Quick and Chewy Cinnamon Sugar Cookies

If you love soft, chewy cookies with warm cinnamon, give these Quick and Chewy Cinnamon Sugar Cookies a try. They’ll be your new favourite. They’re easy to make, take less than 30 minutes, and need no chilling. When the cookie craving strikes, waiting isn’t an option. I’ve used these for everything, from quick dinners to surprise get-togethers, and they never fail to impress.

They have that snickerdoodle taste but without the tang. There’s no cream of tartar! Instead, you get buttery, cinnamon goodness in every bite.

What are quick and chewy cinnamon sugar cookies?

These cookies are buttery and soft-baked. They have cinnamon sugar, with crisp edges and chewy centres. They’re rolled in a mix of cinnamon and sugar before baking. This gives them a crackly, sparkly top and a strong burst of flavour. Think of them as the quick and easy cousin of a classic snickerdoodle. They have all the flavour and none of the fuss.

Why you’ll love this recipe

These cookies are quick to whip up with no chill time, meaning you can go from mixing to munching in 30 minutes flat. The texture is perfect—soft and chewy in the middle, lightly crisp at the edges. The cinnamon sugar coating gives a cozy, classic feel, and they stay soft for days. Whether you’re baking for a crowd or just your own cookie stash, this one’s a winner.

Kitchen Equipment You’ll Need

• Mixing bowls
• Whisk or hand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cookie scoop or spoon
• Cooling rack

Ingredients:

For the Dough

• ¾ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp cinnamon
• ¼ tsp salt

For the Cinnamon Sugar Coating

• ¼ cup granulated sugar
• 1 tsp cinnamon

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and mix up the cinnamon-sugar coating in a small bowl. Set it aside for rolling.

2. Mix the Dough

In a large bowl, cream the softened butter with both sugars until light and fluffy. Add in the egg and vanilla extract and mix until smooth.

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Slowly mix the dry ingredients into the wet mixture until a soft dough forms.

3. Scoop and Roll

Scoop about 1.5 tablespoons of dough and roll it into a ball. Roll each ball generously in the cinnamon-sugar mixture to coat. Place on the baking sheet with a little space in between.

Tip: Want a prettier crinkle top? Roll once, then lightly press the dough balls before baking.

4. Bake and Cool

Bake for 9–11 minutes, or until the edges are just set and the tops have that signature crackle. They’ll look slightly underbaked in the center—don’t worry, they’ll finish setting on the baking sheet. Cool for 5 minutes before transferring to a wire rack.

Storage and Serving Tips

• Store: Keep cookies in an airtight container at room temperature for up to 5 days.
• Freeze: Freeze cookie dough balls (unbaked) for up to 2 months. Bake straight from frozen—add 1–2 minutes to bake time.
• Serve: These are perfect with a glass of milk, hot coffee, or as a simple dessert for any occasion.

FAQs

Can I skip the brown sugar?

You can use all white sugar, but brown sugar helps with chewiness.

What if I only have salted butter?

That works—reduce the added salt slightly.

Can I double the recipe?

Yes, this recipe scales up easily.

Why didn’t my cookies crack on top?

Press the dough balls down a bit before baking. Ensure your oven has reached the correct temperature.

Can I make them smaller or larger?

Adjust the bake time as needed.

Final Review

Soft, chewy, and bursting with cinnamon-sugar goodness—these cookies will leave you wanting more. They’re easy enough for a spontaneous baking night but tasty enough to impress a crowd. If you’ve got butter, sugar, and cinnamon, you’re 20 minutes away from something really delicious.