cinnamon cookies

Cinnamon Cream Cheese Cookies are an easy, tender cookie bursting with cinnamon sugar. These cookies make for the perfect Christmas (or anytime!) treat!

Cinnamon Cream Cheese Cookies

unsalted butter (1 stick) (softened)

cream cheese (softened)

sugar

baking powder

vanilla bean paste (or extract)

kosher salt

all-purpose flour

cinnamon

In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth. Slowly add the powdered sugar until combined. Add egg, baking powder, vanilla, and salt. Mix to combine. Add flour in slowly until fully incorporated, scraping the sides as needed. Place in fridge for one hour to rest.

Preheat oven to 375 degrees. In a small bowl, mix together the cinnamon and sugar. Set aside.

Roll dough into 1 inch sized balls, about 2 teaspoons worth of dough. Roll until coated in the cinnamon sugar mixture. Place on a parchment lined cookie sheet about 2 inches apart.&nbsp;

Bake for 8-9 minutes, until just set. Do not overbake, it is hard to tell when these cookies are ready, they will puff up but won't get golden brown. Let cool on baking sheet for 10 minutes. Transfer cookies to a wire rack and let cool completely.

https://www.youtube.com/watch?v=eEweJvcQj3g

Cinnamon Cream Cheese Cookies are an easy, tender cookie bursting with cinnamon sugar.

These cinnamon cream cheese cookies make for the perfect Christmas (or anytime!) cookie!

AKA snickerdoodles on steroids!

Full free PRINTABLE recipe:
https://thissillygirlskitchen.com/cinnamon-cream-cheese-cookies/

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Cinnamon Cream Cheese Cookies Recipe | This Silly Girl's Kitchen Ep.1

These cookies are perfectly chewy, sweet, and packed with warm cinnamon. With only 6 ingredients and 15 minutes, you can be enjoying these quick and easy cookies in record time!

Vegan Cinnamon Cookies

almond flour (gently

baking soda

sea salt

almond butter

maple syrup

vanilla extract

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, whisk together the almond flour, baking soda, cinnamon and salt.

In a small mixing bowl or large measuring cup, whisk together the almond butter, maple syrup and vanilla extract.

Pour the wet ingredients into the dry. Stir well to thoroughly combine. The dough will be sticky, but this is what you want.

Using your hands, roll the dough, about 1 tablespoon at a time, into a ball and place on the parchment lined baking sheet. Dampen your hands slightly to make the dough easier to work with. Continue until all the dough has been used. Be sure to space the balls of dough out on the baking sheet with a few inches in between because they will spread out into perfectly round cookies.

Bake for 8 to 10 minutes, until they are starting to firm up on the outside.

Let cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to continue cooling completely.

https://embed.mediavine.com/videos/w9cyjf4otcopxfuntssd

Cinnamon Sugar Cookies – perfectly chewy, sweet, and packed with warm cinnamon. Dessert is at your fingertips with only 6 ingredients and 15 minutes needed to make these quick and easy, gluten free cookies.

Cinnamon Sugar Cookies

These simple, sweet, and irresistible cinnamon roll cookies are made from sugar cookie dough!

Cinnamon Roll Cookies

salt

(150 grams) granulated sugar

egg,

Tablespoons (15 grams) butter, melted and slightly cooled

(50 grams) granulated sugar

1 cup (120 grams) confectioners’ sugar

Tablespoons (45 milliliters) milk

Make the dough

Whisk the flour, baking powder, and salt together. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and vanilla extract and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.

Shape and fill

Divide the dough into 2 equal parts. Roll each portion out in a rectangle (about 9&#215;7 inches) onto a floured silicone baking mat (or floured parchment paper) to about 1/4″ thickness. Spread 1 Tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.

Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Some cracks are OK. Chill the logs of dough for at least 2 hours. What I like to do is carefully transfer the logs to a cutting board or plate and cover loosely with plastic wrap.

Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Always recommended for cookies.)

Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart.

Bake for 10-11 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

Make the icing

Whisk all of the icing ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 5 days.

I made a double batch and they came out great.  The dough is just sweet enough.  I did not make the icing but will on the next batch.  They taste great and are easy to make. I bought a 24" X 36" silicone mat and it makes rolling out the dough easy.  Nobody can eat less then 5 of these !

Refrigerate the dough for 10min before rolling! Also, this recipe is great but not cinnamon-y enough... I did the exact instructions but these taste way more like sugar cookies. Really bummed.

