Brown Sugar Cinnamon Cookies are the epitome of comfort baking. The combination of warm cinnamon and rich brown sugar creates a nostalgic aroma that fills the kitchen, inviting everyone around. I first made these cookies on a chilly afternoon, and now they’re my go-to treat for family gatherings and cozy nights in. Whether you’re craving a sweet snack or looking to impress guests with homemade goodies, these cookies are perfect for any occasion.
Why you’ll love this dish
There are plenty of reasons to whip up a batch of Brown Sugar Cinnamon Cookies. Firstly, they’re straightforward to make, which makes them ideal for both novice bakers and seasoned chefs. Plus, the ingredients are budget-friendly and often already found in your pantry.
These cookies have a slight crispness on the outside while remaining soft and chewy on the inside, creating a delightful contrast in texture. They’re a universal hit—kids and adults alike can’t resist their chewy goodness!
"These cookies are the perfect blend of sweet and spice. I can’t stop eating them!"
Preparing Brown Sugar Cinnamon Cookies
Making these delightful cookies is as simple as it is satisfying! Here’s a quick overview:
- You start by creaming brown sugar and butter together, creating a fluffy base.
- Then, mix in eggs and vanilla—flavors that harmonize beautifully.
- The dry ingredients come together next, forming a soft dough.
- Finally, roll, flatten, and bake until they’re golden and irresistibly fragrant.
What you’ll need
To make these delectable Brown Sugar Cinnamon Cookies, gather the following ingredients:
- 1 cup brown sugar: Adds depth and moisture.
- 1/2 cup unsalted butter, softened: For that rich texture.
- 1 large egg: Binds the dough together.
- 1 teaspoon vanilla extract: Enhances the sweetness.
- 2 cups all-purpose flour: The building block of our cookie.
- 1 teaspoon baking powder: Ensures a fluffy final product.
- 1 teaspoon ground cinnamon: The spice that steals the show.
- 1/4 teaspoon salt: Balances sweetness.
Feel free to experiment with butter alternatives if you’re looking for a lighter version or swap out the vanilla for almond extract for a different flavor profile!
Step-by-step instructions
Here’s how to create your Brown Sugar Cinnamon Cookies:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the brown sugar and softened butter until fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the pan for a couple of minutes before transferring to a wire rack to cool completely.
Best ways to enjoy it
These cookies are wonderfully versatile. Enjoy them on their own with a glass of milk or make an indulgent sandwich by adding your favorite frosting or ice cream between two cookies. They also pair excellently with a warm cup of coffee or tea, enhancing their cozy charm.
Storage and reheating tips
To keep your Brown Sugar Cinnamon Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want them to last longer, consider freezing them. Just layer the cookies between sheets of parchment paper in an airtight container, and they’ll be good for up to three months! For reheating, simply pop them in the microwave for a few seconds or warm them in the oven for that fresh-baked feel.
Helpful cooking tips
- Don’t overmix the dough. Stir just until the dry ingredients are incorporated to achieve a tender texture.
- Use room temperature butter so it creams more easily with the brown sugar, making for a fluffier cookie.
- Keep an eye on the baking time; ovens can vary and you want the edges to be golden, not brown.
Creative twists
Feel free to play around with these cookies! Add chocolate chips for an extra rich bite, toss in chopped pecans or walnuts for crunch, or experiment with different spices like nutmeg or ginger. For a seasonal variation, you can swap the cinnamon for pumpkin spice to give them a fall-inspired twist.
Common questions
What’s the prep time for these cookies?
The prep time is around 15 minutes, and baking takes 10-12 minutes.
Can I use white sugar instead of brown sugar?
While you can use white sugar, it will alter the flavor and texture of the cookies. Brown sugar provides moisture and that caramel-like flavor.
How do I store leftover cookies?
Store them in an airtight container at room temperature for up to a week or freeze them for longer storage.
Print
Brown Sugar Cinnamon Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Warm and chewy cookies with a delightful blend of brown sugar and cinnamon, perfect for any occasion.
Ingredients
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the brown sugar and softened butter until fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the pan for a couple of minutes before transferring to a wire rack to cool completely.
Notes
Don’t overmix the dough. Use room temperature butter for easier creaming.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg