These cinnamon crinkle cookies combine the warmth of cinnamon with the joy of a crinkle-top texture, making for a treat that’s both visually appealing and irresistibly delicious. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to become a staple in your collection
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Why you will love these cinnamon crinkle cookies
If you’re a fan of cozy, comforting flavors, these Cinnamon Crinkle Cookies are bound to become your new favorite treat. These soft, chewy cookies are infused with the irresistible aroma of cinnamon and dusted with a delicate layer of powdered sugar.
They’re perfect for satisfying your sweet cravings during the cooler months or whenever you want a taste of warmth and nostalgia.
For more cookie recipes try my butterscotch chocolate chip cookies , lemon blueberry cookies and milk chocolate toffee cookies
Ingredient Notes
- Unsalted butter – You can use salted butter instead however be sure to reduce the salt to in the dry ingredients.
- Brown sugar – I used light brown sugar but you can use dark brown sugar as well.
- White Sugar – I used granulated white sugar.
- Eggs – I like to use a room temperature large eggs.
- Pumpkin Pie Spice – I used a pre made pumpkin pie spice blend however you can easily make your own blend and use it here.
- Cream of tartar – This is what gives the cookies a slight tang and crinkle tops.
- Baking Powder: This leavening agent helps the cookies rise and develop their signature crinkle top.
- Ground Cinnamon: Choose a fresh, high-quality ground cinnamon for optimal flavor.
Step by Step instructions
Here is how to make and bake these Cinnamon crinkle cookies. You can use a stand mixer or a hand held electric mixer.Pre-heat the oven to 175C (350 F) and line two large baking trays with parchment paper.
Step 1. Whisk the dry Ingredients: In a bowl whisk together flour, cream of tartar, baking soda, all the spices and salt.
Step 2. Beat the wet ingredients: In a bowl of your stand mixer or using a hand mixer, beat butter and both sugars until pale for 2-3 mins. Add the eggs one at a time beating well with each addition. Beat in the vanilla extract.
Step 3. Mix the wet into dry: To the butter mixture stir in the flour mixture until just combined and you don’t see any dry spots
Step 4. Scoop out the cookie dough: Using a large cookie scoop, roll out as many cookie balls out of the dough as possible.
Step 5. Coat dough balls in cinnamon sugar: Coat each dough ball in cinnamon sugar mixture and arrange them evenly amongst baking trays. Bake for 12-13 mins until golden.
Let the cookies cool on the pan for about 5 mins. Remove from pan and cool completely before enjoying.
Tips & Tricks
- Enhance cinnamon flavor by adding a touch of cinnamon to powdered sugar coating.
- Ensure fresh, active baking powder for proper rising.
- Avoid over mixing once flour is added to prevent tough cookies.
- Achieve crinkle texture by generously rolling dough balls in cinnamon sugar.
- Monitor cookies while baking; they should crack and have a slightly soft center when done.
- For more intense cinnamon flavor, double the amount of ground cinnamon to 2 teaspoons.
Storing and Freezing
Store these cinnamon crinkle cookies in an airtight container up to a week at room temperature.
FREEZING
Freeze the baked cookies in an airtight container up to 30 days. Thaw for 1 hour or heat in the microwave.
Wrap the raw cookie dough balls in plastic wrap and store in an airtight container. Freeze up to 30 days.
The frozen cookie dough balls can be baked straight from the freezer. Just add a few extra minutes of bake time.
FAQ’s
Absolutely! Form dough into balls, freeze on a baking sheet, and then transfer to a freezer-safe container. Thaw slightly before rolling in cinnamon sugar and baking.
Although I’ve never tried it but for a dairy free cinnamon crinkle cookies, substitute the butter with vegan butter or margarine.
Ground cinnamon is best for achieving that classic cinnamon crinkle flavor and reducing the grittiness. If you only have cinnamon sticks, grind them in a coffee grinder or with a mortar and pestle first before using
More recipes you will love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
RECIPE 📖
Cinnamon Crinkle Cookies
Equipment
- 2 Large cookie sheets
- 1 Stand Mixer
Ingredients
- 1 cup butter softened
- 1 cup sugar
- ½ cup packed dark brown sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- ¾ tsp almond extract
- 2 ½ cups all-purpose flour
- 1 tbsp ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 1 tsp ground ginger
- ½ teaspoon salt
- ⅓ cup cinnamon sugar
Instructions
- Preheat the oven to 350F/180C and line 4 baking sheets with silicone mats or parchment paper.
- In a bowl whisk the flour, cinnamon, ginger, baking soda, cream of tartar, and salt,
- In the bowl of your stand mixer or using a hand mixer cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients into the wet mixture until just combined and no dry spots remain.
- Shape the dough into 1-in. dough balls using an ice cream scoop. Roll each dough ball in cinnamon sugar.
- Place 2 in. apart on the prepared baking sheets and bake for 10-12 minutes until light golden brown.
- Remove to wire racks to cool completely. Enjoy!
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