Prep time
Cook time
Total time
Classic Cinnamon Cookies
Recipe type: Cookies
Serves: 16-20
  • 4 ounces butter (1 stick), softened
  • 5 ounces white granulated sugar (3/4 cup)
  • 2½ ounces confectioner's sugar (1/2 cup)
  • 2 large eggs
  • 2 tsp pure vanilla
  • 2 ounces corn oil (1/4 cup)
  • 10 ounces all-purpose flour (2¼ cups)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cream of tartar
  • ½ tsp salt
cinnamon and sugar mixture
  • ½ cup white granulated sugar
  • 1 TBL cinnamon
  1. Cream butter, white sugar and confectioner's sugar. Add 2 eggs with vanilla and beat well, about 1 minute.
  2. Add corn oil slowly and beat again until smooth, scraping your bowl as necessary.
  3. Mix together the flour, baking soda, baking powder, cream of tartar and salt in a separate bowl.
  4. Add dry ingredients to the wet mixture and beat well. Scrape bowl well, especially from the bottom of the bowl.
  5. Chill covered dough 30 minutes to one hour.
  6. Preheat oven to 375 degrees.
  7. Using an ice cream scoop (I used a #20 scoop, 1⅝ oz ) but you can use approximately 2 TBL of dough, drop cookies into cinnamon sugar mixture and roll.
  8. Bake on a parchment covered or silpat baking sheet for 10-12 minutes.
I bake at 375 degrees for 12 minutes. I like the cookies to rise well and then have slightly crispy edges.
If your cookies spread too much, you can increase your oven temp or chill your dough longer.
Recipe by Country Cupboard Cookies at