Freshly baked brown sugar cinnamon cookies on a cooling rack

Brown Sugar Cinnamon Cookies

BySavannah Brooks
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why make this recipe

Brown Sugar Cinnamon Cookies are a delightful treat that brings warmth and comfort to any occasion. They have the perfect balance of sweetness from brown sugar and a warm, spicy kick from cinnamon. These cookies are simple to make and are great for sharing with friends and family, making them an ideal choice for gatherings, holidays, or just a cozy night in. The rich flavor and soft texture make every bite enjoyable, and they are sure to become a favorite in your baking lineup.

how to make Brown Sugar Cinnamon Cookies

Ingredients :

  • 1 cup brown sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/4 cup granulated sugar (for rolling)

Directions :

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, cream together the brown sugar and softened butter until smooth.
  3. Beat in the egg and vanilla until well combined.
  4. In another bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Roll the dough into balls and then roll in granulated sugar.
  7. Place the dough balls on a baking sheet lined with parchment paper, spacing them a few inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

how to serve Brown Sugar Cinnamon Cookies

These cookies are delicious on their own but can also be served with a glass of milk or a cup of coffee or tea. They make a great addition to dessert platters or can be packed in lunchboxes for a sweet treat any time of day. Consider sprinkling some extra cinnamon on top before serving for an added touch.

how to store Brown Sugar Cinnamon Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will last for about a week. If you want to extend their shelf life, you can also freeze them. Place cooled cookies in a single layer on a baking sheet to freeze. Once frozen, transfer them to a zip-top bag and store in the freezer for up to three months.

tips to make Brown Sugar Cinnamon Cookies

  • Make sure your butter is softened to room temperature for easier mixing.
  • Don’t overmix the dough; mix just until combined to keep the cookies soft.
  • For added flavor, you can mix in some chopped nuts or chocolate chips.
  • If you like a stronger cinnamon flavor, add a bit more cinnamon to the dough.

variation

For a twist on this classic recipe, try adding oats to the dough for an oatmeal brown sugar cinnamon cookie. You can also substitute the granulated sugar for coarse sugar to give the cookie a little crunch on the outside.

FAQs

1. Can I use white sugar instead of brown sugar?
Yes, you can use white sugar, but the cookies will be less chewy and may have a different flavor. Brown sugar gives the cookies a rich, molasses-like taste.

2. Can I make the dough ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for up to 3 days or freeze it for up to 3 months. Just allow it to sit at room temperature for a bit before rolling and baking.

3. What should I do if my cookies are too dry?
If your cookies turn out dry, check that you haven’t overbaked them. Make sure to keep an eye on them while they bake. Additionally, adding an extra tablespoon of butter or a little milk can help with moisture.

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Brown Sugar Cinnamon Cookies

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian
Print Recipe

Description

Delightful cookies with the perfect balance of brown sugar sweetness and warm cinnamon spice, ideal for sharing or cozy nights in.

Ingredients

  • 1 cup brown sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/4 cup granulated sugar (for rolling)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cream together the brown sugar and softened butter until smooth.
  3. Beat in the egg and vanilla until well combined.
  4. In another bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Roll the dough into balls and then roll in granulated sugar.
  7. Place the dough balls on a baking sheet lined with parchment paper, spacing them a few inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For a crunchier texture, try using coarse sugar for rolling. Store cookies in an airtight container for up to a week.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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