You must try these cinnamon sugar cookies — they combine the best of sugar cookies and snickerdoodles while remaining lightened-up. The warm scent of cinnamon fills the kitchen as you bake. The cookies are soft and fluffy inside with a slightly crisp sugar exterior because each ball of dough is rolled in sugar before baking. Simple pantry ingredients and an easy method make these a perfect treat for holidays or everyday snacking.
Why You Will Love Cinnamon Sugar Cookies
- Delicious flavor: cinnamon and sweet cookie notes in every bite.
- Soft centers with a sugary outer layer for great texture contrast.
- Made with common pantry staples and quick to prepare.
- A lighter version that still delivers on taste and texture.
Ingredients Needed
- Flour: All-purpose flour.
- Baking powder: Helps the cookies rise and stay tender.
- Cinnamon: For warm, spiced flavor.
- Salt: A pinch to enhance flavor.
- Butter: A small amount of softened unsalted butter to bind the dough.
- Sweetener: Use sugar or a 1:1 sugar-free sweetener such as monk fruit.
- Milk: A splash of almond milk or milk of choice to soften the dough.
- Vanilla extract: Adds depth of flavor.
- Egg: One room-temperature egg to help the dough come together.
How To Make Healthy Cinnamon Sugar Cookies
Step 1: In a large bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined.
Step 2: In a separate large bowl, cream the softened butter and sugar together using a hand mixer or stand mixer. Beat in the almond milk (or milk of choice), vanilla extract, and the room-temperature egg until smooth.
Step 3: Gradually add the dry ingredients to the wet mixture, mixing on low until fully incorporated. If the dough seems too dry, add an extra splash of milk.
Step 4: Transfer the dough to a bowl, cover with plastic wrap, and chill in the refrigerator for 1–3 hours. Chilling firms the dough and improves texture.
Step 5: Once chilled, use a 1-tablespoon cookie scoop to portion the dough, roll each portion into a ball, then roll the balls in sugar.
Step 6: Place the sugared dough balls on a sheet pan lined with parchment paper, spacing them a couple of inches apart. Bake at 350°F (175°C) for 10–12 minutes until the edges are set. Let the cookies cool slightly on the pan before transferring to a wire rack to finish cooling.
Expert Tips
- Even cookies: Use a 1-tablespoon cookie scoop for uniform size and bake times, then roll the scooped dough into smooth balls.
- Room-temperature egg: A room-temp egg blends more easily with the butter and other wet ingredients.
- Softened, not melted butter: Let butter soften at room temperature so it creams properly with the sugar.
- Measure precisely: A kitchen scale gives the most accurate results for consistent baking.
Storage Instructions
Store cooled cookies in an airtight container at room temperature for 2–3 days. For longer storage, freeze the baked cookies in a sealed container for up to one month and thaw at room temperature.
Frequently Asked Questions
Are Cinnamon Sugar Cookies Healthy?
These are a lighter version of traditional cinnamon sugar cookies. They use just two tablespoons of butter and allow for a sugar-free sweetener alternative, yet still deliver excellent texture and flavor.
Why Chill The Cookie Dough?
Chilling firms the dough so the cookies spread less and develop a better texture while baking. Refrigerate the covered dough for 1–3 hours before portioning, rolling in sugar, and baking.
How Long Do Cinnamon Sugar Cookies Last?
Stored in an airtight container, the cookies are best within three days for optimal freshness and texture.
More Cookie Recipes to Try Next!
- Sugar Cookies With Icing
- Healthier Snickerdoodle Cookies
- Healthier Peanut Butter Blossoms
- Healthy Snowball Cookies
- Oatmeal Chocolate Cookies
If you make this recipe, please leave a comment and star rating to let us know how it turned out for you.
Healthy Cinnamon Sugar Cookies
Pin
Equipment
-
small cookie scoop
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted softened butter
- 1/2 cup sugar or monk fruit
- 1 tablespoon almond milk or milk of choice
- 1 ½ teaspoons vanilla extract
- 1 egg
- 3 tablespoons sugar or monk fruit, for rolling
Instructions
-
Thoroughly mix the flour, baking powder, cinnamon, and salt in a large bowl.
-
Add the unsalted softened butter and sugar to a separate bowl and cream on low with a mixer. Add the almond milk, vanilla extract, and egg and combine until smooth.
-
Gradually add the dry ingredients to the wet, mixing on low until fully combined.
-
If the dough seems dry, add a splash of milk. Transfer the dough to a bowl, cover with plastic wrap, and chill for 1–3 hours.
-
After chilling, use a 1-tablespoon scoop to form 18–22 balls. Roll each in sugar and place on a parchment-lined sheet pan.
-
Bake at 350°F for 10–12 minutes until edges are set. Allow to cool slightly on the pan, then transfer to a rack to cool completely. Enjoy!
Video
Notes
- Storage: Store in an airtight container on the counter for 2–3 days.
- Chill the dough: Chilling helps the dough firm and yield the best texture.
WW Points: 1 point per serving if you make 22 or more cookies; 2 points per serving if you make 13–21 cookies when using a sugar-free sweetener. Points are approximate.
Nutrition
Nutrition information is automatically calculated and is an approximation.