Bakery Style Cinnamon Cookies

Name: Bakery Style Cinnamon Cookies
Prep time: 15 min
Cook time: 10 min
Yield: 24 cookies
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

Bakery Style Cinnamon Cookies with a cinnamon sugar coat, soft centres and crackly tops. Easy to bake and hard to stop at one.

PREP TIME

15 minutes

COOK TIME

10 minutes per tray

SERVES

24 cookies

About this recipe

I am sharing my Bakery Style Cinnamon Cookies because I love cinnamon and my boys are in a cookie phase. When the house smells like warm spice and butter, they appear in the kitchen before the timer goes off. These Bakery Style Cinnamon Cookies are soft in the centre, lightly crisp at the edge, and rolled in classic cinnamon sugar. They bake with crackly tops and that cosy flavour everyone reaches for, whether it is after school or with tea at night.

I keep this recipe simple and reliable. The dough is quick to mix with an electric mixer, the scoop size keeps the bake even, and the cinnamon sugar gives that bakery finish without any fuss. I also like that these Bakery Style Cinnamon Cookies cool into their best texture. Once they are no longer warm, the sweetness settles, the spice lifts, and the chew becomes just right.

I will link my other cookies here too. My Lili Rose Cookies are salty, buttery, and walnut flavoured with a light rosewater icing — perfect for gifting and festive boxes. My crispy knafeh cookies are inspired by that viral Dubai chocolate but better, with real pistachio flavour and a dip in chocolate. And my ghraybeh are buttery shortbread, stuffed with pistachio and shaped in a mould — so pretty and so delicious. If you want a simple bake that feels special, these Bakery Style Cinnamon Cookies fit right in with the favourites.

Ingredients

Wet Ingredients

250 grams unsalted butter, room temperature
3⁄4 cup brown sugar
1⁄2 cup white sugar
2 eggs
2 teaspoons vanilla extract

Dry Ingredients

2 2⁄3 cups plain flour (all-purpose) - (approximately 350 grams)
1 tablespoon cornflour
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt

Cinnamon Sugar Coating

1⁄4 cup white sugar
1 tablespoon ground cinnamon

Notes from Rouba

Room temperature butter gives a lighter, bakery crumb.
Scoop about 40 gram dough per cookie for even baking.
Bake one tray at a time for even baking (unless you really trust your oven’s airflow and heat).
Cool on the tray for 5 minutes so the centres set.
Coat well in cinnamon sugar for that crackly finish.

Method

Step 1. Cream the base

Beat the butter, brown sugar, and white sugar with an electric mixer on medium speed for 2–3 minutes until pale and fluffy. Mix in the eggs one at a time until fully combined, then beat in the vanilla.

Step 2. Finish the dough

Whisk the flour, corntflour, baking soda, baking powder, cinnamon, and salt in a separate bowl. Add to the butter mixture in two additions and mix on low just until the flour disappears—stop as soon as there are no dry patches. If the dough feels soft or the room is warm, cover and chill for 20– 30 minutes to firm slightly.

Step 3. Shape, coat, and bake

Heat the oven to 190°C (375°F) and line two trays with baking paper.

Stir the coating sugar and cinnamon together. Roll one ball, coat it straight away, set it on the tray— then repeat. Aim for 40 grams each (about 2 tablespoons) and space them 5 cm apart.

Bake one tray at a time for 10 minutes until edges are set and lightly golden while centres still look soft. Cool on the tray for 5 minutes, then transfer to a rack.

A FEW THINGS YOU’LL WANT TO KNOW

Do I press the dough balls down?
You can, but you do not have to. I have tested both. Pressing gives a flatter, more uniform cookie. Leaving them round keeps a rustic dome and a softer centre. I personally love the rustic look of not pressing them down.

When should I roll in the cinnamon sugar?
Roll each ball straight into the sugar the moment you shape it. If you portion all the dough first and come back later, the surface dries slightly and the sugar will not stick as well. I ball, roll, tray, and then repeat.

How far apart should I space them?
Leave about 5 cm between cookies. They spread just enough to form pretty edges without touching.

Why use both brown sugar and white sugar?
Brown sugar adds moisture, chew, and caramel notes. White sugar helps the edges crisp and keeps the centre tender. The combination is what gives these cookies their bakery texture.

Warm or cooled—which tastes better?
Cooled. Warm cookies are lovely, but the real flavour shows once they cool. That’s when the cinnamon balances, the sweetness settles, and the texture sets into a proper chewy bite. Let them cool on the tray for 5 minutes, then on a rack until just cool—you’ll taste the true cookie.