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Cinnamon sugar cookies topped with whipped cream are the perfect treat to satisfy your sweet tooth. These delightful cookies combine a warm, spiced flavor with a light and airy topping, making them an irresistible dessert for any occasion. They’re soft, chewy, and incredibly easy to whip up, ensuring that you can impress your friends and family without the fuss.
Why You’ll Love This Recipe
These cinnamon sugar cookies are not only delicious but also versatile. With a few simple ingredients, you can create a dessert that is sure to delight everyone at the table.
- Quick and Easy: Perfect for any skill level, these cookies come together in a snap.
- Deliciously Versatile: Enjoy them as is, or dress them up with whipped cream.
- Perfect for Any Occasion: Whether it’s a holiday gathering or a casual get-together, these cookies fit right in.
- Make-Ahead Friendly: Prepare the dough in advance for last-minute baking.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (plus extra for sprinkling)
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
How to Make Cinnamon Sugar Cookies with Whipped Cream
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined.
- Using your hands, scoop out about 1 tablespoon of dough and roll it into a ball. Roll each ball in granulated sugar to coat.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, whip the heavy cream with the powdered sugar in a medium bowl until soft peaks form.
- Once the cookies are cool, top each with a generous swirl of whipped cream and a sprinkle of cinnamon.
Tips for the Best Results
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t overmix the dough once you add the flour to keep the cookies tender.
- For an extra kick, consider adding a pinch of nutmeg or ginger to the dough.
- Ensure your whipped cream is chilled for better volume and texture.
Easy Variations
- Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Add chopped nuts or chocolate chips to the dough for added texture and flavor.
- Experiment with different spices, such as cardamom or allspice, for a unique twist.
What to Serve With It
- Pair these cookies with a hot cup of coffee or tea for a cozy treat.
- Serve alongside vanilla ice cream for a delightful dessert duo.
- Offer fresh fruit like berries to add a refreshing contrast.
Storage and Reheating
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Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the cookies for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds.
Recipe Card
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (plus extra for sprinkling)
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions:
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla extract, mixing until well combined.
5. Gradually add the flour mixture to the wet ingredients, stirring until just combined.
6. Using your hands, scoop out about 1 tablespoon of dough and roll it into a ball. Roll each ball in granulated sugar to coat.
7. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. While the cookies are cooling, whip the heavy cream with the powdered sugar in a medium bowl until soft peaks form.
10. Once the cookies are cool, top each with a generous swirl of whipped cream and a sprinkle of cinnamon.
Notes: Enjoy these cookies fresh for the best texture, but they store well for later indulgence!
