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Cinnamon Cookie Sandwiches with Rich Cinnamon Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 5 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 36 minutes
  • Yield: 33 cookies
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This cinnamon cookie recipe features a delightful cinnamon sugar filling encased in a soft, chewy dough that is rolled in cinnamon sugar before baking. With a rich buttery flavor and a melt-in-your-mouth texture, these cookies capture the essence of cinnamon rolls in a convenient cookie form. They have a tender crumb with a signature sweet cinnamon center that stays moist and gooey after baking.

Ingredients

Filling

  • 6 tablespoons salted butter, softened
  • 3/4 cup packed brown sugar
  • 1 and 1/2 tablespoons cinnamon

Dough

  • 1 cup salted butter (2 sticks), softened
  • 1 and 2/3 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 and 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 and 1/2 teaspoons cream of tartar

Cinnamon Sugar Coating

  • 1/3 cup granulated sugar
  • 1 and 1/2 tablespoons cinnamon

Instructions

  1. Make the filling: In a large bowl or stand mixer, beat 6 tablespoons softened butter until creamy and smooth. Add 3/4 cup packed brown sugar and 1 and 1/2 tablespoons cinnamon. Beat until fully combined and smooth. Spoon small marble-sized balls of this filling onto a parchment-lined baking sheet and freeze for 20 minutes until hardened (or refrigerate for 1-2 hours if no freezer space).
  2. Preheat the oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  3. Make the dough: In the same bowl, beat 1 cup softened butter until smooth. Add 1 and 2/3 cups granulated sugar and beat for 2 minutes until light and fluffy, scraping down the sides frequently.
  4. Add eggs and vanilla: Beat in 2 large eggs and 2 teaspoons vanilla extract until mixture is smooth and homogeneous.
  5. Prepare dry ingredients: Spoon and level 3 and 1/2 cups flour into a separate bowl. Stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar.
  6. Combine dry and wet ingredients: Gently beat the flour mixture into the butter mixture, stopping when flour streaks remain. Scrape the sides and mix a few more seconds until incorporated. Do not overmix to avoid tough cookies.
  7. Incorporate cinnamon filling: Fold in the frozen cinnamon filling balls carefully with a spatula or wooden spoon. Do not use a mixer to avoid breaking the filling balls.
  8. Shape dough: Use a large cookie scoop or spoon to form 2-inch balls of dough, slightly overfilled to ensure good size.
  9. Roll in cinnamon sugar: Mix 1/3 cup granulated sugar with 1 and 1/2 tablespoons cinnamon in a bowl. Roll each dough ball in this mixture to coat evenly.
  10. Arrange on baking sheet: Place coated dough balls on prepared sheets spaced about 2 inches apart. For tighter spacing, place 8 cookies per pan to avoid crowding; 12 cookies may run into each other slightly.
  11. Bake: Bake at 350°F for 11-12 minutes. Cookies may not look fully done due to the shiny cinnamon filling. The edges without filling should be firm but not browned, and the outer edges should appear matte, not shiny.
  12. Shape cookies immediately: Within 30-60 seconds of removing from oven, use spoons to push the edges of each cookie inward, reshaping them into circles and folding any oozing cinnamon filling back into the sides. This step thickens the cookies, enhances chewiness, and controls filling spread.
  13. Cool and serve: Let cookies set on the pan for at least 5 minutes, then transfer to a wire rack to cool completely. Serve with milk for a comforting treat.
  14. Freezing instructions: Dough can be frozen after shaping and rolling in cinnamon sugar. Store balls in a ziplock bag in the freezer up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time.

Notes

  • Freezing the cinnamon filling balls is essential to prevent the filling from melting too quickly during baking.
  • Do not overmix the dough to keep cookies tender and chewy.
  • Shaping cookies immediately after baking improves texture and controls filling spread.
  • Use parchment paper or silicone mats to prevent sticking and easy cleanup.
  • The cookies are best enjoyed fresh but can be stored in an airtight container for several days.
  • For best results, spoon and level flour instead of scooping directly with a cup to prevent dense dough.
  • Do not thaw frozen dough before baking; bake from frozen for optimal texture.

Find it online: https://suerecipe.com/cinnamon-cookie-sandwiches-with-rich-cinnamon-filling-recipe/