Description
This cinnamon cookie recipe features a unique cinnamon sugar filling rolled into a tender, cinnamon-spiced dough. The cookies are coated in cinnamon sugar and baked to perfection, resulting in warm, chewy treats with gooey cinnamon centers. Perfect for cinnamon lovers, these cookies are ideal for sharing or enjoying with a glass of milk.
Ingredients
Scale
For the Cinnamon 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 2/3 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons cream of tartar
For Coating
- 1/3 cup granulated sugar
- 1 1/2 tablespoons cinnamon
Instructions
- Prepare the Filling: In a large bowl or stand mixer, beat 6 tablespoons softened butter until creamy. Add 3/4 cup packed brown sugar and 1 1/2 tablespoons cinnamon. Beat thoroughly, scraping down the sides, until mixture is completely smooth and combined.
- Shape and Freeze Filling: Line a baking sheet or large platter with parchment paper or silicone mat. Use a spoon to form small marble-sized balls of the filling and arrange them on the prepared pan. Freeze for about 20 minutes until hardened, or refrigerate for 1-2 hours if freezer space is limited.
- Preheat Oven & Prepare Pans: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats. The pan with filling balls can be kept in the freezer for later use.
- Make the Dough: In the same large bowl or stand mixer, beat 1 cup softened butter for a couple of minutes until smooth. Add 1 2/3 cups granulated sugar and beat for 2 minutes until light and fluffy. Beat in 2 eggs and 2 teaspoons vanilla extract, scraping the sides. Mixture should be smooth and homogeneous.
- Combine Dry Ingredients: Add 3 1/2 cups all-purpose flour to the bowl without mixing yet. Top with 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 1/2 teaspoons cream of tartar. Gently beat the flour and leavening agents into the butter mixture just until combined, scraping the bowl carefully to avoid over-mixing.
- Fold in Cinnamon Filling: Once filling balls are firm and frozen, fold them gently into the dough using a wooden spoon or spatula. Avoid using a mixer at this stage to keep filling intact.
- Shape Cookie Dough: Use a large cookie scoop or spoon to scoop dough balls about 2 inches across, slightly overfilling the scoop for chunkier cookies.
- Coat in Cinnamon Sugar: In a small bowl, combine 1/3 cup granulated sugar and 1 1/2 tablespoons cinnamon. Roll each dough ball in this cinnamon sugar mixture to coat evenly.
- Arrange on Baking Sheet: Place coated dough balls on prepared baking sheets, leaving about 2 inches between each cookie. Bake about 8 cookies per large sheet for best results.
- Bake Cookies: Bake at 350°F (180°C) for 11-12 minutes. Cookies will appear slightly underdone with shiny filling centers. The edges should be set but not golden, and tops (apart from filling) should look matte.
- Shape Immediately: Right after removing from oven (within 30-60 seconds), use the edge of a spoon to nudge and reshape cookies into circles, scooping up and packing in any oozing filling or edges to make cookies thicker and chewier.
- Cool & Enjoy: Let cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool fully. Enjoy warm, ideally with a glass of milk.
Notes
- Freezing the cinnamon filling balls before folding into dough helps maintain their shape and prevents them from melting into the dough completely.
- Do not overmix the dough after adding flour and leavening; overmixing can lead to tough cookies.
- Shaping cookies immediately after baking preserves a thicker, chewier texture by reincorporating any melted filling back into the cookie.
- Use parchment paper or silicone mats on baking sheets for easy cookie removal and cleanup.
- For chunkier cookies, slightly overfill the cookie scoop when shaping the dough balls.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookie
- Method: Baking
- Cuisine: American
