Cinnamon Cookies
User Reviews
4.8
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Prep Time
20 mins
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Total Time
30 mins
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Servings
34 cookies
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Calories
138 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Cinnamon Cookies
Description
Cinnamon Cookies start with creaming softened unsalted butter and granulated sugar before incorporating an egg, egg yolk, and vanilla extract. The dry ingredients include all-purpose flour, cream of tartar, baking soda, and salt, which provide leavening and enhance texture.
A cinnamon ripple, made by blending light brown sugar, ground cinnamon, salt, and softened butter into a paste, is gently folded into the dough to create visible cinnamon streaks without fully mixing through, adding both flavor and visual interest.
The dough is portioned into level scoops and optionally rolled to maintain consistent cookie sizes before baking at 350°F. These cookies store well at room temperature in an airtight container for up to five days.
Substituting cream of tartar with baking powder is possible, though the original method gives the intended texture and rise.
Ingredients
- 1 cup butter softened, unsalted
- 1 cup granulated sugar
- 1 egg room temperature preferred, plus 1 large egg yolk
- ¼ teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon table salt
Ripple
- ½ cup light brown sugar firmly packed
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon table salt
- ¼ cup butter very soft/barely melted, unsalted
Instructions
- Preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl, use an electric mixer to cream butter and sugar until well combined.
- Add egg, egg yolk, and vanilla and stir until well combined.
- In a separate, medium-sized bowl whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to wet, stirring until completely combined. Prepare the cinnamon ripple.
Ripple
- In a separate, medium-sized bowl, prepare your ripple by whisking together sugar, cinnamon, and salt until well combined. Add butter and toss together until mixture resembles a paste.
- Gently fold the paste/ripple into cookie dough using a spatula, careful not to mix too much so you still have a distinct ripple (I dollop several spoonfuls of the paste over the cookie dough and then fold briefly and gently with my spatula).
- Scoop dough by level 1 ½ Tablespoon-sized scoop and (optional) roll gently between your palms to create a smooth ball.
- Place cookie balls on prepared cookie sheet, spacing at least 2” apart and transfer to center rack of preheated 350F (175C) oven to bake for 10-11 minutes.
- Allow cookies to cool completely on baking sheet before enjoying.
Notes
- Store the baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- You may substitute the cream of tartar with 2 ¼ teaspoons of baking powder if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 34cookies
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 138kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 77mg | 3% |
| Potassium | 42mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 217IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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