Chewy Cinnamon Sugar Cookies (Printable)

Soft, chewy delights coated in sparkling cinnamon sugar, perfect with tea or coffee.

# What You'll Need:

→ Dry Ingredients

01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Cinnamon Sugar Coating

09 - 1/4 cup granulated sugar
10 - 2 teaspoons ground cinnamon

# How-To Steps:

01 - Set the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl; set aside.
03 - Beat softened butter and 1 1/2 cups granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition, then mix in vanilla extract.
05 - Gradually add dry ingredients to the wet mixture, stirring until just combined.
06 - Combine 1/4 cup granulated sugar with cinnamon in a small bowl.
07 - Scoop tablespoon-sized portions of dough, roll into balls, then thoroughly coat each in the cinnamon sugar mixture.
08 - Place dough balls 2 inches apart on the prepared baking sheets.
09 - Bake for 9 to 11 minutes until edges are set but centers remain slightly soft.
10 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're genuinely chewy in the middle with just enough crunch on the edges, which is harder to achieve than it sounds.
  • The cinnamon-sugar coating gives you that tactile pleasure of rolling the dough—it's therapeutic, honestly.
  • Ready in under 30 minutes from start to finish, which means you can have warm cookies before your coffee gets cold.
  • They stay soft for days in an airtight container, making them perfect for gift-giving or sneaking into lunch boxes.
02 -
  • The cream of tartar is not optional—it's what makes these cookies chewy instead of turning them into snickerdoodles; don't substitute or leave it out.
  • Underbaking is your friend here; the cookies that look slightly raw in the center will be perfectly chewy once they cool, but the ones that look fully baked will be hard as rocks after a day.
03 -
  • Room-temperature ingredients mix together more smoothly and create a better texture in the final cookie—butter, eggs, and even vanilla all matter.
  • If your kitchen is warm, chill the dough balls for 15 minutes before rolling them in the cinnamon sugar; they'll hold their shape better and spread more evenly in the oven.

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