Chewy Cinnamon Sugar Cookies (Print Version)

Soft, chewy sweets with a cinnamon-sugar crust. Perfect for teatime enjoyment.

# What You 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

# Preparation Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl; set aside.
03 - Beat softened butter with 1 1/2 cups sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Blend in vanilla extract.
05 - Gradually fold dry ingredients into wet mixture until just combined.
06 - Mix 1/4 cup sugar with cinnamon in a small bowl for coating.
07 - Scoop tablespoon-sized dough portions, roll into balls, then fully coat in cinnamon-sugar mixture.
08 - Place dough balls 2 inches apart on lined baking sheets.
09 - Bake for 9-11 minutes, edges should be set while centers remain slightly soft.
10 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay soft for days, even when you forget to seal the container properly.
  • The cinnamon-sugar crust cracks just enough to look bakery-perfect without any effort.
  • You can mix the dough in under ten minutes with tools you already own.
02 -
  • Pull them from the oven when the centers look barely done, they keep baking on the hot sheet and overbaking turns them crispy instead of chewy.
  • Room temperature butter and eggs blend faster and create a smoother dough that bakes more evenly.
  • Rolling the dough balls smooth before coating helps the cinnamon sugar stick uniformly and prevents bald spots.
03 -
  • Weigh your flour if you can, scooping it can pack in too much and dry out the dough.
  • Use a cookie scoop for perfectly even balls that bake at the same rate.
  • Bake one test cookie first to check spread and timing before committing the whole batch.

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