Description
This cinnamon cookie recipe features a soft, tender dough with a luscious cinnamon-sugar filling rolled inside. The cookies are coated in cinnamon sugar before baking to add a delightful crunch and extra cinnamon flavor. They bake to a slightly underdone center with a creamy, oozing cinnamon filling, perfect for a cozy treat served warm with milk.
Ingredients
Filling
- 6 tablespoons salted butter, softened
- 3/4 cup brown sugar, packed
- 1 1/2 tablespoons cinnamon
Cookie 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
Cinnamon Sugar 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 of softened butter until creamy. Add 3/4 cup packed brown sugar and 1 1/2 tablespoons cinnamon. Beat well, scraping down the sides, until the mixture is completely smooth and combined.
- Shape and Freeze Filling: Line a baking sheet or large platter with parchment paper or a silicone mat. Use a spoon to form small marble-sized balls of the filling and place 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 the oven to 350°F (180°C). Line extra baking sheets with parchment paper or silicone mats. The pan holding the filling balls can be used later for baking.
- Make the Dough: In the same large bowl or mixer, beat 1 cup softened butter for a couple of minutes until smooth. Add 1 2/3 cups white sugar and beat for 2 minutes until light and fluffy. Beat in 2 eggs and 2 teaspoons vanilla extract, scraping down the sides until smooth and homogeneous.
- Combine Dry Ingredients: Add 3 1/2 cups all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 1/2 teaspoons cream of tartar on top of the dough mixture. Gently beat or fold in the dry ingredients just until combined, avoiding over-mixing for tender cookies.
- Fold in Cinnamon Filling: Once the filling balls are frozen and firm, gently fold them into the dough using a wooden spoon or spatula. Do not use a mixer to avoid breaking the filling balls.
- Shape Cookie Dough: Use a large cookie scoop or spoon to form dough balls about 2 inches across, slightly overfilling for chunkier cookies.
- Coat in Cinnamon Sugar: In a small bowl, combine 1/3 cup sugar and 1 1/2 tablespoons cinnamon. Roll each dough ball in the cinnamon sugar mixture to coat evenly.
- Arrange on Baking Sheet: Place the dough balls on the prepared baking sheets, leaving about 2 inches of space 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 look slightly underdone with shiny filling centers. Edges should be set but not golden, and the tops (aside from the filling) should appear matte.
- Shape Immediately: Within 30 to 60 seconds after baking, use the edge of a spoon to gently nudge and reshape the cookies into circles. Scoop up and pack in any oozing filling or edges for thicker, chewier results.
- Cool & Enjoy: Allow cookies to cool on the pan for at least 5 minutes before transferring to a wire rack to finish cooling. Enjoy warm, ideally with a glass of milk.
Notes
- If freezer space is limited, refrigerate the filling balls for 1–2 hours instead of freezing.
- Avoid over-mixing the dough once dry ingredients are added to keep the cookies tender.
- Use parchment paper or silicone mats to prevent sticking and aid in even baking.
- Shaping the cookies immediately after baking helps maintain their chewy texture and attractive appearance.
- This recipe yields a large batch, perfect for gatherings or gifting.
