Name: Cinnamon Sugar Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 2 2/3 cups (about 335 g) all-purpose flour; 1 1/2 teaspoons cream of tartar; 1 tablespoon cornstarch; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon fine salt; 1 cup plus 2 tablespoons unsalted butter, browned and cooled; 1 1/2 cups granulated sugar; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 1/4 cup granulated sugar (for rolling); 1 tablespoon ground cinnamon (for rolling); A pinch of flaky sea salt (optional); 1/2 cup chopped toasted pecans or walnuts (optional); 1/4 teaspoon ground cardamom or nutmeg (optional); A light vanilla or cream cheese glaze (optional)

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Last updated on January 18, 2026

On a rainy afternoon I found myself craving something warm and cinnamon-scented — the kind of cookie that smells like a hug. I remember my first attempt at roll-and-sprinkle cookies: I overbaked them into hockey pucks and laughed it off. If you’re nervous about texture, timing, or even making browned butter for the first time, I promise this recipe is forgiving and calm. For another twist on sweet home baking, I sometimes pair seasonal bakes with this brown sugar rhubarb cookie idea when fruit is in season.

A Quick Look at This Cinnamon Sugar Cookies Recipe

This Cinnamon Sugar Cookies recipe centers on two standout ingredients: browned butter for a toasty, nutty depth and a cinnamon-sugar coating that gives each bite a crackly, spiced finish. It’s comforting and quick — no chilling time required — so you can go from mixing bowl to oven in under 30 minutes. These cookies are great for home cooks and beginners because the method is simple and forgiving: cream, fold, scoop, and bake. Keep reading to learn small tips that make the browned butter easy and the cookies reliably tender.

Ingredients You’ll Need for Cinnamon Sugar Cookies

Essentials

2 2/3 cups (about 335 g) all-purpose flour
1 1/2 teaspoons cream of tartar
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine salt
1 cup plus 2 tablespoons unsalted butter, browned and cooled (about 10–11 tablespoons melted before browning)
1 1/2 cups granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/4 cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)

Optional add-ons

A pinch of flaky sea salt to sprinkle on top just after baking for a sweet-salty contrast
1/2 cup chopped toasted pecans or walnuts folded gently into the dough for texture and nuttiness
1/4 teaspoon ground cardamom or nutmeg mixed with the cinnamon for a warmer spice note
A light vanilla or cream cheese glaze if you prefer a softer coating instead of pure cinnamon sugar

If you’re curious about a cinnamon-sugar snack made a different way, I’ve also enjoyed the same flavor on fruit chips in an air fryer — see my take on cinnamon sugar air-fryer banana chips for another quick treat.

Substitutions and shortcuts

Butter: I use unsalted butter so I can control salt, but you can use salted butter — reduce added salt by about 1/4 teaspoon. For a dairy-free option, try a solid plant-based butter that browns well (results vary).
Browned butter shortcut: If you’re pressed for time, you can melt the butter and let it cool to room temperature, but the depth of flavor will be milder. Browning adds a toasty aroma and caramel notes.
Flour: For a lighter cookie, try swapping 1/3 cup of all-purpose flour for cake flour. For gluten-free needs, use a 1:1 gluten-free flour blend that contains xanthan gum; texture will differ slightly.
Cream of tartar: This helps with the cookie’s tender chew and slight tang. If you don’t have it, add an extra 1/2 teaspoon baking powder and reduce baking soda by 1/4 teaspoon; the texture will be close but a touch different.
Cornstarch: This helps soften the bite. If you don’t have cornstarch, arrowroot powder is an okay substitute in the same amount.
Sugar: You can replace up to 1/2 cup of the granulated sugar with light brown sugar for a molasses note, but the cinnamon coating will be slightly less crisp.

How to Make Cinnamon Sugar Cookies Step-by-Step

Step 1 — Preheat and line your pans

Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or a nonstick silicone baking mat. Lining the pans prevents sticking and helps the cookie bottoms bake evenly, which is especially helpful for new bakers.

