Cinnamon Butter Cookies are tender and crumbly cookies that combine the warm flavor of cinnamon and the richness of butter. The sweet buttery flakiness paired with a subtle cinnamon kick is a delectable combination. It’s the perfect addition to any cookie exchange, holiday gathering, or Tuesday! I also have Butter Cookies without the cinnamon that you will want to have on hand and customizable for any occasion.

Cinnamon Butter Cookies on a Cooling Rack with Parchment Paper.

Ingredients & Substitutions

Butter: Since these are butter cookies, you will need 2 sticks of unsalted butter. The ratio of butter and all-purpose flour is the perfect combination for a solid cookie recipe. If you use salted butter, you may want to lessen or omit the salt in the recipe.

Sugar: Granulated sugar is creamed with the butter until light and fluffy, creating a smooth and buttery base.

Eggs: You will just add egg yolks to the cookie dough; it helps make the dough easier to work with. But, don’t waste the egg whites; use those in another recipe like Fried Ice Cream.

Cinnamon: Just one teaspoon of ground cinnamon is enough to give these cookies a warm and slightly sweet element.

Milk: To achieve the desired consistency of the dough, gradually incorporate approximately one tablespoon of milk at a time, ensuring that the dough becomes pliable yet remains slightly sticky.

Cinnamon Butter Cookies on a White Counter With One Cookie Broken in Half.

Can I Make The Dough Ahead Of Time?

Certainly! If you’d like to prepare the cookie dough in advance, here are two options for storing it:

  1. Refrigeration: After preparing the dough, wrap it tightly in plastic wrap and place it in the refrigerator. It can be stored this way for up to 3 days before baking. When you’re ready to bake the cookies, simply remove the dough from the refrigerator and proceed with the baking instructions.
  2. Freezing: Begin by mixing the dough as instructed. Then, using a piping bag or a cookie scoop, portion out the cookie dough onto a baking sheet lined with parchment paper. Make sure the dough portions are not touching. Place the baking sheet with the piped cookie dough in the freezer and allow it to freeze until solid, typically around 1-2 hours. Once the dough is solid, transfer the individual portions to a freezer-safe bag. Remember to label the bag with the date and baking instructions. The frozen dough can be stored for several weeks or even months. When you’re ready to bake the frozen dough, there’s no need to thaw it first. Simply preheat the oven according to the original baking instructions and add a couple of extra minutes to the baking time.
Cinnamon Butter Cookies on a Cooling Rack with Parchment and a Cookie Halved Showing Inside Texture.

How To Store Cinnamon Butter Cookies

Once the cookies have been baked, they can be stored in an airtight container at room temperature. They will last up to a week. You can also freeze the baked cookies. First, let them cool completely. Then, store them in a freezer-safe container for up to 3 months. They could possibly last longer, but the taste may be affected the longer they are stored.

Close up of Cinnamon Butter Cookies on a White Counter Showing the Delicate Texture.

Cinnamon Butter Cookies

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Cinnamon Butter Cookies are tender and crumbly cookies that combine the warm flavor of cinnamon and the richness of butter.


  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • cup (133 g) granulated sugar
  • 2 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 2 tablespoons whole milk


  • Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  • In a large bowl using a hand mixer on medium speed, cream together the butter and sugar until light and fluffy.
  • Add the egg yolks and vanilla. Mix until combined.
  • In a separate bowl whisk together the flour, cinnamon, and salt.
  • Slowly add the flour mixture to the butter mixture. Mix on low until combined, scraping down the sides of the bowl as needed.
  • Working 1 tablespoon at a time, add milk until the mixture is sticky, thick, and well combined.
  • Using a 2-tablespoon scoop, drop balls of dough onto the lined baking sheet, leaving about an inch between each cookie.
  • Bake 14-16 minutes, or until golden brown.
  • Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. Let the cookies cool completely before enjoying.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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