Introduction

This cinnamon cookie recipe offers a delightful twist on classic cookies by hiding a creamy cinnamon filling inside each bite. Soft, chewy, and bursting with warm cinnamon flavor, these treats are perfect for any occasion.

The image shows close-up of round cookies with a cracked, soft texture. Each cookie has two main layers: a pale yellow dough base and uneven dark brown swirls of melted chocolate on top, mixed unevenly into the dough. The surface is light with a dusting of fine brown cinnamon powder scattered across the cookies. They rest on a light brown parchment paper that adds a subtle background texture, with cookie crumbs around them, enhancing the fresh-baked look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Make the cinnamon filling by beating 6 tablespoons softened butter until creamy. Add 3/4 cup packed brown sugar and 1 1/2 tablespoons cinnamon, beating until smooth. Form small marble-sized balls of filling, place on a lined baking sheet, and freeze for 20 minutes until firm.
Step 2: Preheat oven to 350°F (175°C) and prepare baking sheets lined with parchment paper or silicone mats.
Step 3: In the same bowl, beat 1 cup softened butter until smooth. Add 1 2/3 cups granulated sugar and beat for 2 minutes until light and fluffy.
Step 4: Beat in 2 eggs and 2 teaspoons vanilla extract until smooth and homogeneous.
Step 5: Spoon and level 3 1/2 cups flour in a separate bowl and stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 1/2 teaspoons cream of tartar.
Step 6: Gradually mix the dry ingredients into the wet mixture. Beat gently until mostly combined, then scrape the bowl edges and mix just until the dough forms to avoid toughness.
Step 7: Fold the frozen cinnamon filling balls into the dough carefully using a spatula or wooden spoon.
Step 8: Use a large cookie scoop or spoon to shape dough balls about 2 inches across. In a small bowl, mix 1/3 cup granulated sugar with 1 1/2 tablespoons cinnamon and roll each dough ball to coat evenly.
Step 9: Arrange cookies on the prepared baking sheets, spacing them about 2 inches apart. For best results, bake 8 to 12 cookies per sheet to prevent overcrowding.
Step 10: Bake at 350°F (175°C) for 11–12 minutes. The cinnamon filling will remain shiny; edges should be firm but not golden, and cookie tops should appear matte on the outer edges.
Step 11: Immediately after baking, use spoons to gently push the edges of each cookie toward the center, reshaping them into thick, chewy rounds and packing in any oozing cinnamon filling.
Step 12: Let cookies cool on the baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Freeze dough balls rolled in cinnamon sugar in a ziplock bag for up to 3 months and bake directly from frozen, adding a couple of minutes to the bake time.
For an extra soft and chewy cookie, avoid over mixing the dough once the flour is added.
Try swapping kosher salt for fine sea salt if unavailable, but keep the quantity the same for balanced flavor.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. Reheat slightly in the oven or microwave to enjoy a fresh-baked feel.

How to Serve

Close-up view of several freshly baked cookies on a white marbled surface. Each cookie has a soft, slightly cracked texture with two main layers: a light golden-brown dough layer and a darker rich chocolate swirl unevenly spread across the surface. The dough has a powdery cinnamon coating that lightly dusts the edges and top, creating a warm contrast against the deep glossy chocolate. The cookies are round but irregular in shape, showing the homemade, rustic quality. Small crumbs are scattered around the cookies on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter, but be sure to increase the salt slightly in the recipe to maintain the right balance of flavors.

Do I have to freeze the cinnamon filling balls before adding to the dough?

Freezing the cinnamon filling balls is important to keep them firm, so they hold their shape inside the cookie and don’t melt completely during baking. If they are not frozen, the filling may spread too much.