Cinnamon Cookies

"These are one of the best cookies I have ever eaten. They make up easily, and they disappear fast. I make these every year when we put up our Christmas Tree. I serve them with hot Cocoa while we decorate our tree. I swear the cookies are anticipated as much as the tree!"
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Susan T. photo by Susan T.
photo by Susan T. photo by Susan T.
photo by Adriel G. photo by Adriel G.
photo by Izy Hossack photo by Izy Hossack
Ready In:




  • In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
  • Combine flour, cinnamon, baking powder and salt.
  • Add to butter mixture.
  • Blend well.
  • Cover and refrigerate 2 hours or till firm enough to roll into balls.
  • Shape dough into small balls about 3/4-inch in diameter.
  • Roll in cinnamon sugar to coat.
  • Set cookies 1-inch apart on lightly greased cookie sheets.
  • Bake at 350° for 10 minutes or till the edges are lightly browned.
  • Cool slightly on pans, then remove to racks to cool completely.

Questions & Replies

  1. Does the butter need to be softened or melted?
  2. Can you freeze them raw or baked? For how long?
  3. Can you freeze them?
  4. Thoses where delicious, we removed a bit of sugar and they perfectly sugary, they do not look like the picture and are way better than regular cookie , we ate the whole thing in a day , also pretty simple to make , we let them in the fridge for only 1 h and it was perfect!
  5. Sounds like snickerdoodles - YUM!


  1. I used egg beaters and reduced-fat margarine. It still turned out great. Because of the lower-fat, higher-water content, the cookies puffed - so we had Cinnamon PUFFS! Yum! I rolled them in cinnamon sugar and the whole downstairs smelled wonderful while these gems were baking. They tasted good out of the oven and after a few days too! They reminded me of Dunkin' Donuts' donut holes - except not as greasy, sticky, caloric, or fattening. EVEN BETTER! THe way I made it, the calories: 24; fat grams: .86
  2. Made these cookies for a gift and also for Thanksgiving dessert. I was expecting them to flatten out like in some of the photos here but instead the cookies came out as little domes, soft and chewy. Yum! <br/><br/>Instead of buying cinnamon sugar, I mixed my own. This was just enough: 2 1/2 Tablespoons Sugar, 1 1/4 Teaspoon Cinnamon
  3. These cookies are awesome and easy to make too! I am so happy I tried them. Definately not your ordinary Christmas cookie. I think they'd be great with a cup of to do that now.
  4. Excellent cookies. Easy to make. I made them soft and chewy instead of crispy and they were superb. Just decreased time by 2 minutes if you are a chewy fan. Reminded me of cinnamon toast in a cookie form.
  5. Fast and easy. Everyone loved them. next time I will be doubling or tripling the recipe! I cooked them for 11 minutes and they came out perfectly. I also didn't have to refrigerate for 2 hours, 20 minutes in the freezer and the dough was perfect. (I was in a hurry)


  1. Substitute 1/2 cup of very loosely packed dark brown sugar for 1/2 cup of white sugar during the first step. It tasted delicious.
  2. I didn't have any regular sugar so I had to use powdered sugar and it was so good my boyfriend said they were awesome.
  3. Great recipie! Mines are incredible mmmm
  4. I made these into chai cookies by adding a hodgepodge of warming spices: cloves, allspice, cardamom, ginger, and a splash of grand marinier. Omg.
  5. I didn’t have any vanilla extract so instead I used syrup and it made the cinnamon flavor POP! It made these cookies 10x better I swear!



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