Name: Cinnamon Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 0.5 cup Butter (softened); 1 cup Granulated Sugar; 1 large Egg; 1 teaspoon Vanilla Extract; 2.5 cups All-Purpose Flour; 1 teaspoon Baking Soda; 0.5 teaspoon Salt; 0.5 cup Granulated Sugar; 1 tablespoon Ground Cinnamon

What are some good cinnamon cookies? They’re the kind that fills your home with the most incredible, warm aroma that just makes you want to go back in time. Is it good to curl up on the couch with tea? I remember making these with my grandma when I was little, and honestly, the smell of cinnamon. I love baking, but it always takes me back to those cozy afternoons. What are some of the best spiced molasses cookies you’ve ever seen? Is there a soft, chewier texture that I just adore? Is it hard to whip up a recipe that is so easy to make? When I have a craving for sweets, I don’t have time to bake. What are some of my favorite cinnamon cookies?

What are cinnamon cookies?

What are these little circles of joy? Think of them as the perfect balance between soft, cakey cookie and a slightly chewy delight, all at the same time. Is cinnamon sugar good for you? Is cinnamon overly sweet? Is it a full, warm hug in every bite? The “swirl” aspect comes from a simple cinnamon-sugar mixture that gets layered into the dough. Before baking, creating beautiful patterns and pockets of spiced flavor. What is a Cinnamon Roll like? They’re incredibly approachable, even if you’re not a seasoned baker. I’ve tried countless cinnamon cookie recipes over the years, and this one truly hits the sweet spot. – pun intended!

Why do I love this recipe?

I keep coming back to this cinnamon cookie recipe, and I just know there are so many reasons why. You’re going to fall in love with it too. First off, the flavor is just out of this world. The cinnamon is front and center, warm and comforting, perfectly complemented by the sweetness of lemon. Is it the kind of flavor that feels like home? Then there’s the texture – they’re so delightfully soft and chewy in the center, with just the right amount of texture. Is there any slightest crisp around the edges? What makes this cookie so good? Is this a good idea to bake these in 15 minutes? When you just need a little pick-me-up, you’re on the move. Plus, the ingredients are all pantry staples, so you probably won’t even need to make a special trip. What I love about this recipe, though, is how versatile it is. What is a glaze? What makes them perfect for sharing? If you like my Snickerdoodle Recipe or my Brown Sugar Cookies, you are definitely going to love them. I love cinnamon cookies. They are delicious!

How do you make cinnamon cookies?

Quick Overview

How do you make cinnamon cookies? I’ll start by mixing up the dry ingredients, then creaming butter and sugar for a light base. After combining the wet and dry, we’ll create a simple cinnamon-sugar swirl to layer in. Roll them, bake them until golden, and then a quick glaze finishes them off. Is it a process that guarantees delicious results with minimal fuss, giving you that perfect, perfect result? How do I make homemade cinnamon cookie without any stress?

Ingredients

For the main battery:
All-PurposAbout 2 and a half cups. I always sift mine; it just seems to make the cookies lighter. If you don’t have a sifter, just give it some good whisking in the bowl.Baking Soda: 1 teaspoon. This is what gives them their lift and soft texture.
SaltHalf a teaspoon. It balances the sweetness, trust me.Unsalted Butter: 1 cup (that’s 2 sticks), softened. Make sure it’s properly soften, not melted! I usually take mine out about an hour before I plan to bake.Granulated Sugar:: 1 and a half cups. This makes them wonderfully sweet.
Eggs: 2 large. Room temperature is best for emulsifying.Vanilla Extract is a: 1 teaspoon. Pure vanilla extract makes a huge difference!
Sour Cream or Greek Yogurt.What is the secret to extra moisture and tenderness? Both of them work beautifully. My kids ask for this recipe specifically because they say it makes them extra soft.

For the Filling:
Granulated sugar isHalf a cup. This is mixed with the cinnamon for that yummy swirl.What is ground cinnamon?: 2 tablespoons. Use a good quality cinnamon; it really shines here. I find that Ceylon cinnamon has a lovely mildness that’s perfect.

For the Glaze:
Powdered Sugar: 1 cup. For a smooth, sweet topping.
Milk or Cream: 2-3 tablespoons. Start with 2 and add more if needed to reach desired drizzling consistency. Can you use almond milk?Vanilla Extract is aHalf a teaspoon. Just if you want to enhance the flavor.

How do I follow step

Step 1: Preheat & Prep Pan

How do I get my oven preheated to 350 degrees Fahrenheit? Then grab your baking sheets and line them with parchment paper. How do you clean cookies? I usually have two sheets ready to go so I can bake batches back-to-back.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your sifted flour, baking soda, and salt. Set aside. Make sure it’s all combined really well. How do I make sure that all the leavening agents are evenly distributed, which means your cookies will rise. What a beautiful song. Beautifully Give it a good stir with if beaten. Don’t forget to eat it.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Set aside. What is the best way to do this with an electric mixer? What is the best way to beat eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and the sour cream (or Greek yogurt). What is the best way to make a thick, smooth, and even mixture? Add the dry ingredients to the hot water. Mix well

Step 4: Combine

Now, gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. What should I do to avoid overmixing here? Overmixing can cause gluten in the flour to develop too much, leading to tougher cookies. If you don’t see any streaks of dry flour, stop mixing. The dough will be soft and a little sticky, which is exactly what we want for these chewy cinnamon rolls.

Step 5: Prepare Filling

In a small bowl, mix together the half cup of granulated sugar and the 2 tablespoons of ground cinnamon. Set aside. How do you mix cinnamon and sugar together? What is your magic swirl mix?

Step 6: Layer & Swirl

What is the fun part? How do you spread cookie dough evenly on a baking sheet? If you prefer, you can do this directly on the parchment paper or just spread it out in a rough, even layer. Then, generously sprinkle about half of the cinnamon-sugar mixture over the top. Dollop the remaining cookie dough over the cinnamon sugar, spreading it as evenly as possible. What do you do with the remaining cinnamon-sugar mixture? Now, take a knife or skewer and gently swirl the cinnamon-sugar into the dough. This will create marbled edges. Don’t overdo it; you want distinct swirls, not a muddy mess. Is it possible to just press the layers together gently?

Step 7: Bake

Bake for 10-12 minutes, or until the edges are lightly golden brown and the center looks set. Keep an eye on them, as oven temperatures can vary. I usually check mine around the 10-minute mark. They’ll continue to cook slightly on the hot baking sheet after you take them out, so you want them to be crispy and crispy. Is it just light brown?

Step 8: Cool & Glaze

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. To cool completely. While they’re cooling, whisk together the powdered sugar, milk, and vanilla extract for the glaze. Start with 2 tablespoons of milk and add more, 1 teaspoon at a time, until you reach an interesting consistency. What is the consistency of Once the cookies are completely cool, drizzle the glaze over the top. I like to use a fork or spoon for this, creating an elegant finish.

Step 9: Slice & Serve

Once the glaze has set, your cinnamon cookies are ready to be enjoyed! If you spread them out, you can cut them into squares or rectangles directly from the pan. You can also do this by cutting them in half. What is the best way to make a cookie? Is it good to serve them warm or at room temperature?

What should I serve it with?

These cinnamon cookies are so versatile, they’re wonderful with almost anything! For breakfast, they’re a delightful treat alongside a steaming mug of coffee or a glass of cold milk. They add a little bit of something special to a casual morning. For brunch, I love to cut them into small squares and arrange them on a platter with fresh berries and maybe some yogurt parfaits – they look so elegant! As dessert, they’re just heavenly. I often serve them with a scoop of vanilla bean ice cream, or alongside a slice of Apple Pie for that extra cinnamon kick. And for those cozy snack times? They’re the ultimate comfort food, perfect with a cup of hot chocolate or even a spiced cider. My family absolutely loves them with a warm chai latte, especially on a chilly evening. They really are a crowd-pleaser, no matter how you serve them!

