Dessert

Cinnamon Cookies Recipe

ByNoah Steele December 4, 2025December 4, 2025

Introduction

These cinnamon cookies are a delightful treat with a perfect balance of warmth and sweetness. Soft and slightly gooey in the center, they offer a comforting flavor that’s perfect for any occasion or simply enjoying with a cup of tea.

A stack of about ten large, round cookies with a light brown, cracked surface sits on a shiny, gold pedestal cake stand. The cookies are topped with a dusting of white powdered sugar, and more powdered sugar is falling from above onto them. The scene is set on a red textured cloth with a small clear glass ornament and delicate string lights placed around the stand. The background is deep red, creating a warm contrast with the cookies and the white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

120g softened salted butter
50g light brown muscovado sugar

150g golden caster sugar
3 tsp ground cinnamon

1 egg, lightly beaten
220g plain flour

1 tsp baking powder
50g raisins (optional)
1 tbsp icing sugar

Instructions

Step 1: Beat the butter, muscovado sugar, caster sugar, and 2 teaspoons of ground cinnamon together using an electric whisk for 2 to 3 minutes until well combined and creamy.
Step 2: Add the egg, plain flour, baking powder, and raisins if using. Continue beating until the mixture forms a uniform dough.
Step 3: Roll tablespoons of the dough into balls between the palms of your hands. You should have 12 to 15 dough balls.

Step 4: Chill the dough balls in the fridge for at least 2 hours until firm, or overnight for best results. The unbaked dough balls can be stored in an airtight container in the freezer for up to three months.
Step 5: Preheat the oven to 180°C (160°C fan) or gas mark 4. Line two large baking trays with baking parchment.
Step 6: Place the chilled dough balls 3 to 4 cm apart on the baking trays to allow for spreading without touching.

Step 7: Bake for 10 to 12 minutes until the edges are lightly golden but the centers remain soft and gooey.
Step 8: Allow the cookies to cool completely on the baking trays.
Step 9: Mix the icing sugar with the remaining teaspoon of cinnamon and dust over the cooled cookies before serving.

Tips & Variations

For a nutty twist, add chopped walnuts or pecans to the dough.
Substitute the raisins with chocolate chips for an extra indulgent flavor.
Make sure to chill the dough sufficiently; it helps the cookies hold their shape and improves texture.

Use maple syrup or honey instead of part of the sugar for a richer taste.

Storage

Store the baked cookies in an airtight container at room temperature for up to five days. To keep unbaked dough balls longer, freeze them in an airtight container for up to three months. Reheat cookies gently in a warm oven for a few minutes to restore softness.

How to Serve

A stack of ten round brown cookies with cracks on the surface is placed on a shiny gold cake stand in the center of the image; the cookies are sprinkled with white powdered sugar falling from above, creating a light dusting on them. The background is deep red, and the stand is on a red textured fabric, with a small transparent glass ornament and a thin string of small fairy lights nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the plain flour with a gluten-free all-purpose flour blend, but make sure it contains xanthan gum or a similar binding agent to maintain the dough’s texture.

How do I prevent the cookies from spreading too much?

Chilling the dough thoroughly before baking is key. Also, ensure the baking trays are spaced well apart to prevent the cookies from merging as they spread during baking.