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–+ servings
Plate of freshly baked quick and chewy cinnamon sugar cookies
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Quick and Chewy Cinnamon Sugar Cookies

These cookies are irresistibly soft and chewy, with a delightful crackled top and a cinnamon-sugar coating that’s guaranteed to make your taste buds dance.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Easy
Servings: 24 cookies
Calories: 120kcal

Equipment

  • Mixing Bowl
  • Cookie Sheets
  • Parchment Paper
  • Cookie Scoop

Ingredients

Ingredients

  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • 1 large egg yolk white discarded
  • 2 teaspoons vanilla extract
  • 2.5 cups all-purpose flour
  • 1 teaspoon corn starch
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 cup granulated sugar for rolling cookies
  • 1 teaspoon cinnamon for rolling cookies

Instructions

  • Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
  • In a large mixing bowl, cream together the unsalted butter, 1 cup granulated sugar, and 1 teaspoon ground cinnamon until light and fluffy.
  • Add the egg, egg yolk, and vanilla extract, then mix until fully incorporated.
  • Gradually add in the all-purpose flour, corn starch, baking soda, and kosher salt, mixing on low speed until a soft dough forms. Be careful not to overmix!
  • In a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon cinnamon.
  • Use a cookie scoop or tablespoon to portion out the dough. Roll each ball in the cinnamon sugar mixture until fully coated.
  • Place each cookie on the prepared sheets, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10 minutes, or until the edges are just set but the centers look slightly underbaked.
  • Remove from the oven and, while still hot, use a larger round cookie cutter to “scoot” the cookies into perfect circles if desired.
  • While still warm, sprinkle a little extra cinnamon sugar on top for added sparkle and flavor.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 4 days. For longer storage, freeze cooled cookies for up to 3 months.

Nutrition

Calories: 120kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 30mg | Sugar: 8g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg