There’s something special about a cookie that’s crisp on the outside and soft and chewy in the middle. These cinnamon cookies hit that mark exactly, and the recipe comes together with pantry staples you likely already have. A layer of thick vanilla-cinnamon icing on top makes them feel a little extra without much added effort.
Quick facts
- Prep time: 10 minutes
- Freezer rest: 30 minutes
- Bake time: 12 minutes
- Total time: 52 minutes
- Makes: 18 cookies
- Calories: about 176 kcal per cookie
- Cost: about $3 per batch
Why You’ll Love These Cookies
- A perfect texture contrast. Crisp edges give way to a soft, chewy center.
- Simple, familiar ingredients. Nothing fancy or hard to find.
- Easy enough for kids to help. The steps are straightforward and great for baking together.
- Loaded with cinnamon flavor. It’s the star of both the dough and the icing.
- A short freezer rest instead of a long chill. Just 30 minutes gets the dough ready to bake.
Equipment
- Oven (center rack)
- Large baking sheet
- Parchment paper
- Tablespoon cookie scoop
- Stand mixer fitted with paddle attachment (or a large bowl and wooden spoon)
- Measuring cups and spoons
- Two medium mixing bowls
- Whisk
Ingredients
For the cookies
- ½ cup Crisco® All-Vegetable Shortening
- 1 cup granulated sugar
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 1 large egg
- 1½ cups all-purpose flour
- 2 teaspoons Spice Islands® Ground Saigon Cinnamon
- 1 teaspoon Clabber Girl® Baking Powder
For the icing
- 1½ cups powdered sugar
- ½ teaspoon Ground Saigon Cinnamon
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons water
A Few Notes on the Ingredients
Shortening: This is what gives the cookies their chewy texture. A flavorless or butter-flavored variety both work, and unsalted butter can be used instead if you prefer.
Baking powder: It’s what gives these cookies their light, fluffy texture, so make sure yours is fresh. As a general rule, baking powder should be replaced every six months to a year, since it loses potency over time, especially in a humid kitchen.
Cinnamon: It shows up in both the dough and the icing, so every bite carries that warm, spiced flavor. Using a good-quality ground cinnamon makes a difference.
Optional add-ins: These cookies taste great plain, but toasted, chopped walnuts or pecans are a nice addition if you’d like some crunch. Up to half a cup mixed into the dough works well.
How to Make Cinnamon Cookies
Part 1: Make the Dough
1. Cream the shortening and sugar. In the bowl of a stand mixer, or a large bowl with a wooden spoon, beat the shortening and sugar together until combined.
2. Add the egg and vanilla. Mix them in until fully incorporated.
3. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and cinnamon.
4. Bring the dough together. With the mixer on low speed, slowly add the dry ingredients into the wet mixture. The finished dough will be thick.
Part 2: Shape and Rest
5. Scoop the dough. Using a tablespoon scoop, portion the dough onto a parchment-lined baking sheet, spacing the balls about two inches apart.
6. Freeze briefly. Place the baking sheet in the freezer for 30 minutes. This short rest helps the cookies bake up with a rounded, fluffy shape instead of spreading flat.
Part 3: Bake
7. Bake. Bake at 350°F for 12 to 13 minutes, until the cookies look fluffy with slightly browned edges.
8. Cool. Move the cookies to a wire rack and let them cool completely before icing.
Part 4: Ice the Cookies
9. Mix the icing. In a medium bowl, whisk together the powdered sugar, cinnamon, vanilla, and water until smooth. The icing should be thick. If it seems too thin, add more powdered sugar; if it’s too thick, add more water a teaspoon at a time.
10. Dip and swirl. Dip the top of each cooled cookie into the icing, swirling gently to let the excess drip off.
11. Add toppings, if using. If you want sprinkles or sanding sugar on top, add them right away, since the icing sets within about 15 minutes.
12. Let the icing set. Allow the icing to harden fully, until it’s firm to the touch, before stacking or storing the cookies.
Tips for the Best Cookies
Don’t skip the freezer rest. Even a short 30 minutes helps the cookies keep their shape and gives them that fluffy, rounded look.
Check your baking powder’s freshness. Old baking powder won’t give the cookies the lift they need.
Add toppings right after icing. Sprinkles and sanding sugar won’t stick once the icing starts to set.
Let cookies cool completely before icing. Warm cookies can cause the icing to melt and slide off instead of setting properly.
Adjust the icing as needed. A little more powdered sugar thickens it, while a touch more water thins it out.
Storing and Freezing
Let the cookies cool completely before storing them in an airtight container. If they’re iced, make sure the icing has fully set before stacking them so they don’t stick together.
Stored in an airtight container in a cool, dry spot, these cookies keep for up to 5 days.
They also freeze well. Store un-iced cookies in a freezer bag with the air pressed out, or in an airtight container, for up to 3 months for the best flavor. To thaw, leave them at room temperature until soft, or warm them briefly in the oven or microwave.
Nutrition (per cookie, approximate)
Calories: 176 | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Saturated fat: 2g | Cholesterol: 10mg | Sodium: 28mg | Sugar: 21g
These are estimates, so check a nutrition calculator for exact numbers if that matters to you.
Final Thoughts
These cinnamon cookies are simple, comforting, and easy enough to bake with the whole family. The chewy texture and cinnamon-vanilla icing make them a treat worth adding to your regular rotation, not just for the holidays. Give them a try and let me know how yours turn out.