Cinnamon Crinkle Cookies

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Perfectly crisp on top and irresistibly soft inside, these Cinnamon Cookies are a fabulous blend of warm cinnamon and sweet sugar.

Cookies stacked on blue plate

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 ½ of the butter in this recipe.

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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.

Overhead close-up shot of cookies on blue plate

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.

Cookies on baking sheet

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.

Overhead shot of cookies cooling on rack

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.

Savory cookies

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.

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Overhead close-up shot of cookies on blue plate

Cinnamon Crinkle Cookies

4.50 from 6 votes
Perfectly crisp on top and irresistibly soft inside, these Cinnamon Crinkle Cookies are a fabulous blend of warm cinnamon and sweet sugar.
Prep Time: 15 minutes
Cook Time: 8 minutes
1 hour
Total Time: 1 hour 23 minutes
Servings: 30 cookies

Ingredients 

  • 1 cup butter room temperature
  • cups sugar
  • 2 eggs
  • 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

  • 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

Calories: 146kcal · Carbohydrates: 21g · Protein: 2g · Fat: 7g · Saturated Fat: 4g · Polyunsaturated Fat: 0.3g · Monounsaturated Fat: 2g · Trans Fat: 0.2g · Cholesterol: 27mg · Sodium: 129mg · Potassium: 53mg · Fiber: 0.5g · Sugar: 12g · Vitamin A: 206IU · Vitamin C: 0.01mg · Calcium: 8mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 10/30/12 – recipe notes and photos updated 2/26/24}

Cookies arranged on blue plate

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Tricia @ saving room for dessert says

    These are so pretty and I can almost smell the cinnamon sugar. You are a real trooper with the gluten free recipes. We are sticking with a GF lifestyle (mostly) because we just feel better. I miss bread and pizza but have an occasional dessert made with flour. I have so many of your recipes I want to try! I'll have to quit blogging one day so I can just cook other blogger recipes. Have a great day Mary!

  2. Anonymous says

    Made these tonight for a bake sale at kids school..they turned out great except for the first dozen…I dumped them into the oven, down the oven door and onto the floor….good thing I had doubled the recipe. Did not make them gluten free this time but I have in the past and turned out very good, no one ever suspected they were not our of AP flour.5 stars

    • Mary says

      I haven't tried that myself, so I can't say for certain. It is worth a try though. Let me know how it turns out for you if you try it!

  3. Terri says

    What do you mean by rolling in the cinnamon sugar mixture? I'm having a hard time visualizing. Why can't it just be mixed in with the rest if the ingredients?

    • Mary says

      You are welcome to skip it. However, if you roll the balls in the mixture it forms a cinnamon sugar crust on the outside of each cookie. I'm all about making things easier in the kitchen, but this is a recipe that really benefits from that extra step! I hope that helps, Terri.

  4. Anonymous says

    Do you think this recipe would work if I substituted all of the butter with palm shortening or part palm shortening, part coconut oil? I have a family member with multiple food sensitivities, and dairy is off limits. And thank you for posting your gluten free recipes. It's very nice that you don't simply substitute oat flour or a commercial flour blend for regular flour. Tapioca and rice flour are two of the few flours we can use, so finding them as the primary flours in some of your recipes has been like finding the pot of gold at the end of a rainbow.

    • Mary says

      While I haven't tried palm shortening myself, that would be my first guess for a butter substitute. I don't think that coconut oil would work quite the same way for this recipe. I am thrilled that you've enjoyed so many of the recipes! Let me know if you have any other questions. Happy Baking!

  5. Lita Watson says

    Some one said that butter and coconut oil can be used interchangeably, so will it have any problem if i replace 1 cup butter, room temperature by 1 cup coconut oil to make this dish?

    • Mary says

      Coconut oil and butter work well as substitutes for each other most of the time. It gets a little bit fussier with baked goods. I haven’t tried that in this recipe. If you do try it, let me know how it works for you.

  6. Allison says

    I followed these directions to the letter and they turned out horrible! Completely flat. After the first tray (wasn’t sure on the size since it wasn’t indicated in the recipe), I tried different temperatures and sizes and they all completely melted in the oven. Not sure what could have gone wrong 🙁2 stars

    • Mary Younkin says

      Without being in your kitchen, it’s impossible to guess, Allison. Is it possible that your baking soda is old? It sounds like they didn’t rise. I can’t imagine what would have caused that otherwise.

  7. Mel says

    As it is only my husband and me eating them, I halved the recipe and there were still plenty to eat! These are gorgeous for presentation but didn’t last past the initial cool down period. They are soft and buttery and oh my goodness cinnamon-y good!!! I will be making these again… A LOT!!! Thank you!5 stars