Chewy Cinnamon Sugar Cookies

I used to think snickerdoodles were boring until a friend brought these to a potluck, still warm in a tin. The cinnamon hit before I even opened the lid. One bite and I understood why people hoard this recipe.

The first batch I made alone disappeared before dinner. My neighbor smelled them through the hallway and knocked with an empty mug, hoping for a trade. Now I double the recipe every time because keeping them to myself feels impossible.

Ingredients

• All-purpose flour: The backbone of the chew, measure it correctly or the dough gets stiff and the cookies spread too thin.
• Cream of tartar: This is what makes them snickerdoodles instead of sugar cookies, it adds tang and helps them puff slightly before settling into that perfect texture.
• Baking soda: Works with the cream of tartar to create lift, don't skip it or they'll bake flat and dense.
• Salt: Just enough to keep the sweetness in check and make the cinnamon stand out.
• Unsalted butter: Softened to room temperature so it creams smoothly, cold butter makes lumpy dough and uneven cookies.
• Granulated sugar: Used twice, once in the dough for structure and again in the coating for sparkle and crunch.
• Eggs: They bind everything together and add richness, make sure they're at room temperature so they blend in without curdling the butter.
• Pure vanilla extract: Real vanilla makes a difference here, the warmth plays well with cinnamon.
• Ground cinnamon: The star of the coating, use fresh cinnamon if yours has been sitting in the cupboard for years.

Instructions

Prep Your Oven and Sheets:

Set the oven to 350°F and line your baking sheets with parchment so nothing sticks. This also makes cleanup easier when sugar caramelizes on the edges.

Combine the Dry Ingredients:

Whisk the flour, cream of tartar, baking soda, and salt together in a medium bowl. This step keeps the leavening even so every cookie bakes the same.

Cream the Butter and Sugar:

Beat the softened butter with 1 1/2 cups of sugar until it looks pale and fluffy, about two to three minutes. The air you whip in now makes the cookies tender.

Add Eggs and Vanilla:

Crack in the eggs one at a time, beating after each until fully mixed, then stir in the vanilla. Rushing this step can make the batter look separated.

Mix in the Flour:

Add the dry mixture gradually, stirring just until no streaks remain. Overmixing develops gluten and turns chewy cookies into tough ones.

Prepare the Cinnamon Sugar:

Stir together the remaining 1/4 cup sugar and cinnamon in a small bowl. Have it ready before you start rolling dough balls.

Shape and Coat:

Scoop tablespoon-sized portions and roll them into smooth balls, then roll each one in the cinnamon sugar until completely covered. The coating should be thick enough to see.

Arrange on Sheets:

Space the dough balls two inches apart on your prepared sheets. They spread as they bake and you don't want them merging into one giant cookie.

Bake Until Just Set:

Slide them into the oven for nine to eleven minutes, watching for set edges and centers that still look slightly underbaked. They firm up as they cool.

Cool in Stages:

Let the cookies sit on the baking sheet for five minutes to finish setting, then move them to a wire rack. Skipping the rest time makes them crumble.

Pin It

I brought these to a family gathering once and my aunt asked for the recipe three times before I left. She said they reminded her of something her grandmother used to make, and now she bakes them every Sunday. Food does that sometimes, it finds its way into routines you didn't plan.

Storage and Freshness

These cookies keep their chew for up to a week in an airtight container at room temperature. I've even frozen baked ones for a month and thawed them on the counter with no loss in texture. If you want to prep ahead, freeze the rolled dough balls on a tray, then bake them straight from frozen, adding an extra minute or two to the timer.

Customizing the Flavor

A pinch of nutmeg or cardamom in the cinnamon sugar adds a subtle warmth that surprises people in the best way. I've also tried swapping half the cinnamon for cocoa powder for a chocolate twist, and it worked better than I expected. If you like things less sweet, cut the sugar in the dough by a quarter cup without losing the structure.

Troubleshooting and Quick Fixes

If your cookies spread too much, chill the dough balls for fifteen minutes before baking or check that your butter wasn't too soft. If they come out cakey instead of chewy, you might have added too much flour or overbaked them slightly. The dough should feel soft and slightly sticky when you scoop it, not stiff.

• Use parchment paper instead of greasing the pan to prevent excess spread.
• Rotate the baking sheets halfway through if your oven has hot spots.
• Let the sheets cool completely between batches so the dough doesn't start melting before it hits the oven.

Pin It

These cookies have this way of making ordinary afternoons feel special. Bake them when you need something easy that still feels like you tried.

Recipe FAQs

→ How can I ensure these treats stay chewy?

Baking just until the edges are set but the centers look slightly underbaked helps maintain a soft, chewy texture.

→ What ingredients create the sparkling cinnamon-sugar crust?

A mixture of ground cinnamon and granulated sugar is rolled onto dough balls for a sweet, spiced coating.

→ Can I add extra flavors to these sweets?

Adding a pinch of nutmeg offers a subtle warm spice that complements the cinnamon-sugar coating nicely.

→ What tools are needed for preparation?

Mixing bowls, an electric mixer, measuring utensils, baking sheets lined with parchment, and a wire rack for cooling are recommended.

→ How should these treats be stored?

Store them in an airtight container to keep them fresh for up to one week.