Cinnamon Sugar Cookies
Delightful cinnamon sugar cookies that offer a comforting blend of sweetness and spice, perfect for any occasion.
Ingredients
Cinnamon Sugar Filling
- 4 tablespoons unsalted butter, softened adds moisture
- ⅓ cup brown sugar, packed provides sweetness and depth
- 1½ tablespoons all purpose flour helps form the filling
- 2½ teaspoons ground cinnamon delivers warm spice flavor
- pinch salt enhances sweetness
Cookie Dough
- 1 cup unsalted butter, softened but still cool to the touch creates a creamy texture
- 1 ⅓ cups granulated sugar for sweetness
- 1 ¾ teaspoons pure vanilla extract adds aromatic flavor
- 1 large egg binds the ingredients
- 1 large egg yolk adds richness
- 2 ¾ cups all purpose flour the main structure of the cookies
- ¾ teaspoon baking powder helps cookies rise
- 1 teaspoon cornstarch contributes to a tender texture
- ¼ teaspoon salt balances flavors
Instructions
Preparation
- Preheat your oven to 350°F and line your baking sheets with parchment paper.
- For the cinnamon sugar filling, combine 4 tablespoons of softened unsalted butter, ⅓ cup of packed brown sugar, 1½ tablespoons of all-purpose flour, 2½ teaspoons of ground cinnamon, and a pinch of salt in a mixing bowl. Mix until evenly combined and place in the freezer for about 10 minutes.
- In another bowl, beat together 1 cup of softened unsalted butter and 1 ⅓ cups of granulated sugar until light and creamy.
- Add 1 ¾ teaspoons of pure vanilla extract, 1 large egg, and 1 large egg yolk to the butter and sugar mixture. Mix until incorporated.
- In a separate bowl, whisk together 2 ¾ cups of all-purpose flour, ¾ teaspoon of baking powder, 1 teaspoon of cornstarch, and ¼ teaspoon of salt.
- Gradually add the dry mixture into the wet ingredients, folding gently until just combined.
- Layer the cookie dough and the chilled cinnamon sugar filling in the mixing bowl. Gently fold the two together to ensure a marbled effect.
- Scoop the cookie dough into balls using a cookie scoop or your hands, and place them on a baking sheet. Freeze the balls for an additional 10 minutes.
- Arrange the cookie balls on the prepared baking sheets with enough space between them to allow for spreading. Bake for 10-12 minutes, watching for the edges to turn golden while the centers may appear soft.
- After baking, let the cookies cool on the baking sheets for a couple of minutes before transferring them to wire racks.
Notes
For best results, make sure your butter is softened appropriately. Chilling both the filling and the cookie balls helps maintain their shape during baking. Don't overmix the dough once combined to keep cookies tender. Store in an airtight container at room temperature for up to a week, or refrigerate for two weeks. Cookies can be frozen for up to three months.