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Buttery Brown Sugar Cinnamon Cookies

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These cozy cookies are soft in the center and gently crisp at the edges, featuring deep caramel notes from brown sugar and a comforting spice from cinnamon. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 110
Ingredients Method Nutrition Notes

Ingredients
  

Butter and Sugars
  • 1 cup unsalted butter, softened Softened butter helps the dough cream properly and gives a rich, tender crumb.
  • 3/4 cup packed brown sugar Adds moisture and deep molasses flavor that defines these cookies.
  • 1/2 cup granulated sugar Gives a touch of sweetness and helps with light crisping at the edges.
Wet Ingredients
  • 2 large eggs Provide structure and a tender bite. Use room temperature eggs for best mixing.
  • 2 tsp vanilla extract Rounds out flavor and enhances the brown sugar and cinnamon.
Dry Ingredients
  • 3 cups all-purpose flour The base of the cookie dough, provides structure and the right density.
  • 1 tsp baking soda Helps the cookies spread and rise slightly for a soft center.
  • 1/2 tsp salt Balances sweetness and enhances flavor.
  • 2 tsp ground cinnamon Adds warm spice and character to every bite.
Optional Topping
  • coarse sugar for rolling Adds sparkle and a slight crunch on the outside when used.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Position racks so the sheets bake evenly.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes with an electric mixer.
  3. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until the mixture looks glossy.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
  5. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  6. Scoop tablespoon-sized portions of dough, roll into balls, and optionally roll in coarse sugar.
  7. Space the dough balls on the prepared baking sheets, about 2 inches apart.
Baking
  1. Bake for 9 to 11 minutes, until the edges are set and the centers look slightly underbaked.
  2. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Storage and Tips
  1. Store in an airtight container for 2 to 3 days at room temperature.
  2. To refresh cookies that have lost softness, microwave briefly.
  3. Freeze unbaked dough balls on a tray and then transfer to a freezer bag.

Nutrition

Serving: 1gCalories: 110kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 50mgSugar: 7g

Notes

For chewy cookies, bake towards the shorter end of the time and allow them to cool on the sheet. Store with a slice of bread to keep them soft longer.

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