All you need is love. And cinnamon sugar cookies.
Let me tell you, when I was decorating these, I made sure to have some cookies on the side for me… They taste like a cookie cinnamon bun, especially paired with royal icing. Mmmmm mmm!
I’m not sure why I’ve never made these before, they’re simple to make and are perfect for any time, but upcoming Valentine’s Day made me have cinnamon on my mind.
A few quick notes about the recipe before I get right into it:
Notes:
- I used 1 whole Tablespoon of ground cinnamon and thought the balance of sweet and mildly spicy was perfect. I did try a batch with 2 Tablespoons and although it was nice, I prefer a milder taste. To each their own though! You may need to play around with amounts to your taste. The larger amount of cinnamon turned the dough a slight shade of brown too.
- You could use a cinnamon extract to intensify the flavour even more.
- If you’re not in a rush and would like to try it, you could even finely grate some cinnamon sticks for an added kick.
Cinnamon Sugar Roll Out Cookie Recipe
Cinnamon Sugar Cut Out Cookie Recipe
Ingredients
- 2 cups salted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 1 tbsp ground cinnamon
- 5 cups all-purpose flour
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cream the butter and sugar together in the bowl of an electric mixer on low speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
- Add the ground cinnamon and mix.
- Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
- Add the flour in 2 or 3 stages to the bowl and mix on low speed for about 30 seconds to 1 minute, and observe the dough mixing. When it starts to come together and the dough clumps around the paddle attachment and peels away from the sides of the mixer, it should be the right texture. A quick note – To see if your dough is ready, you can test the dough by pinching it between your thumb and index finger. If it’s soft but not sticky, it’s just right. If it’s too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you’re happy with the texture.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.
- Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If the dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
- Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size and thickness of your cookie.
- Let cookies cool to room temperature and decorate if you like! If you’re new to decorating cookies, I have basic cookie decorating tutorials with everything you’ll need to know to begin on my blog. Have fun!
You can see how I decorated these cookies HERE. Video tutorials coming soon.
Hope you enjoy baking and eating these!
If you have any questions or comments please feel free to drop me a line below in the comment section or on social media. You can find me on:
Facebook, Instagram, Pinterest, Twitter and YouTube.
Happy baking!
xo,
Marian
Maria says
Beautiful shaped cookies.! They all look soooo perfect! I sure will try to make them. Have a great day and keep warm!
ML
marian says
Thank you so much Maria! xo
Divina Chik says
What is the thickness of the cookies ?