While chocolate chip cookies are one of my favorites, it’s always good to have a backup cookie. I started making some cinnamon sugar cookies a few years ago and have tweaked the recipe a few times until I came up with a winner. The base cookie recipe is a sugar cookie, and it’s topped with a cinnamon sugar mixture.
A regular sugar cookie is a staple at the winter holidays, and they are fun for being able to cut out and decorate with the kids. But if you are looking for a delicious cookie to bring to a party or to share with neighbors, give this one a try.
Start by mixing together the sugar and cinnamon that will be topping the cookies and set it aside. I like a 3:1 sugar to cinnamon ratio for my cookies, but you can, of course, change it if you prefer more sugar or more cinnamon on your cookies.
In another bowl, mix the flour and baking soda. You can either sift the ingredients or use a whisk to combine everything.
In a large bowl, use an electric mixer to combine the sugars together. This is when I love having my stand mixer. I can quickly and easily mix everything all together while still adding the rest of the ingredients as it stirs for me.
Once the sugars are combined, add the softened butter until it forms a grainy paste. Make sure to scrape the sides so that everything gets mixed into the dough.
Mix the dough on medium speed until the dough becomes light and fluffy. Again, scrape the sides to make sure that everything gets mixed.
Finally, add the flour and baking soda mixture into the dough, stirring on low speed until it is just combined. You don’t want to overmix the dough.
Scoop the dough out by the spoonful and place it on your baking sheet or cooking stone. The cookies will flatten out and expand as they bake, so make sure you give them plenty of space on the pan.
Before you bake the cookies, top them with a bit of the cinnamon sugar mixture. By topping them before the cookies bake, the cinnamon and sugar will bake into the cookies and stay on them.
The first time I made these I put it on afterward and the topping all fell off as soon as the cookies were picked up to be eaten. And the whole point of these cookies is the cinnamon sugar, so that was unacceptable.
Once the cookies are done baking, immediately transfer them to a cool, flat surface. These cookies will be really soft, so I have found that a wire rack is not good for them because they start to fall through the cracks.
- 3 tbsp sugar
- 1 tbsp cinnamon
- 2 1/2 cups flour
- 1/2 tsp baking soda
- 1 cup brown sugar
- 3/4 cup sugar
- 1 cup butter softened
- 2 eggs
- 2 tsp vanilla extract
Preheat oven to 350
In small bowl combine 3 tbsp sugar and cinnamon for topping and set aside
In medium bowl, combine flour and baking soda
Mix well with wire whisk and set aside
In large bowl, blend sugars with electric mixer at medium speed
Add butter and mix to form grainy paste
Add eggs and vanilla
Mix at medium speed until light and fluffy
Add the flour mixture and blend at low speed just until combined, do not overmix
Scoop dough by spoonful onto ungreased cookie sheet
Top with sugar cinnamon mixture
Bake 18-20 minutes or until golden brown
Immediately transfer with spatula to a cool flat surface