If you’ve been searching for that one treat that will make your entire kitchen smell like happiness, Chocolate-Cinnamon Sugar Cookies are about to become your new favorite. Imagine the deep, velvety flavor of chocolate harmonizing with warm notes of cinnamon and a little sparkle of sugar — every bite is a chewy, chocolatey hug with just a touch of spice. Baked until just set and rolled in a sweet cinnamon-sugar coating, these cookies bring a level of coziness that’s hard to resist whether it’s a chilly winter afternoon or a summer night with friends.
Ingredients You’ll Need
These cookies start with a handful of familiar pantry staples, but it’s the combination that creates pure magic. Each ingredient shines, from the richness of butter and cocoa to the subtle warmth of cinnamon and that irresistible sugar coating.
- Unsalted butter (1 cup, softened): This is what makes your cookies melt-in-your-mouth tender, so be sure it’s soft but not melty for the perfect texture.
- Granulated sugar (1 1/4 cups, plus 1/4 cup for rolling): Adds sweetness and a little crunch — don’t skip rolling the cookie dough balls for that classic sparkly finish.
- Brown sugar (1/2 cup): Infuses a deep, caramelly flavor and enhances chewiness.
- Large eggs (2): These bind everything together and keep the cookies extra rich.
- Vanilla extract (2 teaspoons): A splash of vanilla always rounds out the flavors and makes the chocolate and cinnamon sing.
- All-purpose flour (2 1/4 cups): The backbone of the cookie, providing structure without making them cakey.
- Unsweetened cocoa powder (3/4 cup): Go for a good quality cocoa for the deepest flavor possible.
- Ground cinnamon (1 1/2 teaspoons): This is where the magic happens — the cinnamon gives these cookies their signature warmth.
- Baking soda (1 teaspoon): Ensures the cookies spread just enough for that soft center and delicate edge.
- Salt (1/2 teaspoon): A little salt balances the sweetness and heightens all the other flavors.
How to Make Chocolate-Cinnamon Sugar Cookies
Step 1: Prep Your Baking Sheets
Get started by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This step keeps the cookies from sticking and makes cleanup a breeze, plus it ensures those cookies bake up beautifully every time.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Spend a couple of minutes here — the mixture should be light and fluffy. This introduces air, making your Chocolate-Cinnamon Sugar Cookies soft in the center with perfectly crisp edges.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, letting each fully incorporate before adding the next. Add vanilla extract at this stage, blending until everything is smooth. The batter will smell absolutely incredible already!
Step 4: Combine Your Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, ground cinnamon, baking soda, and salt. Take a quick second to break up any cocoa lumps so your cookies bake evenly with no dry patches.
Step 5: Bring It All Together
Gradually add your dry mix to the wet ingredients, stirring until just combined. The dough will be thick and rich — don’t overmix, or the cookies might turn out tough. Now you’ve got the dough base for your Chocolate-Cinnamon Sugar Cookies!
Step 6: Roll and Coat
In a small bowl, mix the reserved 1/4 cup sugar and a pinch of cinnamon (if you’re feeling extra cozy). Scoop tablespoonfuls of dough and roll into 1 1/2-inch balls. Roll each ball in the cinnamon-sugar mixture so every cookie gets a perfect sweet crunch.
Step 7: Bake and Cool
Arrange the coated dough balls on your baking sheets, spacing them about 2 inches apart so they have room to spread. Bake for 10–12 minutes — the edges should be set, but the centers still look a little soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. At this point, your kitchen will smell absolutely dreamy.
How to Serve Chocolate-Cinnamon Sugar Cookies
Garnishes
These cookies are showstoppers on their own, but a light dusting of confectioners’ sugar or a drizzle of melted chocolate can make them look extra special for a party platter or gift box. If you love heat, a sprinkle of chili powder or even cayenne on top is a bold twist that brings out the chocolate even more.
Side Dishes
Pair your Chocolate-Cinnamon Sugar Cookies with a tall glass of ice-cold milk for classic comfort, or make things fancy with a scoop of vanilla bean ice cream. They’re equally delicious alongside a mug of coffee, hot chocolate, or chai for cozy afternoon snacking.
Creative Ways to Present
For a festive dessert board, arrange the cookies with fresh raspberries, strawberries, and little bowls of whipped cream or salted caramel for dipping. Stack them in a mason jar with a ribbon for a heartfelt homemade gift, or serve them at your next party with a build-your-own cookie sandwich bar — with whipped cream, marshmallows, or sliced bananas as fillings.
Make Ahead and Storage
Storing Leftovers
Store any extra Chocolate-Cinnamon Sugar Cookies in an airtight container at room temperature, where they’ll stay delectably chewy for up to 5 days. If you’re making them for a special event, you can easily bake a day or two in advance; the flavors only get better with a little time.
Freezing
Both the baked cookies and raw dough balls freeze beautifully. To freeze the dough, roll into balls, coat in cinnamon sugar, then freeze on a tray until firm before storing in a zip-top bag. To freeze baked cookies, just let them cool completely and slip them into an airtight container — they’ll keep for up to 2 months.
Reheating
To refresh cookies after storing or freezing, a quick 10-second zap in the microwave brings back that just-baked softness. If you’ve frozen the dough, bake straight from the freezer; just add an extra minute or two to the bake time and enjoy fresh Chocolate-Cinnamon Sugar Cookies any time.
FAQs
Can I use Dutch process cocoa powder instead of regular?
Absolutely! Dutch process cocoa will give your Chocolate-Cinnamon Sugar Cookies an even richer chocolate flavor and slightly darker color. Just swap it one-for-one with unsweetened cocoa powder.
What’s the best way to get perfectly round cookies?
Rolling your dough into uniform balls and spacing them evenly on the baking sheet helps a lot. For picture-perfect edges, use a round cookie cutter (just a bit larger than your cookies) to gently scoot them into shape as soon as they come out of the oven!
Can I make Chocolate-Cinnamon Sugar Cookies gluten free?
Yes! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. Just check that your blend contains xanthan gum or a similar binder for the best chewy results.
Why do my cookies turn out dry?
Dry cookies usually mean they’re overbaked or too much flour was added. To prevent this, scoop your flour lightly into the measuring cup and level it off. Bake just until the edges are set and the centers are slightly soft — they’ll finish cooking as they cool.
Is it really necessary to chill the dough?
For this recipe, you don’t have to chill the dough, so you get warm cookies faster! However, if your kitchen is hot and the dough seems sticky, 20 minutes in the fridge will make rolling easier and help your Chocolate-Cinnamon Sugar Cookies keep their perfect shape.
Final Thoughts
Every bite of these Chocolate-Cinnamon Sugar Cookies is a little celebration of chocolate, spice, and sweetness, all wrapped up in a soft, chewy package. Whether you bake them for loved ones or keep them all to yourself (no judgment here!), this recipe will bring a touch of joy to your kitchen. I can’t wait for you to try them — happy baking!
Print
Chocolate-Cinnamon Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of chocolate and cinnamon with these delectable Chocolate-Cinnamon Sugar Cookies. These chewy, cocoa-infused treats are perfect for satisfying your sweet tooth.
Ingredients
Batter:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar (plus 1/4 cup for rolling)
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, and salt.
- Blend Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine the remaining 1/4 cup of sugar with a pinch of cinnamon.
- Shape and Coat the Dough: Roll the dough into 1 1/2-inch balls and coat each in the cinnamon sugar mixture.
- Bake: Place the coated dough balls on the baking sheets and bake for 10–12 minutes until set around the edges and soft in the center.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies freeze well and taste better the next day.
- For a spicy twist, add a pinch of cayenne pepper to the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
