This cinnamon sugar cookies recipe takes your traditional sugar cookie recipe and bumps it to outside makes you forget you’re eating a simple sugar cookie.
Cinnamon sugar cookies recipe assembles in minutes and are perfect for cookie trays, afternoon coffee, or dessert. You and your family are going to love cinnamon cookies from now on!
RECIPE TIPS:
- Avoid Overbaking- The number one reason for dry, brittle sugar cookies is overbaking. Pay close attention to the time, usually 9 minutes, but remember every oven is different.
- Butter- Don’t try to substitute margarine for butter. You want to use high quality, full-fat butter for best results. Also, don’t skimp on the chill time.
- Cinnamon- There are four different types of cinnamon. Most of the cinnamon in the US is Cassia but most traditional dishes, like Mexican cinnamon sugar cookies, were originally made with Ceylon. You’ll be surprised by how different they taste!
STORING TIPS:
Cinnamon sugar cookies will dry out and go stale if left out too long. Make sure that once they are completely cooled, you store them in an airtight container. They’ll last about 3-4 days at room temperature.
Can You Freeze These?
This cinnamon sugar cookies recipe freezes beautifully. To freeze the baked cookies, be sure to allow them to cool completely. Store them in a well-sealed container for about 6 months in the freezer.
For the dough, follow the instructions, but instead of putting the cookies into the oven, pop them into the freezer for at least an hour. Then, put the frozen balls of dough in freezer bags for up to 3 months.
For the dough, follow the instructions, but instead of putting the cookies into the oven, pop them into the freezer for at least an hour. Then, put the frozen balls of dough in freezer bags for up to 3 months.
How Long Can You Keep This In The Fridge?
According to food handling guidelines, the dough will hold 1-2 days in the fridge.
Can I Add Fruits In These Cookies?
No adding fresh or dried fruit to this cinnamon sugar cookies recipe. The addition will alter the consistency of the dough too much.
- Course: Dessert
- Cuisine: American
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 30 minutes
- Servings: 30 Cookies
INGREDIENTS:
MAKES 30- 115g/4oz/½ cup butter, at room temperature
- 350g/12oz/1¾ cups caster (superfine) sugar
- 5ml/1 tablespoon vanilla extract
- 2 eggs
- 50ml/2fl oz/¼ milk
- 400g plain (all-purpose) flour
- 5ml/1 tablespoon bicarbonate of soda (baking soda)
- 50g/2oz/½ cup finely chopped walnuts
- 65g/2½oz/5 tablespoon sugar
- 30ml/2 tablespoon ground cinnamon
STEPS:
- Preheat the oven to 190°C/375°F. Grease two baking sheets.
- With an electric mixer, cream the butter until light. Add the sugar and vanilla and continue mixing until fluffy. Beat in the eggs, then the milk.
- Sift the flour and bicarbonate of soda over the butter mixture and stir to blend. Stir in the nuts. Refrigerate for 15 minutes.
- For the coating, mix the sugar and cinnamon. Roll tablespoonfuls of the mixture into walnut-size balls. Roll the balls in the sugar mixture. You may need to work in batches.
- Place 5cm/2in apart on the prepared sheets and flatten slightly. Bake until golden, about 10 minutes. Transfer to a rack to cool.