These Chocolate-Cinnamon Sugar Cookies are the perfect combination of soft, chewy, and rich flavors. The warm spice of cinnamon paired with rich cocoa creates an irresistible treat that’s perfect for any time of the year. Whether it’s a cozy night in or a special occasion, these cookies are sure to please anyone with a sweet tooth.
Why You’ll Love This Recipe
What I love most about these cookies is how the cinnamon-sugar coating adds a sweet, spicy kick to the rich chocolate flavor. They are soft in the center with a slight crisp around the edges, making each bite feel like a warm hug. The balance of sweetness and spice is perfect, and they’re quick and easy to whip up—making them an ideal treat when you’re craving something comforting. Plus, the soft texture stays even after they’ve cooled, so you can enjoy them for days!
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 eggs
1 tsp vanilla extract
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt (omit if preferred)
Cinnamon-Sugar Coating:
¼ cup granulated sugar
1 tsp cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add the eggs and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, and salt (if using).
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix to keep the cookies tender.
In a small bowl, combine the granulated sugar and cinnamon for the coating.
Roll the cookie dough into small balls, about 1 to 1 ½ inches in diameter. Coat each ball in the cinnamon-sugar mixture and place them on the prepared baking sheet.
Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Enjoy these soft, chocolatey treats with a delicious hint of cinnamon!
Servings and Timing
This recipe yields about 24 cookies, depending on the size of the dough balls you roll.
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 25 minutes
Variations
Add-ins: I like to add chocolate chips, walnuts, or even dried cherries to the dough for an extra layer of flavor and texture.
Spice up the coating: For a different flavor profile, try adding a bit of nutmeg or cardamom to the cinnamon-sugar coating.
Gluten-Free: Use a gluten-free flour blend to make these cookies gluten-free while still retaining their soft texture.
Storage/Reheating
Storage: These cookies stay soft and chewy when stored in an airtight container at room temperature for up to 5 days.
Freezing: You can freeze the dough before baking. Roll the dough into balls, freeze them on a baking sheet, and then transfer them to a ziplock bag. Bake from frozen—just add an extra minute or two to the baking time.
Reheating: If you prefer your cookies warm, pop them in the microwave for 10-15 seconds, and they’ll be just like fresh-baked!
Related Recipes:
- Cinnamon Cream Cheese Cookies
- Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting
- Caramel Apple Spice Cake
FAQs
How do I know when these cookies are done baking?
I look for the edges to be set but the center to still be soft. The cookies will firm up as they cool, so don’t worry if they seem a little underdone when you first take them out of the oven.
Can I use salted butter instead of unsalted butter?
While I recommend using unsalted butter for better control over the salt content, you can substitute salted butter. Just omit the additional salt in the dough if you make that change.
Can I make these cookies ahead of time?
Yes! You can prepare the dough, roll it into balls, and refrigerate it for up to 3 days before baking. Alternatively, you can freeze the dough for later use.
What can I substitute for cocoa powder?
If you don’t have cocoa powder on hand, you can substitute with an equal amount of melted chocolate. The texture may be a bit different, but the cookies will still taste delicious.
Can I make these cookies without the cinnamon?
I love the cinnamon flavor, but if you’re not a fan, you can simply leave it out of the dough and coating. The chocolate flavor will still shine through.
Conclusion
These Chocolate-Cinnamon Sugar Cookies are my go-to when I want something rich and comforting. With the perfect balance of chocolate and cinnamon, they’re soft, chewy, and perfect for any occasion. The best part is how easy they are to make, so I can enjoy them fresh from the oven in no time. Whether I’m sharing them with friends or savoring them solo, these cookies always hit the spot!
📖 Recipe:
Print
Chocolate-Cinnamon Sugar Cookies
- Total Time: 25 minutes
- Yield: About 24 cookies
- Diet: Vegetarian
Description
These Chocolate-Cinnamon Sugar Cookies are the perfect mix of rich cocoa and warm cinnamon flavor. Soft and chewy, with a delightful cinnamon-sugar coating, these cookies are an ideal treat for any occasion. Simple to make, they’re the perfect balance of sweetness and spice. Whether for a cozy night or a special gathering, these chocolate cinnamon cookies are sure to please everyone’s taste buds.
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 eggs
1 tsp vanilla extract
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt (optional)
Cinnamon-Sugar Coating:
¼ cup granulated sugar
1 tsp cinnamon
Instructions
- Preheat the oven: Set it to 175°C (350°F) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Mix in the eggs and vanilla extract until fully combined.
- Mix dry ingredients: In a separate bowl, whisk the flour, cocoa powder, baking soda, cinnamon, and salt (if using).
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Prepare cinnamon-sugar coating: In a small bowl, combine the granulated sugar and cinnamon.
- Shape and coat cookies: Roll the dough into balls (1 to 1 ½ inches) and coat them in the cinnamon-sugar mixture. Place the coated balls on the baking sheet.
- Bake: Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Cool: Let the cookies cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.
Notes
Add-ins: Feel free to add chocolate chips, walnuts, or dried cherries to the dough for extra flavor and texture.
Spice variations: You can add nutmeg or cardamom to the cinnamon-sugar coating for a different flavor profile.
Gluten-Free Version: Use a gluten-free flour blend to make these cookies gluten-free.
Storage: Store the cookies in an airtight container at room temperature for up to 5 days. To freeze, roll the dough into balls and freeze before baking. Bake from frozen with a couple of extra minutes added to the baking time.
Reheating: Microwave for 10-15 seconds for a freshly baked taste.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Cookies, Desserts, Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 24 cookies
