Easy Crispy Cinnamon Sugar Cookies
These cinnamon flavored cookies have a crispy texture, balanced sweetness and they are sprinkled with brown sugar. The perfect fall cookies for cozy days!
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
Calories: 62kcalCarbohydrates: 10gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 11mgSodium: 34mgPotassium: 10mgFiber: 1gSugar: 4gVitamin A: 66IUCalcium: 15mgIron: 1mg
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