Buttery Brown Sugar Cinnamon Cookies are soft, lightly crisp-edged cookies with a warm cinnamon note and deep caramel flavor from dark brown sugar. I make these every holiday season and find the brown sugar keeps them tender while a cinnamon-sugar finish adds nostalgic crunch. For a similar brown-sugar-forward treat I sometimes turn to recipes like brown sugar cinnamon caramel cookies when I want a chewier, caramel-forward version.
Why Make This Recipe
- Rich, buttery flavor balanced by molasses-forward brown sugar gives a deeper, more complex sweetness than plain sugar cookies.
- Soft center with slightly crisp edges creates a satisfying texture contrast that appeals to all ages.
- Quick to make and freezer-friendly, ideal for last-minute guests or cookie swaps.
- Versatile — the dough adapts well to mix-ins (nuts, chocolate) or sandwiching with jam or buttercream.
- Personal insight: I love this recipe because it reliably yields soft cookies even when I bake large batches; the brown sugar and a short chill step are the key.
For a different nutty twist after baking, I sometimes serve alongside buttery cherry almond Amish sugar cookies at gatherings.
Recipe Overview
- Prep time: 15 minutes (plus 20–30 minutes chill)
- Cook time: 10–12 minutes per batch at 350°F (175°C)
- Total time: 35–45 minutes (including chill)
- Servings: Makes about 24 medium (2-inch) cookies
- Difficulty: Easy
- Method: Creaming method — cream butter and sugars, add egg and vanilla, fold in dry ingredients, chill dough briefly, roll in cinnamon-sugar, and bake.
I use a stand mixer with a paddle attachment for consistent creaming and a silicone baking mat on a rimmed sheet pan for even browning.
My Experience Making This Recipe
Testing focused on texture: I tested three bake times and found 10–11 minutes gives a soft center and set edges for medium cookies. Chilling the dough for 20–30 minutes reduced spread and improved the cinnamon-sugar crust. A final discovery: rolling dough balls in a 1:1 mix of granulated sugar and ground cinnamon right before baking gives the best visual and flavor pop.
How to Make Buttery Brown Sugar Cinnamon Cookies
Start by creaming 1 cup (226 g) unsalted butter at room temperature with 1 1/4 cups (250 g) packed dark brown sugar until pale and fluffy, about 2–3 minutes. Beat in 1 large egg and 2 teaspoons vanilla, then fold in 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1 teaspoon ground cinnamon until just combined. Chill the dough 20–30 minutes to control spread, then scoop 1.5 tablespoon-sized balls, roll them in a mixture of 3 tablespoons granulated sugar + 1 teaspoon cinnamon, place 2 inches apart on a baking sheet, and bake at 350°F (175°C) for 10–12 minutes until edges are set and centers look slightly underbaked. Cool on the pan 5 minutes, then transfer to a wire rack to finish cooling.
Equipment recommendations: stand or hand mixer, medium bowl, silicone mat or parchment, cookie scoop, and wire cooling rack.
Expert Tips for Success
- Cream the butter and brown sugar until light and aerated (2–3 minutes); proper aeration helps lift and gives a tender crumb. See how similar creaming methods affect texture in recipes like brown sugar pop-tart cookies.
- Use dark or light brown sugar based on desired molasses flavor; dark brown sugar yields deeper caramel notes. Gently press out large lumps before measuring for accuracy.
- Chill the dough 20–30 minutes if your kitchen is warm; this controls spread and concentrates flavors. If you prefer a chewier, flatter cookie, reduce chill time.
- Bake on the middle rack and avoid overcrowding the sheet pan; rotate pans halfway through if baking multiple sheets for even color and bake. For best results, use an oven thermometer to confirm a true 350°F (175°C).
- For even scooping and uniform cookies, use a 1.5-tablespoon cookie scoop and weigh dough portions if precise size is important.
For a savory contrast when brown sugar is used in other dishes, I often reference textures in recipes like bacon brown sugar chicken tenders to think about balance between sweet glaze and crisp edges.
How to Serve Buttery Brown Sugar Cinnamon Cookies
- Serve warm with a glass of cold milk or a mug of spiced coffee; the warmth intensifies the brown-sugar aroma.
- Make sandwich cookies with a thin layer of browned butter buttercream or apple butter for a seasonal treat.
