I want a warm, cozy cookie, and these cookies always feel right with their soft, chewy, sweet texture. The cinnamon and sugar create a cinnamon-coated snickerdoodle style, using an infused batter that is rolled and baked. There is no chilling, so you bake from start to finish in under 30 minutes, making this an old favorite classic that never goes out of style.
I love how taste changes because I don’t remember liking cinnamon until suddenly, in general, this salty girl stopped choosing chips. Chocolate was always good, but I switched when I chose to indulge and treat myself to a muffin with crumb, my mouth watering just thinking about it. Years ago, I made these a dozen times one summer, and they became a huge hit before the season changed.
Cookies Rolled in Cinnamon Sugar-The Short Answer
Baking It Back Into Life
After making other things, I almost forgot them, but recently my daughter asked me to make them again. I dusted off my imaginary cookbook, found the recipe from six years back, and now bake them every week. I enjoy doubling the batch and saving extras in the freezer, because some cookies deserve to stay close.
When I make cookies rolled in cinnamon sugar, I start by organizing everything clearly.
This alone makes the dough easier to handle and less sticky. I usually place unsalted butter or butter at room temp (about 227g) and sometimes balance it with a little oil.
For sweetness,
- Granulated sugar: 1 cup
- White sugar: 1/2 cup
- Brown sugar (packed): 3/4 cup
- Light brown sugar (packed): 1/4 cup
Measurement Notes
- Quantities may also appear as ¼, ½, ¾, 2 ½ in recipes.
- Measurements are given in cups, tablespoons (Tbsp), or teaspoons (tsp) depending on the recipe.
From experience, structure matters, so I rely on all-purpose flour, or plain flour (around 300g). A little corn starch keeps the crumb soft, while baking soda helps the cookies rise evenly. This balance prevents spreading and keeps the shape consistent.
Flavor comes from ground cinnamon and cinnamon mixed with sugar for rolling.
Binding comes from a large egg or eggs, sometimes using only the yolk while the white is discarded. I finish with vanilla extract or vanilla, plus a pinch of kosher salt or salt, and if the dough feels too soft, I add another small amount and work up slowly until it feels right.
How to Make Them Step by Step
When making these cookies, I always check the full list of ingredients. Preheat the oven to 350°, line the sheets with parchment paper, and plan to reuse them. In a large bowl, add softened butter, sugar, and ground cinnamon, then cream with a thick wooden spoon or spatula until the mixture is creamed thoroughly and fluffy on the side.
Next, add the egg, yolk, and vanilla extract, mixing more until well combined. Add the dry ingredients—flour, corn starch, baking soda, and kosher salt—and mix again until a soft dough forms. This cookie dough should feel smooth, not sticky, which is key for even baking.
On a plate or shallow bowl, combine granulated sugar and cinnamon together. Using a 1-2 tbsp scoop, scoop out the dough, roll it, and set it on a prepared sheet. Repeat this till you reach the right numbers per sheet, usually 6 or 8, then bake for 10 minutes.
Immediately when the cookies come out, scoot them in fast circles with your hand, placing a larger cutter around each one. This makes them perfectly round, extra chewy, with crinkly tops that look exciting, delicious, and crinkled. Do this while they are still hot, or it wont work, then sprinkle more sugar and cinnamon on top after baking for added texture.
Freezing Cookie Dough First (My Make-Ahead Method)
I always freeze cookie dough after I follow recipe instructions up to the scooping step. Instead of baking, I place cookie dough balls on a cookie sheet until frozen, then transfer them to a zip top freezer safe bag to freeze up to 3 months for easy preparation and make ahead use. When ready, I bake from frozen, adding extra 3-4 minutes to the normal baking time at 350° F, carefully watching oven temperature so the rolled dough, frozen dough, and final cinnamon sugar cookies bake evenly.
Storing and Freezing Baked Cookies
For baked cookies, especially cinnamon sugar rolled cookies, proper storing helps maintain freshness, texture, and flavor preservation. I easily store homemade cookies in an airtight container or zip top bag (my preferred method) where they stay sealed at room temperature for up to 5 days, improving storage and shelf life. For longer keeping, I freeze them in a ziptop bag with air squeezed out, store in the freezer for 3 months, and let them defrost on the counter, just like freshly baking cookies.
Notes and Nutrition Insight
For Nutrition Information, one Serving of 1cookie contains Calories 162kcal, mainly from Carbohydrates 21g, Sugar 10g, and Fat 8g. The fat includes Saturated 5g, Polyunsaturated 0.4g, Monounsaturated 2g, and Trans 0.3g, along with Cholesterol 35mg and Sodium 63mg. It also provides Protein 2g, Fiber 0.4g, Potassium 21mg, Calcium 8mg, Iron 1mg, Vitamin A 258IU, and Vitamin C 0.01mg, making these cookies a measured sweet treat.
From my own baking experience, you can simplify the making process by turning these into minis. Shaping them smaller and baking for 8 minutes keeps the cookies soft, flavorful, and easier to enjoy in controlled portions while still delivering the classic cinnamon sugar taste.
You May Also Love These Easy Baking Recipes
If you enjoy quick, comforting bakes like Soft & Chewy Cookies Rolled in Cinnamon Sugar, you’ll love exploring more easy, beginner-friendly recipes on the site that use simple ingredients and deliver consistent results. Favorites like 3 Ingredient Yogurt Cake You’ll Make on Repeat are perfect when you want a soft, lightly sweet dessert with minimal effort, while Making Cookies Without Butter That Melt in Your Mouth is a great option for lighter treats without compromising texture or flavor.
For breakfast or snack-time baking, the Fail-Proof Waffle Recipe Without Milk for Beginners offers an easy, dairy-free alternative that still turns out fluffy and delicious. If you’re craving something fruity and comforting, Fast & Fluffy Banana Bread with Self Rising Flour and the Secret Banana Bread Recipe with 2 Bananas Revealed are both quick to prepare and ideal for using up ripe bananas while delivering a moist, bakery-style loaf.
FAQ
What Does Cinnamon Really Do in Cookies?
The Magic of cinnamon in baking is that it is more than just a spice; it acts as a flavor enhancer that brings warmth, depth, and balance to baked goods.Its natural sweetness complements decadent, buttery pastries, while the subtle spice enhances everything from fruit based desserts to rich chocolate creations.
What Is a Cinnamon and Sugar Cookie Called?
These cookies are essentially sugar cookies rolled in a cinnamon sugar mixture and are called Snickerdoodle cookies.The addition of cream of tartar gives a distinctive, slightly tangy flavor, with soft inside and crisp around the edges texture that sets them apart.
No Mixer Needed but Pay Attention to Butter
An awesome thing about this cookie recipe is you dont need a mixer of any kind to make it, though you have to make sure butter is at room temperature and easy to cream.
It shouldnt be too soft—you should not push your finger all the way through, or it could actually make the cookie spread more; it should make a slight indentation when you press your finger into it.If it goes right through, you need to firm it a bit in the fridge, pay attention butter friends, and also you can totally use a mixer if you want, you dont have to.
Why Corn Starch?
I like to use corn starch in no chill cookie recipes sometimes because it keeps the cookie soft, chewy, and on the moist side, not the cake like side.This is why I also use baking soda and not baking powder.
