Perfectly crisp on top and irresistibly soft inside, these Cinnamon Cookies are a fabulous blend of warm cinnamon and sweet sugar.
Cinnamon Cookies
These cinnamon cookies are the perfect afternoon snack with your morning coffee or an afternoon cup of tea. I came up with these while playing with our family cookie recipes to create gluten-free variations for a friend.
I wanted a version of classic Snickerdoodle cookies that could be made with butter alone, eliminating the traditional shortening in that recipe. If you prefer a cookie with a more cake-like texture, simply substitute shortening for 1/2 of the butter in this recipe.
This cinnamon sugar cookies recipe results in slightly thinner cookies than traditional snickerdoodles. They have wonderfully crisp edges and chewy centers, and have a distinct, buttery cinnamon sugar flavor. Call me very happy.
If you’d like more gluten-free cookie recipes, be sure to check out all of the gluten free dessert recipes on this website. I’ve worked hard to create cookie recipes (and other desserts!) that will safely satisfy the cravings of my GF friends.
What are Crinkle Cookies?
You may be wondering, “What are crinkle cookies?” I can’t recall the first time I heard this type of cookie called that, but basically, it comes down to the appearance. Crinkle cookies are typically chewy cookies with crisp edges.
Crinkle cookies are known for the distinctive cracks that appear on top of them while they bake. Usually, this is a result of a thicker dough which is then rolled into balls before baking.
They are often rolled in powdered sugar or other powdered spices before baking, which gives a visual contrast between the outer surface and the cracks that show the inner dough.
Cinnamon Sugar Cookies
You’ll need the following ingredients to make this recipe:
- eggs
- butter
- sugar
- flour *
- baking soda
- cream of tartar
- salt
- cinnamon
- The gluten-free alternative is noted in the recipe card.
Start by creaming together the butter and sugar in a large mixing bowl. You can do this by hand with a whisk, or use a hand mixer or stand mixer. Then, add the eggs and beat again.
Whisk together the dry ingredients in a medium bowl. Then, add the dry ingredients to the wet ingredients and stir to combine. Chill the cookie dough in the refrigerator for at least 1 hour.
Preheat the oven to 400°F and line a baking sheet with parchment paper or a silpat mat. While the oven heats, combine ¼ cup sugar and cinnamon in a small bowl.
Then, using a cookie scoop, portion out the dough and roll into balls. Roll the cookie dough balls around in the cinnamon sugar mixture to coat them well. Then, place on the baking sheet.
Bake for 8 minutes and remove from the oven before the cookies are browned. They should be slightly puffy and crinkled on top. (If you prefer crispy cookies, let cook them a minute or two longer.)
Allow the cookies to cool on the baking sheet for 1-2 minutes and then remove to a wire rack. Alternate using two baking sheets to allow each baking sheet to cool completely between batches.
Want a few more cookie recipes? Oatmeal Butterscotch Cookies are an old-fashioned oatmeal cookie recipe that never lasts long in my house. This is a simple and tasty butterscotch cookie everyone adores!
These chewy, dense, Peanut Butter Cookies are an unforgettable memory from my childhood. 3 Ingredient Peanut Butter Cookies are a classic cookie; just an egg, a cup of peanut butter, and a cup of sugar.
Mexican Wedding Cookies are tiny melt-in-your-mouth cookies that are known by many different names around the world. My grandmother called them Sugar Butter Balls.
Heath Bar Cookies start with a chocolate chip cookie dough base, but in addition to those melting semi-sweet morsels, these rich buttery cookies contain the toffee-tastic magic of Heath bars.
This is NOT your average chocolate chip cookie. They are hands down, the best Chewy Chocolate Chip Oatmeal Cookies . We’ve been calling these “Marry Me Cookies” for years now.
Light, buttery, almond flavored Shortbread Thumbprint Cookies have been the most requested cookie I make for long, long time. My friend Augusta gave me this recipe years ago and it became a forever favorite at first bite.
Ingredients1x2x3x
- ▢ 1 cup butter room temperature
- ▢ 1½ cups sugar
- ▢ 2 eggs
- ▢ 2¾ cups all-purpose flour*
- ▢ 1 teaspoon baking soda
- ▢ 2 teaspoons cream of tartar
- ▢ ½ teaspoon kosher salt
- ▢ ¼ cup sugar
- ▢ 1 tablespoon cinnamon
*Gluten-Free Alternative
- ▢ 1½ cups brown rice flour
- ▢ 1⅓ cup tapioca starch
- ▢ ½ teaspoon xanthan gum
Instructions
- Cream together the butter and sugar. Add the eggs and beat again. Whisk together the flour, starch, xanthan, baking soda, cream of tartar and salt. Add the dry ingredients to the wet ingredients and mix to combine. Chill the dough in the refrigerator for at least 1 hour.
- Preheat oven 400°F. Combine ¼ cup sugar and cinnamon in a small bowl. Scoop the dough into balls and roll in the cinnamon sugar mixture. Place on a silpat or parchment lined baking sheet. Bake for 8 minutes and remove from the oven before the cookies are browned. They should be slightly puffy and crinkled on top. (If you prefer crispy cookies, let cook them a minute or two longer.)
- Allow them to cool on the baking sheet for 1-2 minutes and then remove to a wire cooling rack. Alternate using two baking sheets to allow each baking sheet to cool completely between batches. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 10/30/12 – recipe notes and photos updated 2/26/24}
Light, buttery, almond flavored shortbread thumbprint cookies have been the most requested cookie I make for almost as long as I can remember. My friend Augusta gave me this recipe years ago and it became a forever favorite at first bite.
