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Cinnamon Cookie with Creamy Cinnamon Filling Recipe

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4.1 from 7 reviews

These irresistible cinnamon cookies feature a luscious cinnamon-sugar filling that’s frozen and folded into a soft, buttery dough. Each cookie is rolled in a cinnamon-sugar coating before baking to golden perfection. After baking, the cookies are lovingly shaped to create a thick, chewy texture with a gooey cinnamon center reminiscent of a cinnamon roll in cookie form. Perfect for cookie lovers craving a soft, flavorful treat.

Ingredients

For the Cinnamon Filling

  • 6 tablespoons salted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 1/2 tablespoons cinnamon

For the Cookie Dough

  • 1 cup salted butter (2 sticks), softened
  • 1 2/3 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons cream of tartar

For Rolling the Cookies

  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cinnamon

Instructions

  1. Make the Cinnamon Filling: In a large bowl or stand mixer, beat 6 tablespoons softened butter until creamy and smooth. Add 3/4 cup packed brown sugar and 1 1/2 tablespoons cinnamon. Beat thoroughly, scraping down sides until fully combined and smooth. Using a spoon, form small marble-sized balls of filling and line them on a parchment or silicone-lined baking sheet. Freeze for 20 minutes until hardened (or 1-2 hours in the fridge if freezer space is limited).
  2. Preheat the Oven: Set the oven to 350°F (175°C) and prepare baking sheets lined with parchment paper or silicone mats.
  3. Make the Dough - Cream Butter and Sugar: Using the same bowl, beat 1 cup softened butter until smooth. Add 1 2/3 cups granulated sugar and beat for 2 minutes until light and fluffy, scraping the bowl as needed.
  4. Add Eggs and Vanilla: Beat in 2 large eggs and 2 teaspoons vanilla extract until the mixture is smooth and homogenous.
  5. Prepare Dry Ingredients: Spoon and level 3 1/2 cups flour into a bowl. Stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 1/2 teaspoons cream of tartar with a small spoon.
  6. Incorporate Dry Ingredients into Wet: Gently beat the flour mixture into the butter mixture, initially leaving some flour streaks. Then scrape down the bowl and beat just a few more seconds to combine fully. Avoid overmixing to keep cookies tender.
  7. Fold in Frozen Cinnamon Filling Balls: Using a wooden spoon or spatula (not a mixer), gently fold in the hardened cinnamon filling balls into the dough.
  8. Shape Cookie Dough Balls: Use a large cookie scoop or spoon to portion dough into balls about 2 inches across, slightly overfilled on the scoop.
  9. Roll Cookies in Cinnamon Sugar: In a small bowl, combine 1/3 cup granulated sugar and 1 1/2 tablespoons cinnamon. Roll each dough ball in this mixture to evenly coat.
  10. Arrange on Baking Sheets: Place dough balls on prepared baking sheets spaced about 2 inches apart (8-12 per sheet depending on space).
  11. Bake the Cookies: Bake at 350°F (175°C) for 11-12 minutes. Cookies will look slightly underdone, with shiny cinnamon filling exposed and matte edges.
  12. Shape Immediately After Baking: Within 30-60 seconds of removing from oven, use spoons to push cookie edges inward toward the center, reshaping into circles and packing in the cinnamon filling. This thickens the cookies and prevents cinnamon filling from spreading too much.
  13. Cool: Allow cookies to set on the pan for at least 5 minutes, then transfer to a wire rack to cool completely.
  14. Enjoy: Serve with a glass of milk and savor the soft, chewy cinnamon roll-inspired bliss!
  15. Freezer Instructions: Dough can be shaped into balls, rolled in cinnamon sugar, and frozen in a ziplock bag for up to 3 months. Bake from frozen adding 2 extra minutes to the bake time.

Notes

  • Do not overmix dough after adding flour to avoid tough cookies.
  • Freeze the cinnamon filling balls to keep them firm and prevent them from melting into the dough prematurely.
  • Shaping cookies immediately after baking ensures a thick, chewy texture and beautiful final appearance.
  • You can use parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
  • Cookies are best enjoyed fresh but can be stored in an airtight container for several days.
  • Freezing dough balls individually coated in cinnamon sugar makes for easy baking anytime.

Find it online: https://recipefeastful.com/cinnamon-cookie-with-creamy-cinnamon-filling-recipe/