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Cinnamon Sugar Cookies

Cinnamon Sugar Cookies

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MARBALET

A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time.

Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
  2. Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
  3. Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.
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Reviews

IVAN256
62
12/17/2003

Resist the temptation to add extra flour to this recipie. The dough will be *REALLY* soft, but you'll be short-changing yourself if you make the addition. These cookies are perfect as the recipie is written. These cookies are great! If you follow the directions and refrigerate the dough for as long as it says, it firms up nicely. The cookies are quite attractive if you roll the edges in the cinnamon sugar, but for a less attractive, spicier cookie, dip the top in the cinnamon sugar too. Don't overestimate the 2" diameter it says to roll the dough out to. It'll seem narrow, but these things grow to twice the diameter when you bake them.

Cheri
50
2/27/2006

Love these..so much! I followed the recipe exactly, except I just transferred the soft cookie dough to plastic wrap (in one clump) and refrigerated until it was firm enough to work with. I used a medium cookie scoop, rolled into balls, and swirled each ball in the cinnamon sugar mixture (which I feel, in this recipe, is way too much - half the amount will do just fine.). I baked at 350 degrees for 15 minutes (until golden brown). After a night in a closed container, the cookies were super-soft. YUM! I have already made these 5 times since I read this recipe. This is FAR better than the, sometimes bland, snickerdoodle. Give it a try fellow all-recipe'rs! You won't be disappointed. :-)

LINDYL
24
12/30/2003

No one told me to make a double batch because I would eat so many while making the cookies. I did not refrigerate as long as suggested. Instead, I rolled the dough into balls and rolled them in the cinnamon sugar mixture prior to baking. Thanks for such a great recipe!