Easy Cinnamon Crinkle Cookies

These cinnamon crinkle cookies are the kind of cozy, slightly crunchy-on-the-outside, pillowy-on-the-inside cookie that you’ll keep sneaking into the jar even though you promised to save them for guests. They’re warmly spiced, rolled in powdered sugar so they look like little snow-dusted moons, and somehow they taste like cinnamon toast and Sunday morning all at once. Try them because they’re forgiving, don’t require fancy ingredients, and they magically make the house smell like holiday nostalgia even if it’s 90 degrees outside.

My husband calls these “the cookie that fixes everything.” Burnt dinner? Make cookies. Bad morning? Make cookies. Kid melted down over broccoli? Cookies. He’s dramatic but also right — there’s something about the ritual of rolling the dough into imperfect little balls and watching the sugar crack that turns chaos into calm. I once forgot to add the egg and tried to pretend they were supposed to be shortbread. He ate them anyway and declared them “rustic.” They’re now a staple for after-school snacks, last-minute teacher gifts, and the one thing I can rely on when I need a quick mood boost.

Kitchen Talk

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These cookies are one of those recipes where mistakes turned into “character.” Once I under-mixed the butter and sugar and the texture ended up denser — still delicious, just a little more biscuit-like. Another time, I swapped vanilla for almond extract because I was out and they became oddly nostalgic (in a good way). I like to chill the dough briefly if I have the patience; it’s not required, but it makes rolling less messy. Expect a little flour on your counter, a kid who “helps” by licking a spoon, and a kitchen that smells like cinnamon for days. All normal, all fine.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour and a reliable baking powder/soda will do; check the soda isn’t ancient — if it’s been sitting for years, the cookies won’t puff right.
– Spices: Use ground cinnamon you buy frequently (not the dusty jar in the back). A touch of nutmeg or a cinnamon blend can amp things up if you like.
– Eggs: Room-temperature eggs mix easier and give a more even dough, so take them out for 20 minutes before starting if you remember.
– Sweeteners: Powdered sugar is for rolling — don’t swap it with granulated or you’ll lose that signature crackle and look.
– Fats & Oils: Unsalted butter gives the cleanest flavor; if you only have salted, reduce added salt in the recipe.

Prep Ahead Ideas

– Mix the dough a day ahead, wrap it tightly, and refrigerate; it actually gets easier to roll when cold.
– Portion into dough balls on a sheet tray and freeze; once frozen, toss them into a zip-top bag — bake straight from frozen with an extra minute or two.
– Store rolled cookie dough between layers of parchment in an airtight container in the fridge for up to 48 hours.

✔Time-Saving Tricks

– Use a small cookie scoop to portion uniform balls quickly and without the floury mess.
– If short on time, skip chilling the whole bowl; scoop and chill the balls on a sheet while you preheat the oven.
– Bake with two trays rotating halfway to get even browning if your oven has hot spots.

✔Common Mistakes

– Overbaking: I once left a batch in while scrolling and they went from soft to cracker-fast. Pull them when edges are set and centers look slightly underdone — they finish while cooling.
– Not enough powdered sugar: If your balls aren’t well-coated, the crinkles won’t pop. Roll generously.
– Dough too sticky: If you can’t roll, chill for 15–30 minutes or dust hands with a little flour, not a ton; excess flour makes them heavy.
– I once used brown sugar only and the cookies flattened too much — balance of fats and leaveners matters.

What to Serve It With

– A mug of steamy milk or spiced chai for dunking.
– Vanilla ice cream for a quick cookie sandwich.
– A simple fruit salad to cut the sweetness on the side.
– Coffee — because obviously.

✔Tips & Mistakes

– Use a small scoop for uniform size so they bake evenly.
– Cool on the pan a minute before moving to a rack to avoid breakage.
– If centers are raw but edges are brown, lower the oven temp next batch by 25°F.
– Salt is your friend — a pinch in the dough balances the sweetness.

✔Storage Tips

Store cooled cookies in an airtight container at room temp for up to 4 days; layer with parchment to prevent sticking. They get a little softer after a day — I call that “bedhead” cookie texture and it’s perfect with morning coffee. You can refrigerate for up to a week or freeze for up to 3 months; thaw at room temp. Eating them cold? Totally acceptable. They’re like chewy cinnamon bites — zero judgment.

✔Variations and Substitutions

– Cocoa-cinnamon: Add a tablespoon or two of cocoa powder for a chocolate-cinnamon twist — you’ll need a touch more flour if dough feels loose.
– Swap butter for vegan butter for a dairy-free version; texture might be slightly different but still great.
– Replace half the granulated sugar with brown sugar for a deeper, caramel-y flavor.
– No powdered sugar? Roll in a mix of granulated sugar and a tiny bit of cornstarch to mimic the crackle, but the look won’t be identical.

Frequently Asked Questions

Easy Cinnamon Crinkle Cookies

Soft, cinnamon-kissed cookies with crackly powdered-sugar tops and tender centers. Perfect for quick bakes and cozy cravings.

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Prep Time: 25 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Ingredients

 

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Main Ingredients

• ▢ 1.75 cup all-purpose flour
• ▢ 1.5 tsp ground cinnamon for the dough
• ▢ 1 tsp baking powder
• ▢ 0.25 tsp baking soda
• ▢ 0.5 tsp fine salt
• ▢ 0.5 cup unsalted butter softened
• ▢ 0.75 cup granulated sugar for the dough
• ▢ 0.25 cup light brown sugar packed
• ▢ 2 fl oz beaten egg lightly beaten (about 1 large)
• ▢ 1.5 tsp vanilla extract
• ▢ 0.25 cup granulated sugar for rolling
• ▢ 1 tsp ground cinnamon for rolling
• ▢ 0.5 cup powdered sugar for final coating

Instructions

Preparation Steps

• Heat oven to 350°F and line two baking sheets with parchment.
• Whisk flour, 1½ tsp cinnamon, baking powder, baking soda, and salt in a bowl.
• Cream softened butter, ¾ cup sugar, and brown sugar until light and fluffy, about 2 minutes.
• Beat in the beaten egg and vanilla until smooth.
• Stir in dry ingredients just until a soft dough forms; do not overmix.
• Chill dough 20 minutes to firm slightly for easier rolling.
• Combine ¼ cup sugar with 1 tsp cinnamon in a small bowl; place powdered sugar in another bowl.
• Scoop tablespoon-size portions, roll into balls, coat in cinnamon sugar, then heavily in powdered sugar.
• Arrange 2 inches apart on sheets and bake 9–11 minutes, until puffed and crackled.
• Cool 5 minutes on the sheet, then move cookies to a rack to finish cooling.

Notes

For a twist, add 1 tsp orange zest to the dough or swap the rolling cinnamon with pumpkin pie spice. Store airtight at room temperature for 4 days, or freeze baked cookies for up to 2 months.

This recipe is an original creation inspired by classic Easy Cinnamon Crinkle Cookies flavors. All ingredient ratios and instructions are independently developed.