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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Servings:
Ingredients
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.