep the dough tender.
- Fold in the cinnamon filling balls: Once firm, fold the frozen filling balls gently into the dough using a wooden spoon or spatula to avoid breaking them.
- Shape the cookies: Use a large cookie scoop or spoon to portion dough balls about 2 inches across, slightly overfilled for a generous size.
- Roll in cinnamon sugar: Mix 1/3 cup granulated sugar with 1 and 1/2 tablespoons cinnamon in a bowl. Roll each dough ball in the cinnamon-sugar mixture to coat thoroughly.
- Arrange on baking sheets: Place cookie dough balls 2 inches apart on prepared baking sheets, fitting 8 to 12 per sheet depending on spacing preferences.
- Bake the cookies: Bake at 350 degrees Fahrenheit for 12 minutes. The cookies will appear shiny from the cinnamon filling and may spread, but edges without filling should be firm and tops matte.
- Shape immediately after baking: Within 30 to 60 seconds of removing cookies from oven, use spoons to push edges towards the centers, reforming thick, chewy rounds and packing cinnamon filling inside to prevent spreading.
- Cool and serve: Let cookies set on the pan for at least 5 minutes before transferring to a wire rack. Serve warm with milk for the best experience.
- Freezing instructions: Shape dough into balls, roll in cinnamon sugar, and freeze in a ziplock bag for up to 3 months. Bake straight from frozen, adding a couple of minutes to bake time without thawing.
Notes
- Use a stand mixer or hand mixer to cream butter and sugar for fluffier dough.
- Do not overmix flour to avoid tough cookies; a few flour streaks are okay before final mixing.
- Freezing the cinnamon filling balls is crucial to maintain structure when baking.
- Roll dough balls generously to create thick, chewy cookies with gooey filling.
- Shaping the cookies immediately after baking locks in the cinnamon filling and improves texture.
- Cookie dough can be frozen for convenience and baked later without thawing.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
