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A plate of soft, golden-brown cinnamon sugar cookies with beautifully crackled tops, slightly crisp edges, and tender chewy centers, lightly coated in cinnamon sugar.

Cinnamon Sugar Cookies

Soft and chewy Cinnamon Sugar Cookies with crackled cinnamon-sugar tops, crispy-chewy edges, and deep brown-sugar caramel notes. Easy, fragrant, and irresistible.
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Prep Time 15 minutes
Cook Time 28 minutes
12 minutes
Total Time 55 minutes
Servings: 26 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • ¾ cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • For rolling:
  • ½ cup granulated sugar
  • 2 tablespoons cinnamon

Equipment

  • Mixing bowls, baking sheets, parchment paper

Method
 

  1. Cream softened butter with brown sugar and ½ cup granulated sugar until light and fluffy (about 3 minutes). Beat in eggs one at a time, then vanilla.
  2. Whisk flour, baking soda, and salt. Gradually mix into the butter mixture just until combined. Cover and chill at least 30 minutes.
  3. Preheat oven to 350°F. Mix remaining ½ cup sugar with cinnamon.
  4. Scoop 2-tablespoon balls of dough, roll generously in cinnamon sugar, and place 2 inches apart on parchment-lined sheets.
  5. Bake 10–12 minutes until edges are set and centers still look slightly soft. Cool on the pan 5 minutes, then transfer to a rack.

Notes

Do not skip the chill. Pull cookies while centers still look soft—they finish setting on the pan. Generous cinnamon-sugar coating creates the best crackles. Excellent with coffee or milk. Dough and baked cookies freeze well.