Cinnamon Sugar Butter Cookies II

Cinnamon Sugar Butter Cookies II


"This recipe is meant to mimic a Mrs. Fields cookie - for those times you can't get to the mall cookie shop!"

Ingredients {{adjustedServings}} servings 240 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside.
  3. Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy.
  4. Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Overmixing makes tough cookies!
  5. Roll dough into 1inch balls, then roll each ball into cinnamon-sugar to coat. Place cookies on ungreased cookie sheets and bake at 300 degrees F (150 degrees C) for 18 to 20 minutes. Remove from sheets and let cool on racks.
Tips & Tricks
How to Make Sugar Cookies

Watch how to make the essential holiday cookie.

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Reviews 178

  1. 237 Ratings


I feel compelled to review this because it represents the beauty of allrecipes! I needed a cinnamon cookie recipe, found this one, read the rave reviews and gave it a shot. This is a very delicious cookie. I followed the instructions exactly (and I did also chill the dough as others did for at least 30 minutes) and they turned out perfectly. I used a tablespoon to measure out each cookie and the recipe made exactly one less of 4 dozen cookies! The cinnamon/sugar mixture was just right - not too cinnamon-y and enough to cover all the cookies. I see some have experienced dough too difficult to form into cookies - the key is to not have the butter TOO soft when mixing and definitely chilling before forming. The idea others have had to cut the cinnamon and instead add M&Ms is interesting. The difference is this butter cookie recipe has more brown sugar than white sugar which results in a more molasses-tasting cookie and I think chewier too, just FYI. Overall, I would highly recommend this! I'm not a huge fan of cinnamon and I love it.


Great recipe! These cookies are fantastic. I was looking for a recipe to make cookies like the Mrs. Fields' Sugar-Butter cookies with M&Ms in them. I omitted the cinnamon from this recipe and left the rest as is...when the dough was mixed I folded in about a cup and a half of M&Ms. I chilled the dough in the fridge for 30 minutes then rolled it into balls...I wanted my cookies monster sized (for gifts) so this batch made about 18 monster sized cookies. They turned out excellent!! Crispy around the edge, soft and chewy in the middle, and with a great butter/brown sugar flavor. One caution: don't overbake these! They will be VERY soft in the center when you take them out of the oven, but don't be fooled! If the edges are crispy and the cookies are a light golden brown color, then they are done....take them off the cookie sheet to cool and the centers will set up to be chewy and wonderful. I am going to try making these again with the cinnamon because I think that would be delicious too!

Sweet Sarah

This cookie was delicious. The first time I made these cookies, I didn't read the directions very carefully and added in the cinnamon sugar into the batter and had to make an extra amount of it. I thought they might turn out too cinnamonny, but they were perfect. These cookies were so soft and moist. I made a batch for my class at school and they were gone in an instant. Great recipe!