Cooking & Baking

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(6,062 posts) Sun Nov 30, 2025, 11:38 AM Sunday

It's Cookie Sunday! The Princes of Christmas Spice: 2 🌞

Classic Cinnamon Cookies Recipe
by Viola

There’s nothing quite like the warm, comforting scent of freshly baked cinnamon cookies filling your kitchen.These soft and chewy treats are the perfect blend of sweet, spicy, and everything nice—basically, cookie perfection in every bite!

Perfectly spiced cinnamon cookies with soft centers and crispy edges. This easy 30-minute recipe uses simple ingredients for the most comforting homemade treats.

Ingredients

The Cookie Dough:

2½ cup all-purpose flour
2 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
2 teaspoon vanilla extract

The Cinnamon Sugar Coating:

¼ cup granulated sugar
2 teaspoon ground cinnamon

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Mix dry ingredients: Whisk flour, cinnamon, baking soda, and salt.

Cream wet ingredients:

Beat butter and both sugars until fluffy
Add eggs one at a time
Mix in vanilla

Combine:

Add dry ingredients to wet
Mix until just combined

Make coating:

Mix sugar and cinnamon in small bowl

Shape & coat:

Roll dough into 1½-inch balls
Roll in cinnamon sugar

Bake:

Space cookies 2 inches apart
Bake 10-12 minutes until edges are set
Centers will look soft

Cool:

Rest 5 minutes on baking sheet
Transfer to wire rack

https://violarecipes.com/classic-cinnamon-cookie-recipe/

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The Best Cinnamon Cookies Recipe
By Chavez Adams

Prep Time :15 minutes
Cook Time :10 minutes
Chill Dough :30 minutes
Total Time :55 minutes
Serves: 21

Ingredients

1 1/2 cup all purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup butter softened
3/4 cup granulated sugar
1 large egg
1 large egg yolk
1 1/2 tsp cinnamon
2 tsp vanilla extract

Cinnamon Sugar Swirl Mixture

1/4 cup dark brown sugar
1 tbsp cinnamon
2 tbsp butter softened
1 tsp flour
1/2 tbsp molasses

Instructions

Cinnamon Sugar Swirl Mixture. In a medium bowl, mix brown sugar,
cinnamon, butter, and molasses. Add the flour and set aside.

In a medium bowl, sift the all purpose flour, baking soda, and salt. Set aside.

In a large bowl, add the granulated sugar, softened butter, cinnamon, and vanilla, and beat for about 2 minutes until creamed.

Add eggs and egg yolk and beat until well combined.

Add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.

Gently add and fold in your cinnamon swirl mixture to the cookie batter, but be sure not to over mix to ensure you have a distinct swirl.

Transfer the cookie dough to a fridge and let chill for at least 30 minutes to allow the flour to hydrate (Pro tip: Allowing your dough to refrigerate for 2 hours will result in the best flavored cookie; however, 30 minutes works just fine.)

Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.

Remove your chilled dough from the refrigerator. Use a 2 tablespoon-sized cookie scoop to scoop the dough into the parchment lined baking sheet. The dough should be about 2 -3 inches apart.

Bake the cookies at 350 degrees for about 10 minutes or until the edges of the cookies are set and the center is soft. Let the cookies rest for about 15 minutes or until set. It may be hard to resist the urge to sneak a taste, but it'll be worth it!

Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!

Notes

Even if you mix the cinnamon swirl too much into your dough, the cookies will still be delicious!

https://butterloveandsalt.com/the-best-cinnamon-cookies-recipe/

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The Best Cinnamon Cookie Recipe
By Linda

Indulge in the irresistible aroma and taste of these homemade cinnamon cookies with a surprise cinnamon filling that oozes warmth and sweetness in every bite. Perfectly soft, chewy, and packed with comforting flavors, these cookies are a must-try for any cinnamon lover.

Prep Time: 25 minutes
Cook Time: 11 minutes
Total Time: 36 minute
33 Cookies

Ingredients

For the filling

6 tablespoons salted butter, softened
3/4 cup brown sugar, packed
1 & 1/2 tablespoons cinnamon

For the dough

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

For rolling

1/3 cup granulated sugar
1 and 1/2 tablespoons cinnamon

Instructions

Make the filling first. In a large bowl or stand mixer, add 6 tablespoons softened butter. Beat well until it is creamy and smooth. Add 3/4 cup packed brown sugar and 1 and 1/2 tablespoons cinnamon. Beat well, scraping sides down, until completely smooth.

Line a baking sheet or large platter with parchment paper or a silicone mat. Clear out space in your freezer, if possible.

Use a spoon to create small balls of filling, about the size of a marble. Line them up on the prepared pan, you should have quite a few. Place in the freezer if you can fit it in. Freeze for 20 minutes until hardened. If you only have room in the fridge, you will have to wait about an hour or two until they are firm.

Preheat the oven to 350 degrees and prepare a couple more baking sheets with parchment paper, or line with a silicone mat.

Make the dough. In the same large bowl or stand mixer, beat 1 cup butter for a couple minutes until smooth, scraping the sides and bottom a few times in between.

Add 1 and 2/3 cup white sugar. Beat for 2 minutes, taking the time to scrape the bottom and sides of the bowl in between.

Add 2 eggs and 2 teaspoons vanilla. Beat well, scraping the sides and bottom of the bowl.

Add 3 and 1/2 cups flour but don’t mix it in yet. Use a small spoon to stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar into the flour.

Gently beat the flour mixture into the butter mixture. Don’t overdo it. There should still be flour streaks when you stop your mixer.

Continue beating just a few more seconds until all the flour streaks are gone. Do not over mix!

