Cinnamon Sugar Cookies are a simple, easy to roll-out cookie with a hint of cinnamon. They’re easy to add icing and decorate too!
Cinnamon Sugar Cookies
This is a great cookie recipe for a couple of reasons. It’s a sugar cookie, yet it has a lovely cinnamon flavor. And they can be made to serve plain (still delicious), or they can be an easy frosted sugar cookie for any kind of celebration. I personally like them for Christmas cookies!
🛒 Ingredients needed:
- all purpose flour
- baking powder and salt
- ground cinnamon
- unsalted butter
- granulated white sugar
- egg
- vanilla extract
- icing and decorations, as desired
How to make Cinnamon Sugar Cookies:
*The complete, printable recipe is in the recipe card at the end of this post.
- In a large bowl, whisk together flour, baking powder, salt and cinnamon. Set aside. In another large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture; beat until combined. Divide dough in half; form into two ¾ inch-thick disks. Wrap each in plastic; refrigerate until firm, at least 1 hour.
- Place one disk between two sheets of floured parchment paper; roll out to an ⅛ inch thickness, lightly dusting dough with flour as needed. Cut out shapes with cookie cutters. (If dough gets soft, chill 10 minutes.
- Using a metal spatula with a thin blade, transfer cut-out shapes to a parchment lines baking sheet. Re-roll scraps; cut more shapes. Repeat with the remaining disk.
- Preheat oven to 325°F. Line baking sheet with parchment; bake, decorating if desired, until edges are golden, 10 to 15 minutes, rotating sheets halfway through.
Cool the cookies for 1 minute on sheets, and transfer to wire racks to cool completely.
➡️ Tips and Substitutions:
- Add a little nutmeg into the spice mix to give them a little different flavor.
- For an almond-flavored sugar cookie, leave out the cinnamon and use almond extract instead of vanilla.
- Try not to use an excessive amount of flour to roll out these cookies. You’ll dry out the dough with so much flour being added into the cookie dough.
✔️ How to Store:
Store the cookies in an airtight container at room temperature up to 1 week. To make-ahead and freeze, store the cookies in a freezer zip baggie or a well-sealed container, and store in the freezer for up to one month. If you plan to add glaze and decorations, it’s best to do that when you’re ready to serve them. You can freeze glazed and decorated cookies if the glaze has had a chance to set for a long time.
If you want to add icing to your cinnamon sugar cookies, I love to use Sally’s instructions for adding icing to sugar cookies. It’s perfect for this recipe, and she has a lot of tips too.
❤️ What I Love About This Recipe:
- I love that you can store these into the freezer and decorated them when you’re ready!
- They’re a delicious sugar cookie- a nice change from traditional sugar cookies.
- They’re easy to roll-out and cut shapes for the holidays!
Favorite Holiday Cookie Recipes:
Cinnamon Sugar Cookies
This is a simple, easy to roll-out cookie with a hint of cinnamon.
Recipe Details
Servings: 32 cookies
Calories: 82kcal
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Ingredients
- 2 cups all-purpose flour, plus more for rolling
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- decorating sugar and candies (optional)
Instructions
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Make the dough: In a large bowl, whisk together flour, baking powder, salt and cinnamon. Set aside. In another large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture; beat until combined. Divide dough in half; form into two ¾ inch-thick disks. Wrap each in plastic; refrigerate until firm, at least 1 hour.
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Roll out: Place one disk between two sheets of floured parchment paper; roll out to an ⅛ inch thickness, lightly dusting dough with flour as needed. Cut out shapes with cookie cutters. If the dough gets soft, chill for 10 minutes. Using a metal spatula with a thin blade, transfer cut-out shapes to a parchment lined baking sheet. Re-roll the scraps; cut more shapes. Repeat with the remaining disk.
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Bake: Preheat the oven to 325°F. Line a baking sheet with parchment paper; bake until the edges are golden, 10 to 15 minutes, rotating sheets halfway through. Cool the cookies for 1 minute on the baking sheets, and transfer to wire racks to cool completely. Store in an airtight container at room temperature up to 1 week. Or freeze for up to one month.
Notes
- You can sprinkle colored sugar or decor on the cut-out dough just before baking.
- Sally’s Baking Addiction has a fabulous tutorial for adding glaze to the cookies.
Nutrition
Serving: 1cookie, Calories: 82kcal, Carbohydrates: 12g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 28mg, Potassium: 12mg, Fiber: 1g, Sugar: 6g, Vitamin A: 101IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg