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The Best Cinnamon Cookie Recipe

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3.8 from 28 reviews

  • Author: admin
  • Total Time: 36 minutes
  • Yield: 33 cookies 1x

Description

This cinnamon cookie recipe delivers soft, chewy cookies with a gooey cinnamon filling center that melts in your mouth. The recipe involves making a cinnamon-sugar filling, folding it into a lightly spiced dough enriched with cream of tartar for tenderness, and coating the dough balls in cinnamon sugar. Baked for just the right amount of time and shaped immediately after baking, these cookies have perfectly chewy edges and a warm, cinnamony burst at the center. Ideal for fall or any cinnamon lover’s treat.

Ingredients

Scale

Filling:

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

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

Topping:

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

Instructions

  1. Prepare the Filling: In a large bowl or stand mixer, beat 6 tablespoons of softened butter until creamy. Add 3/4 cup packed brown sugar and 1 & 1/2 tablespoons cinnamon. Beat well, scraping down the sides, until fully smooth and combined.
  2. Shape and Freeze Filling: Line a baking sheet or large platter with parchment paper or a silicone mat. Using a spoon, form small marble-sized balls of the cinnamon filling and place them spaced out on the prepared pan. Freeze for about 20 minutes until hardened, or refrigerate for 1 to 2 hours if freezer space is limited.
  3. Preheat Oven & Prepare Pans: Preheat your oven to 350°F (180°C). Line extra baking sheets with parchment paper or silicone mats for baking the cookies later.
  4. Make the Dough: In the same large bowl or stand mixer, beat 1 cup softened butter for a couple of minutes until smooth. Add 1 & 2/3 cups granulated sugar and beat for 2 minutes until light and fluffy. Beat in 2 eggs and 2 teaspoons vanilla extract, scraping down sides, until the mixture is smooth and homogeneous.
  5. Combine Dry Ingredients: Add 3 & 1/2 cups all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 & 1/2 teaspoons cream of tartar on top of the wet mixture. Gently beat or fold the dry ingredients into the butter mixture just until combined, avoiding over-mixing to maintain cookie tenderness.
  6. Fold in Cinnamon Filling: Once the cinnamon filling balls are frozen and firm, gently fold them into the dough using a wooden spoon or spatula. Avoid using an electric mixer to prevent breaking the filling balls.
  7. Shape Cookie Dough: Using a large cookie scoop or spoon, portion out dough balls about 2 inches across, slightly overfilling the scoop for chunkier cookies.
  8. Coat in Cinnamon Sugar: In a small bowl, combine 1/3 cup granulated sugar with 1 & 1/2 tablespoons cinnamon. Roll each dough ball in this cinnamon sugar mixture to coat evenly.
  9. Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. For best results, bake about 8 cookies per large sheet.
  10. Bake Cookies: Bake at 350°F (180°C) for 11 to 12 minutes. Cookies should look slightly underdone with shiny cinnamon filling centers; the edges will be set but not golden, and the tops matte except for the filling spots.
  11. Shape Immediately: Within 30 to 60 seconds after removing from the oven, use the edge of a spoon to nudge and shape the cookies back into circles. Scoop up and pack in any oozing filling or loose edges to create thicker, chewier cookies.
  12. Cool & Enjoy: Allow cookies to cool on the pan for at least 5 minutes before transferring them to a wire rack to finish cooling. Enjoy warm, preferably with a glass of milk.

Notes

  • Freezing the cinnamon filling balls before adding them to the dough prevents them from melting entirely into the cookie and helps maintain a gooey center.
  • Do not over-mix the dough after adding the flour and leaveners to keep the cookies tender.
  • Shaping the cookies immediately after baking ensures a chewier texture by packing in any melted filling.
  • Use parchment paper or silicone mats on baking sheets to prevent sticking and promote even baking.
  • For thicker cookies, slightly overfill the cookie scoop when portioning dough balls.
  • Cookies are best enjoyed warm but store well in an airtight container at room temperature for up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://ascookasyoucan.com/the-best-cinnamon-cookie-recipe/