A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time.

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.

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  • Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.

  • Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

45 calories; 1.6 g total fat; 7 mg cholesterol; 28 mg sodium. 7.4 g carbohydrates; 0.4 g protein; Full Nutrition

Reviews (116)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/17/2003
Resist the temptation to add extra flour to this recipie. The dough will be REALLY soft but you'll be short-changing yourself if you make the addition. These cookies are perfect as the recipie is written. These cookies are great! If you follow the directions and refrigerate the dough for as long as it says it firms up nicely. The cookies are quite attractive if you roll the edges in the cinnamon sugar but for a less attractive spicier cookie dip the top in the cinnamon sugar too. Don't overestimate the 2" diameter it says to roll the dough out to. It'll seem narrow but these things grow to twice the diameter when you bake them. Read More
(71)

Most helpful critical review

Rating: 2 stars
08/11/2010
I don't understand it I found these cookies to be very dry. I was careful not to overcook them because it was the first time I made them and I followed the recipe exactly. As I also live in Denver and altitude can affect the recipe was another reason I didn't want to overcook. I may try again but with so many great cinnamon cookie recipes on this site I probably won't. I also don't understand the amount of cookies that it says this recipe produces. 60 really? I didn't even get 36 from this and I was careful to cut the 1/4 inch thick slices recommended in the recipe. Read More
(5)
146 Ratings
  • 5 star values: 84
  • 4 star values: 37
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 5
Rating: 4 stars
12/17/2003
Resist the temptation to add extra flour to this recipie. The dough will be REALLY soft but you'll be short-changing yourself if you make the addition. These cookies are perfect as the recipie is written. These cookies are great! If you follow the directions and refrigerate the dough for as long as it says it firms up nicely. The cookies are quite attractive if you roll the edges in the cinnamon sugar but for a less attractive spicier cookie dip the top in the cinnamon sugar too. Don't overestimate the 2" diameter it says to roll the dough out to. It'll seem narrow but these things grow to twice the diameter when you bake them. Read More
(71)
Rating: 4 stars
12/17/2003
Resist the temptation to add extra flour to this recipie. The dough will be REALLY soft but you'll be short-changing yourself if you make the addition. These cookies are perfect as the recipie is written. These cookies are great! If you follow the directions and refrigerate the dough for as long as it says it firms up nicely. The cookies are quite attractive if you roll the edges in the cinnamon sugar but for a less attractive spicier cookie dip the top in the cinnamon sugar too. Don't overestimate the 2" diameter it says to roll the dough out to. It'll seem narrow but these things grow to twice the diameter when you bake them. Read More
(71)
Rating: 5 stars
02/27/2006
Love these..so much! I followed the recipe exactly except I just transferred the soft cookie dough to plastic wrap (in one clump) and refrigerated until it was firm enough to work with. I used a medium cookie scoop rolled into balls and swirled each ball in the cinnamon sugar mixture (which I feel in this recipe is way too much - half the amount will do just fine.). I baked at 350 degrees for 15 minutes (until golden brown). After a night in a closed container the cookies were super-soft. YUM! I have already made these 5 times since I read this recipe. This is FAR better than the sometimes bland snickerdoodle. Give it a try fellow all-recipe'rs! You won't be disappointed.:-) Read More
(61)
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Rating: 5 stars
12/31/2003
No one told me to make a double batch because I would eat so many while making the cookies. I did not refrigerate as long as suggested. Instead I rolled the dough into balls and rolled them in the cinnamon sugar mixture prior to baking. Thanks for such a great recipe! Read More
(31)
Rating: 4 stars
09/29/2007
I absolutely LOVE these cookies! I alter this a bit and like the result. I do everything the same (besides doubling the batch) until dividing it up into logs and refrigerating it. I simply scoop it out roll it into a ball and roll the whole ball in the cinnamon sugar mix then bake. My family and friends always rave about them. Read More
(16)
Rating: 5 stars
04/27/2005
These cookies are delicious!! The cookie dough came out unbelievably sticky and I lost half the dough before I even got it to the pan in my hands even though I floured my hands (and I left it in the fridge overnight). 2 days later I just made another batch--a double in fact and this time separated the dough in 2 bowls and used a spoon to roll the batter into little balls and dip in the sugar/cinnamon. This worked much better and I lost much less dough Definitely make a double batch these cookies are divine! Read More
(11)
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Rating: 4 stars
06/15/2009
What yummy cookies! Instead of the 1 tsp vanilla I used 1/2 tsp vanilla and 1/2 tsp almond extract. The cookies came out great. I did as others suggested and put the bowl of dough in the fridge for 10 min until is was workable then portioned it onto parchment rolled it into a log and put it in the freezer for an hour before cutting it up like the recipe said. One tip: I could have cut that cinnamon sugar recipe to a quarter of what it said. It made way to much. Read More
(9)
Rating: 4 stars
04/22/2007
Wow these cookies are really good!!! Im not a baker so I usually screw up cookies but this one was easy to follow. My dough wasnt really skicky/runny like others but I rolled it in a big ball and put it in the fridge for 1 hr. then I rolled into 1 inch balls into sugar/cinnamon. (I only used 2 tbs of sugar and 3 dashes of cinnamon). Then I flattend the balls and baked them for 8 minutes. They were really tasty!! Read More
(8)
Rating: 5 stars
12/13/2003
Save yourself the trouble...make a double batch! Read More
(7)
Rating: 5 stars
12/23/2003
These are heavenly! They are buttery and light with crispy edges and chewy middles. I did as LYNDYL recommended and rolled the dough into balls then dipped them in the cinnamon suger mixture before baking. I made about 24 balls for good-sized cookies. Read More
(7)
Rating: 2 stars
08/11/2010
I don't understand it I found these cookies to be very dry. I was careful not to overcook them because it was the first time I made them and I followed the recipe exactly. As I also live in Denver and altitude can affect the recipe was another reason I didn't want to overcook. I may try again but with so many great cinnamon cookie recipes on this site I probably won't. I also don't understand the amount of cookies that it says this recipe produces. 60 really? I didn't even get 36 from this and I was careful to cut the 1/4 inch thick slices recommended in the recipe. Read More
(5)