Cinnamon Crackle Cookies

24 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Cinnamon Crackle Cookies are the perfect chewy cookies made with ground cinnamon, vanilla extract, brown sugar, and white chocolate chips in 25 minutes!

If you’re a fan of Snickerdoodles then you’re sure to love these easy Cookies! It’s an easy Cookie Recipe that’s perfect for the holiday season and simple enough that you can make them year-round.

Cinnamon Crisp Cookies in stack with bitten cookie on top


Cinnamon Crackle or Cinnamon Crinkle Cookies are the perfect blend of soft cookies, and warm cinnamon all with sugar rolled over the outside. Just like traditional Crinkle Cookies, these cinnamon cookies are perfect for the holiday season. You can serve them on a cookie tray for a happy holiday party or even leave them out on Christmas Eve for Santa. No matter what occasion, these tasty little cookies are sure to be one of your favorite cookie recipes. 

There are so many fantastic cookies to choose from when you’re in the mood for baking. Cinnamon Crinkle Cookies are a great way to change things up from the standard Chocolate Chip Cookies. The Cinnamon Sugar Cookie recipe is still chewy, sweet, and wonderfully kid-friendly, but it’s also something a little different. It only takes one bite of a buttery cinnamon cookie to absolutely fall in love. The rich cookie just melts in your mouth for ultimate cinnamon cookie happiness!

top-down view of Cinnamon Crisp Cookies in stack

If you make Cinnamon Sugar Cookies but don’t want to eat them all at once, they’re also great to make ahead. Put half the Cinnamon Cookies in the freezer to store them for months at a time and enjoy later



  • Prep time: Start by preheating your oven and line cookie sheets with parchment paper. 
  • Creamed mixture: Add the unsalted butter, 1 cup sugar, and brown sugar to your stand mixer. Make sure you only add 1 cup granulated sugar and set the rest to the side. Cream butter for 3 minutes on medium speed to high until light and fluffy. Mix in the eggs and vanilla next. 
  • Dry ingredients: In a separate mixing bowl sift together the flour, cinnamon, baking soda, cream of tartar, nutmeg, and salt. Pour the dry ingredients into the stand mixer and combine at the lowest speed, being careful not to overmix the cookie dough. If you don’t want to bake the cookies right away, cover the dough in plastic wrap and chill it in the fridge. 
  • No stand-mixer: To make the Cinnamon Cookies with no stand mixer, combine the ingredients in a large bowl with a handheld mixer. 
  • Bake: Put the additional sugar in a small bowl. Use a cookie scoop or regular spoon to make 1″ sized balls. Roll the cookie forms in sugar. Put the cookie dough balls on the baking sheet 2″ apart so there’s room to spread. Bake for 13-15 minutes until golden brown. For crispy cookies leave them in closer to 15 minutes. You can move the baked cookies to a wire rack to cool.

Cinnamon Crisp Cookies on baking sheet


  • Flour: Instead of making Cinnamon Cookies with all-purpose flour you could use whole wheat or whole grain flour. You could also do half whole wheat and half white flour mixture. For gluten-free Cinnamon Cookies, try almond flour, coconut flour, or oat flour. 
  • Sweetener: You can change up the sweetener in the recipe by replacing the granulated sugar with brown sugar, molasses, honey, or coconut sugar. You could also sprinkle powdered sugar over the top or a combination of powdered sugar and granulated sugar before serving.
  • Mix-ins: For some delicious mix-ins try adding chocolate chips, cinnamon chips, dried fruit, or chopped nuts. You can mix in extra flavorings with the Cinnamon Crackle Cookies like a teaspoon almond extract or orange zest from an orange peel. 



  • Serve: You can keep fresh baked cookies at room temperature for up to 3 days. Let the warm cinnamon cookies cool, then you can keep them covered or in an airtight container. 
  • Store: Put the Cinnamon Cookies in the fridge for up to a week. 
  • Freeze: You can also freeze baked cookies. Traditional Crinkle Cookies will last for up to 3 months in freezer-safe bag.

Cinnamon Crisp Cookies in stack

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Cinnamon Crackle Cookies

Cinnamon Crackle Cookies are the perfect chewy cookies made with ground cinnamon, vanilla extract, brown sugar, and white chocolate chips in 25 minutes!
Yield 24 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup butter , softened
  • 2 cups sugar , divided
  • 1/2 cup brown sugar , packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips


  • Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  • To your stand mixer add the butter, 1 cup sugar (careful, do not add all the sugar here), and brown sugar for 3 minutes until light and fluffy.
  • Add in the egg and vanilla until just combined.
  • Sift together flour, cinnamon, baking soda, cream of tartar, nutmeg, and salt.
  • Add the dry ingredients to the stand mixer on the lowest speed setting until just combined.
  • Stir in the white chocolate chips
  • Add the remaining 1 cup sugar to a bowl.
  • Scoop 1" balls into the sugar and roll.
  • Place 2" apart on a baking sheet and bake for 13-15 minutes.


Calories: 202kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 212mg | Potassium: 66mg | Fiber: 1g | Sugar: 21g | Vitamin A: 248IU | Calcium: 13mg | Iron: 1mg

Cinnamon Crackle Cookie recipe

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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    1. The colder the dough, the less the cookie will spread. You can also add just a bit more flour to help the cookie stay puffier.

  1. I’ve had chocolate crackle cookies before – and this is a brilliant take on that recipe! PERFECT flavors of cinnamon and sweet white chocolate chips. Wish I had thought of this before. But be assured we’ll be making these again. Another winner from your website. Thanks Sabrina!!

  2. I am a serious cinnamon lover so I was excited to make these. They were even better than I imagined!