These simple, classic cinnamon sugar cookies have a lovely warm flavor - think of them as a cross between a crisp buttery cutout cookie and a snickerdoodle. Ihey are incredible for decorating since they hold their shape like a dream, and they have my favorite sugar cookie texture - crispy on the outside and a little soft on the inside.
Add the dry ingredients to the wet ingredients a little bit at a time until just combined.
Wrap the dough in plastic wrap and chill for at least two hours. (It's fine to refrigerate it overnight.)
Preheat oven to 350 F.
Roll out the cold dough on a lightly floured counter or between two pieces of parchment or silicone mats to 1/4" thick.
Cut with 2" round cookie cutters or whatever size and shape you prefer. (It's fine to reroll the dough scraps. Refrigerate them for a few minutes before rerolling so they remain nice and cool - warm dough is more likely to stick.)
Transfer cookies to cookie sheets. They don't spread at all so it is fine to tightly pack them.
Bake for 13-15 minutes, depending on how crispy you want the cookies. (It’s really hard to tell when these are done since they don’t rise, don’t have anything that melts, and don’t really brown. I suggest you bake a test cookie for 13 minutes, remove it from the oven and let it cool completely. If it’s the crispness you like, bake all of the others that same amount. If you want it slightly more well done, bake the next batch 3-5 minutes longer.)
Place cookies on a cooling rack to cool to room temperature.
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Notes
If you like your cookies super crispy, roll the dough to 1/8″ thick. You’ll also need to reduce the baking time to 8-10 minutes.
Store cinnamon cookies in an airtight container for up to one week. They also freeze really well and are perfect for sending in the mail to loved ones since they don’t easily break.