Thumbprint Cookies with Jam
There’s something so endearing and adorable about jam thumbprint cookies. Fruity jam adds the perfect amount of sweetness to the flaky shortbread cookie. The easy glaze on top of these thumbprint cookies adds a beautiful touch.
These cookies are great as a snack, tucked into lunches, or when served as dessert. I especially enjoy them with cafe con leche , chai , or a London Fog on a chilly afternoon.
Shortbread Thumbprint Cookies
With just the right amount of sweetness, filled with jam, and then lightly drizzled with icing, these cookies are a hit with everyone who tries them. Don’t be fooled by their unassuming appearance. They’ll surprise you by just melting in your mouth.
Almond extract is what gives these cookies just a hint of almond flavor. It adds a nice layer of nuttiness that complements the buttery flavor of the shortbread cookie and the fruitiness of the jam.
Jam Thumbprint Cookies
I often reach for a jar of my family’s favorite homemade peach jam to use in these cookies. You can use whatever flavor of sweet preserves you like. I’ve made these cookies with several varieties of jam and the cookies turn out delicious every time.
I typically just use whichever flavors of jam I happen to have on hand at the time. For this last batch, I used apricot jam and a mixed berry jam. You really can’t go wrong with the jam choice. If you enjoy eating the jam, you’ll likely love it in the cookies.
How to Make Thumbprint Cookies
Chilling the dough for a solid hour in the refrigerator is an important step in this recipe. So even if you’re in a hurry to bake these cookies, don’t skip that step.
Chilling the dough helps keep the butter in this recipe solid. And the cold butter helps the cookies maintain their structure in the oven.
When it comes to filling thumbprints with jam, less is more. A quarter teaspoon or so should do it. Too much and you risk disrupting the structure of the cookie and the jam to cookie ratios. (Yes, jam to cookie ratios are a thing!)
The last thing to remember here is to be extra careful not to overbake these cookies! You want to take these cookies out of the oven before they are even slightly brown.
Overbaking will result in a much harder cookie without that crumby delicate shortbread texture. If you love thumbprint cookies like we do, you’ll want to try Hazelnut Thumbprint Cookies and Marmalade Thumbprint Cookies too.
Almond Thumbprint Cookies
Combine the butter and sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the flour and almond extract. Beat again to combine. Chill the dough for 1 hour in the refrigerator.
When ready to make the cookies, preheat the oven to 350°F. Roll the dough into 1″ balls or use a 1″ scoop to place them onto a parchment-lined baking sheet.
Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about 1/2 teaspoon of jam.
Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack.
To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream.
When the cookies are completely cooled, drizzle the icing over the tops. Allow them to sit until hardened and then store in an airtight container.
Shortbread Cookie Recipes
Shortbread cookies don’t get as much love as they deserve, in my opinion. Delicious, simple, and not-too-sweet, they appeal to the palettes of kids and adults alike.
If you’re looking for more great shortbread cookies, I recommend Sugared Shortbread Cookies for sure. They’re a simple cookie sprinkled with sugar crystals that you can bake and serve all year round.
If the perfect slice of cinnamon toast met Pecan Sandies, these Cinnamon Pecan Shortbread Bars would be the result. This is a tender shortbread, filled with pecans, and then generously topped with cinnamon sugar.
Espresso Chocolate Chip Shortbread is a flaky shortbread that is barely crisp on the outside. These shortbread bites melt in your mouth with chocolate and just a hint of coffee flavor.
Ingredients1x2x3x
COOKIE INGREDIENTS
- ▢ 1 cup butter softened
- ▢ ⅔ cup sugar
- ▢ 2 cups all purpose flour
- ▢ 1 teaspoon almond extract
- ▢ approximately ½ cup any flavor jam I used our favorite peach jam
GLAZE INGREDIENTS
- ▢ 1 cup powdered sugar
- ▢ 1-2 tablespoons milk
- ▢ 1 teaspoon almond extract
Instructions
- Combine the butter and sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the flour and almond extract. Beat again to combine. Chill the dough for 1 hour in the refrigerator.
- When ready to make the cookies, preheat the oven to 350°F. Roll the dough into 1" balls or use a 1" scoop to place them onto a parchment-lined baking sheet.
- Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about 1/2 teaspoon of jam.
- Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack.
- To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream.
- When the cookies are completely cooled, drizzle the icing over the tops. Allow them to sit until hardened and then store in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 8/12/11 – recipe notes and photos updated 12/13/23}
Cinnamon Crinkle Cookies
Ingredients
- 1 cup butter room temperature
- 1½ cups sugar
- 2 eggs
- 2¾ cups all-purpose flour*
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon kosher salt
- ¼ cup sugar
- 1 tablespoon cinnamon
*Gluten-Free Alternative
- 1½ cups brown rice flour
- 1⅓ cup tapioca starch
- ½ teaspoon xanthan gum
Instructions
- Cream together the butter and sugar. Add the eggs and beat again. Whisk together the flour, starch, xanthan, baking soda, cream of tartar and salt. Add the dry ingredients to the wet ingredients and mix to combine. Chill the dough in the refrigerator for at least 1 hour.
- Preheat oven 400°F. Combine ¼ cup sugar and cinnamon in a small bowl. Scoop the dough into balls and roll in the cinnamon sugar mixture. Place on a silpat or parchment lined baking sheet. Bake for 8 minutes and remove from the oven before the cookies are browned. They should be slightly puffy and crinkled on top. (If you prefer crispy cookies, let cook them a minute or two longer.)
- Allow them to cool on the baking sheet for 1-2 minutes and then remove to a wire cooling rack. Alternate using two baking sheets to allow each baking sheet to cool completely between batches. Enjoy!
Nutrition
Cinnamon Crinkle Cookies https://barefeetinthekitchen.com/cinnamon-crinkle-cookies-gluten-free-or/
