The Best No-Chill Cinnamon Sugar Cookies: Soft, Chewy, and Ready in 30 Minutes!

Imagine a cookie that instantly transports you to a place of warmth and comfort. These delightful cinnamon sugar cookies are exactly that! Each bite offers an exquisite blend of buttery richness, satisfying chewiness, and an explosion of cozy cinnamon flavor. What makes them truly special? Not only is cinnamon infused directly into the dough for deep flavor, but each cookie is also generously rolled in a sparkling cinnamon sugar coating before baking. The best part? This is a completely no-chill recipe, meaning you can whip up a batch of these irresistible treats from start to finish in less than 30 minutes!

Are you ready to embrace some serious cozy vibes right now? These homemade cinnamon sugar cookies are a revelation. They are wonderfully buttery, perfectly chewy, and brimming with that inviting warmth of cinnamon in every single mouthful. Think of them as a delicious twist on my beloved chewy vanilla sugar cookies, but with a spiced, comforting character that’s absolutely addictive.

The secret to their exceptional flavor lies in how the cinnamon is incorporated into the batter. Instead of merely stirring it in at the final stage, we cream it directly with the sugar and butter right at the beginning. This ensures the cinnamon’s aromatic oils thoroughly blend throughout the fat and sugar mixture, resulting in a consistent and profound cinnamon flavor that permeates every single bite of these soft and chewy cookies. It’s a small step that makes a huge difference in taste depth.

Once the dough is prepared, each portion is rolled again in a glistening mixture of granulated sugar and ground cinnamon before it even sees the oven. And here’s where the magic truly happens: you bake them immediately! Yes, you heard that right – this is a fantastic no-chill cookie recipe, which means no waiting around for dough to firm up in the fridge. Get ready for a happy dance!

As a trained pastry chef, I absolutely appreciate the science and structure that chilling cookie dough can provide. However, in my kitchen, we often crave instant gratification. That’s why a significant number of my cookie recipes are designed to be no-chill, delivering delicious results without the wait. You’ll find this speedy approach in favorites like my 25-minute double chocolate chip cookies, festive birthday cake cookies, bright lemon sugar cookies, and even my no-chill cutout sugar cookies. If you’re looking for an easy cookie recipe that saves time without sacrificing flavor or texture, these cinnamon sugar cookies are your new go-to.

So, if you’re eager to get your hands on (and mouth around!) these incredibly soft and chewy cookies, then preheat your oven to 350°F (175°C) and let’s embark on this quick and satisfying baking journey!

No Mixer? No Problem! But Mind Your Butter Temperature

One of the most appealing aspects of this cinnamon sugar cookie recipe is its simplicity – you don’t need any fancy equipment. A stand mixer or hand mixer is completely optional; you can easily achieve perfect results using just a sturdy wooden spoon or a spatula and a large bowl. However, there’s one crucial detail that requires your careful attention: the butter’s temperature. For these no-chill cookies to bake up perfectly soft, chewy, and without excessive spreading, your unsalted butter must be at the ideal room temperature.

What does “room temperature butter” really mean? It should be soft enough to easily cream with sugar, but not so soft that it’s greasy or melted. When you gently press your finger into it, it should leave a slight indentation, like a dimple. If your finger sinks straight through without any resistance, your butter is too warm. Butter that is too soft or melted will cause your cookies to spread excessively in the oven, potentially leading to flat, crispy, and undesirable results. If your butter is too warm, pop it in the fridge for 10-15 minutes to firm up slightly before proceeding.

Achieving the correct butter temperature, alongside the precise amount of flour used in this recipe, is what allows us to bypass the chilling step entirely. These two elements work in harmony to create a dough that holds its shape beautifully during baking, producing wonderfully soft and chewy cookies every time. If your butter is too warm, even with the right flour ratio, the cookies will likely spread too much and would actually benefit from a chilling period, which we are intentionally avoiding here.

So, take a moment to assess your butter, my fellow bakers! While a mixer isn’t necessary, proper butter temperature is non-negotiable for these perfect no-chill cinnamon sugar cookies. Of course, if you prefer the convenience of a mixer, feel free to use it!

The Magic of Cornstarch: Enhancing Softness and Chewiness

You might notice an unexpected ingredient in this recipe: cornstarch. There’s a good reason for its inclusion, especially in my no-chill cookie recipes. Cornstarch plays a vital role in keeping these cinnamon sugar cookies incredibly soft, delightfully chewy, and wonderfully moist, ensuring they have that desirable melt-in-your-mouth texture rather than a cake-like crumb. It interferes with gluten development in the flour, resulting in a more tender cookie. This is also why I specifically use baking soda and not baking powder in this recipe. Baking soda, when combined with an acidic ingredient (like the faint acidity naturally present in butter or brown sugar if used), creates carbon dioxide bubbles that give the cookies a slight lift and a more open, chewy texture. Baking powder, on the other hand, often yields a lighter, more cake-like result, which isn’t what we’re aiming for with these rich, dense, and chewy cinnamon sugar cookies.

Crafting the Perfect Cinnamon Sugar Cookie Dough

Before we dive into the step-by-step process, remember that a full, detailed list of ingredients with precise measurements can be found in the recipe card at the very bottom of this post.

First things first, preheat your oven to 350°F (175°C). Line two standard cookie sheets with parchment paper. You’ll likely need to reuse these sheets for multiple batches, so having them ready ensures a smooth baking process.

