Description
This is the ultimate cinnamon cookie recipe featuring a soft, chewy dough filled with a sweet cinnamon-sugar filling. These cookies bake with a shiny cinnamon center and are shaped immediately after baking to maintain thickness and chewiness. Perfectly soft and delicious, they are great for any cinnamon lover and ideal to serve with a glass of milk.
Ingredients
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
- Prepare 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 well, scraping down sides until fully combined and smooth.
- Freeze the filling balls: Line a baking sheet or platter with parchment paper or silicone mat. Use a spoon to scoop small balls (size of a marble) of filling onto the sheet. Freeze for 20 minutes until firm; if only the fridge is available, chill for 1 to 2 hours.
- Preheat oven and prep pans: Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats.
- Make the dough: In the same bowl, beat 1 cup softened butter for 2 minutes until smooth. Add 1 and 2/3 cups granulated sugar and beat for 2 minutes until light and fluffy, scraping sides often.
- Add eggs and vanilla: Beat in 2 large eggs and 2 teaspoons vanilla extract until smooth and homogenous, scraping sides and bottom.
- Mix dry ingredients: In a separate bowl, combine 3 and 1/2 cups flour with 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar.
- Combine dough: Gently beat the dry flour mixture into the wet mixture, avoiding over mixing. Stop when most flour streaks disappear. Scrape edges down with spatula and beat a few more seconds. The dough should be combined but still slightly streaky.
- Fold in frozen filling balls: Manually fold the frozen cinnamon filling balls into the dough using a wooden spoon or spatula—do not use mixer to avoid breaking the filling balls.
- Shape the dough balls: Using a large cookie scoop or spoon, form dough balls about 2 inches across, slightly overfilled on the scoop for fullness.
- Roll in cinnamon sugar: Mix 1/3 cup granulated sugar with 1 and 1/2 tablespoons cinnamon in a bowl. Roll each dough ball thoroughly in the cinnamon sugar mixture to coat.
- Arrange on baking sheets: Place the coated dough balls onto prepared baking sheets, spacing about 2 inches apart to allow for spreading. For best results, place about 8 balls per pan to prevent crowding.
- Bake: Bake in preheated 350°F oven for 12 minutes. Cookies will not appear fully done; edges without cinnamon filling will be firm but not golden, and tops matte on the outer edges. Cinnamon filling centers remain shiny.
- Shape immediately after baking: Within 30 to 60 seconds of removing from oven, use two spoons to push the edges of each cookie toward the center, shaping them back into round circles and packing the oozing cinnamon filling into the sides. This keeps cookies thick and chewy.
- Cool and serve: Let the cookies rest on the baking sheet for at least 5 minutes to set. Transfer to wire racks to cool completely. Enjoy warm with milk for the best cinnamon roll experience.
- Freezing instructions: Dough balls can be rolled in cinnamon sugar and stored in a ziplock bag in the freezer for up to 3 months. Bake from frozen, adding 2 extra minutes to baking time.
Notes
- If you cannot fit filling balls in the freezer, chilling in the fridge for 1 to 2 hours will work but takes longer.
- Do not over mix the dough once the flour is added, to keep cookies tender and soft rather than tough.
- Shaping cookies immediately after baking while still warm maintains their thickness and chewiness by trapping cinnamon filling inside.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and for easy cleanup.
- Cookies may appear underbaked at first but rely on cues like firm edges and a matte surface on non-filling areas.
- For consistent sized cookies and even baking, using a large cookie scoop is recommended.
- Unthawed frozen dough can be baked directly from freezer; just increase baking time by 2 minutes.
- These cookies pair wonderfully with a cold glass of milk or your favorite hot beverage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 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