Made these today and they’re fantastic! I am making lots of baked goods for best friend and her husband who just had a baby. Mainly these are oat based but I try to include a fun treat too. Followed the recipe exactly and these worked out great! I was a bit worried about making roll out ones but they were so easy to do. I rolled the dough between pieces of parchment paper and even though I didn’t achieve perfect rectangles, they look great and taste even better. Thank you!

These were super cute and fun cookies to make for my mother, who loves cinnamon rolls.  I made these as a Christmas gift.  Tasty and fun to look at.

Super delicious and straightforward recipe! And of course they look amazing!

I love cinnamon and these cookies were absolutely perfect. Definitely going to  be making them again. Thanks Sally!

Could you add a small amount of baking powder to "puff" up the rings to look more like a traditional cinnamon roll and less flat?

Omg these cookies..there are no words. I definitely ate too many because they're so delicious and taste like cinnamon rolls! These are going on my holiday bake list! They're fun and easy to make with the kids or just to have a zen time in the kitchen. 100% recommend trying these!

Very straightforward and so delicious! I'm definitely adding this to my regular things to bake.

These were great! I added a bit of orange zest to the dough and it was an amazing addition! I just wish there was a bit more of a snap to these cookies, they're a bit softer than I prefer.

I've made these several times now.  They are always a hit!  Sometimes I don't get the icing to the right consistency, but it's still good!

These turned out to be a hit at the office. I read the other comments about blandness and decided to use brown sugar in place of granulated in the filling, and my coworkers said they're perfect. It gives them a nice "Cinnabon" flavor.

https://www.youtube.com/watch?v=FiLacvj9AFc

These simple, sweet, and irresistible cinnamon roll cookies are made from sugar cookie dough. They’re soft in the centers with slightly crisp edges and taste like a cookie version of cinnamon rolls!

Get the full recipe: https://sallysbakingaddiction.com/cinnamon-roll-cookies/

• Ask your recipe question or leave a review over on the recipe page.

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Cinnamon Roll Cookies | Sally's Baking Addiction

Thin and chewy brown sugar cookies!  Each cookie has a generous amount of cinnamon taste and loads of cinnamon chips!

Cinnamon Brown Sugar Cookies

butter

brown sugar

flour

10 oz bag Cinnamon Chips

Preheat oven to 350.

In a bowl of a mixer, combine butter...

In a bowl of a mixer, combine butter and sugar and beat until creamy. Add the egg and mix well. Place the four, baking soda, salt, and cinnamon in a separate bowl. Carefully add flour mixture to butter mixture-scraping bowl as necessary. Continue to mix until well blended. Stir in cinnamon chips.

Drop dough by tablespoons onto cookie sheets. Bake...

Drop dough by tablespoons onto cookie sheets. Bake just until edges are set, about 8-10 minutes. Let cookies cool for 1 minute on baking sheets before removing to a cooling rack.

https://mediavine-res.cloudinary.com/video/upload/eyjagkhvjkpxmnbmikrz.mp4

Brown Sugar Cinnamon Cookies

These delicious Cinnamon Sugar &quot;Cookies&quot; are crispy, sweet, and buttery. They come together quickly with only four ingredients.  

Crispy Cinnamon Sugar Cookies

white sandwich bread

butter*, melted

Preheat oven

Preheat oven to 325°F, with a rack in the middle of the oven. Line a baking sheet with parchment paper and set aside.

Make cinnamon sugar

Combine the sugar and cinnamon in a shallow bowl.

Prepare bread

Cut each piece of bread diagonally into quarters**. Brush the melted butter generously onto both sides of each triangle of bread. Dip both sides of the bread into the cinnamon sugar mixture (be generous) and transfer to the baking sheet. Repeat with all of the bread, you should use all of the melted butter and cinnamon sugar. If you have a little bit leftover you can add another piece of bread.

Bake

Bake for 20-25 minutes, until the bread is lightly browned and toasted. I rotate the baking sheet halfway through bake time just to be sure all pieces bake evenly. Immediately transfer the toasts onto a cooling rack to allow them to cool and crisp up.

Tender, buttery and slightly tangy sugar cookies are coated in cinnamon sugar and baked to perfection in this classic dessert! Whip up a batch of these Chewy Snickerdoodle Cookies and experience blissful comfort with each cozy bite.

