Crackly Cinnamon Sugar Cookies

cinnamon sugar cookie stacks
Photo: Pernille Loof
Prep Time:
30 mins
Total Time:
45 mins

These easy drop cookies are a cinch to make but have a taste that's truly next level. After the dough gets mixed with a generous amount of cinnamon and vanilla, it's portioned out onto baking sheets and topped with a double coating of fine sanding sugar to create a crisp, crackly top once baked.


  • 1 ½ cups unbleached all-purpose flour

  • ½ teaspoon baking soda

  • 1 ½ teaspoons ground cinnamon

  • ¼ teaspoon kosher salt

  • 1 stick unsalted butter, room temperature

  • ¾ cup plus 2 tablespoons granulated sugar

  • 2 tablespoons packed light-brown sugar

  • 1 large egg, room temperature

  • 1 ½ teaspoons pure vanilla extract

  • Fine sanding sugar, for sprinkling


  1. Preheat oven to 350°F with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a stand mixer fitted with paddle attachment, beat butter with both sugars on medium speed until light and fluffy, 2 minutes. Beat in egg and vanilla. Reduce speed to low; gradually add flour mixture. Beat until combined.

  2. Scoop dough using a 1 1/2-inch scoop (about 1 1/2-tablespoons); transfer to parchment-lined baking sheets, 2 inches apart. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush and sprinkle with more sanding sugar.

  3. Bake, rotating sheets halfway through, until cookies are just beginning to brown at edges, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

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