These Buttery Brown Sugar Cinnamon Cookies are soft, chewy, and warmly spiced the kind of cookie that makes your kitchen smell like a cozy bakery. Each bite is loaded with caramelized brown sugar notes, fragrant cinnamon, and rich buttery goodness. Simple to make and perfect for holidays, bake sales, or everyday cravings, they’re guaranteed to disappear fast.
Ingredients
1 cup unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
Optional: coarse sugar, for rolling
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light, fluffy, and slightly paler in color, scraping down the sides of the bowl as needed.
Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Stir in the vanilla extract until the mixture looks smooth and glossy.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand just until no dry streaks of flour remain. Avoid overmixing to keep the cookies tender.
Using a tablespoon or small cookie scoop, portion the dough into balls. Roll each portion between your palms to smooth, then, if desired, roll in coarse sugar for a sparkling, crunchy exterior.
Arrange the dough balls on the prepared baking sheets, spacing them a few inches apart to allow for spreading.
Bake for 9 to 11 minutes, or until the edges are set and lightly golden and the centers still look slightly underbaked for a soft, chewy texture.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Once cooled, store the cookies in an airtight container at room temperature for 2 to 3 days. For a fresh-from-the-oven feel, warm them briefly in the microwave or a low oven before serving.
Variation
Swap 1/4 cup of the all-purpose flour with finely chopped pecans or walnuts for a nutty crunch and extra richness.
Stir in 1 cup of chocolate chips or cinnamon chips to turn these into indulgent, bakery-style mix-in cookies.
Roll the dough balls in a mixture of cinnamon and sugar (like snickerdoodles) instead of plain coarse sugar for even more cinnamon flavor.
Cooking Notes
Oven temperatures can vary, so start checking the cookies at 9 minutes; the centers should look soft but not wet.
If the cookies spread too much, chill the dough for 30–45 minutes or add 1–2 tablespoons of extra flour to firm it slightly.
Bake one test cookie first to dial in the perfect baking time and spacing for your oven and baking sheets.
Serving Suggestions
Serve slightly warm with a glass of cold milk, hot coffee, or chai for a cozy afternoon treat.
Turn two cookies into an ice cream sandwich using vanilla, caramel, or cinnamon ice cream for an ultra-decadent dessert.
Add to a holiday cookie platter alongside chocolate cookies and shortbread for a beautiful mix of textures and flavors.
Tips
Make sure the butter is truly at room temperature it should be soft enough to press a finger into easily but not greasy or melted.
For deeper flavor, use dark brown sugar or add a pinch of nutmeg or cardamom along with the cinnamon.
Bake on light-colored baking sheets for more even browning; dark pans can cause the bottoms to over-brown quickly.
Prep Time:
Prep Time: 15 minutes
Cook Time: 9–11 minutes
Total Time: 26 minutes
Nutritional Information (Per Cookie)
Calories: ≈150
Protein: ≈2 g
Sodium: ≈70 mg
Frequently Asked Questions
Can I make the dough ahead of time?
||Yes. You can cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for 15–20 minutes if it’s too firm to scoop, then bake as directed. Chilled dough may need an extra minute in the oven.
Can I freeze these cookies?
||Yes. Freeze baked cookies in an airtight container for up to 2 months, or freeze scooped dough balls on a tray, then transfer to a freezer bag. Bake dough balls from frozen, adding 1–2 minutes to the baking time.
How do I keep the cookies soft?
||Store the cooled cookies in an airtight container with a slice of sandwich bread or a marshmallow. They’ll absorb moisture and stay soft for a few days.
Can I use salted butter instead of unsalted?
||Yes. If you use salted butter, reduce the added salt to about 1/4 teaspoon to keep the cookies from tasting overly salty.
Conclusion
Warmly spiced and irresistibly buttery, these Brown Sugar Cinnamon Cookies deliver bakery-style flavor with simple pantry ingredients. Their soft, chewy centers and caramelized edges make them perfect for holidays, gatherings, or quiet nights in. Keep a batch on hand, and you’ll always have a cozy, homemade treat ready to share.
These Buttery Brown Sugar Cinnamon Cookies are soft, chewy, and warmly spiced the kind of cookie that makes your kitchen smell like a cozy bakery. Each bite is loaded with caramelized brown sugar notes, fragrant cinnamon, and rich buttery goodness. Simple to make and perfect for holidays, bake sales, or everyday cravings, they’re guaranteed to disappear fast.
Ingredients
ADVERTISEMENT
↓ See next page ↓
ADVERTISEMENT
