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Cinnamon Sugar Cookies
Easy Cinnamon Sugar Cookies Recipe
These soft and buttery cinnamon sugar cookies are a timeless treat with the perfect balance of sweetness and warm spice. They’re simple to make, require no chill time, and bake up beautifully every time. Perfect for holidays, cozy nights, or just because!
This quick and easy cinnamon sugar cookie recipe is perfect for when you want to enjoy something homemade without spending hours in the kitchen. With just a few basic ingredients and minimal prep time, these cookies come together in no time—and the end result is absolutely irresistible. The warm, sweet blend of cinnamon and sugar creates that nostalgic flavor we all know and love, making every bite feel like a comforting hug.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
Topping
  • ¼ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon

Instructions
 

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Make the Dough:
    In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes).
    Add the egg and vanilla extract and mix until well combined.
  3. Combine Dry Ingredients:
    In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
    Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
  4. Mix the Cinnamon Sugar:
    In a small bowl, stir together the sugar and cinnamon for the coating.
  5. Shape & Roll:
    Scoop out about 1 tablespoon of dough per cookie and roll it into a ball.
    Roll each dough ball in the cinnamon sugar mixture until fully coated.
  6. Bake:
    Place the coated dough balls on the prepared baking sheets about 2 inches apart.
    Bake for 10–12 minutes, or until the edges are lightly golden. The centers should still be soft.
  7. Cool:
    Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use Room Temperature Butter: Make sure your butter is soft but not melted. Room temperature butter creams better with sugar, giving your cookies a tender, fluffy texture.
Don’t Skip the Cream of Tartar: Cream of tartar gives these cookies a slight tang and helps create that soft, chewy center. It also prevents the sugar from crystallizing, keeping the texture smooth.
Evenly Sized Dough Ball: For uniform baking, use a small cookie scoop or tablespoon to ensure all your dough balls are the same size. This helps them bake evenly and look consistent.
Don’t Overbake: These cookies should look slightly underbaked in the center when you take them out of the oven. They’ll continue to set as they cool, staying soft on the inside with lightly crisp edges.
Let Them Cool on the Pan First: Allow the cookies to cool on the baking sheet for about 5 minutes before moving them. This prevents them from breaking apart and helps them firm up properly.