You’re about to make soft cinnamon sugar cookies that bake up puffy, tender, and crinkly without chilling the dough. I’ve tested this recipe multiple times for a bakery-soft center and a cinnamon-kissed crust that’s never crunchy or dry. You’ll cream real butter, roll in a quick cinnamon sugar, and pull the pans the moment the edges set. That’s how you get that soft bite every time.
At a Glance
- Servings: 24 cookies
- Prep Time: 15 minutes
- Cook Time: 9–11 minutes
- Total Time: 30 minutes
- Difficulty: Easy
- Estimated Cost: $4–$6 (US)
Table of Contents
Ingredients for Soft Cinnamon Sugar Cookies
Dry
- All-purpose flour 2 1/4 cups (270 g)
- Cornstarch 1 Tbsp (8 g)
- Baking powder 1 tsp
- Baking soda 1/2 tsp
- Fine sea salt 1/2 tsp
- Ground cinnamon (in dough, optional but lovely) 1 tsp
Wet
- Unsalted butter, softened 3/4 cup (170 g)
- Granulated sugar 1 cup (200 g)
- Light brown sugar, packed 1/2 cup (100 g)
- Large egg 1
- Large egg yolk 1
- Pure vanilla extract 2 tsp
Cinnamon-Sugar Coating
- Granulated sugar 1/4 cup (50 g)
- Ground cinnamon 1 1/2 tsp
Why it works (experience note): Cornstarch keeps the crumb ultra-tender, the extra yolk boosts chew, and a quick pull at 10 minutes (edges set, centers pale) locks in softness. Tested three times; best texture at 350°F (177°C) for 10 minutes on light-colored pans.
Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)
| Need | Swap/Tip |
|---|---|
| Dairy-free | Use plant-based butter sticks (170 g). Avoid tub margarines—they’re too soft and cause spreading. |
| Gluten-free | 1:1 gluten-free all-purpose flour (270 g). If your blend lacks xanthan gum, add 1/4 tsp. Expect slightly shorter spread. |
| Egg-free | Use 1 flax egg (1 Tbsp ground flax + 3 Tbsp water, 10 min gel) plus 1 Tbsp milk (dairy or plant) to replace the yolk’s moisture. Texture will be a touch cakier but still soft. |
| Less sugar | Reduce granulated sugar in dough by up to 1/4 cup (50 g). Cookies will spread a bit less and taste less sweet. |
| Snickerdoodle-style | Replace baking powder with 1 tsp cream of tartar and keep the 1/2 tsp baking soda. Slight tang + classic crinkles. |
How to Make Soft Cinnamon Sugar Cookies (No Chill)
- Prep. Heat oven to 350°F (177°C). Line 2 light-colored sheet pans with parchment. In a small bowl, mix coating sugar and cinnamon; set aside.
- Mix dry + wet. Whisk flour, cornstarch, baking powder, baking soda, salt, and optional cinnamon. In a large bowl, beat butter with granulated and brown sugars on medium-high until fluffy, 2 minutes. Beat in egg, yolk, and vanilla until glossy, 30 seconds.
- Combine. Add dry ingredients to wet. Mix on low just until no dry streaks remain (30–45 seconds). Dough will be soft and scoopable.
- Scoop & coat. Scoop ~1 1/2 Tbsp (about 30 g) portions. Roll into balls, then roll generously in cinnamon sugar. Arrange 12 per pan, leaving space.
- Bake & set. Bake 9–11 minutes until edges are set and centers look puffy and slightly underdone. Cool on the pan 5–8 minutes, then move to a rack. (Optional: while warm, sprinkle with a pinch more cinnamon sugar.)
Pro Tips & Variations
- Weigh your flour. Too much flour is the #1 cause of cakey cookies. If using cups, spoon & level—don’t scoop.
- Don’t overbake. Pull when centers look pale and slightly soft; carryover heat finishes the bake.
- Warm kitchen? If dough feels slick or shiny, chill 15–20 minutes for neater edges.
- Extra crackle. Roll balls twice in cinnamon sugar for that sparkly crust.
- Brown-butter twist. Brown the butter, cool to opaque, then proceed. Flavor deepens; dough may need a 20-minute chill.