Step 2 — Brown the butter with confidence

Place the butter in a medium or large frying pan over medium heat. Stir the butter constantly as it melts — use a heatproof spatula or wooden spoon and gently move it in the pan so the milk solids don’t clump. The butter will foam and then the foam will subside. Watch for small brown specks collecting at the bottom and a nutty aroma; that’s when it’s browned. This takes 6–10 minutes depending on your stove. Transfer the browned butter to a heatproof bowl and let it cool for 15 minutes so it’s warm but not hot when added to the eggs; this prevents cooking the eggs.

Tip: If you accidentally let it get darker than amber, it can taste burnt. If that happens, start again with fresh butter.

Step 3 — Whisk the dry ingredients

While the butter cools, sift or whisk together the flour, baking soda, baking powder, salt, cream of tartar, and cornstarch in a medium bowl. Sifting aerates the flour and helps everything combine evenly, which matters for texture. Set this bowl aside — you’ll fold this into the wet ingredients later.

Step 4 — Cream the browned butter and sugar, then add eggs and vanilla

In a large mixing bowl, combine the cooled browned butter and 1 1/2 cups granulated sugar. Use a hand mixer or stand mixer on low speed, or a sturdy spatula, to beat the butter and sugar together until they are well combined and slightly glossy. Add the vanilla extract, then add the eggs one at a time, beating lightly after each addition until the mixture is smooth. The batter will be slightly wetter than a regular creamed mixture because the butter is melted and not whipped, but it will hold together once the flour is folded in.

Step 5 — Fold in the dry ingredients gently

Add the dry ingredients to the wet mixture in two additions. Use a rubber spatula to fold rather than beat — this helps keep the cookies tender. Scrape the bowl sides as you go and fold until you no longer see streaks of flour. The dough should be soft, slightly sticky, and scoopable. If it seems too wet (depending on your flour measured), chill the dough for 10–15 minutes to firm it up slightly.

Step 6 — Mix the cinnamon-sugar and scoop the dough

In a small bowl, combine 1/4 cup granulated sugar with 1 tablespoon ground cinnamon and stir until evenly mixed. Use a large cookie scoop (about 2 ounces or roughly 1/4 cup) to portion the dough. Roll each dough ball quickly between your hands to make a smooth ball, then roll it in the cinnamon-sugar until evenly coated. Place six dough balls per baking sheet spaced at least 2 inches apart — these cookies spread a little but not aggressively thanks to the cornstarch and cream of tartar.

Pro tip: If your kitchen is warm and the dough becomes sticky, pop the scooped balls on a tray and chill them for 5–10 minutes before rolling in cinnamon sugar — this keeps the coating neat.

Step 7 — Bake until the edges are golden

Bake one sheet at a time in the preheated oven for 12–14 minutes. You want the edges to be slightly golden while the centers look set but still soft. The cookies will continue to firm as they cool, so avoid overbaking. Rotate the baking sheet halfway through if your oven bakes unevenly.

Step 8 — Cool properly for the best texture

Once baked, let the cookies rest on the cookie sheet for 5 minutes — this lets them finish cooking and firm up so they don’t fall apart when moved. Transfer them to a wire rack to cool completely. If you like a slightly softer cookie, remove them after 3–4 minutes on the sheet; if you prefer crisp edges, leave them the full 5 minutes.

Troubleshooting during baking

If the centers seem underdone after the full time, give them another minute or two. If they brown too quickly on the edges, lower the oven temperature by 15–20°F and bake a touch longer next batch. Baking is part science, part reading the cookie — with experience you’ll get a feel for how your oven behaves.

Common Mistakes to Avoid

These cookies are forgiving, but a few common missteps can change the outcome. Read this short list so your first batch is everything you hope for.

Mistake 1: Overbrowning the butter

It’s easy to let butter go from beautifully browned to burnt. Keep the heat medium and stir constantly. Once it smells nutty and shows amber flecks, remove it from the heat and transfer to a cool bowl to stop the cooking. Burnt butter gives a bitter taste, so if it’s dark brown or smells acrid, start again.

