Soft and chewy cinnamon sugar slice and bake cookie recipe from @bakedbyrachel
Print Recipe

Cinnamon Sugar Slice and Bake Cookies

Soft and chewy cinnamon sugar slice and bake cookies with a crunchy sugared edge. A perfect treat to share with friends and family during the holidays or any time of the year!
Prep Time10 mins
Cook Time10 mins
Total Time3 hrs 30 mins
Course: Dessert
Servings: 3 dozen cookies


  • 1/2 C unsalted butter softened
  • 1/2 C granulated sugar
  • 3/4 C light brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 3/4 C all purpose flour
  • Turbinado sugar for rolling


  • In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in one egg at a time, followed by the vanilla. Scrape the bowl as needed. Mix in cinnamon, salt and baking powder, followed by one cup of flour at a time until fully combined. Chill dough for 15-30 minutes.
  • Divide dough into two equal portions. Shape one piece of dough into a 10-12 inch log, roughly 2 inches in diameter. Wrap in wax paper and store inside of a cardboard tube (such as a paper towel tube cut length wise or a wrapping paper roll). Repeat with remaining dough. Refrigerate dough logs for at least 3 hours or overnight. Dough may be made ahead and stored in the refrigerator for 1-2 weeks or frozen for up to a year. 
  • Preheat oven to 350°F. 
  • Line a baking sheet with a silicone baking mat or parchment paper. 
  • Add up to 1/2 cup of turbinado sugar to a small rimmed baking sheet or pan. Roll one log of dough in the sugar to coat. Continue rolling and pressing down gentle until sugar has coated the dough well. 
  • Carefully slice 1/4-inch slices, spacing 1-2 inches apart on prepared baking sheet. Returning remaining dough to the refrigerator. Bake cookies for 10-12 minutes. Allow cookies to rest for 4-5 minutes before transferring to a wire rack to cool completely. 
  • Store cookies in an airtight container. 


An original recipe from Baked by Rachel