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Cinnamon Cookie Recipe with Filling Recipe

ByCaroline
Jump to Recipe· 4.8 from 9 reviews

If you’re a fan of that warm, cozy cinnamon flavor wrapped up in a soft and chewy cookie, you’re going to love this Cinnamon Cookie Recipe with Filling Recipe. I promise, it’s not your average snickerdoodle — this one surprises with a gooey cinnamon-sugar filling inside every bite. I first made these on a chilly November evening, and from the first try, they instantly became my go-to for gifting and a treat to brighten any day. Stick around because I’m going to walk you through all the steps and tips to nail these amazing cookies in your own kitchen!

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Why This Recipe Works

  • Unique Cinnamon Filling: It adds gooey pockets of sweet spice that give these cookies their signature charm.
  • Soft & Chewy Texture: Using cream of tartar and precise mixing techniques keeps the cookies tender but sturdy enough for holding the filling.
  • Cinnamon Sugar Roll: Rolling the dough in cinnamon sugar before baking traps extra flavor and gives a slight crunch on the outside.
  • Post-Bake Shaping Hack: Gently pushing the edges back toward the center right out of the oven stops filling ooze and creates perfectly plump cookies.
Cinnamon Cookie with Filling, cinnamon cookie recipe, gooey cinnamon cookies, soft chewy cinnamon cookies, cinnamon-filled cookies - A close-up of a baking tray lined with light brown parchment paper showing seven soft, round cookies with a marbled pattern of light golden dough and darker brown swirls. The cookies are slightly wrinkled on top with a soft texture and some sugar sprinkled over them. A woman's hand is gently picking up one cookie near the top left corner. The baking tray has a worn, rustic look, and the overall scene is bright and warm. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Cinnamon Cookie Recipe with Filling Recipe was picked with care to ensure the perfect balance of flavor and texture. Whether it’s the creaminess of the butter or the warm spice of cinnamon, they all harmonize together beautifully. Plus, I’ll share some of my favorite shopping tips so your cookies come out flawless.

Cinnamon Cookie with Filling, cinnamon cookie recipe, gooey cinnamon cookies, soft chewy cinnamon cookies, cinnamon-filled cookies - Flat lay of six tablespoons of salted butter softened into a smooth mound, a small white ceramic bowl filled with packed brown sugar, a small white ceramic bowl with ground cinnamon powder, one cup of salted butter softened into a creamy scoop, a small white ceramic bowl holding granulated white sugar, two whole large brown eggs with clean shells, a small white ceramic bowl with clear vanilla extract, a small white ceramic bowl heaping with spooned and leveled all-purpose flour, a small white ceramic bowl containing baking soda powder, a small white ceramic bowl with coarse kosher salt, a small white ceramic bowl with cream of tartar powder, a small white ceramic bowl mixing granulated sugar and ground cinnamon powder for rolling placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Salted butter: Using salted butter here means the dough is nicely balanced in flavor; I like to soften it to room temp for smooth mixing.
  • Brown sugar: This gives the filling that rich molasses depth, which pairs perfectly with cinnamon for an ultra-cozy vibe.
  • Cinnamon: The star spice, don’t skimp here – fresh ground if you can get it makes all the difference.
  • Granulated sugar: Helps the cookies get that classic texture and when rolled outside, forms a tiny, sweet crust.
  • Eggs: They bind everything together and add moisture so your cookies stay chewy.
  • Vanilla extract: It enhances sweetness and rounds out the flavors, making every bite taste like warm comfort.
  • All-purpose flour: I recommend spooning and leveling for accuracy — it makes a huge difference in cookie texture.
  • Baking soda: Gives lift and helps spread control for beautifully shaped cookies.
  • Kosher salt: Elevates the sweetness and balances flavors perfectly.
  • Cream of tartar: This little trick keeps the cookies soft and chewy with a slight tang, really important for this recipe.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love exploring little tweaks with this Cinnamon Cookie Recipe with Filling Recipe, and you might find your favorites too! Whether that’s swapping out ingredients for dietary needs, or adding your favorite spices, this recipe is a fantastic base to personalize.

  • Variation: I once added a touch of nutmeg to the cinnamon filling, and it gave a beautiful warm twist — great for the holidays!
  • Dairy-Free Option: Try using a plant-based butter substitute for the dough and filling; just be mindful of consistency when chilling the filling balls.
  • Chocolate Lovers: Adding mini chocolate chips into the dough before baking is a fun surprise.
  • Vegan Adaptation: Use flax eggs and vegan butter, but freeze the filling balls a bit longer so they firm up well.

Step-by-Step: How I Make Cinnamon Cookie Recipe with Filling Recipe

Step 1: Whip up the luscious cinnamon filling

Start by softening your butter completely — this means no lumps and nice creaminess after beating. Combine the butter with brown sugar and cinnamon, beating well until the mixture is perfectly smooth. Don’t skimp on scraping the bowl, especially with a stand mixer, as the edges can hold onto unmixed bits. Next, scoop out small balls (about marble-sized) onto parchment-lined baking sheets. This is a game-changer because freezing these balls creates that molten cinnamon surprise. Pop them in the freezer for at least 20 minutes — if freezer space is tight, refrigerate but plan for a longer wait (hour or two).

