Name: Crispy Cinnamon Sugar Cookies
Prep time: 10 min
Cook time: PT-485839H56M31S
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp cream of tartar; 1/2 tsp salt; 1 tsp ground cinnamon; For rolling: 1/4 cup granulated sugar; 1 tsp ground cinnamon

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These crispy cinnamon sugar cookies have the perfect balance of buttery sweetness and warm cinnamon spice. They’re delightfully crunchy on the edges yet tender in the center, making them an irresistible treat with a cup of tea or coffee. I love how simple the ingredients are and how quickly they come together for a satisfying homemade cookie.

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon cream of tartar

½ teaspoon salt

1 teaspoon ground cinnamon

For rolling:

¼ cup granulated sugar

1 teaspoon ground cinnamon

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.

Mix in the egg and vanilla extract until fully combined.

In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon. Gradually add this to the butter mixture, stirring until a dough forms.

In a small bowl, combine the ¼ cup sugar and 1 teaspoon cinnamon for rolling.

Scoop tablespoon-sized portions of dough and roll them into balls. Coat each ball in the cinnamon sugar mixture.

Place the coated dough balls on the prepared baking sheet about 2 inches apart. Flatten them slightly using the bottom of a glass or your fingers.

Bake for 10–12 minutes, or until the edges are golden and the centers are set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For extra crispiness, I bake the cookies a minute or two longer and let them cool fully on the wire rack, where they crisp up even more.

Servings and timing

This recipe makes about 24 cookies, depending on the size of the dough balls. Preparation takes around 10 minutes, and baking time is 10–12 minutes. Overall, I can have these delicious cookies ready in about 25 minutes from start to finish.

Variations

To add a twist, I sometimes mix in a handful of chopped nuts or mini chocolate chips into the dough.

For a spicier kick, I increase the cinnamon and add a pinch of ground nutmeg or cloves.

Swapping the all-purpose flour with half whole wheat flour adds a nutty flavor and more texture.

For a softer cookie, I reduce the baking time slightly and don’t flatten the dough balls as much before baking.

Rolling the cookies in powdered sugar instead of cinnamon sugar creates a different, but equally delightful, coating.

Storage/Reheating

I store these cookies in an airtight container at room temperature, where they stay crisp and fresh for up to a week. If they start to soften, I reheat them in a preheated oven at 300°F (150°C) for about 5 minutes to restore their crispiness. For longer storage, freezing the dough balls before baking works well, or I freeze the baked cookies for up to 3 months and thaw at room temperature before enjoying.

FAQs

What makes these cookies crispy instead of soft?

I use baking soda and cream of tartar along with a slightly longer baking time, which helps the cookies develop crispy edges while staying tender inside.

Can I use salted butter instead of unsalted?

Yes, but I recommend reducing or omitting the added salt in the recipe to avoid making the cookies too salty.

How do I prevent the cookies from spreading too much?

Chilling the dough for 30 minutes before baking helps keep the cookies from spreading too thin and maintains their shape.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking, but results may vary slightly in texture.

What’s the best way to store leftover cookies?

Keep them in an airtight container at room temperature, separated by layers of parchment paper if stacking, to maintain crispiness and freshness.

Conclusion

I find these crispy cinnamon sugar cookies to be a perfect blend of simplicity and flavor. The cinnamon sugar coating adds just the right amount of crunch and spice, making them an all-time favorite for any cookie lover. Whether for sharing or savoring alone, this recipe never disappoints, and I always look forward to making them again.

Recipe:

Crispy Cinnamon Sugar Cookies

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Author: Cheryl
Total Time: 25 minutes
Yield: About 24 cookies
Diet: Vegetarian

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Description

Crispy cinnamon sugar cookies with a perfect balance of buttery sweetness and warm cinnamon spice, crunchy on the edges and tender in the center.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
Mix in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon. Gradually add this to the butter mixture, stirring until a dough forms.
In a small bowl, combine the ¼ cup sugar and 1 teaspoon cinnamon for rolling.
Scoop tablespoon-sized portions of dough and roll them into balls. Coat each ball in the cinnamon sugar mixture.
Place the coated dough balls on the prepared baking sheet about 2 inches apart. Flatten them slightly using the bottom of a glass or your fingers.
Bake for 10–12 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For extra crispiness, bake the cookies a minute or two longer and let them cool fully on the wire rack.