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Cinnamon Sugar Cookies

These Cinnamon Sugar Cookies were created by a happy accident and my family loves them! So easy to make and perfect for cookie swaps.  

cinnamon sugar cookies on a baking sheet

Now, I know what you’re thinking. You’re thinking that Cinnamon Sugar Cookies = Snickerdoodles. Well, kind of. I actually set out to make Snickerdoodles but ended up with Cinnamon Sugar Cookies instead. I had all of my ingredients out and ready to go, but when it came time to add the cinnamon and sugar, I accidentally added it to the mixture instead of setting it aside to roll the dough in before baking.  

I stared at my mixer for a few minutes trying to decide if I should try to scrape out the cinnamon and salvage the Snickerdoodles, or just go with it and see how it turned out.  I was afraid that adding that much cinnamon to the mix would make the cookies have a dry, overpowering cinnamon flavor.

I am so glad I decided to just go with it and make them as is. I’ve shared before how my husband is not a big “sweets” person, and he LOVED these cinnamon cookies. I even caught him sneaking them before I was able to photograph them.  

I packaged up a small sandwich bag for him to take to work and put the rest in a storage size bag… the next morning he took the big bag and left the smaller one haha! These Crisco sugar cookies have the cinnamon nostalgia of a Snickerdoodle, but the soft vanilla flavor of a sugar cookie. 

Tip: If you love cinnamon, then you will love my Cinnamon Sugar Pecans and Cinnamon Sugar Mini Muffins.

stack of three cinnamon sugar cookies next to cinnamon-sugar mixture and measuring spoons

What’s Needed for Cinnamon Sugar Cookies? 

These are accidentally dairy-free sugar cookies, which makes them great for gifting during the holiday season if you know anyone with allergies. 

Here’s what you’ll need to make these cinnamon cookies: 

  • Shortening 
  • Granulated sugar
  • Eggs
  • All-purpose flour
  • Baking powder
  • Salt
  • Cinnamon
  • Vanilla extract

How to Make Cinnamon Sugar Cookies 

  1. Cream together the shortening, sugar, and eggs.
  2. Sift together flour, baking powder, cinnamon, and salt.
  3. Combine dry ingredients with egg mixture and stir in vanilla.
  4. Bake an ungreased baking sheet until lightly browned but still soft.

Can I Use Butter in Place of Shortening? 

Yes, you could substitute equal amounts of butter for shortening, but the cinnamon sugar cookies may not be as light and fluffy. 

Butter contains some water and has a lower melting point than shortening, so the cookies may spread faster and end up flatter and crispier. Also be sure to use unsalted butter, or omit the salt from the recipe.

nine cinnamon cookies on a baking tray

Can I Freeze Cinnamon Cookies? 

Yes, these simple sugar cookies freeze well. Freeze either the baked cookies or the raw cookie dough balls. If freezing the cookie dough, bake straight from frozen. No need to thaw! 

Tips for Making Cinnamon Cookies 

  • I like to slightly under bake my Crisco sugar cookies and then let them continue heating on the pan. I take them out at 8 minutes and leave them on the cookie sheet for 2 minutes before removing them to cool.
  • If you don’t have shortening on hand, I think butter would be the best substitute. See my notes above on how to swap out the shortening. 
  • You can scoop out the cookie dough using either a cookie scoop or a large spoon. 

More Homemade Cookie Recipes: 

Cinnamon Sugar Cookies

3.38 from 8 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 36
Calories: 123kcal
Author: Emily Grace

Ingredients

  • 1 cup shortening
  • 1 1/2 cup granulated sugar
  • 3 eggs
  • 2 3/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees F.
  • Cream shortening, sugar, and eggs.
  • Sift together flour, baking powder, cinnamon, and salt.
  • Combine dry ingredients with egg mixture and stir in vanilla.
  • Bake for 8-10 minutes on an ungreased baking sheet until lightly browned but still soft.

Notes

I like to slightly underbake my cookies and then let them continue heating on the pan, so I take them out at 8mins and then leave them on the cookie sheet for 2mins before removing them to cool.

Nutrition

Calories: 123kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 38mg | Potassium: 43mg | Sugar: 8g | Vitamin A: 20IU | Calcium: 17mg | Iron: 0.5mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
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