Name: Cinnamon Filled Cookies with Cinnamon-Sugar Coating Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: American
Ingredients: 6 tablespoons salted butter, softened; 3/4 cup packed brown sugar; 1 and 1/2 tablespoons cinnamon; 1 cup salted butter (2 sticks), softened; 1 and 2/3 cups 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; 1/3 cup granulated sugar; 1 and 1/2 tablespoons cinnamon

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. Beat until smooth. Using a spoon, form small marble-sized balls of filling and place them on a parchment-lined baking sheet. Freeze for 20 minutes until firm (or 1-2 hours in the fridge if freezer space is limited).

Step 2: Preheat the oven to 350°F 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 fully combined and smooth.

Step 5: Spoon and level 3 1/2 cups flour. Stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 1/2 teaspoons cream of tartar. Gradually beat the flour mixture into the butter mixture, stopping just before fully combined to avoid overmixing.

Step 6: Fold the frozen cinnamon filling balls gently into the dough using a spatula or wooden spoon—do not use a mixer.

Step 7: Using a large cookie scoop or spoon, form dough balls about 2 inches in diameter. Roll each ball in a mixture of 1/3 cup granulated sugar and 1 1/2 tablespoons cinnamon to coat.

Step 8: Place the coated dough balls on prepared baking sheets, spacing them about 2 inches apart. For best results, fit 8-12 cookies per 11×17 inch sheet.

Step 9: Bake at 350°F for 11-12 minutes. The cookies will appear slightly underbaked with shiny cinnamon filling but the edges should feel firm.

Step 10: Immediately after removing from the oven, use two spoons to push the cookie edges gently toward the center, reshaping each cookie and packing the cinnamon sugar filling inward. This step thickens the cookies and prevents filling from spreading.

Step 11: Let cookies cool on the pan for at least 5 minutes before transferring to a wire rack. Enjoy warm with milk!

Tips & Variations

For a soft, chewy texture, avoid overmixing the dough once the flour is added.

If freezer space is limited, refrigerate the filling balls until firm before folding them into the dough.

Freeze shaped dough balls rolled in cinnamon sugar in a zip-top bag for up to 3 months; bake from frozen, adding a couple of minutes to bake time.

Try my classic Snickerdoodle recipe for a similar delight without the cinnamon filling.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days to maintain softness. For longer storage, freeze baked cookies for up to 3 months and thaw at room temperature before serving. Cookie dough can also be frozen for up to 3 months; bake directly from frozen, adding extra baking time as needed.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter—just be sure to add a pinch more salt to the dough to balance the flavors.

Why do the cookies look shiny after baking?

The shiny appearance comes from the cinnamon sugar filling inside the cookies. It remains glossy even after baking, which signals the luscious gooey center that makes these cookies special.