This easy recipe for a large batch of soft and chewy cinnamon sugar cookies is made with no cream of tartar, no mixer and requires no chilling. These cookies are small, sweet and buttery, and spiced with the perfect amount of cinnamon.
This cinnamon sugar cookie recipe is so easy to make, no mixer required, and simple ingredients. It’s very beginner-friendly. And because the dough requires no refrigeration the cookies are ready in about 25 minutes.
This is why I love no chill cookies. There’s no waiting.
It’s a great little recipe to have in your back pocket. I’ve adapted it multiple times for [these], [these], and [these], and they all turned out great!
I have been baking cookies more than usual lately. I love making cookies from scratch and I love having them for dessert. They definitely satisfy that sweet tooth.
These cookies are like the skinny version of snickerdoodles but just as tasty.
They’re made with both white sugar and brown sugar. The white sugar provides crispness and the brown sugar adds flavor, moisture, and chew.
They have no baking powder in them, only a little baking soda, but it’s just enough to help them spread without having to flatten them prior to baking.
How to tell when the Cookies are done baking
These cookies are done when the very edges are set and the centers are soft and slightly under baked. This happens at exactly 8 minutes. After they’re done baking you pull them out the oven and let them sit on the baking sheet for 5 minutes. This helps them to firm up a little before removing them to cool completely.
Taking them out while they’re still under baked ensures that they don’t turn out to be hard or brittle after they’ve cooled.
I love having them while they’re still warm. There’s nothing quite like warm homemade cookies.
I honestly was not sure what the cinnamon sugar ratio for these cookies should be because I didn’t want it to be overwhelming for some people. But obviously if you’re looking up how to make cinnamon cookies from scratch you love the taste of it. So I just went ahead and put a whole tablespoon in this recipe and which made it taste amazing.
If you think that might be too much spice for you feel free to decrease it and if it’s not enough feel free to add more!
- 1/2 cup (1 stick) salted butter, softened
- 1/2 cup white sugar
- 1/4 cup brown sugar, packed
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg
- 1/2 tablespoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 cup white sugar
- 1/2 tablespoon ground cinnamon
Preheat oven to 350°F. Line baking sheet with parchment paper or nonstick baking mat. Set aside.
In a large bowl cream together butter, both sugars, cinnamon and salt until fluffy. Beat in the egg and vanilla extract.
Add flour and baking soda and mix until fully incorporated and dough is formed. *Dough will be very soft and slightly sticky.
Make the cinnamon sugar: In a small bowl mix together the sugar and cinnamon until evenly combined.
Form tablespoon-sized balls of dough, roll and coat in cinnamon sugar, then place onto the baking sheet spaced evenly apart (15 per sheet).
Bake for 8 minutes until the very edges are set. Do not over bake!
Cool on baking sheet for 5 minutes then remove to cool completely.
Store immediately after cookies are fully cooled to prevent them from hardening or drying out.
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