Step 2: Prepare your cookie dough like a pro

Without washing your bowl (why waste the butter?), beat the 1 cup softened butter until smooth. Next, add granulated sugar and beat until light and fluffy — this step takes patience because you want that air whipped in for soft cookies. Then, mix in eggs and vanilla until fully combined. Spoon and level your flour to keep the dough from getting too dense — trust me, this tiny detail saved my cookies more than once! Stir your baking soda, cream of tartar, and salt into the flour. Add the flour mixture gradually to the butter mixture, stopping the mixer when you still see flour streaks, then finish mixing gently with a spatula. Overmixing here would mean tough cookies, so less is more.

Step 3: Fold in frozen cinnamon filling balls gently

Remove the cinnamon filling balls from the freezer and fold them carefully into the dough by hand. Using a wooden spoon or spatula works best — a mixer here would break up the filling and lose those prized pockets of cinnamon goodness. Take your time to ensure even distribution without squishing the filling.

Step 4: Shape and roll your cookies like a boss

Scoop large balls of dough, about 2 inches across. I use an overfilled cookie scoop to get that perfect cookie size. Roll each dough ball in a cinnamon and sugar mix to coat completely. This added step is what gives the cookies a slight crunch outside and an extra blast of cinnamon aroma. Place your cookies on parchment-lined trays, spacing at least 2 inches apart. I’ve found 8-12 per sheet works well, but if you want them extra thick and soft, keep fewer per tray.

Step 5: Bake and shape to perfection

Pop your trays in a 350°F (175°C) oven for 11-12 minutes — your cues are subtle here. The cookies won’t look golden or “done” because the cinnamon filling stays glossy and oozy. The edges where the dough is exposed will firm up, and the tops around the edges should lose their shine. Here’s my pro tip: as soon as they come out, work quickly (within 30-60 seconds) to gently push the cookie edges back toward the center with a couple of spoons. This shapes your cookie, packs the filling back inside, and stops that sticky spread. Let the cookies cool on the tray for at least 5 minutes before moving them to a wire rack. Then get ready to enjoy a blissful cinnamon moment!

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Tips from My Kitchen

  • Freezing Filling Balls: Always freeze the filling balls separately and firm; it keeps the ooze just right during baking.
  • Don’t Overmix Dough: I learned the hard way that overmixing makes these cookies tough — stop when you just see streaks gone and finish folding by hand.
  • Shaping Right After Baking: This quick spoon trick saved me from messy spreads and makes the cookies thicker and chewier.
  • Use Parchment or Silicone Mats: Prevents sticking and keeps bottoms from browning too much during baking.

How to Serve Cinnamon Cookie Recipe with Filling Recipe

Cinnamon Cookie with Filling, cinnamon cookie recipe, gooey cinnamon cookies, soft chewy cinnamon cookies, cinnamon-filled cookies - The image shows several round cookies with a light golden color as the base layer, soft and slightly bumpy in texture. Dark brown swirls of cinnamon sugar are spread unevenly across the surface, creating a marbled pattern with rough edges. The cookies are placed close to each other on a brown parchment paper, which has some small crumbs scattered around. The overall look is warm and inviting, highlighting the contrast between the light dough and dark cinnamon swirl photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually serve these cookies plain to let their cinnamon magic shine, but for a little something extra, dust a light sprinkle of powdered sugar or a drizzle of vanilla glaze. I recently tried a tiny dollop of cream cheese frosting on top for an indulgent brunch treat — highly recommend for special occasions!

Side Dishes

These cinnamon cookies were made for a cozy cup of coffee or a tall glass of cold milk — that combo is unbeatable. I also love pairing them with a warm chai tea or hot cocoa, especially when settling in for a casual movie night or afternoon chat.

Creative Ways to Present

For holiday gatherings, I arranged these cookies on a tiered tray decorated with fresh cranberries and pine sprigs — such a crowd-pleaser! Or wrapped individually in clear cellophane with a cinnamon stick tucked in makes for charming gifts. You can even sandwich them with a layer of cream cheese frosting in the center for fancy cookie sandwiches.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temp for up to 4 days, though I doubt they’ll last that long in your house! To keep them soft, a slice of bread inside the container helps maintain moisture.

Freezing

This dough freezes beautifully. I recommend shaping the dough balls, rolling in cinnamon sugar, and storing them in a ziplock bag in the freezer for up to 3 months. When you want a batch, bake straight from frozen, adding a couple of minutes to the baking time—no thawing needed!

Reheating

If you want to enjoy leftover cookies warm, pop them in the microwave for 10-15 seconds or heat in a low oven for a few minutes — they come back soft and melty like fresh baked, bringing out that cinnamon filling’s best gooey texture.

FAQs

  1. Can I use unsalted butter for the Cinnamon Cookie Recipe with Filling Recipe?

    Yes, you can use unsalted butter, but you’ll want to add a pinch more salt to your dough and filling to balance flavors. Salted butter provides a bit more seasoning, but if you prefer unsalted, adjust accordingly.

  2. How do I prevent the cinnamon filling from leaking too much during baking?

    Freezing the cinnamon filling balls well before folding them into the dough is key. Also, shaping the cookies back into neat rounds immediately after baking locks the filling inside and stops it from spreading out.

  3. Can I make this Cinnamon Cookie Recipe with Filling Recipe gluten-free?

    Absolutely! Substitute the all-purpose flour with a gluten-free blend that measures 1:1 for flour. Just keep an eye on texture — you might need to slightly tweak flour amount or chilling times to get the best results.

  4. Why does cream of tartar make a difference in this recipe?

    Cream of tartar helps these cookies stay soft and chewy by adding a bit of acidity, which interacts with baking soda to give a pleasant texture and slight tang that’s classic in snickerdoodle-style cookies.

  5. How long do these cookies last after baking?

    Stored in an airtight container at room temperature, they’re best enjoyed within 4 days. Beyond that, they’ll start to lose their softness, but you can always freeze extras to keep them fresh longer.

Final Thoughts

Honestly, this Cinnamon Cookie Recipe with Filling Recipe is one I keep coming back to — it hits that perfect note of cozy sweetness with just enough spice and gooey filling to make every bite feel special. If you want a cookie that’s a little unexpected and totally comforting, give this recipe a shot. I guarantee you’ll be making them for holidays, get-togethers, or just because the craving hits. Grab your mixing bowl and get ready to fall in love!

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Cinnamon Cookie Recipe with Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews
  • Author: Caroline
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 33 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These cinnamon cookies are soft, chewy, and packed with a gooey cinnamon sugar filling that makes them irresistibly delicious. Perfectly baked to maintain a tender texture with a beautiful cinnamon-sugar coating and a warm, spiced center.

Ingredients

Units Scale

For the filling

  • 6 tablespoons salted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 1/2 tablespoons cinnamon

For the dough

  • 1 cup salted butter, 2 sticks, softened
  • 1 2/3 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons cream of tartar

For rolling

  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cinnamon

Instructions

  1. 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 1/2 tablespoons cinnamon. Beat well, scraping sides, until completely smooth.
  2. Shape and freeze filling: Line a baking sheet with parchment paper or a silicone mat. Use a spoon to form small marble-sized balls of the filling and line them up on the pan. Freeze for 20 minutes until hardened. If freezer space is limited, refrigerate for 1-2 hours until firm.
  3. Preheat oven and prepare pans: Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silicone mats.
  4. Make the dough: In the same bowl, beat 1 cup softened butter for a couple of minutes until smooth. Add 1 2/3 cups granulated sugar and beat for 2 minutes, scraping the bowl frequently until light and fluffy. Add 2 eggs and 2 teaspoons vanilla extract, beating until smooth and homogenous.
  5. Combine dry ingredients: In a separate bowl or in the spooned and leveled 3 1/2 cups flour, stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 1/2 teaspoons cream of tartar with a small spoon. Gently beat the flour mixture into the butter mixture, stopping when most flour streaks disappear to avoid over mixing.
  6. Incorporate cinnamon filling balls: Fold the frozen cinnamon filling balls gently into the dough using a wooden spoon or spatula, avoiding mixers to prevent breaking.
  7. Shape the cookies: Use a large cookie scoop or spoon to form dough balls about 2 inches across and slightly overfilled.
  8. Prepare cinnamon-sugar coating: In a medium bowl, mix 1/3 cup granulated sugar and 1 1/2 tablespoons cinnamon. Roll each dough ball in this mixture to coat evenly.
  9. Arrange on baking sheets: Place the coated dough balls on prepared baking sheets with about 2 inches of space between each cookie, fitting 8-12 cookies per sheet safely.
  10. Bake the cookies: Bake at 350 degrees Fahrenheit for 12 minutes. The cookies won’t look fully done due to the shiny cinnamon filling but the edges should be firm and the outer top matte.
  11. Shape immediately after baking: Within 30-60 seconds of removing from oven, use spoons to gently push the edges of each cookie toward the center, packing in any oozing cinnamon filling to maintain thickness and chewiness.
  12. Cool and serve: Let the cookies set on the baking sheet for at least 5 minutes before transferring to a wire rack. Enjoy warm with a glass of milk.
  13. Storage and freezing: Dough balls can be frozen rolled in cinnamon sugar in a ziplock bag for up to 3 months. Bake from frozen, adding 2 minutes to the baking time.

Notes

  • Use softened butter for best creaming results in both dough and filling.
  • Do not overmix the dough to avoid tough cookies; a few flour streaks before final mixing is ideal.
  • Freezing the cinnamon filling balls solidifies them, preventing them from melting into the dough too quickly during baking.
  • Shaping cookies immediately after baking helps keep them thick and chewy instead of spreading thin.
  • Use parchment paper or silicone mats for easy cleanup and to prevent sticking.
  • For consistent cookie size, use a large cookie scoop for dough balls approximately 2 inches wide.
  • If freezer space is limited, refrigerate cinnamon filling balls until firm but freezing is preferred for best shaping.
  • Experiment with different cinnamon levels in the filling and coating to suit your taste.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 14 g
  • Sodium: 100 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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