There's something incredibly comforting about the smell of butter, brown sugar, and cinnamon wafting through the kitchen. These Buttery Brown Sugar Cinnamon Cookies remind me of cozy afternoons, when the weather turns cool and baking feels like the best way to slow down and enjoy the moment. They're the kind of cookies you make when you want something familiar, warm, and deeply satisfying without a lot of fuss.
What makes these cookies truly special is their texture and flavor. The brown sugar gives them a rich, almost caramel-like sweetness, while the cinnamon adds gentle warmth in every bite. Soft in the center, lightly crisp around the edges, and full of buttery goodness, these cookies are perfect for everyday baking, holiday trays, or late-night treats with a glass of milk.
Why You'll Love Buttery Brown Sugar Cinnamon Cookies
- Soft and chewy centers with lightly golden edges
- Rich flavor from brown sugar and real butter
- Warm cinnamon spice without being overpowering
- Quick to make, ready in under 30 minutes
- No fancy ingredients, all pantry staples
- Perfect for any season, especially fall and winter
Ingredients You'll Need
- 1 cup unsalted butter, softened
Softened butter is key for a creamy dough and tender cookies. - ¾ cup packed brown sugar
Adds moisture, chewiness, and deep caramel flavor. - ½ cup granulated sugar
Balances sweetness and helps the cookies spread just enough. - 2 large eggs
Bind the dough and add richness. - 2 teaspoons vanilla extract
Enhances the warm flavors of butter and cinnamon. - 3 cups all-purpose flour
Provides structure while keeping the cookies soft. - 1 teaspoon baking soda
Helps the cookies rise slightly and spread evenly. - ½ teaspoon salt
Brings out all the flavors and balances the sweetness. - 2 teaspoons ground cinnamon
The star spice that gives these cookies their cozy character. - Optional: coarse sugar for rolling
Adds sparkle and a subtle crunch to the outside.
Step-by-Step Instructions
- Prepare the oven and pans
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together.
- Continue mixing until light, fluffy, and well combined-this step helps create soft cookies.
- Add eggs and vanilla
- Beat in the eggs one at a time, making sure each is fully incorporated.
- Stir in the vanilla extract for added warmth and sweetness.
- Mix dry ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- This evenly distributes the cinnamon and leavening.
- Combine wet and dry mixtures
- Gradually add the dry ingredients to the wet ingredients.
- Mix just until combined-overmixing can make cookies dense.
- Shape the cookies
- Scoop the dough into 1-inch balls using a cookie scoop or spoon.
- Roll in coarse sugar if desired for extra texture and sparkle.
- Place cookies about 2 inches apart on the prepared baking sheets.
- Bake
- Bake for 10-12 minutes, until the edges are lightly golden but the centers still look soft.
- Don't overbake-cookies will firm up as they cool.
- Cool properly
- Let cookies cool on the baking sheets for 5 minutes.
- Transfer to wire racks to cool completely and set their texture.
Serving and Storage Tips
Serving Suggestions
- Serve warm with a glass of cold milk or a cup of coffee or tea.
- Add them to cookie platters alongside chocolate chip or snickerdoodles.
- These cookies also make wonderful gifts-stack them in tins or wrap them in parchment and twine.
Storage Instructions
- Room temperature: Store in an airtight container for up to 5 days.
- Softness tip: Add a slice of bread to the container to help keep cookies moist.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Dough storage: Chill dough for up to 48 hours or freeze portioned dough balls for later baking.
Helpful Notes
- Chill for best results:
Chilling the dough for 30 minutes enhances flavor and helps prevent excessive spreading. - For thicker cookies:
Bake chilled dough straight from the refrigerator. - Cinnamon boost:
Sprinkle a little cinnamon sugar on top before baking for extra aroma. - Flavor variations:
- Add a pinch of nutmeg or cloves for a spiced cookie.
- Mix in white chocolate chips or chopped pecans for texture.
- Even baking:
Use a cookie scoop so all cookies are the same size and bake evenly.
Frequently Asked Questions
- Why are my cookies spreading too much?
The butter may be too warm. Chilling the dough helps control spreading. - Can I use only brown sugar?
You can, but using both sugars creates better balance and texture. - Are these cookies crunchy or soft?
They're soft and chewy in the center with lightly crisp edges. - Can I double the recipe?
Yes, this recipe doubles very well for larger batches. - Do these cookies stay soft?
Yes, thanks to the brown sugar and butter, they stay soft for days when stored properly.
Final Thoughts
These Buttery Brown Sugar Cinnamon Cookies are one of those recipes you'll find yourself making again and again. I've tested them countless times, tweaking the cinnamon and baking time to get that perfect soft center and warm, comforting flavor. They're simple enough for everyday baking but special enough to share during the holidays or with loved ones.
If you're craving a cookie that feels like a hug-rich, cozy, and full of familiar flavor-this is the one to bake. I hope these cookies bring warmth to your kitchen and smiles to everyone who tries them. Happy baking!
Buttery Brown Sugar Cinnamon Cookies
These Buttery Brown Sugar Cinnamon Cookies are soft and chewy with lightly crisp edges and a warm cinnamon flavor. Made with real butter and brown sugar, they're quick, comforting cookies perfect for everyday baking or holiday trays.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- Coarse sugar for rolling (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop dough into 1-inch balls, roll in coarse sugar if desired, and place 2 inches apart on baking sheets.
- Bake for 10-12 minutes, until edges are lightly golden and centers remain soft.
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Chill the dough for 30 minutes to prevent spreading and enhance flavor.
- Do not overbake-cookies will continue to set as they cool.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months or freeze dough balls for easy baking later.
- Add white chocolate chips or chopped nuts for extra texture if desired.
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