Chewy Snickerdoodle Cookies

(358 grams) all-purpose flour (measured correctly)

tsp cream of tartar

tsp baking soda

tsp salt

unsalted butter, room temperature

(310 grams) sugar, plus 3 tbsp for rolling

eggs

tsp vanilla extract

Preheat oven to 400°F. Prepare a cookie sheet (I recommend a darker cookie sheet) with a silicone baking mat or parchment paper.

Combine the flour, cream of tartar, baking soda and salt in a medium sized bowl. Set aside.

Add the butter and 1 1/2 cups of sugar to a large mixer bowl and cream until light in color and fluffy in texture, about 2-3 minutes.

Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl, as needed.

Add the vanilla extract and mix until well combined.

Add the dry ingredients and mix until combined.

Combine the remaining 3 tablespoons of sugar with the cinnamon in another small bowl.

Create balls of one tablespoon of cookie dough each.

Roll each ball of cookie dough in the cinnamon sugar mixture, then set on the prepared cookie sheet with about 2 inches between them.

Remove cookies from the oven and allow to sit for 2-3 minutes, then move to a cooling rack.

https://www.youtube.com/watch?v=5D4O0gNt3UQ

These Chewy Snickerdoodles Cookies are soft and buttery cookies that are covered in cinnamon and sugar! Such a classic cookie recipe and one of my favorites!

Recipe: https://www.lifeloveandsugar.com/classic-chewy-snickerdoodles/

Classic Chewy Snickerdoodle Cookies

Score all the bear hugs from the cinnamon lover in your life with this easy recipe for tangy cinnamon-sugar-crusted snickerdoodles.

Snickerdoodles

Tbsp salted butter, softened (1.20)

granulated sugar, divided (0.40)

brown sugar (0.18)

eggs (0.78)

tsp vanilla extract (0.57)

tsp baking powder* (0.13)

salt (0.03)

all-purpose flour, sifted (0.30)

cinnamon (0.24)

Place a rack in the center of your oven and preheat to 325°F. Add the softened butter, 1 cup of granulated sugar, and the brown sugar to a bowl.

Mix with a hand beater or stand mixer until the butter has lightened in color and has the consistency of a mousse, about 3 to 4 minutes.

Scrape down the sides of the bowl and add one egg. Mix to incorporate. Scrape down the side of the bowl again. Add the second egg and the vanilla. Mix to incorporate.

In a separate bowl, mix the baking powder, salt, and sifted flour. Add the flour mixture to the butter mixture in two batches, incorporating it fully between additions, until a dough forms. Rest the dough, uncovered, in the refrigerator for 15 minutes.

Mix the remaining 1/4 cup of sugar with the tablespoon of cinnamon. Shape 2-tablespoon portions of the cookie dough into balls and place them on a sheet pan lined with parchment paper. Roll each ball in the cinnamon sugar twice.

Bake for 5 minutes. Rotate the sheet pan front to back. Bake for 4 to 5 minutes more or until the sides of the cookies deepen in color. Wait a few minutes before placing them on a cooling rack.

Soft, chewy, and deliciously spiced, these cinnamon cookies are dangerous. Trust me, after one bite, you'll want to devour the whole batch!

Easy Cinnamon Cookies (Soft u0026amp; Chewy)

sugar (or 1/2 cup each brown and white)

vanilla

cinnamon sugar

Combine the butter and sugar in a stand mixer on medium-high speed until light and fluffy.

Add the egg and vanilla, then mix on medium until blended. Turn the mixer off.

Mix the flour, cinnamon, baking powder, and salt in a separate bowl. Then add it to the mixer.

Start on low, mixing the flour into the butter, until a dough forms.

Cover the bowl and place it in the refrigerator to chill for approximately 2 hours. The mixture should be firm enough to hold its shape when molded.

Preheat the oven to 350 degrees Fahrenheit (175°C) and line a baking sheet with parchment.

Portion the cookie dough into 3/4-inch balls. Then roll each ball in the cinnamon sugar, coating well.

Place the cookie dough onto the baking sheet, leaving one inch between each cookie.

Bake for approximately 10 minutes, or until the edges start to turn brown.

Remove the tray from the oven, and allow the cookies to cool slightly.

Then, transfer them to a cooling rack to cool them completely.

