Can I double this cinnamon sugar cookies recipe?

Yes. This recipe doubles beautifully. If you’re making a larger batch, I recommend baking one sheet at a time so the cookies bake evenly. Larger batches also benefit from slightly longer creaming time to keep the dough fluffy.

Why did my cookies spread too much?

Cookies spread when the butter is too soft or the dough warms up. If your kitchen is warm, chill the dough for 10 to 15 minutes before baking. You can also add one extra tablespoon of flour if the dough still feels too loose.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough the night before. Store it tightly covered in the refrigerator. When you’re ready to bake, let the dough sit at room temperature for about 10 minutes so it scoops easily.

Can I use margarine instead of butter?

You can, but the texture and flavor will change. Butter helps create that classic soft and chewy center. Margarine tends to make cookies puffier and slightly rubbery. For the best results, stick with real butter.

Can I freeze cinnamon sugar cookie dough?

Yes. Roll the dough into balls, freeze them on a tray, then transfer to a freezer-safe bag. Before baking, let the dough rest at room temperature for about 10 minutes, coat in cinnamon sugar, and bake as usual.

Can I freeze the baked cookies?

Yes. These cookies freeze wonderfully. Let them cool completely, store them in a freezer-safe container, and they’ll stay fresh for up to 2 months. They thaw quickly at room temperature.

Chewy Cinnamon Sugar Cookies A Truly Irresistible Treat

Name: Soft and Chewy Cinnamon Sugar Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp cream of tartar; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 tsp ground cinnamon; 1/2 cup unsalted butter, softened; 2/3 cup sugar; 1 egg yolk; 1 tsp vanilla extract; 1 tbsp water; 3 tbsp sugar (for coating); 1/2 tsp ground cinnamon (for coating)

Description

These Soft and Chewy Cinnamon Sugar Cookies are quick, cozy, and packed with warm cinnamon flavor. With crisp edges, soft centers, and an irresistible sugar coating, they’re perfect for busy bakers and cinnamon lovers alike.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup sugar
1 egg yolk
1 tsp vanilla extract
1 tbsp water
3 tbsp sugar (for coating)
1/2 tsp ground cinnamon (for coating)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
In a large bowl, beat the softened butter and sugar until pale and fluffy, about 3–4 minutes.
Add the egg yolk, vanilla extract, and water. Mix until smooth, scraping down the bowl as needed.
Add the dry mixture to the wet and stir until just combined. Do not overmix.
In a small bowl, mix the sugar and cinnamon for coating.
Roll dough into 12 balls, coat each generously in the cinnamon-sugar mixture, and place on the baking sheet with room to spread.
Bake for 10 minutes. Cookies will look puffy and soft.
Let cool on the baking sheet for 10–15 minutes, then transfer to a cooling rack.

Notes

Use room temperature butter that’s soft but not greasy. Don’t skip the cream of tartar—it gives the cookies that snickerdoodle-like tang. Chill dough briefly if your kitchen is warm to prevent spreading.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 9g
Sodium: 85mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg