There are some cookies that shout for attention with frosting, sprinkles and elaborate decorations. And then there are the cookies that quietly steal the show.
These Sugar and Cinnamon Cookies fall firmly into that second category.
At first glance, they may remind you of snickerdoodles. But one bite reveals that they’re something entirely different. They’re rich and buttery with crisp, cinnamon-kissed edges and soft, tender centers that practically melt in your mouth. A combination of butter and oil gives them an irresistible texture that’s both delicate and chewy, while powdered sugar adds a subtle softness you don’t typically find in traditional sugar cookies.
In other words, these are the kind of soft cinnamon cookies people take “just one more” of until they realize they’ve eaten three.
I first fell in love with these because they deliver everything I crave in a homemade cookie without any fuss. There’s no frosting to make, no decorating to tackle and no complicated steps to master. The dough comes together quickly, chills just long enough to make it easy to work with, and the cinnamon-sugar topping transforms simple ingredients into something extraordinary.
They’re equally at home on a holiday cookie tray, tucked into lunchboxes, shared at bake sales or enjoyed with an afternoon cup of coffee.
Easy cinnamon cookie recipe? Yes.
Forgettable? Not even close.
Ingredient Notes
- Butter: Provides richness and classic cookie flavor.
- Oil: Helps create an exceptionally tender texture that stays soft for days.
- Powdered Sugar: Gives the cookies a delicate crumb and contributes to their melt-away quality.
- Brown Sugar: Adds moisture and a subtle caramel flavor.
- Cinnamon: Just enough to add warmth without overpowering the buttery cookie base.
- Vanilla: Enhances all of the flavors and gives these cookies their irresistible homemade taste.
Recipe Tips
- Don’t skip the chilling time. Even 15 to 30 minutes helps firm up the soft dough and prevents excessive spreading.
- Lightly oiling the bottom of the glass before flattening prevents sticking.
- Re-dip the glass in cinnamon sugar between cookies for an extra-pretty finish.
- Avoid over-baking. The cookies should be just lightly golden around the edges while the centers remain soft.
- Let the cookies cool on the baking sheet for several minutes before transferring them to a rack.
Why You’ll Love These Sugar and Cinnamon Cookies
- No frosting or decorating required.
- Soft and buttery with lightly crisp edges.
- Made with pantry staples you probably already have on hand.
- Easier than traditional cut-out sugar cookies.
- The cinnamon-sugar topping adds just the right amount of warmth.
- These homemade cinnamon cookies are erfect for holiday baking, cookie exchanges and everyday treats.
What Makes These Cookies Different?
Although they share a few similarities with snickerdoodles, these cookies have their own personality.
Traditional snickerdoodles rely on cream of tartar for their signature tangy flavor and chewy texture. These Sugar and Cinnamon Cookies skip the cream of tartar and instead use a combination of butter, oil and powdered sugar to create a softer, richer cookie with a melt-in-your-mouth quality.
The result is somewhere between a classic sugar cookie and a bakery-style cinnamon sugar cookies.
And honestly? They may become your new favorite.
FAQ
- Are these the same as snickerdoodles? Not quite. Snickerdoodles contain cream of tartar, which gives them their distinctive tang. These cookies are richer, softer and more buttery.
- Can I make the dough ahead of time? Yes. Cover and refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for a few minutes if it becomes too firm to scoop.
- Can I freeze these cookies? Absolutely. Freeze baked cookies in an airtight container for up to 3 months. The cookie dough balls may also be frozen and baked directly from frozen, adding an extra minute or two to the baking time.
How should I store them?
Store the cooled cookies in an airtight container at room temperature for up to 4 days.
If you’re someone who believes the simplest recipes are often the best ones, these Sugar and Cinnamon Cookies deserve a spot in your baking rotation. They’re cozy without being overly spiced, elegant without being fussy, and somehow manage to taste both nostalgic and entirely new at the same time.
Don’t be surprised if these become the bakery-style cookies that everyone asks you to bring again and again.
Sugar and Cinnamon Cookies
Ingredients
COOKIE DOUGH:
- 1 cup (2 sticks) unsalted butter, at room temperature
- ⅔ cup canola or vegetable oil
- ¾ cup powdered sugar
- ⅔ cup packed light brown sugar
- 2 teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2½ teaspoons vanilla extract
- 3⅔ cups all purpose flour
DIPPING MIXTURE:
- ⅓ cup granulated white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350℉. Line baking sheets with parchment or silpat mats.
- In a large bowl, use an electric mixer to combine the butter, oil, powdered sugar, brown sugar, baking powder, cinnamon, and salt until light and fluffy, about 2 minutes.
- Beat in the egg and egg yolk and vanilla until well blended. On low speed, beat in half of the flour. Then beat in the remaining flour until well blended. The cookie dough will be very soft. Refrigerate at least 15 to 30 minutes, to firm up the dough slightly.
- Mix the sugar and cinnamon in a shallow bowl. Set aside.
- Use a large cookie scoop to scoop out a generous amount of cookie dough, roll it into a ball and place it on the prepared baking sheet. Space cookie balls at least 2 inches apart on the baking sheet (I baked 6 or 7 at a time). Lightly coat a glass with a 4 inch bottom in oil, then dip in cinnamon sugar, then use the bottom of the glass to flatten the cookie dough balls. Re-dip, as needed. Lightly sprinkle the cookies with additional cinnamon sugar.
- Bake for 10 to 12 minutes, or until cookies are just light golden brown around the edges. Let the cookies cool on the baking sheet for about 5 minutes before using a wide spatula to transfer the cookies to a cooling rack to cool completely.
Notes
- The dough is intentionally soft. Chilling it for 15 to 30 minutes makes it much easier to scoop and shape.
- Lightly oil the bottom of the glass before flattening the cookies to prevent sticking.
- For the best texture, avoid overbaking. The centers may look slightly underdone but will continue to set as the cookies cool.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Cookie dough balls can be frozen before baking; simply add 1 to 2 minutes to the baking time when baking from frozen.
- If you love extra cinnamon flavor, sprinkle a little additional cinnamon sugar over the tops before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
