Quick and Chewy Cinnamon Sugar Cookies
Want a cookie that gives you all the warm and cozy feels? These cinnamon sugar cookies are it! Soft and chewy, these cookies have cinnamon infused into the batter and are also rolled in cinnamon sugar before being baked. There’s no chilling involved so you can bake these from start to finish in under 30 minutes!
Who is up for some some serious cozy vibes right now? These cinnamon sugar cookies are buttery, chewy, and full of that warm cinnamon flavor in every bite. They are a take on my classic chewy vanilla sugar cookies but with a different flavor!
What makes these so flavorful is the way the cinnamon is added into the batter. Instead of just adding it in at the end, it’s creamed with the sugar and butter in the first step, ensuring you have cinnamon flavor in every bite.
The cookie dough is then rolled again in cinnamon sugar before being baked. Which by the way, you do right away because this is a no chill recipe! WOO happy dance!
As a trained pastry chef, I can totally respect the recipes out there that chill cookies, but in our house we just don’t want to wait. Thats why most of my cookie recipes are no chill cookies. Cookies like double chocolate chip cookies, birthday cookies, or no chill cutout sugar cookies.
So if you’re ready to have these soft and chewy cookies in your hand, (and mouth!) then preheat your oven to 350° and let’s get started!
No mixer needed but pay attention to butter
An awesome thing about this cookie recipe is that you don’t need a mixer of any kind to make them. You do though, have to make sure that your butter is at room temperature so its easy to cream. It shouldnt be so soft that you can push your finger all the way through- this could actually make the cookie spread more.
The butter should make a slight indentation when you press your finger into it. If it goes right through you need to firm it up a bit in the fridge.
This, and the amount of flour used is what allows us to not chill the cookies. If the butter is too warm, the cookies will spread way too much and would actually benefit from chilling.
So pay attention to your butter friends! Also, you can totally use a mixer if you want to, but you dont have to.
Why corn starch?
I like to use corn starch in no chill cookie recipes sometimes because it keeps the cookie soft and chewy, on the moist side, and not cake like side. This is why I also use baking soda and not baking powder.
Making the cookie dough
You can see the full list of ingredients in the recipe card at the bottom of this post.
Preheat the oven to 350° and line 2 cookie sheets with parchment paper, you will have to reuse them.
In a large bowl add the softened butter, sugar, and ground cinnamon and cream using a thick wooden spoon or spatula. When the mixture is creamed thoroughly and on the fluffy side, add in the egg, egg yolk, and vanilla extract and cream some more.
Once well combined, add the dry ingredients- flour, corn starch, baking soda, and kosher salt. Mix again until a soft dough forms.
Rolling the cookies
On a plate or a shallow bowl, combine granulated sugar and cinnamon and mix together. Using a 1-2 tbsp cookie scoop, scoop out the cookie dough and roll in the cinnamon sugar. Set on the prepared cookies sheet and repeat till you have 6 – 8 cookies per sheet.
Bake the cookies for just 10 minutes. Immediately when they come out of the oven, scoot them in fast circles with your hand using a larger cookie cutter around the cookie. This makes them perfectly round but also extra chewy!
Crinkly tops
What is it about crinkly topped cookies that make them so exciting and even more delicious looking? If you follow the step about scooting the cookies, the tops will have that crinkled look. You have to scoot them immediately while they are still hot, otherwise it wont work.
You can sprinkle more cinnamon sugar on top of the cookies after they come out of the oven too if you want to add even more texture.
Storing and freezing cookies
Easily store these cookies in an airtight container or in a ziptop bag (my preferred method of storing) for up to 5 days.
You can also freeze them in a ziptop bag with all the air squeezed out for up to 3 months. Let them defrost on the counter.
Freezing cookie dough
To freeze cookie dough follow the recipe instructions up to the scooping step (step5). Instead of baking, freeze the cookie dough balls on a cookie sheet. When they are frozen, transfer them to a ziptop freezer safe bag and freeze for up to 3 months.
To bake from frozen- Bake them for an extra 3-4 minutes on 350° F.
Quick and Chewy Cinnamon Sugar Cookies
Ingredients
- 1 cup unsalted butter , (227g) at room temp
- 1 cup granulated sugar , (200g)
- 1 tsp ground cinnamon
- 1 egg, large
- 1 yolk, white discarded
- 2 tsp vanilla extract
- 2 1/2 cup all purpose flour , (300g)
- 1 tsp corn starch
- 3/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/4 cup granulated sugar, for rolling cookies
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350° F and line two cookie sheets with parchment paper. You'll have to reuse them.
- In a large bowl, or in the bowl of a hand or stand mixer, add the 1 cup softened butter, 1 cup sugar, and 1 tsp ground cinnamon and cream using a thick wooden spoon or mix on low speed.
- When the mixture is creamed thoroughly and on the fluffy side, add in the 1 egg, 1 egg yolk, and 2 tsp vanilla extract and cream until well combined. About 1 minute. Move to medium speed on a mixer if using.
- Once well combined, add the dry ingredients- 2 1/2 cups all purpose flour, 1 tsp corn starch, 3/4 tsp baking soda, and 1/4 tsp kosher salt. Mix again until a soft dough forms.
- On a plate or a shallow bowl, combine the remaining 1/4 cup granulated sugar and 1 tsp cinnamon and mix together. Using a 1-2 tbsp cookie scoop, scoop out the cookie dough and roll in the cinnamon sugar.
- Set on the prepared cookies sheet and repeat till you have 8 cookies per sheet.
- Bake for 10 minutes. Immediately when they come out of the oven, scoot them in fast circles with your hand using a larger cookie cutter around the cookie. See post for details.
- Sprinkle more cinnamon sugar on top of the cookies if you want to add more texture!
