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This cinnamon cookie recipe brings together the best of cinnamon rolls and snickerdoodles into one soft and chewy cookie. With a swirl of cinnamon filling inside each bite, these cookies offer a warm, cozy flavor perfect for sharing during chilly evenings or festive celebrations. Easy to prepare and utterly satisfying, they quickly became a favorite treat in my kitchen.
I first baked these when craving something sweet and nostalgic, and now my family asks for them every holiday season. The little surprise of cinnamon filling is what always gets the oohs and aahs around here.
Ingredients
- Salted butter: softened for creaming and making the cinnamon filling, choose quality butter for richer flavor
- Brown sugar: packed firmly adds moisture and deep caramel notes to the filling
- Cinnamon: provides that signature warm spice and sweet fragrance, fresh ground is best if you have it
- Granulated sugar: for sweetness and structure in the dough
- Large eggs: bind everything together while keeping cookies tender
- Vanilla extract: enhances all the flavors naturally, pure vanilla is worth the extra cost
- All-purpose flour: forms the cookie base, sifted or not is up to you but makes mixing smoother
- Baking soda: leavens the dough for lightness
- Kosher salt: balances the sweetness and brings out other flavors
- Cream of tartar: contributes to the classic snickerdoodle chew and slight tanginess
Step-by-Step Instructions
- Make the Cinnamon Filling:
- Combine softened butter, packed brown sugar, and cinnamon in a bowl. Stir until completely smooth and uniform. Then shape this mixture into small balls roughly the size of a walnut. Place the balls in the freezer for about 20 minutes so they firm up. This step is crucial for creating that hidden cinnamon swirl later on.
- Preheat and Prepare Baking Sheets:
- Set your oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper to prevent sticking and ease cleanup.
- Cream Butter and Sugar:
- In a large mixing bowl, beat your softened salted butter until creamy and smooth. Add granulated sugar and continue beating until light and fluffy. Then add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract for that aromatic touch.
- Mix Dry Ingredients:
- In a separate bowl, whisk together all-purpose flour, baking soda, kosher salt, and cream of tartar. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Overmixing will make cookies tough so be gentle.
- Incorporate Cinnamon Filling Balls:
- Remove cinnamon filling balls from the freezer. Carefully fold them into the cookie dough, taking care not to break or melt them. This helps create those lovely pockets of cinnamon inside your cookies.
- Shape and Roll:
- Using a cookie scoop or spoon, shape dough into balls. Roll these balls in a mixture of sugar and extra cinnamon if desired for a classic snickerdoodle finish. Place them spaced apart on your prepared baking sheets.
- Bake the Cookies:
- Bake in your preheated oven for about 11 to 12 minutes. Look for edges that are set but not yet golden brown. This keeps the interior soft and chewy.
- Cool Before Serving:
- Allow cookies to cool on wire racks so they firm up slightly but remain soft inside. Warm cookies are heavenly but easier to handle once cooled a bit.
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One of my favorite parts is the cinnamon filling itself. It reminded me of the cinnamon roll dough my grandma used to make, bringing nostalgic warmth to each bite. Baking these cookies has become a small tradition for me when I want to feel cozy at home.
Storage Tips
Store these cookies in an airtight container at room temperature where they will stay fresh for up to a week. You can also freeze baked cookies in bags or containers for up to three months. Thaw at room temperature or warm slightly in the oven or microwave.
Ingredient Substitutions
Butter can be swapped for margarine but authentic flavor will be best with real butter. Using salted butter helps balance sweetness, but if using unsalted, add just a pinch more salt. Brown sugar can be light or dark depending on how rich you want the caramel notes to be. You can experiment with ground cloves or nutmeg alongside cinnamon for a festive twist, but the classic cinnamon shines brightest here.
Serving Suggestions
These cookies pair wonderfully with a warm cup of coffee, chai tea, or a glass of cold milk. Try them alongside vanilla ice cream or use them to make a fun dessert sandwich with cream cheese frosting.
Cultural Context
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Snickerdoodles are a classic American cookie with roots in German immigrant communities. The cinnamon and cream of tartar combo creates the signature tang and soft chew that set them apart. This recipe adds a playful twist by incorporating the cinnamon into the dough itself with a hidden filling that reminds many of cinnamon rolls.
Recipe FAQs
- → What gives the cookies their soft texture?
The combination of softened butter, eggs, and gentle folding of the cinnamon filling keeps these cookies tender and chewy.
- → Can I substitute cream of tartar in the dough?
Yes, but cream of tartar helps maintain a tender crumb and slight tang; substituting with lemon juice or vinegar may alter the texture subtly.
- → Why freeze the cinnamon filling balls before mixing?
Freezing keeps the filling intact when incorporated, creating distinct cinnamon pockets throughout the cookie.
- → What is the best way to store these cookies?
Store in an airtight container at room temperature to maintain softness for up to one week.
- → Can I use salted butter instead of unsalted?
Yes, using salted butter adds a subtle saltiness that enhances the cinnamon flavor balance.