How do I keep my Cinnamon Sugar Cookies soft?

The secret to keeping these cookies soft is to avoid overbaking . Take them out of the oven just as the edges start to turn golden. They’ll continue to set as they cool. Storing them in an airtight container with a small piece of bread helps keep them tender for days.

Can I make the dough ahead of time?

Yes, absolutely! I often prepare the dough a day or two ahead, wrap it tightly, and store it in the fridge. When I’m ready to bake, I roll it out and cut shapes directly. You can also freeze the dough — it’s perfect for busy holidays when you want fresh cookies without extra prep.

Can I freeze baked Cinnamon Sugar Cookies?

Yes, these cookies freeze beautifully. Let them cool completely, then stack them with parchment paper between layers and store them in a freezer-safe bag. They’ll keep for up to 3 months. When you’re ready to enjoy, just let them thaw at room temperature.

What’s the best way to decorate Cinnamon Sugar Cookies?

You can keep it simple with a light dusting of cinnamon sugar , or get creative with icing. I sometimes drizzle a glaze similar to the one I use on my Pumpkin Spice Bundt Cake , or even add a touch of melted white chocolate for extra sweetness.

Why are my sugar cookies spreading in the oven?

If your cookies spread too much, your butter was likely too soft, or the dough wasn’t chilled long enough. Be sure to freeze or refrigerate your cut-out cookies before baking. This helps them hold their perfect shape — especially if you’re making pumpkins, leaves, or holiday designs.

Can I make these Cinnamon Sugar Cookies gluten-free?

Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. I’ve tested this version, and it still bakes up beautifully soft. You might just need to add a tablespoon of extra butter if the dough feels too dry.

Cinnamon Sugar Cookies Irresistible Fall Favorite

Description

These Cinnamon Sugar Cookies are buttery, soft, and warmly spiced — perfect for fall baking. Cut into festive shapes and sprinkled with cinnamon sugar or decorated with icing, they’re a cozy treat everyone will love.

Ingredients

Scale

1 1/4 cups sugar
3/4 cup butter, room temperature
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon sea salt

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Instructions

In a large bowl, cream butter and sugar on high for about 2 minutes until fluffy and pale.
Add the egg and vanilla extract and mix until smooth.
Add flour, cinnamon, baking powder, and salt. Mix until the dough comes together and holds when pressed.
Lightly flour your surface and roll dough to 1/4 inch thickness.
Cut into desired shapes using cookie cutters and place on a parchment-lined baking sheet.
Chill in the freezer for 10–15 minutes to help cookies hold their shape.
Preheat oven to 350°F (180°C). Bake for 9–11 minutes, or until edges are just turning golden.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Decorate if desired.

Notes

Wrap and refrigerate dough for up to 3 days, or freeze unbaked shapes for quick cookies later. Store baked cookies in an airtight container at room temperature for up to a week.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Cookies
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 133
Sugar: 10g
Sodium: 79mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg