Mouthwatering with the best warm cinnamon sugar flavor, these Crunchy Cinnamon Sugar Cookies have crisp edges with a soft, thick and chewy interior. Easy to make with the perfect balance of texture and spice, these are the best cookies for any fall or holiday special occasion.
Thick, crunchy cookies with just the right amount of balanced sweetness and warm cinnamon makes these crunchy cinnamon sugar cookies downright scrumptious! These tender cookies are meant for cozy days and a warm cup of coffee.
These cookies are a delicious combination of my soft brown sugar cookies with a touch of warm spice like my favorite cinnamon shortbread cookies. They are a tasty treat that not only satisfies your cookie fix but also satisfies your desire for a treat that is warm, spiced and baked from scratch.
Why You Will Love These Cinnamon Cookies
- No chilling required: This is an easy recipe with no chill time required! Enjoy this classic cookie in just over 30 minutes.
- Flavorful: Cinnamon adds an aromatic flavor and smell to these cookies that makes them irresistible!
- Craveable: Cinnamon, spice and everything nice! This cinnamon sugar cookies recipe satisfies cravings with sweet taste and warm flavor.
- Crowd-pleasing: Serve these chewy cookies for an afternoon snack with a cup of tea or enjoy them for after dinner dessert! They are great for fall parties, game days or the holiday season.
- All-purpose flour: Adds structure to the chew sugar cookies dough, be sure to use a flour with at least 11% protein. This helps prevent cookies from spreading.
- Cornstarch: Corn starch helps give the cookies a delicate, crumbly texture and prevents them from spreading too much while baking. don’t skip this!
- Cinnamon and salt: Adds warm flavor to the sugar cookies and salt enhances the taste. If you use unsalted butter then add a bit more salt.
- Butter: Your butter should be soft.
- Sugars: A combination of both white sugar and brown sugar adds the best sweet taste to this perfect cookie.
- Egg: One large egg adds moisture and binding.
How To Make Crunchy Cinnamon Sugar Cookies
To start, whisk together your dry ingredients of flour, corn starch, cinnamon and salt.
Next, in a separate bowl using an electric mixer beat both sugars and butter until creamy. Add egg then beat well. Add flour mixture and mix with a fork to form a soft dough. Empty cookie dough onto a lightly floured flat surface and gently knead to form a dough.
Roll out the buttery sugar cookie dough to approximately ¼-inch thickness and cut-out shapes with desired cookie cutters.
Place on a prepared parchment lined baking sheet and bake.
Remove from the oven let cool then sprinkle with sugar before serving.
Substitutions And Variations
- Roll in cinnamon sugar: Instead of making cut out sugar cookies, use a cookie scoop and then roll the cookie dough balls in a cinnamon sugar mixture before baking similar to snickerdoodle cookies.
- Nutty: Add some finely chopped nuts like pecans or walnuts into the cinnamon cookie dough.
- Seasonal shapes: I love cookie cutters and have bags of them! Use whatever cookie cutters you have on hand to fit the season from fall cookies to Christmas cookies and more.
- Additional warm spices: If you love warm spices, try adding some vanilla extract or nutmeg to the cinnamon sugar cookie dough, too!
- Chill dough: Chilling the dough for 30-60 minutes can help control the spread and also enhance the cinnamon flavor.
- Parchment paper lined baking sheets: Bake your cookies on a parchment paper lined cookie sheet or even better a silicone mat! Avoid greasing your cookie sheet which will cause the cookies to spread.
- Don’t skip the cornstarch: This is what will give your cinnamon sugar cookies soft centers and a thick, chewy texture.
- Avoid overbaking cookies: While these are crunchy cookies, you don’t want them overly crisp! Bake one or two cookies first to find the optimal time for your oven. Remember these delicious cinnamon cookies continue to bake even after they are removed from the oven.
- Add some sugar: Immediately after removing the cookies from the oven, sprinkle with sugar for a little crackle or even with some flakey sea salt if you like the combination of sweet and salty.
The thickness of the cookie! Crispy cookies are often thinner while crunchy cookies will have a thicker texture.
Yes! You can make the cookie dough up to 2 days in advance. Prepare dough, wrap tightly in plastic wrap and then store in the refrigerator. You can also freeze cinnamon sugar cookie dough. Shape dough into a log shape and then wrap tightly in plastic wrap. Place in a freezer safe bag and store frozen for up to 2 months. Thaw and proceed with cutting into desired shapes.
While brown sugar provides a rich flavor and slightly chewy texture, you can substitute with all white sugar. However, the final taste and texture might slightly differ.
The cookies should be lightly golden around the edges and set in the middle. They’ll continue to harden as they cool.
How To Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to a week.
Can I Freeze These Cookies?
Yes! You can freeze baked cookies. To freeze baked cookies, cool completely then store in a freezer safe bag or container for up to 3 months. Thaw and enjoy.
Nothing like the perfect Fall or even Christmas Cookie! And these Crunchy Cinnamon Sugar Cookies are just that! Perfect with a cup of tea. Enjoy!
Crunchy Cinnamon Sugar Cookies
- 1¾ cups flour
- ⅓ cup + ½ tablespoon corn starch (45 grams total)
- 2 teaspoons cinnamon
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
- ¼ cup + 3 tablespoons butter (softened) (87.50 grams total)
- ¼ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1 large egg (room temperature)
- 2-4 tablespoons powdered, granulated or Demerara sugar
- In a medium bowl whisk together the flour, corn starch, cinnamon and salt.
- In a medium bowl beat the sugars and the butter until creamy about 2 minutes, add the egg, beat well, add the flour mixture and mix with a fork or if you have a stand mixer using the flat beaters mix on low until almost combined.
- Empty onto a lightly floured flat surface and gently knead to form a dough. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes.
- Pre-heat oven to 350F (180C). Line 2 cookie sheets with parchment paper.
- Roll the dough into approximately ¼ inch (½ cm) thickness and cut out with cookie cutters.
- Place on the prepared baking sheets and bake for approximately 13-15 minutes. The cookies should be lightly golden around the edges and set in the middle. They'll continue to harden as they cool. Remove from oven let cool on baking sheet 10 minutes then move to a wire rack to cool completely. Sprinkle with powdered sugar before serving. If you wish to sprinkle with granulated sugar or Demerara sugar then sprinkle the cookies while still warm, then cool completely before serving. Enjoy!
Re published from October 2016.