Cinnamon Christmas Cookies

Shopping List

  • 125g unsalted butter
  • 125g caster sugar
  • 1 egg
  • 250g plain flour
  • 2 teaspoons cinnamon
Preparation Time:- 30 mins Cooking Time:- 10 mins

As I type this, my kitchen smells of sweet cinnamon and it’s heavenly! Cinnamon is one of my favourite flavours so this festive season I incorporated it into my no-spread sugar cookie recipe to create these cute and delicious Cinnamon Christmas Cookies!

Ready in next to no time, these are perfect for a last minute quick Christmas treat, or to make with the kids over the holidays!

Perfect for as much or as little decoration as you like! You can go all out with candy and icing (piped or rolled) or just a light dusting of icing sugar, the choice is yours! I’ve gone with some very festive Christmas trees but the great thing about this recipe is that the dough doesn’t spread so you can use whatever cutters you like!

The key here is to chill the dough both before and after cutting your shapes, then straight in the oven. Cool on a wire rack.

I’ve sprinkled my cookies with homemade cinnamon sugar before baking, this is optional but really adds a nice crunch and extra layer of flavour. I’ve also sprinkled with icing sugar to create a snowy look.

Once baked, these cookies will last in an airtight tin for 2 weeks so can be made well ahead of Christmas and the dough can also be frozen. This mix makes about 20 cookies depending on size.


Cream together the butter, sugar and cinnamon.


Then add in the egg.


Add in the flour and mix well.


Bring the dough into a ball.


Wrap the dough ball in cling film and chill for 30 minutes.


To make the cinnamon sugar, mix together 30g caster sugar with a teaspoon of cinnamon.


It should look like this and smell amazing!


Roll out your chilled dough onto a surface dusted with plain flour.


I use a large rolling pin and spacers to ensure an even thickness.


Cut out your desired shapes, I’m going with Christmas trees, and put them on a baking tray lined with greaseproof or parchment paper. Chill these shapes for a further 30 minutes.


Sprinkle liberally with cinnamon sugar and bake at 180°C for 15 minutes.


Leave to cool on a cooling rack.


Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Marry Christmas and happy baking!

Britt xo

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Cinnamon Christmas Cookies by She Who Bakes

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