Chewy Cinnamon Sugar Cookies (Printable)

Soft, chewy treats coated in 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

# Steps:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl; set aside.
03 - Beat the butter and 1 1/2 cups granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
04 - Incorporate eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Stir together sugar and cinnamon in a small bowl for coating.
07 - Scoop tablespoon-sized portions of dough, roll into balls, and coat completely 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 and centers appear slightly underbaked.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They stay genuinely chewy for days, which is honestly rarer than it should be.
  • The cinnamon coating caramelizes just enough to give you that satisfying crunch before you hit the soft center.
  • You don't need fancy equipment or skills—just patience with the oven.
02 -
  • The underbaking step is non-negotiable if you want actual chewiness—I learned this through multiple crunchy batches before I trusted the timing.
  • Cream of tartar is your actual texture secret, not an optional ingredient; without it you get a completely different cookie.
  • Room temperature ingredients mix together more smoothly and create better structure than cold ingredients.
03 -
  • Brown your butter in a saucepan for 3 minutes before creaming it with sugar—this adds a toasty depth that regular butter can't match.
  • Keep them slightly cool before eating; warm cookies taste softer but taste better about 30 minutes after cooling, when flavors have settled.

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