Perfect Cinnamon Cookies Recipe: Soft & Spiced Every Time

The perfect cinnamon cookies recipe features a delicate balance of warm spices, buttery richness, and ideal texture—crisp edges with a soft center. This tested recipe uses simple pantry ingredients including butter, sugar, flour, eggs, and a generous amount of cinnamon. The secret to exceptional flavor is blooming the cinnamon in melted butter and using both ground cinnamon and cinnamon extract. These cookies bake up in 10-12 minutes at 350°F (175°C) for perfectly spiced treats that fill your kitchen with an irresistible aroma.

There's something magical about the warm, comforting scent of cinnamon cookies baking in the oven. Whether you're preparing them for a holiday gathering, afternoon treat, or simply satisfying a sweet craving, mastering the perfect cinnamon cookie recipe requires understanding the science behind the ingredients and techniques. After testing dozens of variations over years of baking, I've perfected a recipe that delivers consistent results every time—cookies with crisp golden edges, tender centers, and that unmistakable cinnamon flavor that lingers pleasantly on the palate.

The Science Behind Perfect Cinnamon Cookies

What separates good cinnamon cookies from exceptional ones comes down to ingredient ratios and technique. The foundation of any great cookie recipe is the creaming method—properly incorporating air into the butter and sugar creates the ideal texture. For cinnamon cookies specifically, the spice-to-butter ratio is critical. Too little cinnamon and the flavor disappears; too much and it becomes overpowering and bitter.

Professional bakers know that blooming spices in melted butter unlocks maximum flavor. This technique dissolves the spice compounds in the fat, distributing them evenly throughout the dough. For our easy cinnamon cookies recipe, we'll melt the butter first, then whisk in the cinnamon before proceeding with the other ingredients.

Essential Ingredients for Best Cinnamon Sugar Cookies

While many cinnamon cookie recipes exist, this version focuses on pantry staples with a few professional touches that elevate the final product. Here's what you'll need and why each ingredient matters:

Ingredient	Amount	Why It Matters
Unsalted butter, melted	1 cup (226g)	Melting first allows for spice blooming; unsalted gives precise salt control
Granulated sugar	3/4 cup (150g)	Creates crisp edges; dissolves completely in melted butter method
Packed light brown sugar	1/2 cup (100g)	Adds moisture and caramel notes that complement cinnamon
Large egg	1	Binds ingredients; adds structure without making cookies cakey
All-purpose flour	2 1/4 cups (280g)	Properly measured for ideal texture—not too dense or crumbly
Ground cinnamon	2 1/2 tablespoons	Freshly ground provides superior flavor to pre-ground varieties
Cinnamon extract	1/4 teaspoon	Intensifies cinnamon flavor without adding bitterness

Step-by-Step Instructions for Soft Cinnamon Cookies From Scratch

Follow these detailed instructions for cinnamon cookies that consistently turn out perfect. This method avoids common pitfalls that lead to flat, greasy, or bland cookies.

Preparing the Dough

1. Melt the butter in a small saucepan over low heat, then remove from heat. Immediately whisk in the ground cinnamon to bloom the spices.
2. Stir in both sugars until fully incorporated and the mixture begins to cool slightly.
3. Beat in the egg and cinnamon extract until smooth.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gently fold dry ingredients into wet ingredients until just combined—do not overmix.
6. Cover and refrigerate dough for at least 2 hours (or up to 72 hours). This crucial step prevents spreading and enhances flavor development.

Baking Perfect Cinnamon Cookies

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Scoop 1.5-tablespoon portions of chilled dough (a #40 cookie scoop works perfectly).
3. Roll each portion between palms to form smooth balls, then roll in cinnamon-sugar mixture (2 tbsp sugar + 1 tsp cinnamon).
4. Place 2 inches apart on prepared sheets—crowding causes uneven baking.
5. Bake 10-12 minutes until edges are set but centers still appear slightly underbaked.
6. Cool on baking sheet for 5 minutes before transferring to wire rack.

