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.

Best Soft Cinnamon Sugar Cookies — Bakery-Soft in 30 Minutes

Name: Soft Cinnamon Sugar Cookies (No Chill)
Prep time: 15 min
Cook time: PT-489130H30M
Total time: 30 min
Cuisine: American
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)

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

Scale

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