Chewy Cinnamon Sugar Cookies

There's something about the smell of cinnamon hitting warm butter that stops me mid-thought every single time. My neighbor knocked on the door once while I was making these, and before I could even say hello, she asked what was baking—that's the kind of cookie this is. Soft and pillowy inside, with edges that catch just right, they've become my go-to when I need something that feels both effortless and a little bit fancy.

I made these for a friend going through a rough week, and she called me later just to say the kitchen smelled like hope. It sounds dramatic, but that's what these cookies do—they fill a space with something warm and real. She ate three while we talked on the phone, and I knew right then they were the right call.

Ingredients

• All-purpose flour: The foundation—make sure it's measured by spooning into the cup and leveling off, not scooping straight from the bag, or you'll end up with dense cookies.
• Cream of tartar: This is the secret to chewiness; it reacts with the baking soda to create a subtle tang and softer crumb.
• Baking soda: Keeps things light and helps the cookies spread just enough without running all over the pan.
• Salt: A small amount that makes the cinnamon flavor pop without tasting salty.
• Unsalted butter: Room temperature is non-negotiable—cold butter won't cream properly and you'll lose that fluffy texture.
• Granulated sugar: Use regular white sugar; brown sugar will make them cake-like instead of chewy.
• Eggs: Room temperature eggs mix in more smoothly and create a better emulsion with the butter.
• Pure vanilla extract: Don't skimp on this—imitation vanilla tastes flat in comparison.
• Cinnamon: Fresh cinnamon makes a noticeable difference; if yours has been sitting in the back of your cabinet for two years, grab new.

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper. This prevents sticking and ensures even browning on the bottom.

Mix the dry team:

Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. The whisking aerates the flour and distributes the leavening agents evenly so you don't get dense pockets.

Cream the butter and sugar:

Beat them together for 2-3 minutes until the mixture looks pale and fluffy. You're incorporating air here, which contributes to that tender crumb.

Add the eggs one at a time:

Beat well after each egg so it fully incorporates before adding the next. This creates an emulsion that keeps the dough smooth.

Stir in the vanilla:

Mix it in until you can smell it—just a few seconds.

Combine wet and dry:

Add the dry ingredients to the wet mixture gradually, stirring until just combined. Stop as soon as you don't see streaks of flour; overmixing develops gluten and makes cookies tough.

Make your cinnamon-sugar coating:

Stir together the sugar and cinnamon in a small bowl. If it smells amazing, you've got the ratio right.

Shape and coat:

Scoop tablespoon-sized portions of dough and roll them into balls with your hands. Roll each ball in the cinnamon-sugar mixture until completely coated.

Space them on the pan:

Leave 2 inches between each cookie so they can spread slightly without touching.

Bake until barely set:

Bake for 9-11 minutes—the edges should look set but the centers should still look slightly underbaked and soft. This is how they stay chewy as they cool.

Cool with patience:

Let them sit on the baking sheet for 5 minutes so they firm up slightly, then transfer to a wire rack. They continue cooking on the hot pan, which is why this resting period matters.

Save

There was a moment when my partner bit into one of these still warm from the oven and went completely quiet. That's when you know you've made something that matters, even if it's just a cookie—especially if it's just a cookie.

Why These Cookies Work

The secret is in the cream of tartar and how it works with the baking soda. When you cream butter and sugar thoroughly, you're setting up a structure that holds onto moisture even as the cookies bake. The slight underbaking keeps everything soft and pillowy, and the cinnamon sugar coating provides contrast—crispy outside, chewy in.

Storage and Keeping Them Fresh

These cookies stay soft for days if you store them properly in an airtight container. I learned the hard way that leaving them uncovered turns them stale by the next morning. If they do dry out, a slice of bread in the container overnight brings back some softness—an old baker's trick that actually works.

Variations and Custom Touches

These cookies are a canvas for small adjustments. A pinch of nutmeg deepens the spice flavor without overpowering. Some people roll them in brown sugar and cinnamon for a more molasses-forward taste. I've even seen them with a touch of cardamom, which sounds unusual until you taste it.

• Add 1/4 teaspoon of nutmeg to the cinnamon-sugar coating for subtle warmth.
• Dip the top of each warm cookie in melted white chocolate if you want to push them toward dessert territory.
• Roll them in brown sugar instead of white for a deeper, slightly caramel-like flavor.

Save

These cookies have a way of becoming someone's favorite without much fanfare. They're the kind of thing people ask for by name, and that's a small kind of magic worth holding onto.

Recipe FAQs

→ How do I keep the cookies chewy?

Remove them from the oven when edges are set but centers look slightly underbaked. Cooling on the baking sheet helps maintain softness.

→ What is the purpose of cream of tartar?

Cream of tartar adds slight tanginess and helps create a tender texture by stabilizing the dough.

→ Can I add extra spices for flavor?

Yes, a pinch of nutmeg or additional cinnamon can enhance the warm spice profile without overpowering the base flavors.

→ What is the best way to roll the dough balls?

Use a tablespoon measure for consistent size, then roll each ball evenly in the cinnamon sugar coating to create a sparkling crust.

→ How should I store the cookies?

Keep them in an airtight container at room temperature to preserve their softness for up to a week.