Top Tips for Perfecting Your Cinnamon Cookies

I’ve made these cinnamon cookies more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. For the best texture, make sure your butter is truly softened to room temperature – not too soft that it’s melted, but soft enough that you can easily press your finger into it. This is crucial for achieving that light and fluffy creaming stage. When you’re combining the wet and dry ingredients, resist the urge to overmix! I know it’s tempting to keep going until everything is perfectly smooth, but just mix until the flour streaks disappear. A little bit of unincorporated flour is better than tough cookies. For the cinnamon-sugar swirl, don’t be shy! Layer it generously. And when you swirl, aim for distinct patterns rather than trying to blend it all in. This gives you those beautiful pockets of flavor and texture. If you find your dough is too sticky to spread easily, chilling it for about 15-20 minutes can help firm it up. I’ve also learned that the sour cream or Greek yogurt is really key to that super soft, tender crumb; it’s not something I’d skip if you want that signature texture. And for the glaze, consistency is everything. Start with less milk than you think you need and add more gradually. A thicker glaze will be more opaque and cake-like, while a thinner glaze will be more delicate and translucent. Finally, watch your baking time carefully. Ovens can be tricky! They should be lightly golden, not dark brown, to maintain that soft, chewy center. Trust me on this one; pulling them out a minute or two early is better than baking them too long.

Storing and Reheating Tips

These cinnamon cookies are best enjoyed fresh, but they do store quite well! At room temperature, I usually keep them in an airtight container, and they stay wonderfully fresh for about 3-4 days. If you’ve already glazed them, make sure the glaze is completely set before sealing the container, otherwise, they might stick together. If you need them to last a bit longer, you can store them in the refrigerator for up to a week. Just pop them into an airtight container; they might firm up a bit in the fridge, but they’ll soften up again at room temperature. For longer storage, freezing is your best friend! You can freeze the baked and cooled cookies (glazed or unglazed) for up to 2-3 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. To reheat, you can simply let them thaw at room temperature. If they seem a bit dry after thawing, a few seconds in the microwave (just 10-15 seconds) can bring back their soft, fresh texture. If you glazed them, I’d recommend letting them thaw completely before reheating to prevent the glaze from melting too much.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can make these gluten-free! I’ve had great success using a 1-to-1 gluten-free baking flour blend that contains xanthan gum. You might find that the texture is slightly different – sometimes a little more crumbly – but it still tastes delicious. I’d recommend using about 2 and 3/4 cups of your favorite gluten-free blend. Make sure to measure it by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag, as gluten-free flours can compact easily.

Do I need to peel the zucchini?

No, you don’t need to peel the zucchini for this recipe! The peels are completely fine to leave on, and they actually add a little extra fiber and a nice fleck of green color to the cookies. Just make sure to wash them thoroughly before grating. If you’re really not a fan of the green flecks or the peel texture, you can certainly peel them, but it’s an extra step that isn’t necessary for great flavor or texture.

Can I make this as muffins instead?

You know, I haven’t tried this as muffins specifically, but I bet it would work wonderfully! The batter has a good amount of moisture and fat, which is perfect for muffins. You’d likely want to reduce the baking time, probably to around 18-22 minutes, and definitely check for doneness with a toothpick inserted into the center (it should come out clean or with a few moist crumbs). You could even swirl the cinnamon-sugar mixture into the top of each muffin before baking for a similar effect.

How can I adjust the sweetness level?

That’s a great question! If you prefer a less sweet cookie, you can reduce the granulated sugar in the main batter from 1.5 cups to 1 cup. The cinnamon-sugar filling will still provide a lovely sweetness, and the glaze can also be made with less powdered sugar or omitted altogether. You could also try using a natural sweetener like maple syrup or honey in place of some of the sugar, but be aware that this might change the texture slightly.

What can I use instead of the glaze?

If you’re not a fan of glaze, or just want a different topping, you have a few options! You could simply dust the cooled cookies with a little extra cinnamon and granulated sugar or just powdered sugar. A sprinkle of chopped pecans or walnuts on top of the warm cookies before the glaze (or topping) sets would also be delicious. Another idea is to make a simple cream cheese frosting, which pairs beautifully with the cinnamon flavor.

Final Thoughts

Honestly, these cinnamon cookies are more than just a recipe to me; they’re a little bit of joy. They’re that perfect combination of comforting spice, tender chewiness, and sweet bliss that always hits the spot. The aroma that fills your kitchen while they bake is truly magical, and the taste? Well, it’s even better. They’re easy enough for a weeknight treat but special enough to share at a gathering. If you love the cozy warmth of cinnamon, I truly believe you’ll adore these. Give them a try, and let me know what you think in the comments below! I can’t wait to hear about your baking adventures and any fun twists you add. Happy baking, everyone!