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.