- Plate them on a simple white platter and dust lightly with extra cinnamon-sugar for gatherings. For a brunch spread, pair with savory options like bacon brown sugar chicken tenders to offer sweet-and-savory contrast.
- Use them as a base for an ice cream sandwich—press a room-temperature scoop between two cookies for an easy dessert.
Storage and Reheating Guide
Store cookies in an airtight container at room temperature for up to 4 days; place a slice of bread in the container to help retain moisture if you like a softer cookie. Freeze cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months; thaw at room temperature for 20–30 minutes before serving. To refresh texture, reheat a single cookie in a 300°F (150°C) oven for 4–6 minutes or microwave for 10–12 seconds—watch carefully to avoid overheating.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend (260–280 g) and add 1/4 teaspoon xanthan gum if your blend lacks it; watch for slightly different spread and bake 1–2 minutes longer as needed.
- Dairy-free: Replace butter with 1:1 vegan stick butter chilled and slightly firmer; chill dough 30–40 minutes to control spread.
- Add-ins: Fold in 1/2 cup chopped toasted pecans or 3/4 cup dark chocolate chips for texture and richness.
- Spice variation: Increase ground cinnamon to 1 1/2 teaspoons and add 1/4 teaspoon ground cardamom or nutmeg for a warm holiday profile.
Nutritional Highlights
- These cookies provide quick energy from carbohydrates and some fat from butter—good as an occasional treat.
- Use dark brown sugar for slightly more iron from molasses, though amounts are small; substituting part whole-wheat flour can add fiber but will change texture.
- Allergen information: contains wheat, eggs, and dairy. For dairy-free or gluten-free needs refer to the variations above. Aim for 1–2 cookies per serving for reasonable portion control.
Troubleshooting Common Issues
- Cookies spread too much: your butter may be too soft or the dough wasn’t chilled; refrigerate dough 30–60 minutes and lower oven temperature by 10–15°F if needed.
- Cookies are dry or crumbly: you likely overbaked them; remove from oven when edges are set but centers still look slightly underbaked, then cool on the pan.
- Flat, dense cookies: overmixing after adding flour can develop gluten—mix just until combined and avoid excessive stirring.
Frequently Asked Questions
Q: Can I make the dough ahead and bake later?
A: Yes. You can refrigerate tightly wrapped dough for up to 48 hours or freeze scooped, rolled balls on a sheet pan, then store in a freezer bag for up to 3 months. Bake from chilled (add 1–2 minutes) or from frozen (add 3–5 minutes) at 350°F (175°C).
Q: Why do my cookies sometimes come out cakey instead of chewy?
A: Cakey cookies often result from too much flour, over-creaming (too much air), or baking at too low a temperature. Spoon and level flour when measuring, cream until just light (not overly fluffy), and confirm oven is at 350°F (175°C) with an oven thermometer.
Q: Can I use light brown sugar instead of dark brown sugar?
A: Yes; light brown sugar will produce a milder molasses flavor and slightly lighter color. Swap 1:1 if you prefer less intense caramel notes.
Q: How do I keep cookies soft for gifting?
A: Layer wax paper between cookies and place a slice of slightly stale bread or a small apple slice in the airtight tin (replace every 24–48 hours) to maintain moisture. For longer storage, freeze and thaw the night before packaging.
Buttery Brown Sugar Cinnamon Cookies
- Total Time: 45
- Yield: 24 medium cookies 1x
- Diet: Vegetarian
Description
Soft and lightly crisp-edged cookies with a warm cinnamon note and deep caramel flavor, perfect for the holiday season.
Ingredients
- 1 cup (226 g) unsalted butter, at room temperature
- 1 1/4 cups (250 g) packed dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 3 tablespoons granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and brown sugar together until pale and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract.
- Fold in the flour, baking soda, fine sea salt, and ground cinnamon until just combined.
- Chill the dough for 20–30 minutes to control spread.
- Scoop dough into 1.5 tablespoon-sized balls, roll them in a mixture of granulated sugar and cinnamon.
- Place the rolled balls 2 inches apart on a baking sheet lined with parchment or a silicone mat.
- Bake for 10–12 minutes until edges are set and centers look slightly underbaked.
- Cool on the pan for 5 minutes before transferring to a wire rack to finish cooling.
Notes
For best results, use a stand mixer with a paddle attachment for consistent creaming and a silicone mat for even browning.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg