Prep Time

20 min

Cook Time

12 min

Servings

24 cookies

Why You'll Love This Recipe

✓ Soft, buttery texture The dough stays tender after baking, giving a melt‑in‑your‑mouth feel that stands out from typical crisp cookies.

✓ Warm cinnamon finish A light dusting of cinnamon adds festive aroma without overwhelming sweetness, perfect for holiday gatherings.

✓ Easy to transport Sturdy enough to travel in a tin, these cookies arrive fresh and beautiful at any cookie exchange.

Nothing says “holiday cheer” like a batch of soft sugar cookies kissed with cinnamon. This recipe balances a buttery crumb with a gentle spice, making each bite feel both familiar and special. Ideal for Christmas cookie exchanges, the cookies hold their shape during transport yet stay melt‑in‑the‑mouth soft. A quick dusting of cinnamon just before serving adds a festive aroma that instantly transports you to a cozy winter kitchen. Ready in under 40 minutes, these treats let you focus on the joy of sharing rather than endless prep.

1 ½ cups (300 g) granulated sugar White sugar gives a clean sweetness; brown sugar adds moisture.

2 large eggs, room temperature Eggs bind the dough and add richness.

2 ¼ cups (280 g) all‑purpose flour For gluten‑free, use a 1‑to‑1 blend.

½ tsp baking powder Provides a subtle lift without making the cookie cakey.

¼ tsp salt Enhances sweetness and balances flavors.

1 ½ tsp pure vanilla extract Adds depth; optional almond extract can be used.

2 tbsp ground cinnamon For dusting; adjust to taste.

Instructions

Cream butter and sugar

In a large bowl, beat the softened butter with the granulated sugar on medium speed until pale, fluffy, and slightly increased in volume, about 3‑4 minutes. Scrape down the sides to ensure even mixing.

Pro Tip: Use room‑temperature butter; cold butter will leave streaks.

Add eggs and vanilla

Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Stir in the vanilla extract until the mixture is smooth and glossy.

Pro Tip: Adding eggs slowly prevents curdling.

Combine dry ingredients

In a separate bowl whisk together flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until no flour streaks remain.

Pro Tip: Over‑mixing creates tough cookies.

Shape and chill

Scoop tablespoon‑sized balls onto a parchment‑lined baking sheet, spacing 2 inches apart. Refrigerate the sheet for 15‑20 minutes; the dough should firm but not hard.

Pro Tip: Chilling prevents spreading.

Bake and cinnamon dust

Bake at 350°F (175°C) for 10‑12 minutes, until edges are lightly golden. Immediately after removal, dust each cookie with a fine sprinkle of ground cinnamon using a small sieve.

Pro Tip: Dust while warm for better adhesion.

Expert Tips

Tip #1: Use a silicone mat

A silicone baking mat prevents sticking and gives a uniform bottom, eliminating the need for extra parchment.

Tip #2: Double‑sift flour

Sifting removes lumps and aerates the flour, contributing to a lighter texture.

Tip #3: Freeze dough balls

If baking ahead, place shaped dough on a tray, freeze solid, then store in a zip‑lock bag for up to a month.

Tip #4: Add a pinch of nutmeg

A tiny pinch deepens the spice profile without overpowering the cinnamon dusting.

Nutrition

Per serving (1 cookie)

Calories

115 kcal

Fat

5 g

Carbs

16 g

Protein

2 g

Frequently Asked Questions

Yes. Substitute half the white sugar with packed brown sugar for a deeper caramel flavor and a slightly moister crumb. Adjust the cinnamon dusting if needed.

Store them in an airtight container with a slice of bread or a few apple wedges; the moisture from the bread keeps the cookies tender.

Absolutely. Cool completely, then layer with parchment in a freezer‑safe bag. Thaw at room temperature and dust with fresh cinnamon before serving.

Use a hand mixer on medium speed, or beat the butter and sugar by hand with a sturdy whisk; it will take a few extra minutes but works fine.

Soft Sugar Cookies Dusted with Cinnamon for Christmas Cookie Exchanges

Why You'll Love This Recipe