Start a fire, don a cozy sweater, and get baking—these cookies are the perfect treat for game-day or holiday festivities!
Nothing inspires comfort like the aroma of cinnamon wafting through the house. It’s a scent that feels warm, familiar, and festive all at once. As soon as the temperatures start dipping into the 50s and 60s, cinnamon-flavored recipes start to dominate whatever I’m baking, which definitely makes my whole family happy. Snickerdoodles are a request that I get often from my kids (and husband), and this delicious, dreamy version of the classic cinnamon cookie does not disappoint.
These cookies have the perfect texture—soft and chewy in the middle, with just the right amount of crispness around the edges. Instead of dipping the top of the cookies in cinnamon sugar like a traditional snickerdoodle, cinnamon and brown sugar-flavored butter is swirled throughout the cookie dough. It’s essentially the cookie version of a cinnamon roll. Excuse me if I just drooled.
Best of all, there’s minimal prep time involved with this recipe (hooray for not having to chill the dough), and it only takes 30 minutes to make. Between the ease of preparation and the amazing flavor, not to mention the incredible cinnamon scent these cookies infuse into your home as they bake, this recipe is likely to become one of your cozy season staples for years to come!
How to get the perfect cinnamon swirl
Unlike other snickerdoodles, this recipe has a distinct swirl of cinnamon and brown sugar throughout the cookies. While it looks impressive, it’s easier to achieve than you might think. If you’re confident that you can swirl the cinnamon-sugar paste into the cookie dough just enough to form a ripple, you can follow the recipe as is. However, if you’re worried about accidentally overmixing it into the dough, try this tip instead. Scoop your cinnamon-sugar paste into half-teaspoon-sized balls and freeze them on a parchment-lined baking sheet for 15 minutes. Once frozen, simply stir the cinnamon balls into the cookie dough—they’ll melt and form delicious ribbons throughout the cookies while baking.
How do I store leftovers?
Allow any leftover cookies to cool completely, and then transfer them to an airtight container. You can store them at room temperature on the counter for up to 4 days or in the fridge for up to a week. For longer storage, freeze your cookies for up to 3 months in a zip-top freezer bag or freezer-safe container. Let them thaw at room temperature for 15 minutes, and then gently warm them in the oven at 350°F for 5-10 minutes.
Serving suggestions
For those who love their cookies frosted, try icing them with Cream Cheese Frosting or even Buttercream Icing (now it will really remind you of a cinnamon roll!). Another equally tasty option to serve your cookies with a side of Oat Milk Ice Cream. And for another seasonal treat, you might enjoy pairing your cookies with a bowl of Dehydrated Apples.
Whether you’re sharing these cinnamon cookies with family by the fire or on the sidelines at your child’s soccer game, these cinnamon cookies will not last long!
The Best Cinnamon Cookies
Ingredients
For The Cookies:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
For The Cinnamon Swirl:
- 1/2 cup light brown sugar firmly packed
- 1 tablespoon ground cinnamon
- 1/8 teaspoon table salt
- 1/4 cup unsalted butter softened
Instructions
- Start by preheating your oven to 350°F and lining your baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy.
- Beat in the egg, egg yolk, and vanilla extract until the mixture is smooth and well incorporated.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and 1/2 teaspoon of table salt.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms. Be careful not to overmix.
- Prepare the cinnamon swirl by combining the light brown sugar, ground cinnamon, 1/8 teaspoon table salt, and softened butter in a bowl. Mix until it resembles a paste.
- Fold the cinnamon paste into the cookie dough, creating swirls. Do not fully mix it in; you want to see the cinnamon swirl in the cookies.
- Scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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