- Giant cookies. Make 3 Tbsp balls (45–50 g) and bake 12–13 minutes.
- Add-ins. Fold in 1 cup white chocolate chips or 3/4 cup finely chopped pecans (omit for nut-free homes).
Serving Suggestions
- Pile them warm with a glass of cold milk or a latte.
- Make ice cream sandwiches with vanilla or cinnamon ice cream.
- Crumble over yogurt or vanilla pudding for an easy dessert cup.
Storage & Reheating
Room Temp: Airtight container 3–4 days. Slip in half a slice of sandwich bread to keep them soft (replace as it dries).
Fridge (Dough): Covered up to 72 hours; bake chilled scoops +1 minute.
Freeze (Dough Balls): Up to 3 months. Bake from frozen at 350°F (177°C) +2 minutes.
Freeze (Baked): Up to 2 months, well wrapped.
Reheat: 5–8 seconds in the microwave or 3–4 minutes at 300°F (150°C) in the oven to refresh.
Food Safety: Dough contains raw egg; avoid tasting before baking.
Troubleshooting
- Cookies spread too much: Butter was too soft, dough too warm, or oven running cool. Chill 15 minutes; verify oven temperature.
- Too puffy/cakey: Likely over-measured flour or over-mixed. Weigh flour; stop mixing when combined.
- Dry or hard: Overbaked. Next batch, pull at the first set edges and keep cooling on the pan.
- Gritty sugar: Cream butter and sugars the full 2 minutes for proper dissolution.
- No crackly tops: Coat twice in cinnamon sugar and avoid greased pans (use parchment).
FAQs
Q1: Do I need cream of tartar for these cookies?
A1: No. This base recipe uses baking powder + baking soda for lift. If you want classic snickerdoodle tang, use the cream-of-tartar swap in the table.
Q2: Can I make the dough ahead?
A2: Yes. Chill up to 72 hours. Scoop cold dough, coat, and bake—add about 1 minute.
Q3: How do I keep them soft for days?
A3: Store airtight with half a slice of bread. Reheat briefly to refresh.
Q4: Can I skip the cornstarch?
A4: You can, but bake 1 minute less. Cornstarch is what keeps them ultra-soft.
Q5: Can I reduce the sugar?
A5: Up to 1/4 cup (50 g) less in the dough works. Expect slightly less spread and sweetness.
Nutrition (per serving
Calories: ~150; Protein: 2 g; Carbs: 20 g; Fat: 7 g
PrintSoft Cinnamon Sugar Cookies (No Chill)
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
Soft, bakery-style cinnamon sugar cookies that bake up puffy, tender, and crinkly—without chilling the dough. Creamed butter, a cinnamon-kissed crust, and a perfectly soft bite every time.
Ingredients
- 2 1/4 cups (270 g) all-purpose flour
- 1 Tbsp (8 g) cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon (optional, in dough)
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 2 tsp pure vanilla extract
- 1/4 cup (50 g) granulated sugar (for coating)
- 1 1/2 tsp ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (177°C). Line 2 light-colored sheet pans with parchment. Mix 1/4 cup sugar with 1 1/2 tsp cinnamon in a small bowl; set aside.
- Whisk flour, cornstarch, baking powder, baking soda, salt, and optional cinnamon in a medium bowl.
- In a large bowl, beat butter with granulated and brown sugars until fluffy, about 2 minutes. Beat in egg, egg yolk, and vanilla until glossy, about 30 seconds.
- Add dry ingredients to wet. Mix on low just until combined and no dry streaks remain.
- Scoop ~1 1/2 Tbsp portions (about 30 g). Roll into balls, then coat generously in cinnamon sugar. Arrange 12 per pan with space between.
- Bake 9–11 minutes until edges are set and centers look puffy and slightly underdone. Cool on pan 5–8 minutes before moving to a rack. (Optional: sprinkle with more cinnamon sugar while warm.)
Notes
Cornstarch keeps the crumb tender, the extra yolk adds chew, and pulling the cookies while still pale in the center locks in softness. Tested best at 350°F for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 9–11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: soft cookies, cinnamon sugar, no chill cookies, easy dessert, bakery style