Cinnamon Crinkle Cookies

Wait until you catch a whiff of these sparkly little cinnamon crinkle cookies! With warm spices and two kinds of fresh citrus zest, these treats will make your kitchen smell as delightful as the cookies taste. They are like a cross between snickerdoodles and classic crinkle cookies—two classic holiday cookie recipes.

Cinnamon crinkle cookies are soft and pillowy on the inside, crackled on the outside and lightly coated with granulated sugar for a hint of crunch. This recipe makes a big batch and freezes beautifully so you can get a head start on holiday baking and gifting. Just be sure to save a few for yourself—they’re the sweetest way to warm up a wintery day.

Ingredients for Cinnamon Crinkle Cookies

• Butter and shortening: Using two types of fats gives your cookies a rich buttery flavor and a soft melt-in-your-mouth texture.
• Sugar: White sugar helps the cookies spread and gives them that crinkled look, while brown sugar adds moisture and a hint of caramel flavor. You’ll need several tablespoons of extra granulated sugar for rolling the cookies.
• Egg: The egg binds the dough and adds richness, helping the cookies stay soft in the center. Start with a room-temperature egg for a smoother, well-mixed dough.
• Extracts: Vanilla extract adds warmth, while almond extract gives the cookies a nutty sweetness. If you’re not a fan of almond, swap in more vanilla or try a touch of orange extract to play up the citrus notes.
• All-purpose flour: For the most consistent baking results, spoon the flour into your measuring cup and then level it off. Scooping right from the bag is a common baking mistake that can cause your cookies to turn out dense and dry.
• Spices: Cozy cinnamon and nutmeg bring warmth, depth and the cookies’ irresistible aroma. Don’t forget a pinch of salt, which enhances all the other flavors.
• Leavening agents: Baking soda and cream of tartar are traditionally used in snickerdoodle-style recipes to give the cookies their pillowy lift and crinkled tops.
• Citrus zest: Orange and lemon zests add fresh flavor and brightness that balance the warm spices. I like using a microplane to zest fruit—just be careful to avoid the bitter white pith underneath.

Directions

Step 1: Cream the fats and sugar

Preheat the oven to 350°F. In a large mixing bowl, cream the butter, shortening, white sugar and brown sugar for five to seven minutes until light and fluffy. Beat in the egg and extracts.

Editor’s Tip: Proper creaming requires several minutes of steady mixing, so this job is perfect for a hand or stand mixer.

Step 2: Combine the ingredients

In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, nutmeg, orange zest, lemon zest and salt. Gradually add the dry mixture to the creamed mixture, beating until combined.

Editor’s Tip: If the dough feels a little sticky, chill the mixing bowl for about one hour before scooping and rolling the dough into balls.

Step 3: Scoop the dough

Scoop and roll the dough into 1-inch balls. Place extra granulated sugar in a small bowl and roll each ball in the sugar to coat. Place the cookies 2 inches apart on ungreased baking sheets.

Editor’s Tip: Roll the dough balls in coarse sanding sugar instead of regular granulated sugar for extra sparkle and crunch.

Step 4: Bake the cinnamon crackle cookies

Bake for 10 to 15 minutes until the edges of the cookies are lightly browned and the tops are crinkled. Cool the cookies on the baking sheet for two minutes, then transfer them to wire racks to cool to room temperature.

Editor’s Tip: This recipe makes about seven dozen cookies, so you’ll likely need to bake them in batches. Avoid overcrowding your baking sheets and the oven—too many cookies at once can cause them to bake unevenly and prevent the tops from crinkling.

Recipe Variations

• Experiment with spices: Add a pinch of ground ginger, cloves or cardamom along with the cinnamon and nutmeg for even more warm, holiday-inspired flavor. For extra spice, you can also coat the cookies in a cinnamon-sugar mixture.
• Roll them in confectioners’ sugar: Roll the cookie dough balls in confectioners’ sugar instead of granulated sugar before baking. It’ll give the cookies a softer texture and snow-dusted look, similar to classic crinkle cookie recipes.
• Add a glaze: After cooling, drizzle the cookies with a simple vanilla glaze made with confectioners’ sugar and vanilla extract, or try an orange or lemon glaze for a sweet, fruity finish.

How to Store Cinnamon Crinkle Cookies

Once the cookies have cooled completely, transfer them to an airtight container and store at room temperature for up to five days. Place a sheet of parchment between layers to prevent sticking and keep the bottoms from getting soft. I always tuck a slice of bread in the container too—the moisture in the bread helps keep cookies fresher and softer for longer!

Can you freeze cinnamon crackle cookies?

Yes, these cinnamon crackle cookies freeze beautifully! Since this recipe makes about seven dozen cookies, freezing makes them perfect for sharing, gifting or saving for later.

To freeze cookies, let them cool completely, then arrange them in a single layer on a baking sheet and freeze until firm, about one hour. Transfer the frozen cookies to an airtight container or freezer bag with parchment separating the layers to prevent sticking.

Keep the cookies frozen for up to three months. When you’re ready to enjoy them, thaw them overnight in the fridge, leave them at room temperature for a few hours or pop a couple in the microwave for a few seconds to soften before serving.

Cinnamon Crinkle Cookie Tips

Can I use all butter instead of butter and shortening?

You can make cinnamon crinkle cookies with all butter, but their texture will be different. Using all butter will produce a crispier texture, while combining butter and shortening keeps the cookies soft, tender and pillowy.

Do I need to use baking soda and cream of tartar?

Yes, both are key to giving cinnamon crinkle cookies their signature crackled tops and tender texture. Baking soda and cream of tartar work together to help the cookies lift and puff in the oven, which is essential for those pretty crinkles to form. Skipping either ingredient can result in cookies that are flat and less crackled.

Why aren’t my cinnamon crinkle cookies crinkling?

If your cinnamon crinkle cookies aren’t crinkling, it’s usually due to issues with leavening, the sugar coating or baking conditions. For gorgeous crinkles, make sure your baking soda is fresh and roll the dough balls in a generous layer of granulated or confectioners’ sugar—this helps the exteriors set and crack as the interiors puff up in the oven.

Be sure to fully preheat your oven and space the cookies at least 2 inches apart—overcrowding or baking at too low a temperature can prevent the cookies from puffing enough to allow crinkles to form.