Soft cinnamon-sugar cookies with crinkled tops and a gentle snickerdoodle-style tang from cream of tartar.
The important detail in this recipe is the way the dough is shaped and finished. Mix the coating sugar and cinnamon. Roll 35 g, about 1½ tablespoons, of dough into each ball, coat thoroughly and arrange 3 inches apart.
Before mixing, measure the flour without packing it and prepare the pans. Cream of tartar provides acidity for the baking soda and the characteristic tang. Simply removing it changes the leavening balance; follow the stated formula.
Watch the first tray closely near the end of the baking range. Let the crumb set on the pan before lifting the cookies, then store only after they have cooled.
Cinnamon Sugar Cookies
Per tray: 9–10 minutes · About 4 trays, 9 cookies per 13 × 18-inch half-sheet pan.
Plan 85 minutes: 25 hands-on, 0 required chilling, 40 for all trays baked sequentially, and 20 cooling including pan rest. Preheat during preparation or the final chilling minutes. Ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Kitchen scale or US measuring cups and spoons
- Mixing bowl and silicone spatula
- Electric hand mixer
- 13 × 18-inch baking sheets
- Parchment paper
- Cooling rack
- 1-tablespoon cookie scoop
Soft cinnamon-sugar cookies with crinkled tops and a gentle snickerdoodle-style tang from cream of tartar.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Cinnamon sugar coating
Instructions
Mixing
- Make the doughCream butter with dough sugar until smooth. Beat in egg, yolk and vanilla. Whisk flour, cream of tartar, soda, cinnamon and salt; add in portions on low speed just until combined.
Thermal management
- Manage the doughNo scheduled chilling is needed. Start with butter that indents under a finger but remains cool, not greasy; keep dough away from a warm oven.
Shaping
- Shape evenlyMix the coating sugar and cinnamon. Roll 35 g, about 1½ tablespoons, of dough into each ball, coat thoroughly and arrange 3 inches apart.
Baking
- Bake one tray at a timePreheat to 375°F (190°C). Bake on the center rack for 9–10 minutes. Edges should be set and only lightly colored; centers must lose their wet sheen. Use cool pans for subsequent trays.
Cooling
- Let the crumb setIf the cookies are very domed, press gently with a spoon while warm. Rest on the pan 10 minutes, then transfer to a rack; allow about 20 minutes total cooling.
Chef’s Science & Pro Tips
Keep the cream of tartar
Cream of tartar provides acidity for the baking soda and the characteristic tang. Simply removing it changes the leavening balance; follow the stated formula.
Keep the portion consistent
Mix the coating sugar and cinnamon. Roll 35 g, about 1½ tablespoons, of dough into each ball, coat thoroughly and arrange 3 inches apart. Different thicknesses need different baking times; bake comparable pieces together.
Use the finish as your cue
Look for a set surface and lightly colored edges rather than a dark golden top. Overbaking dries the center; let the cookies finish setting on the pan.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Up to 2 months | Freeze portioned dough balls on a tray, then seal in a freezer bag. Bake from frozen, allowing extra time and checking for a set center. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw baked cookies in their closed container at room temperature. For a freshly warmed plain cookie, use a 300°F oven for 2–3 minutes; cool briefly before serving. |
Notes
- Use the gram weights for the most consistent dough. Small leavener weights are approximate; measure teaspoons carefully. Egg weights exclude shells. Oven temperatures refer to a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 28. Includes required fillings and toppings, excludes optional decoration and unused rolling flour. Brands and actual portion sizes change the estimate.
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Frequently Asked Questions
A few helpful answers before you bake.
What texture should these cookies have?
Soft cinnamon-sugar cookies with crinkled tops and a gentle snickerdoodle-style tang from cream of tartar. Judge the final texture after cooling, not while the centers are warm.
Can I omit cream of tartar?
Cream of tartar provides acidity for the baking soda and the characteristic tang. Simply removing it changes the leavening balance; follow the stated formula.
How do I get an even batch of cinnamon sugar cookies?
Mix the coating sugar and cinnamon. Roll 35 g, about 1½ tablespoons, of dough into each ball, coat thoroughly and arrange 3 inches apart. Bake one test tray and check the stated doneness cues; thicker portions need more time than thinner ones.
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