Mistake 2: Adding hot butter to eggs

If the browned butter is too hot when added to the eggs, it can scramble them. Always let the butter cool for about 15 minutes until it’s warm but not piping. If you mix hot butter in, your dough will have cooked egg bits and an odd texture.

Mistake 3: Skipping the cinnamon-sugar roll

The cinnamon-sugar roll gives the cookies their classic crackly exterior and concentrated spice in each bite. Skipping this step leaves the cookies tasting flatter. If you’re short on time, at least sprinkle a little cinnamon on top before baking.

Serving Suggestions for Cinnamon Sugar Cookies

These cookies are cozy and versatile — serve them warm, pack them, or pair them with simple drinks.

With a warm beverage

I love these with a mug of coffee, chai tea, or steamed milk. The browned butter and cinnamon bring out warm, toasty notes that pair beautifully with milky drinks. A latte or hot chocolate makes these feel like a little celebration.

As part of a dessert plate

Arrange three or four cookies with fresh fruit (sliced pears or apple wedges) and a few toasted nuts on a plate for an easy dessert. You can add a small scoop of vanilla ice cream for an extra-treat effect — the warm cookie next to cold ice cream is a tiny masterpiece.

Gift or cookie swap ready

These cookies travel well. Let them cool completely, then stack in a tin or box with parchment between layers. Add a ribbon and a handwritten label for a cozy homemade gift; they’re sturdy enough to handle short car trips and neighborhood swaps.

Conclusion

I hope this recipe helps you fall in love with browned-butter baking — it’s easier than it looks and gives Cinnamon Sugar Cookies a deeply cozy flavor that’s both nostalgic and a little grown-up. The method is forgiving, and you can easily customize the dough with nuts, spices, or a light glaze. If you want another take on chewy, cinnamon-forward cookies from a trusted baking blog, I often compare notes with the Quick and Chewy Cinnamon Sugar Cookies – Frosting and Fettuccine post for extra tips and variations.

FAQs About Cinnamon Sugar Cookies

Q1: How long do Cinnamon Sugar Cookies keep?
A1: Cinnamon Sugar Cookies stay fresh at room temperature in an airtight container for about 4–5 days. For longer storage, freeze them in a single layer on a tray until firm, then stack with parchment between layers in a freezer-safe container for up to 3 months. Thaw at room temperature when ready to enjoy.

Q2: Can I make the Cinnamon Sugar Cookies dough ahead of time?
A2: Yes. You can make the dough and refrigerate it, covered, for up to 48 hours. Let it come to a slightly firmer consistency before scooping. You can also freeze scooped and rolled dough balls on a tray, then transfer to a bag and bake from frozen — add a couple of minutes to the baking time.

Q3: Are these Cinnamon Sugar Cookies crunchy or soft?
A3: These cookies are designed to be tender with slightly crisped edges and soft centers. The cream of tartar and cornstarch help keep them tender, while the rolled cinnamon sugar adds a slight crunch on the outside. Bake a minute longer for crisper cookies, or a touch less for softer centers.

Q4: Can I skip browning the butter in this Cinnamon Sugar Cookies recipe?
A4: You can skip it, but browning the butter adds a rich, nutty depth that makes these cookies special. If you do skip it, melt the butter and cool it to room temperature before mixing; your cookies will still be tasty but with a simpler buttery flavor.

Q5: How do I prevent my Cinnamon Sugar Cookies from spreading too much?
A5: To prevent excessive spreading, measure the flour accurately (spoon into the measuring cup and level off) and avoid over-melting the butter. Chilling the dough briefly (10–15 minutes) can help if your kitchen is warm. Also ensure your baking soda and powder are fresh; weak leaveners can affect texture and spreading.

Cinnamon Sugar Cookies

A Quick Look at This Cinnamon Sugar Cookies Recipe