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The Best Cinnamon Cookie Recipe

The Best Cinnamon Cookie Recipe
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5 from 7 reviews

Indulge in the irresistible aroma and taste of these homemade cinnamon cookies with a surprise cinnamon filling that oozes warmth and sweetness in every bite. Perfectly soft, chewy, and packed with comforting flavors, these cookies are a must-try for any cinnamon lover.

Ingredients

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

For rolling

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

Instructions

  1. Make the filling first. In a large bowl or stand mixer, add 6 tablespoons softened butter. Beat well until it is creamy and smooth. Add 3/4 cup packed brown sugar and 1 and 1/2 tablespoons cinnamon. Beat well, scraping sides down, until completely smooth.
  2. Line a baking sheet or large platter with parchment paper or a silicone mat. Clear out space in your freezer, if possible.
  3. Use a spoon to create small balls of filling, about the size of a marble. Line them up on the prepared pan, you should have quite a few. Place in the freezer if you can fit it in. Freeze for 20 minutes until hardened. If you only have room in the fridge, you will have to wait about an hour or two until they are firm.
  4. Preheat the oven to 350 degrees and prepare a couple more baking sheets with parchment paper, or line with a silicone mat.
  5. Make the dough. In the same large bowl or stand mixer, beat 1 cup butter for a couple minutes until smooth, scraping the sides and bottom a few times in between.
  6. Add 1 and 2/3 cup white sugar. Beat for 2 minutes, taking the time to scrape the bottom and sides of the bowl in between.
  7. Add 2 eggs and 2 teaspoons vanilla. Beat well, scraping the sides and bottom of the bowl.
  8. Add 3 and 1/2 cups flour but don’t mix it in yet. Use a small spoon to stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar into the flour.
  9. Gently beat the flour mixture into the butter mixture. Don’t overdo it. There should still be flour streaks when you stop your mixer.
  10. Continue beating just a few more seconds until all the flour streaks are gone. Do not over mix!
  11. Mix in. Once your small balls of cinnamon filling are frozen and firm, you can add them to the dough. Do not use a stand mixer or hand mixer. Instead, fold them in with a wooden spoon or a spatula.
  12. Use a large cookie scoop or a spoon to shape the dough. You want dough balls that are about 2 inches across. I used this cookie scoop and overfilled it slightly for each scoop.
  13. Roll the cookies. In a small or medium bowl, add 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon. Stir together. Roll the shaped cookies in the cinnamon-sugar to coat.
  14. Place cookie dough balls on the prepared baking sheet with about 2 inches in between them.
  15. Bake the cookies at 350 for about 11-12 minutes.
  16. Shape the cookies. Immediately after taking the cookies out of the oven, use a couple spoons to push the edges of the cookies toward their centers.
  17. Let the cookies set up on the pan for at least 5 minutes. Remove the cookies to a wire rack.
  18. Freezer instructions: You can freeze this dough and bake later!

Notes

  • For best results, ensure the cinnamon filling balls are frozen solid before adding them to the cookie dough.
  • Do not overmix the cookie dough to maintain a soft and chewy texture.
  • Adjust the amount of cinnamon in the filling to suit your taste preferences.

Nutrition

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