Chewy Cinnamon Sugar Cookies

There's something about the smell of cinnamon hitting the oven that still catches me off guard—like suddenly you're transported somewhere warm and safe. My neighbor brought over a batch of these chewy cinnamon sugar cookies years ago on a rainy afternoon, and I became completely obsessed with recreating them. I must have burned three batches before realizing the magic was in pulling them out just when they looked imperfect, still soft in the middle. Now they're the first thing I reach for when I need a moment of quiet with tea.

I made these for my book club last winter, and someone actually asked if I'd bought them from a bakery—which felt like the highest compliment possible. The batch barely lasted twenty minutes, and I was asked to bring them back the following month. What I love most is that they're foolproof enough that my teenager can make them without supervision, yet impressive enough that no one suspects how simple they really are.

Ingredients

• All-purpose flour (2 3/4 cups): This is your foundation—don't sift unless your flour is lumpy, which would surprise me.
• Cream of tartar (2 teaspoons): This is the secret player nobody talks about; it keeps these cookies tender and chewy instead of cakey.
• Baking soda (1 teaspoon): Works with the cream of tartar to create that perfect lift and spread.
• Salt (1/2 teaspoon): Never skip this—it makes the cinnamon flavor pop.
• Unsalted butter (1 cup, softened): Soft butter creams better and gives you a more tender crumb; let it sit on the counter for 30 minutes.
• Granulated sugar (1 1/2 cups): This is what creates the chewy texture when paired with cream of tartar.
• Large eggs (2): Room temperature eggs incorporate better and create a smoother dough.
• Vanilla extract (2 teaspoons): Use pure vanilla, not imitation—it actually matters here.
• Cinnamon sugar coating (1/4 cup sugar + 2 teaspoons cinnamon): Mix this fresh right before coating; it distributes more evenly than pre-mixed versions.

Instructions

Prepare your stage:

Preheat your oven to 350°F and line two baking sheets with parchment paper—this prevents sticking and makes cleanup almost joyful. Set up your cooling situation early so you're not scrambling later.

Build the dry team:

Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl and set it aside. This combination is doing the actual heavy lifting for your texture, so don't rush through it.

Cream butter and sugar until fluffy:

Beat softened butter with 1 1/2 cups sugar for about 2-3 minutes until it's pale and airy—this is where air pockets happen that make cookies light. You'll hear the mixer working harder as it incorporates air; that's exactly what you want.

Add eggs and vanilla one at a time:

Beat each egg in fully before adding the next, then mix in vanilla extract. This prevents the dough from looking broken or curdled.

Fold in the dry mixture:

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Overmixing develops gluten and makes cookies tough, so stop as soon as you don't see flour streaks.

Prepare the cinnamon coating:

Stir together 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl. Mix it fresh right now—it stays fluffier and coats better than anything sitting around.

Roll and coat:

Scoop tablespoon-sized portions of dough, roll them into balls, then roll each ball in the cinnamon-sugar mixture until fully coated. Your hands will get messy, which is part of the ritual.

Space them properly on the sheet:

Arrange dough balls 2 inches apart on prepared baking sheets. Cookies spread more than you think, and this spacing prevents them from bonding into one giant cookie situation.

Bake until imperfectly perfect:

Bake for 9-11 minutes, until the edges look set and dry but the centers still look slightly underbaked—almost like they're not quite done. This is the moment that determines whether you get chewy or cakey, and it's worth watching.

Cool with intention:

Let cookies cool on the baking sheet for 5 minutes so they set up enough to transfer without falling apart. Then move them to a wire rack to cool completely, which actually continues cooking them slightly.

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My favorite moment with these cookies happened when my daughter brought them to school for a bake sale and came home talking about how people chose hers over the brownies and fancy decorated cupcakes. There was something about that innocent pride that made me realize cookies aren't just about tasting good—they're about making someone feel like home tastes edible.

Why Cream of Tartar Matters

Cream of tartar is that quiet ingredient people skip over, but it's literally what prevents these cookies from becoming hard little hockey pucks by morning. It's an acidic ingredient that reacts with the baking soda to create tenderness and chewiness that regular sugar cookies just cannot achieve. The combination of cream of tartar and baking soda creates moisture-retaining compounds in the dough, which is why these cookies stay soft for days instead of hardening overnight like so many homemade cookies do. I've made batches without it out of laziness, and the texture difference is embarrassingly obvious.

The Art of the Underbake

Every oven runs about five degrees hotter or cooler than the dial says, so the 9-11 minute window is real—you might need 9 minutes or you might need 11. The visual cue is what matters: edges should look set and slightly golden while the very center still looks barely cooked. When you pull them out, they'll look soft enough to worry you, but that's the entire point. Resist the urge to put them back in the oven because they look underdone; I promise they'll set up as they cool.

Storage and Keeping Them Fresh

These cookies stay chewy in an airtight container for up to a week, which is genuinely remarkable for a homemade cookie. I store mine with a piece of bread in the container—the cookies pull moisture from the bread and stay impossibly soft. If they do start to firm up after a few days, a few seconds in the microwave brings them back to chewy life.

• An airtight container is not optional; paper bags will let them dry out within two days.
• Add a small piece of bread to the container and replace it every other day to maintain softness.
• These freeze beautifully for up to three months, whether baked or unbaked dough.

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These cookies have become my default answer to the question "what should I bring?" because they're simple enough to fit any occasion but special enough that people actually remember them. That's the kind of recipe worth making again and again.

Recipe FAQs

→ How do I achieve the perfect chewiness?

Slightly underbake the cookies so the centers remain soft while the edges set, creating a tender chew.

→ Can I add other spices to the coating?

Yes, adding a pinch of nutmeg or ground cloves can enhance the warm spice profile without overpowering the cinnamon.

→ What is the best way to store these cookies?

Store them in an airtight container at room temperature for up to one week to maintain freshness.

→ What baking tools are needed?

Use mixing bowls, an electric or stand mixer, measuring cups, baking sheets lined with parchment paper, and a wire rack for cooling.

→ Are these cookies suitable for any dietary restrictions?

They contain wheat, eggs, and dairy, so they are not suitable for gluten-free or vegan diets.