Cinnamon Sugar Cookie Recipe – Easy Butter Vanilla Bites

Last Updated on 2 months by Neha Deshmukh

Cinnamon Sugar Cookie Recipe – Easy Butter Vanilla Bites

Hey everyone! If you’re anything like me, the smell of cinnamon and sugar baking in the oven instantly feels like a warm hug. These cinnamon sugar cookies are exactly that – comforting, delicious, and surprisingly easy to make. I first stumbled upon a version of this recipe years ago, and it’s become a family favourite, especially around the holidays. They’re perfect with a cup of chai, or just as a little sweet treat with your evening coffee. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any cinnamon sugar cookies. They’re wonderfully buttery, melt-in-your-mouth tender, and have that perfect balance of cinnamon-sugar goodness. Plus, they come together quickly – perfect for when you need a little something sweet and don’t want to spend hours in the kitchen. They’re also super adaptable, so you can easily customize them to your liking (more on that later!).

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• ¾ cup (170g) butter, softened
• ½ cup (60g) powdered sugar
• ½ tsp (2.5ml) salt
• 1 tsp (5ml) vanilla extract
• 1 ½ cups (180g) plain flour (all-purpose flour)
• ¼ cup (50g) sugar
• 1 ½ tsp (7.5ml) cinnamon powder
• ¼ cup (30g) powdered sugar (for glaze)
• 2 tsp (10ml) milk

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

• Butter: Seriously, use good quality butter. It’s the star of the show! I prefer unsalted so I can control the salt level, but salted works too – just reduce the added salt to ¼ tsp.
• Vanilla Extract: You can use a good quality vanilla extract, or if you’re feeling fancy, a teaspoon of vanilla bean paste will add an incredible depth of flavour. I sometimes use both!
• Flour: All-purpose flour (maida) works perfectly here. Make sure you don’t overmeasure it – the best way is to spoon it into your measuring cup and level it off.
• Cinnamon: This is where you can get a little adventurous. Ceylon cinnamon has a delicate, floral flavour, while Cassia cinnamon is bolder and spicier. I usually use Cassia for these cookies, as it gives a lovely warm flavour.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a large bowl, beat the softened butter, powdered sugar, salt, and vanilla extract until everything is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
3. Gradually add the flour and mix until just combined. Don’t overmix! Overmixing develops the gluten in the flour, which can make the cookies tough.
4. In a small bowl, combine the sugar and cinnamon powder.
5. Lightly flour a clean surface. Roll the dough into a 9×12-inch rectangle on the parchment paper.
6. Brush the dough with melted butter, then sprinkle the cinnamon-sugar mixture evenly over the top.
7. Starting from the longer edge, roll the dough tightly into a log. Wrap it snugly in the parchment paper and refrigerate for at least 2 hours. This helps the dough firm up, making it easier to slice.
8. Once chilled, slice the log into ½-inch (1.25cm) thick rounds. Arrange them on the prepared baking sheet.
9. Bake for 12-15 minutes, or until the bottoms are golden brown. Let them cool on a wire rack.
10. While the cookies are cooling, whisk together the powdered sugar and milk to make the glaze. Drizzle the glaze over the cooled cookies and let it set before serving.

Expert Tips

• Chilling is Key: Don’t skip the chilling step! It’s crucial for preventing the cookies from spreading too much while baking.
• Even Slicing: Use a sharp knife to slice the dough into even rounds. This ensures they bake at the same rate.
• Don’t Overbake: Keep a close eye on the cookies while they’re baking. You want them to be golden brown on the bottom, but still slightly soft in the center.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a vegan butter substitute. I’ve had great results with Miyoko’s Kitchen Cultured Vegan Butter.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour is a good option.
• Spice Level: Add a pinch of cardamom powder (about ¼ tsp) to the cinnamon-sugar mixture for a warm, fragrant twist. My grandmother always added a little cardamom to her baking!
• Festive Adaptations: Use cookie cutters to create Christmas trees, stars, or other holiday shapes. You can also tint the glaze with food coloring for a festive look. My kids love helping with this part.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a warm beverage. I love them with a cup of masala chai, a glass of cold milk, or even a steaming mug of hot chocolate. They also make a lovely addition to a dessert platter.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months. Just make sure to wrap them tightly in plastic wrap before freezing.

FAQs

1. Can I make the dough ahead of time and freeze it?

Absolutely! You can make the dough, wrap it tightly in plastic wrap, and freeze it for up to 2 months. Thaw it in the refrigerator overnight before slicing and baking.

2. What is the best way to prevent the cookies from spreading while baking?

Chilling the dough is the most important thing! Also, make sure your baking sheet is cool before placing the cookies on it.

3. Can I use brown butter for a nuttier flavor?

Yes, definitely! Brown the butter before adding it to the recipe. It will add a lovely nutty, caramel-like flavour to the cookies.

4. What kind of milk is best for the glaze?

Any kind of milk will work – whole milk, 2% milk, or even plant-based milk. I usually use whole milk for a richer glaze.

5. How can I adjust the sweetness of the glaze?

Add more or less milk to adjust the consistency and sweetness of the glaze. If you want a less sweet glaze, add a squeeze of lemon juice.