Easy Crispy Cinnamon Sugar Cookies
These cinnamon flavored cookies have a crispy texture, balanced sweetness and they are sprinkled with brown sugar and extra cinnamon. The perfect fall cookies for cozy days!
The Fall Leaves
Homemade cookies are always a good idea! As the temperature is slowly dropping here in Maryland and most of the mornings are foggy lately, I was reminiscing about my mum’s cinnamon cookies. A hot mug of coffee while dipping some of these crispy cookies in. My farewell to fall are these leaf-shaped cinnamon cookies. As we see the colorful fall foliage, let’s remember that nature is preparing for the next stage and blossom is closer than it might feel!
These crispy cinnamon sugar cookies should be in your plans for today. It is the easier cookie recipe you have ever made. Crispy, not overly sweet, lots of warm cinnamon spice and most importantly these cookies smell divine! If you would like to try something different rather than soft cookies and snickerdoodles I urge you to try this recipe. For the record, in Greece we call these cookies “biscuits” due to their crunchy texture. A Greek biscuit is an American cookie. Ok; let’s get started!
How to make Cinnamon Sugar Cookies:
Make cookie dough.
You will only need a few simple ingredients for the recipe so make sure to follow the exact steps. Firstly, mix the dry ingredients together and set aside. Moving forward, continue by mixing the wet ingredients with the sugar. The creamed butter and sugar provide the base for the cookies and the eggs give structure to the mixture. Moreover, vanilla extract gives a touch of aroma and cinnamon give the key flavor to the crispy cinnamon sugar cookies. Lastly, salt balances the sweetness so don’t omit it.
Shape cookie dough.
Shape the cookie dough in a disk and wrap in plastic wrap. You can divide the cookie dough into two pieces as it will be easier to roll out.
Chill cookie dough.
30 minutes inside the refrigerator are enough to make sure that the cookies will hold their shape.
Roll out the two pieces of cookie dough.
Roll the cookie dough on lightly floured surface until 1/4 inches thick.
Cut into desired shapes and add brown sugar and extra cinnamon.
Cut the cookies using your preferred cookie cutters. Mix the brown sugar and cinnamon in a ball and sprinkle on top of the cookies. With a spoon press down the sprinkles. Avoid touching the fresh cutouts with your hands as the warmness of your fingers will affect its structure.
Bake the cookies.
After that, transfer the cookies into lined baking sheets and bake for around 20 minutes or until edges are lightly brown.
Cool the crispy cinnamon sugar cookies.
Let the cookies cool on cooling racks and enjoy with a cup of milk or coffee!
In short, make these cinnamon flavored cookies and you can thank me later! Great for breakfast, snack or to satisfy your cravings.
Easy Crispy Cinnamon Sugar Cookies
Ingredients
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter Room temperature
- 2 Eggs Room temperature
- 1 tsp Pure Vanilla Extract
- 1 tbsp Ground Cinnamon
- 3 cups All-purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- Cinnamon and Brown Sugar for Sprinkle
Instructions
- In a bowl sift together the all-purpose flour, baking powder and salt. Set aside.
- Using a mixer with the paddle attachment on medium-high speed, add the sugar, butter and eggs and mix till smooth. If necessary, stop and scrape down the bottom of the mixing bowl to make sure the sugar is dissolved.
- Add the vanilla extract and cinnamon in the mixture.
- Gradually, add the sifted all-purpose flour, baking powder and salt. Mix on medium speed, till the mixture is formed into a dough.
- Remove the cookie dough from the mixing bowl and shape into a disc or two for easier roll out. Cover cookie dough tightly with plastic wrap and chill for 30 minutes.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. This makes the chilled cookie dough easier to roll.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper and set aside.
- Roll the cookie dough on lightly floured surface until 1/4 inches thick. Cut with 2- to 2 1/2-inches cookie cutters into desired shapes.
- Mix the brown sugar and cinnamon in a ball and sprinkle on top of the cookies. With a spoon press down the sprinkles.
- Place the cookies on the lined baking sheets at least 2 inches apart.
- Bake for 20 minutes or until edges are lightly brown.
- Remove from the oven and let the cookies cool on cooling racks.
- Enjoy with a cup of milk or coffee!
Notes
- Since cinnamon is the key ingredient in this recipe, make sure to use good quality ground cinnamon to get the maximum flavor and aromas.
- You can prevent cookie dough from sticking to the cookie cutter by dipping the cutter in flour between uses.
- You can divide the cookie dough in half and save in the refrigerator for up to 3 days or freeze for up to two months. I usually use half of the dough on the same day and save the other half for another time.
- Please note that if you freeze or chill the cookie dough for more than 30 minutes it will need more time to rest on the counter top in order to reach room temperature.
- If you bake all cookies at once, allow the baking sheets to cool before placing new cookies.
- Crispy cinnamon sugar cookies can be stored in airtight container, at room temperature for up to 1 week.
- Have any questions about the recipe or want to ask for substitutions? Contact me and I will be happy to help!
Nutrition
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Nice description and I love your photos. I have to try this soonest!