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Cinnamon Filled Cookies with Cinnamon-Sugar Coating Recipe

★★★★★

4.6 from 87 reviews
  • Author: Rafael
  • Total Time: 37 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

This is the ultimate cinnamon cookie recipe featuring a flavorful cinnamon-sugar filling inside soft, chewy cookies. The recipe involves preparing a cinnamon and brown sugar filling that is frozen before being folded into a rich, buttery dough. After baking, the cookies are shaped to preserve their thick, tender texture and prevent the cinnamon filling from spreading too much. Perfectly soft with a cinnamon roll-inspired flavor, these cookies are a delicious treat ideal for any occasion.

Ingredients

Scale

Cinnamon Filling

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

Cookie Dough

  • 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

Coating

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

Instructions

  1. Prepare the Cinnamon Filling: In a large bowl or stand mixer, beat 6 tablespoons of softened butter until creamy and smooth. Add 3/4 cup packed brown sugar and 1 and 1/2 tablespoons cinnamon, continuing to beat until completely smooth. Use a spoon to form small balls about the size of a marble, and place them on a parchment-lined baking sheet or silicone mat. Freeze for 20 minutes until firm (or refrigerate for 1-2 hours if freezer space is limited).
  2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats for baking the cookies.
  3. Make the Cookie Dough – Cream Butter: In the same large bowl or stand mixer (no need to wash), beat 1 cup softened butter for a couple of minutes until smooth, scraping down the sides and bottom as needed.
  4. Add Sugar: Beat in 1 and 2/3 cups granulated sugar for 2 minutes until the mixture is light and fluffy with no chunks, scraping the bowl as needed.
  5. Add Eggs and Vanilla: Mix in 2 large eggs and 2 teaspoons vanilla extract until the mixture is smooth and homogenous, scraping the bowl frequently.
  6. Prepare Dry Ingredients: Spoon and level 3 and 1/2 cups all-purpose flour into a bowl. Stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar.
  7. Incorporate Dry Ingredients: Gently beat the flour mixture into the butter mixture until combined, initially leaving some flour streaks, then scrape sides and beat a few seconds more. Avoid over mixing to prevent tough cookies.
  8. Fold in Cinnamon Filling Balls: Once the cinnamon filling balls are firm from freezing, gently fold them into the dough using a wooden spoon or spatula to avoid breaking them.
  9. Shape Cookie Dough Balls: Use a large cookie scoop or spoon to form dough balls approximately 2 inches across. Slightly overfill the scoop for larger cookies if desired.
  10. Coat Cookies in Cinnamon-Sugar: In a small bowl, mix 1/3 cup granulated sugar with 1 and 1/2 tablespoons cinnamon. Roll each dough ball in this mixture to coat evenly.
  11. Arrange on Baking Sheet: Place the coated cookie dough balls onto prepared baking sheets, spacing about 2 inches apart. For best results, limit to 8 cookies per pan to prevent them from merging.
  12. Bake the Cookies: Bake at 350°F for 11-12 minutes. The cookies will look slightly underbaked with a shiny cinnamon filling that may be oozing, while the non-filling cookie edges should be firm but not golden, and the top edges matte.
  13. Shape Cookies Immediately After Baking: Within 30-60 seconds of removing from the oven, use two spoons to gently push the edges of each cookie towards the center, shaping into a circle and packing the oozing cinnamon filling back inside. This step ensures thicker, chewier cookies and controls spreading.
  14. Cool the Cookies: Let the cookies set on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
  15. Enjoy: Serve with milk and enjoy the delightful cinnamon roll-like flavor and soft, chewy texture.
  16. Freezing Instructions: Dough can be shaped, rolled in cinnamon sugar, and frozen in a ziplock bag for up to 3 months. Bake directly from frozen, adding 2-3 minutes to baking time without thawing.

Notes

  • Do not overmix dough after adding flour to prevent tough cookies.
  • Freezing the cinnamon filling balls is essential to keep them intact during baking.
  • Shaping the cookies immediately after baking prevents the cinnamon filling from spreading and keeps the cookies thick and chewy.
  • For even baking, do not overcrowd your baking sheets; 8 cookies per 11×17 inch sheet is ideal.
  • Cookie dough can be frozen shaped or unshaped; no need to thaw before baking.
  • This recipe is similar to a snickerdoodle but with an added cinnamon filling inside.
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cinnamon cookies, cinnamon sugar cookies, soft chewy cookies, homemade cinnamon cookies, cinnamon roll cookies

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Find it online: https://tastewithrafael.com/cinnamon-filled-cookies-with-cinnamon-sugar-coating-recipe/