Cinnamic acid (CCA), p-coumaric acid (PCA), and caffeic acid (CA) are natural phenolic compounds and extensively utilized in the food industry. PCA and CA are both derivatives of CCA and share comparable molecular structures. In this study, the inhibitory mechanisms of CCA, PCA, and CA on α-glucosidase was investigated by employing inhibition kinetics and molecular docking analyses. Our results revealed that CCA (IC50 = 6.12 ± 0.056 mM) and CA (IC50 = 2.02 ± 0.083 mM) exhibited mixed-type inhibition, while PCA (IC50 = 3.82 ± 0.095 mM) exhibited non-competitive inhibition. The intermolecular energy values of CCA, PCA, and CA with α-glucosidase were determined to be −7.11, −7.94, and −8.14 kcal/mol, respectively, indicating their binding to α-glucosidase via hydrophobic interactions and hydrogen bonding, among which CA has the greatest binding ability. Fluorescence quenching results and circular dichroism (CD) spectra further confirmed the higher affinity of CA to α-glucosidase than that of CCA and PCA. These outcomes shed light on the importance of molecular structure differences in α-glucosidase inhibition and highlight the potential scope for developing low-glycemic-index functional foods.