These coffee cake cookies are stuffed with a cinnamon brown sugar filling, topped with buttery brown sugar streusel, and drizzled with vanilla glaze. They&#039;re ultra chewy, with a slightly crispy crumb, and are the perfect bakery-style cookie to have with coffee, tea, or a glass of milk.

Cinnamon Coffee Cake Cookies

unsalted butter (melted)

cornstarch

oats

unsalted butter (room temperature)

egg yolks (room temperature)

vanilla paste

water

In a bowl, mash together the melted butter, brown sugar, cinnamon, cornstarch and salt until completely combined. Measure out the mixture into ½ tablespoon pieces, roll into a ball, then add to a parchment-lined plate, and set aside.

Cinnamon Filling

In another bowl, mix together the brown sugar, flour, rolled oats, cinnamon, salt, and melted butter with a fork until completely combined and crumbles form. Set aside.

Streusel Topping

In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer). Cream together the butter and sugars on medium-high speed for 5 minutes until light and fluffy. Scrape down the sides.

Add the egg yolks and vanilla and beat on medium speed for another two minutes. Scrape down the sides again.

Whisk together the flour, baking powder, baking soda, and salt and add to the creamed ingredients. Mix on low until just combined. Use a rubber spatula to scrape down the sides and mix in any leftover dry ingredients by hand.

Cookie Dough

Preheat the oven to 350℉ and line two large cookie sheets with parchment paper.

Using a 3 tablespoon cookie scoop, scoop the cookies and place six onto each cookie sheet. Flatten out each piece of cookie dough with your hands, then add a dollop of the cinnamon sugar filling. Tip: squish the cinnamon ball in between your fingers a few times to re-soften, then add to the cookie dough.

Fold the dough around the filling and roll in between your hands to smooth. Repeat with all cookies.

Press each cookie down gently with the palm of your hand until 1cm thick.

Fluff the streusel topping with a fork, then press a heaping scoop of streusel onto the top of the cookie dough. Repeat with all cookies. Almost all streusel should be used.

Bake one pan at a time for 8-10 minutes until the edges are set.

Scoot the cookies immediately after they come out of the oven to sure up the sides, then cool completely on the pan.

Whisk together the glaze, then drizzle over the fully cooled cookies.

Assembly

Polvorones are a traditional Christmas cookie from the south of Spain. Made from almonds, they crumble into a delicate powder in your mouth, perfect for soaking up eggnog!

Polvorones: Spanish Christmas Cookies

almonds

lard (or 2/3 cup unsalted butter)

Preheat the oven to 350°F (180°C).

Place the almonds on a baking tray and toast in the oven until they are lightly browned, about 8-10 minutes. Reduce the oven temperature to 250°F (120°C).

Take the almonds out of the oven and grind into a flour-like texture in a food processor.

Beat the lard, sugar, and cinnamon with an electric hand mixer until smooth and creamy.

Add the flour and ground almonds to the lard mixture and incorporate into a crumbly dough. Work the dough into the shape of a ball.

Place a sheet of waxed paper or parchment onto a clean countertop or cutting board, then place the ball of dough on top. Carefully flatten it with a floured rolling pin to a rectangle that&#39;s about 1/2 inch (12mm) thick.

Cut the dough into round cookies with a cutter, then gently move the cookies to a greased baking tray with a spatula.

Bake the cookies for 25-30 minutes, until you see the edges start to turn a golden brown. Allow the cookies to cool on the tray, as moving them while they&#39;re hot will likely cause them to crumble.

Once the cookies have cooled completely, dust them with powdered sugar and serve at room temperature. Enjoy!

Brown Butter Cinnamon Crinkle Cookies are possibly the coziest cookie to ever exist. They're sweet, full of brown butter and cinnamon goodness, and coated in powdered sugar for that perfect crinkle look!

Brown Butter Cinnamon Crinkle Cookies

butter, sliced

all purpose flour

Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.

Whisk together the flour, baking powder, cinnamon and salt. Set aside.

Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.

Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.

Line a baking sheet with a silicone mat or parchment paper. Set aside.

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Top Tags

Cinnamon Cream Cheese Cookies

Vegan Cinnamon Cookies

Cinnamon Roll Cookies

Cinnamon Brown Sugar Cookies

Crispy Cinnamon Sugar Cookies

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Chewy Snickerdoodle Cookies

Snickerdoodles

Easy Cinnamon Cookies (Soft u0026am...

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