Cinnamon cookies are a timeless treat, and this recipe for melt-in-your-mouth butter cookies brings that classic comfort right to your kitchen. Achieving that delicate, tender crumb is all about controlling the creaming process and not overmixing the flour. I’ve found that stopping the mixer just as the dry ingredients disappear prevents tough cookies. This recipe is designed for both novice and experienced bakers, promising a consistently delightful result. These cinnamon cookies are perfect for sharing during the holidays, enjoying with a cup of tea, or simply satisfying a sweet craving any day of the week.

⏱ Time: 30 min
👥 Servings: 24 cookies
📊 Level: Easy
🥗 8 ingredients
Melt-in-Your-Mouth Cinnamon Butter Cookies! - cinnamon cookies - Cinnamon cookies: master this easy recipe for soft, buttery, melt-in-your-mouth delights. Perfe

Melt-in-Your-Mouth Cinnamon Butter Cookies!

Cinnamon cookies: master this easy recipe for soft, buttery, melt-in-your-mouth delights. Perfect for a cozy treat or holiday baking.
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Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup (2 sticks / 227 g) unsalted butter, (room temperature)
  • ⅔ cup (133 g) granulated sugar
  • 2 large egg yolks, (room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 2 tablespoons whole milk

Method
 

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  2. In a large bowl using a hand mixer on medium speed, cream together the butter and granulated sugar until light and fluffy.
  3. Add the egg yolks and vanilla extract. Mix until just combined.
  4. In a separate bowl, whisk together the all-purpose flour, cinnamon, and kosher salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the whole milk until a soft dough forms.
  6. Roll dough into 1-inch balls and place on the prepared baking sheet. Gently flatten each cookie with the back of a fork.
  7. Bake for 10-12 minutes, or until edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

– For best results, ensure your butter and egg yolks are truly at room temperature. This allows them to emulsify properly with the sugar, creating a light and fluffy base.
– Don’t overmix the dough once the flour is added; overworking gluten can lead to tough cookies. Mix until just combined.
– Storage: Store baked cinnamon cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cooled cookies for up to 2 months.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For best results, ensure your butter and egg yolks are truly at room temperature. This allows them to emulsify properly with the sugar, creating a light and fluffy base.
  • Don’t overmix the dough once the flour is added; overworking gluten can lead to tough cookies. Mix until just combined.
  • Storage: Store baked cinnamon cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cooled cookies for up to 2 months.

Whip up a batch of these exquisite cinnamon butter cookies and share the warmth with your loved ones. Enjoy the simple pleasure of homemade baking!

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