Amazing Soft Chewy Cinnamon Cookies
Introduction
Get ready to discover your new favorite cookie! These Amazing Soft Chewy Cinnamon Cookies are a delightful blend of warmth and sweetness, boasting a perfect balance of soft texture and a satisfying chewiness. Each bite delivers a comforting burst of cinnamon spice, making them utterly irresistible. Easy to bake and wonderfully delicious, they're perfect for cozy evenings, sharing with loved ones, or simply brightening your day with homemade goodness.
Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ½ cup granulated sugar (plus 2 tablespoons for coating)
- 1 ½ cups packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 1 teaspoon of ground cinnamon, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, using an electric mixer on medium speed, cream together the softened butter, ½ cup granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain.
- Chill Dough (Optional but Recommended): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent spreading and enhances flavor.
- Preheat Oven & Prepare Coating: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. In a small, shallow bowl, combine the remaining 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the coating.
- Roll and Coat Cookies: Scoop the dough into 1.5-inch balls (about 2 tablespoons each). Roll each ball in the cinnamon-sugar mixture until fully coated. Place the coated balls about 2 inches apart on the prepared baking sheets.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden and set, but the centers still look slightly soft. Do not overbake for the chewiest results.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Notes
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them cream together smoothly, creating a more uniform and tender dough.
- Don't Overbake: For that perfect soft and chewy texture, pull the cookies from the oven when the edges are set but the centers still look a little underdone. They will continue to set as they cool on the baking sheet.
- Chill the Dough: While optional, chilling the dough for at least 30 minutes can significantly improve the texture of your cookies by preventing them from spreading too much and allowing the flavors to meld.
- Measure Flour Correctly: Use the spoon-and-level method for flour (spoon flour into the measuring cup, then level off with a straight edge) to avoid adding too much, which can result in dry cookies.
Nutrition Facts (per serving)
- Calories: 175
- Protein: 2g
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Sugar: 14g
- Sodium: 100mg
Frequently Asked Questions
- Q: Can I make the dough ahead of time? A: Yes! You can prepare the dough and store it covered in the refrigerator for up to 2-3 days. Let it come to room temperature slightly before rolling and baking.
- Q: How do I store these cinnamon cookies? A: Store baked cookies in an airtight container at room temperature for up to 5 days to maintain their softness and chewiness.
- Q: Can I use a different type of sugar for the coating? A: Absolutely! While granulated sugar works great, you could also use brown sugar for a deeper, slightly caramel-like flavor, or even turbinado sugar for an extra crunchy texture.
- Q: My cookies spread too much. What went wrong? A: This can happen if your butter was too warm, the dough wasn't chilled, or your oven temperature was too low. Ensure your butter is softened but not melted, and consider chilling the dough longer.