I don’t know about you, but I am a sucker for anything cinnamon sugar, especially in the chilly months of the year! I’m so excited to finally have an amazing cinnamon sugar cookie recipe to add into my rotation. As always, I stick to a few requirements…no-chill, no-spread and no-fail and this recipe is no exception. And you can always kick up or back off the amount of flavoring to perfectly match your taste, which I love.
Since cinnamon reminds of being cozy, I opted for a cute and simple hot cocoa mug cutter design, but these are delicious plain or decorated and in any shape! Let’s get into it!
Design & Flavor
For these cute hot cocoa mug cookies, I used the cutter from THIS set. I LOVE this set of cutters heading into winter and am so excited to use the other cutters too! I’ll definitely be posting holiday sweater, winter hat and mitten cookies!
I love using ChefMaster gel colors and am always able to get the perfect red shade I’m looking for!
For the cookies I decorated, I used my favorite vanilla royal icing to pair with these and it was delicious! You could also try cinnamon or cream cheese-flavored royal icing with this flavor cookie too.
A couple ingredients are key to the sensational cinnamon spice flavor in these cookies. First, THIS is definitely needed and is SO good. Secondly, you will want ground cinnamon which you can adjust for more subtle or stronger flavor.
Cinnamon Sugar Cookie Recipe
I am obsessed with sugar cookies and sometimes nothing beats a perfect vanilla sugar cookie, which you’ll find HERE. But life is also too short to only indulge in vanilla sugar cookies! If you’ve been here before, you know I LOVE fun flavor cookie recipes. I hope you, your family, friends and others love these cinnamon sugar cut out cookies as much as we do! Enjoy!
Cinnamon Sugar Cookies
- 1 cup Unsalted Butter Room Temperature
- 1 cup Granulated White Sugar
- 1.5 tsp Cinnamon Spice Emulsion
- 1 Egg Room Temperature
- 2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 3.5 cups All-Purpose Flour
- If I know I’ll be baking, I pull my unsalted butter out of the fridge the night before to get to room temp. But if you’re baking spontaneously, no worries, just zap your butter in the microwave on half-power for about 12 seconds.
- Preheat oven to 350 degrees F.
- I use parchment paper sheets on my cookie sheets and reuse them for all my batches that day.
- In your mixer bowl (or large bowl with hand-mixer) cream butter and sugar until smooth, at least 1 minute
- Beat in cinnamon emulsion and egg
- In a separate bowl, combine baking powder, salt, cinnamon and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended.
- Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that’s been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4″ thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
- Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
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