Troubleshooting Common Cinnamon Cookie Problems

Even with a perfect recipe, issues can arise. Here's how to fix the most common cinnamon cookie problems:

• Flat cookies: Dough wasn't chilled sufficiently, butter was too warm, or too much sugar was used. Always use melted (not hot) butter and refrigerate dough at least 2 hours.
• Dry/crumbly cookies: Too much flour (common when scooping directly from bag). Spoon flour into measuring cup and level off—don't pack it.
• Bland flavor: Cinnamon has lost potency (spices expire after 6-12 months). Use fresh cinnamon and consider adding 1/4 tsp cinnamon extract for flavor boost.
• Overly spicy/bitter: Too much cinnamon or using low-quality spice. Stick to 2.5 tbsp for this recipe and use high-quality cinnamon.

Variations for Special Dietary Needs

This versatile cinnamon cookies recipe can be adapted for various dietary restrictions while maintaining great flavor:

• Gluten-free cinnamon cookies: Substitute all-purpose flour with 2 1/4 cups (300g) gluten-free 1:1 baking flour. Add 1/2 teaspoon xanthan gum if not included in your blend.
• Vegan cinnamon cookies: Replace butter with vegan butter sticks, egg with 1 flax egg (1 tbsp ground flax + 3 tbsp water), and use coconut sugar instead of brown sugar.
• Lower sugar version: Reduce total sugar to 1 cup (180g) and use 100% granulated sugar. Expect slightly less spread and crispness.

Storage and Serving Suggestions

Proper storage maintains the perfect texture of your cinnamon cookies. Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies between layers of parchment paper in a freezer container for up to 3 months—thaw at room temperature.

These soft cinnamon cookies from scratch pair beautifully with cold milk, hot coffee, or a scoop of vanilla ice cream for an indulgent dessert. For holiday entertaining, consider rolling the chilled dough in colored sugar crystals before baking for festive cinnamon sugar cookies that delight both children and adults.

Frequently Asked Questions

Can I make cinnamon cookies without brown sugar?

Yes, you can substitute all granulated sugar for the brown sugar, but you'll lose the caramel notes and moisture that brown sugar provides. For best results when making cinnamon cookies without brown sugar, use 1 cup granulated sugar total and add 1 extra tablespoon of melted butter to maintain moisture. The cookies will be slightly crisper and less complex in flavor, but still delicious.

Why do my cinnamon cookies spread too much?

Excessive spreading typically occurs when the dough isn't sufficiently chilled, the butter was too warm when mixed, or too much sugar was used. For perfect cinnamon sugar cookies that hold their shape, refrigerate the dough at least 2 hours (or overnight). Also ensure your baking sheets are completely cool between batches—hot pans melt the dough immediately upon contact, causing spreading. Using parchment paper instead of greased pans also prevents excess spreading.

How can I make my cinnamon cookies more flavorful?

To enhance cinnamon cookie flavor, use freshly ground cinnamon from whole sticks if possible, as pre-ground loses potency quickly. Bloom the cinnamon in melted butter as this recipe directs—the fat extracts maximum flavor compounds. Adding 1/4 teaspoon cinnamon extract intensifies the spice without bitterness. For complex flavor, let the dough rest in the refrigerator for 24-72 hours before baking; this allows flavors to meld and develop. A pinch of cardamom (1/8 teaspoon) also complements cinnamon beautifully.

Can I freeze cinnamon cookie dough for later baking?

Absolutely—freezing cinnamon cookie dough is an excellent time-saver. After portioning the dough into balls, arrange them on a parchment-lined baking sheet and freeze until solid (about 1 hour). Transfer the frozen dough balls to an airtight container or freezer bag, separating layers with parchment paper. Frozen dough keeps for up to 3 months. When ready to bake, place frozen dough balls on baking sheets and add 1-2 minutes to the baking time—no need to thaw first. This method produces cookies with the same quality as freshly made dough.