Mix in. Once your small balls of cinnamon filling are frozen and firm, you can add them to the dough. Do not use a stand mixer or hand mixer. Instead, fold them in with a wooden spoon or a spatula.

Use a large cookie scoop or a spoon to shape the dough. You want dough balls that are about 2 inches across. I used this cookie scoop and overfilled it slightly for each scoop.

Roll the cookies. In a small or medium bowl, add 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon. Stir together. Roll the shaped cookies in the cinnamon-sugar to coat.

Place cookie dough balls on the prepared baking sheet with about 2 inches in between them.
Bake the cookies at 350 for about 11-12 minutes.

Shape the cookies. Immediately after taking the cookies out of the oven, use a couple spoons to push the edges of the cookies toward their centers.

Let the cookies set up on the pan for at least 5 minutes. Remove the cookies to a wire rack.

Freezer instructions: You can freeze this dough and bake later!

Notes

For best results, ensure the cinnamon filling balls are frozen solid before adding them to the cookie dough.

Do not overmix the cookie dough to maintain a soft and chewy texture.

Adjust the amount of cinnamon in the filling to suit your taste preferences.

https://deliciousyum.com/the-best-cinnamon-cookie-recipe/

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Southern Tea Cake Cookies
by Audrey

Prep Time 10 minutes
Cook Time 10 minutes

Indulge, in the taste of our Southern Tea Cake Cookies. Experience the heartwarming flavors from the South. These delicious treats are made with a blend of nutmeg and vanilla taking you on a journey through traditional Southern baking. Enjoy the goodness. Create cherished memories with every bite. Whether you're snacking or seeking a moment of comfort these cookies are perfect, for both occasions.

Ingredients

1 1/2 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg freshly ground for best flavor
1 stick unsalted butter at room temperature
3/4 cup granulated sugar
1 large egg at room temperature
2 tsp vanilla extract

Instructions

In a large bowl mix together the flour, salt, baking soda along with nutmeg.

Beat the butter and sugar in another large bowl or stand mixer bowl until it becomes light and fluffy.

Incorporate the egg and vanilla into the mixture until they are well combined.

Gradually add the dry mixture to the wet mixture gently blending them together.

Chill the dough. Place the dough, in the refrigerator for 30 minutes to let it cool.

Set your temperature to 325˚F (165˚C).

Shape your cookies. Form 12 dough balls and slightly flatten them with your hands.

Place them on a baking sheet. Bake for 10 minutes or until their edges turn golden brown.

Allow cookies to cool before enjoying them. Let your cookies cool on a wire rack.

Take delight in savoring these treats of Southern comfort!

Notes

To make a batch of gluten-free Southern Tea Cake Cookies just replace the usual all-purpose flour with a high-quality blend of gluten-free all-purpose flour. This simple change guarantees that everyone can enjoy the tastes of the South without any concerns, about gluten. Keep in mind that the texture and result may differ slightly. The comforting essence of these cookies remains unchanged. Indulge in the goodness of treats available, in a gluten-free version that brings happiness to everyone!

https://nodashofgluten.com/southern-tea-cake-cookies/

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Nutmeg Sugar Cookies Recipe
by Rachel Bannarasee

These sugar cookies are renowned for their delicate flavor and crisp texture, making them a perfect treat for any occasion. With a rich history and a simple recipe, these cookies are sure to become a favorite in your household.

Quick Facts

Prep Time: Approximately 55 minutes
Cook Time: 8-10 minutes per cookie
Yield: 36 cookies
Ready In: 55 minutes

Ingredients

For the cookies:

1/4 cup (1 oz) unsalted butter or 1/4 lb margarine, at room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
1/2 cup salad oil
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

For the dough:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Directions

Preparation: In a large bowl, with a mixer on medium speed, beat the butter, granulated sugar, and powdered sugar until smooth. Add the oil, egg, and vanilla extract, and beat until well blended.

Mixing: In a medium bowl, mix the flour, baking soda, nutmeg, and salt. Stir into the butter mixture, then beat until well blended.

Chilling: Cover the bowl with plastic wrap and freeze the dough until firm, about 1 hour.

Shaping: Shape the dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.

Flattening: Press each cookie with the lightly floured tines of a fork to flatten slightly.

Baking: Bake the cookies in a 350° regular or convection oven until edges are lightly browned, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking.

Cooling: Let the cookies cool on the sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

https://www.chefsresource.com/recipes/nutmeg-sugar-cookies-recipe/

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Grandma Millie’s Nutmeg Sugar Cookies
by Jennifer Maple

Ingredients

1 cup shortening
4 cups flour
1 cup sugar
1 Tbsp. good quality nutmeg
2 eggs
2 tsp. baking powder
2 tsp vanilla
1 tsp. baking soda
4 Tbsp. milk
* Icing or colored sugar to decorate

Instructions

Preheat oven to 425 degrees. Beat together shortening, sugar, and eggs.

Add vanilla and milk. Combine 3 1/2 cups flour, baking powder, soda, and nutmeg together and stir into the wet ingredients.

Add enough flour to make a relatively soft but easy to work with dough. On a lightly floured surface roll dough out to approximately 1/4-inch thickness and cut into desired shapes.

Sprinkle with colored sugar if not planning to frost. Place on ungreased cookie sheets and bake for about 8 minutes or until “set” when touched but not yet browned. Do not overbake.

Cool for 2-3 minutes and then transfer to a rack covered with wax paper to cool. Once cooled, frost if desired. Store for up to 10 days at room temperature.

https://adamselectric.coop/grandma-millies-nutmeg-sugar-cookies/

Spice your space, and your tummies this season!! Enjoy!