Cinnamon Sugar Cookies
These cinnamon sugar cookies offer a delightful balance of sweetness and spice, making them perfect for any occasion with a hidden cinnamon filling for an extra special touch.
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
- 1⅓ cups granulated sugar for sweetness
- 1¾ teaspoons pure vanilla extract adds aromatic flavor
- 1 large egg binds the ingredients
- 1 large egg yolk adds richness
- 2¾ 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.
- Combine the cinnamon sugar filling ingredients in a mixing bowl and mix until creamy but thick. Freeze for 10 minutes.
- In another bowl, beat together the butter and granulated sugar until light and creamy.
- Add vanilla extract, large egg, and egg yolk to the butter mixture, mixing until fully blended.
- Whisk together the dry ingredients: flour, baking powder, cornstarch, and salt.
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Layer the cookie dough and chilled cinnamon sugar filling in the mixing bowl and gently fold together for a marbled effect.
- Scoop the cookie dough into balls and place on a baking sheet, then freeze for 10 minutes.
Baking
- Arrange cookie balls on baking sheets and bake for 10-12 minutes.
- Remove from the oven when edges are golden and centers are soft; cool on the sheets for a few minutes before transferring to wire racks.
Notes
These cookies can be stored in an airtight container for up to a week. For longer storage, refrigerate for up to two weeks or freeze for three months.