Baked and Shared by Yolandie Olech
These easy Cinnamon Sugar Cookies are soft, buttery, and coated in a delicious cinnamon sugar mixture. Perfect for holiday baking, tea time, or sharing with family and friends.
Wow the world of these Giant Cookies have just crawled into my heart and captured it Big Time!! I can’t Get Enough of them.
The other day sitting and listening to the rain, I did the mindless scrolling thing on my phone when I notice how many people was baking cinnamon pancakes, and even tho I do like a nice warm,sugar cinnamon pancake sometimes, I wanted something different, that still had the feel of rainy day warm delicious comfort treat ring to it.
And there it happened, I immediately knew I wanted a Giant Cinnamon Cookie that gave me all that feels a Warm Pancake would have.. and here it is. Easy as Pie as some would say….
So let’s quickly go through the Ingredient list with some pointers on what works best and you can bake these cookies in a few minutes time from now.
First Tip:
Butter/Margarine: Then just to make sure all of you will be able to bake it regardless of your budget, I baked these with regular Salted Butter from Clover, Sunshine D Margarine because they have 80% fat content and also Flora Plant Based Butter, and they all came out perfect.
If you love the rich deep flavor of butter, regular butter is definitely a good choice, the plant based taste was not far behind that, and the margarine may have a little bit of a different taste and maybe baked up a small bit crunchier than the others but all three was delicious never the less.
Get yourself a coffee or a nice glass of milk with these as they are rich and sweet and one is a whole snack on it’s own.
Sugar: For the Sugar Part I decided to use only brown, I have come to love the taste of it and seems to be sticking with it throughout all my cookie baking theses days. The soft taste of brown sugar just gave it the perfect taste I wanted. But you can use regular granulated sugar too.
Eggs Make sure to use large eggs, and cold ones too, they save time and can go right into the oven without chilling. Remember with cold cookies going into your oven, the cookies won’t spread and will leave you with crispy on the outside and so soft on the inside. I am not a fan of a cookie that is so hard you have to dunk it into coffee to eat, I like them to be soft enough to grab and go without any liquid near by.
Oven Temperature: Usually you would bake cookies at 180 degrees Celsius, these I baked at 210 degrees Celsius. Trust me, the cookie spread out just enough to give me that chewy and soft center I so desperately want.
don’t be afraid to add the extra salt even if you used salted butter, it balance out the sweet taste.
Here is what you need to bake these:
- Hand or Stand Mixer
- Spatula to scrape the sides
- Baking Paper
Now the Ingredients:
- All Purpose Flour
- Butter / Margarine / Plant Butter
- Brown Sugar
- Eggs (cold)
- Vanilla
- Ground Cinnamon
- Corn Starch
- Baking Soda
- Salt
- Caramel Chocolate Chips
I made mine about the size of a tennis ball and got about 12-14 cookies depending on the size you choose.
Oh and the best tip of all: Once you have rolled your cookies into a ball, do not flatten it out. Leave it round on the cookie sheet and press in some extra caramel chips onto the top. Now it ill give you that perfect soft inside with the chips on top showing off the cookie in so much more detail.
🍪 Why You’ll Love These Cinnamon Sugar Cookies
These Cinnamon Sugar Cookies are soft, buttery, and coated in a sweet cinnamon sugar layer that gives them the perfect warm spice flavour in every bite. They are simple to make with basic pantry ingredients and don’t require any complicated steps or equipment.
What makes them so special is the balance of texture and flavour — slightly crisp on the edges, soft in the centre, and packed with cozy cinnamon goodness. They’re perfect for beginner bakers, tea time treats, holiday baking, or when you just need a quick homemade cookie fix.
👩🍳 Baking Tips
For the best Cinnamon Sugar Cookies every time, keep these simple tips in mind:
- Make sure your butter is soft (not melted) so the cookies cream properly
- Don’t overmix the dough once the flour is added — this keeps them soft
- Chill the dough if it feels too sticky or soft before rolling
- Roll the cookies evenly so they bake at the same rate
- Don’t overbake — they should look slightly soft in the centre when you remove them
- Let them cool on the tray for a few minutes before moving them
📦 Storage Instructions
Store your Cinnamon Sugar Cookies in an airtight container at room temperature for up to 4–5 days.
To keep them soft:
- Place a small piece of bread in the container (it helps retain moisture)
- Keep them away from heat or direct sunlight
For longer storage:
- Freeze baked cookies for up to 2–3 months
- Thaw at room temperature before serving
You can also freeze cookie dough balls and bake them fresh whenever you need them.
❓ Frequently Asked Questions
Why did my cookies turn out hard?
This usually happens if they are overbaked or if too much flour was added. Remove them from the oven when they still look slightly soft in the centre.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2–3 days or freeze it for longer storage.
Do I have to chill the dough?
Chilling is optional but recommended. It helps prevent spreading and improves flavour.
Can I make them extra soft?
Yes — use brown sugar in part of the recipe and avoid overbaking for a softer texture.
Can I freeze these cookies?
Absolutely. Both baked cookies and raw cookie dough freeze very well.
Have fun baking:
All my Love
Yolandie
