Description

These Cinnamon Cookies blend the best of snickerdoodles and cinnamon rolls into soft, chewy treats swirled with gooey cinnamon-sugar filling. Perfect for cozy evenings, holiday baking, or just a little self-care indulgence, each bite delivers buttery comfort and nostalgic flavor.

Ingredients

Scale

For the Filling:

6 tbsp salted butter, softened
3/4 cup brown sugar, packed
1 1/2 tbsp ground cinnamon

For the Dough:

1 cup (2 sticks) salted butter, softened
1 2/3 cups granulated sugar
2 large eggs
2 tsp vanilla extract
3 1/2 cups all-purpose flour, spooned and leveled
1 tsp baking soda
3/4 tsp kosher salt
1 1/2 tsp cream of tartar

For Rolling:

1/3 cup granulated sugar
1 1/2 tbsp ground cinnamon

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Instructions

Prepare the filling: Beat softened butter until creamy. Mix in brown sugar and cinnamon until smooth. Scoop into marble-sized balls and freeze for 20 minutes.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Make the dough: Beat butter until smooth. Add sugar and cream until light and fluffy (2 minutes). Add eggs and vanilla, and beat until smooth.
In a separate bowl, whisk flour, baking soda, salt, and cream of tartar. Gradually mix into wet ingredients until combined.
Gently fold in frozen filling balls.
Shape dough into 2-inch balls.
Roll each in cinnamon-sugar coating and space on baking sheets.
Bake for 11–12 minutes until edges are set and centers are soft.
Use a spoon to shape edges into perfect circles. Cool for 5 minutes on the pan before transferring to a wire rack.

Notes

Freeze the filling long enough to hold its shape while baking.

Cream of tartar enhances the soft, tangy texture.

Do not overbake—the cookies set while cooling.

Use a cookie scoop for evenly sized, professional-looking cookies.

Prep Time: 25 minutes
Cook Time: 11–12 minutes
Category: Dessert
Method: Baking
Cuisine: American