In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and ground cinnamon. Begin creaming these ingredients together using your thick wooden spoon or spatula. Continue mixing until the butter and sugar are thoroughly combined, light in color, and have a noticeably fluffy texture. This initial creaming step is crucial for incorporating air and ensuring that cinnamon flavor is perfectly distributed throughout the dough.

Next, add the large egg, the extra egg yolk (which contributes to chewiness and richness), and the vanilla extract. Continue creaming these wet ingredients into the butter mixture until everything is thoroughly combined and the mixture looks smooth and emulsified. Don’t overmix at this stage, but ensure there are no streaks of unmixed egg or vanilla.

Finally, it’s time for the dry ingredients: add the all-purpose flour, cornstarch, baking soda, and kosher salt to the bowl. Mix everything together with your spoon or spatula. Continue mixing just until a soft, cohesive dough forms. Avoid overmixing once the flour is added, as this can develop gluten too much and lead to tougher cookies. The dough should be soft enough to scoop but not sticky or runny.

Rolling and Baking for Perfect Texture and Flavor

With your dough ready, it’s time to prepare that signature cinnamon sugar coating. On a shallow plate or in a small bowl, combine the additional granulated sugar and cinnamon, mixing them together until uniformly blended. This external coating not only adds a beautiful sparkle but also a delightful textural crunch and an extra burst of cinnamon flavor to these easy cinnamon sugar cookies.

Using a 1-2 tablespoon cookie scoop (this helps ensure consistent cookie size and even baking), portion out the cookie dough. Roll each scooped dough ball gently in the cinnamon sugar mixture until it’s fully coated. Don’t be shy with the coating – a generous layer will give you the best flavor and appearance!

Place the coated cookie dough balls onto your prepared cookie sheets, leaving enough space between them for spreading – typically 6 to 8 cookies per sheet works well. Remember, since this is a no-chill recipe, you can go straight to baking!

Bake the cookies for approximately 10 minutes. The edges should be set, and the centers should still look slightly soft. The key to their signature chewy texture and crinkly tops comes right out of the oven: immediately after removing them, use a larger round cookie cutter (or even a mug) to gently “scoot” the warm cookies into perfect circles. Simply place the cutter around each cookie and rapidly swirl it a few times. This technique not only makes them beautifully round but also pushes the edges inward, creating those coveted crinkled tops and enhancing their chewiness.

Achieving Those Irresistible Crinkly Tops

There’s something incredibly appealing about cookies with those delightful crinkled tops – they just look more inviting and delicious! For these cinnamon sugar cookies, achieving that signature texture is surprisingly simple, and it’s all thanks to the “scooting” method mentioned above. The trick is timing: you *must* scoot the cookies immediately after they come out of the oven while they are still piping hot and pliable. As the cookies cool, they firm up, and the technique won’t work effectively. This quick action sets the edges and creates those beautiful, uneven ripples across the surface.

If you desire even more visual interest and a textural crunch, feel free to sprinkle an additional touch of cinnamon sugar over the warm cookies as soon as they emerge from the oven. This extra layer adheres beautifully to the hot surface and provides another layer of sweetness and spice.

Storing and Freezing Baked Cinnamon Sugar Cookies

Once your irresistible cinnamon sugar cookies have cooled completely, proper storage is key to maintaining their delicious soft and chewy texture. You can easily store these homemade cookies in an airtight container or, my personal preferred method, in a Ziploc bag with as much air squeezed out as possible. Stored this way at room temperature, they will remain fresh and delightful for up to 5 days. For optimal freshness, consider placing a slice of bread in the container with the cookies; the bread will absorb moisture, keeping your cookies softer for longer.

These cinnamon sugar cookies also freeze beautifully, making them perfect for meal prep or enjoying a homemade treat whenever a craving strikes. Simply place the cooled cookies in a single layer on a baking sheet and flash freeze for about 30 minutes, or until solid. Then, transfer them to a freezer-safe Ziploc bag, ensuring all air is removed, and freeze for up to 3 months. When you’re ready to enjoy them, simply let them defrost on the kitchen counter at room temperature for an hour or two. You can also warm them slightly in the microwave for a few seconds for that fresh-from-the-oven experience.

Freezing Cinnamon Sugar Cookie Dough for Later

Want to have freshly baked cookies on demand without the prep work? Freezing the cookie dough is an excellent solution! Follow the recipe instructions precisely up to the scooping step (Step 5 in the recipe card below). Instead of baking the scooped dough balls, arrange them on a cookie sheet lined with parchment paper, making sure they don’t touch each other. Place the entire sheet in the freezer and “flash freeze” the dough balls until they are firm, typically about 30-60 minutes.

Once frozen solid, transfer the dough balls to a freezer-safe Ziploc bag or an airtight container. Label the bag with the date and type of cookie. The frozen cookie dough can be stored for up to 3 months, ensuring you always have a quick homemade treat ready to bake. This is especially convenient for unexpected guests or a sudden sweet tooth!

To bake from frozen: Simply place the frozen cookie dough balls on a prepared baking sheet and bake at 350°F (175°C) for an additional 3-4 minutes compared to the fresh dough bake time, so about 13-14 minutes total. Keep an eye on them; they are done when the edges are lightly golden and the centers are just set. This method allows you to enjoy warm, soft, and chewy cinnamon sugar cookies with minimal effort whenever you desire.