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Cinnamon Sugar Cookies


"A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time."
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4 h 45 m servings 45 cals
Original recipe yields 60 servings (5 dozen)


  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
  2. Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
  3. Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

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Read all reviews 103
  1. 132 Ratings

Most helpful positive review

Resist the temptation to add extra flour to this recipie. The dough will be *REALLY* soft, but you'll be short-changing yourself if you make the addition. These cookies are perfect as the recipi...

Most helpful critical review

I don't understand it, I found these cookies to be very dry. I was careful not to overcook them because it was the first time I made them and I followed the recipe exactly. As I also live in D...

Most helpful
Most positive
Least positive

Resist the temptation to add extra flour to this recipie. The dough will be *REALLY* soft, but you'll be short-changing yourself if you make the addition. These cookies are perfect as the recipi...

Love much! I followed the recipe exactly, except I just transferred the soft cookie dough to plastic wrap (in one clump) and refrigerated until it was firm enough to work with. I used ...

No one told me to make a double batch because I would eat so many while making the cookies. I did not refrigerate as long as suggested. Instead, I rolled the dough into balls and rolled them i...

I absolutely LOVE these cookies! I alter this a bit and like the result. I do everything the same (besides doubling the batch) until dividing it up into logs and refrigerating it. I simply scoop...

These cookies are delicious!! The cookie dough came out unbelievably sticky and I lost half the dough before I even got it to the pan in my hands even though I floured my hands (and I left it i...

What yummy cookies! Instead of the 1 tsp vanilla, I used 1/2 tsp vanilla and 1/2 tsp almond extract. The cookies came out great. I did as others suggested, and put the bowl of dough in the frid...

Wow these cookies are really good!!! Im not a baker so I usually screw up cookies but this one was easy to follow. My dough wasnt really skicky/runny like others, but I rolled it in a big ball a...

Save yourself the trouble...make a double batch!

These are heavenly! They are buttery and light with crispy edges and chewy middles. I did as LYNDYL recommended and rolled the dough into balls then dipped them in the cinnamon suger mixture bef...