Indulge in these decadent, chewy brown sugar cinnamon cookies, which perfectly balance warm spice notes with a deep, caramelized molasses flavor. These treats offer a soft, tender interior contrasted by a slightly crisp exterior, finished with a fragrant dusting of cinnamon sugar. Crafted with high-quality butter and properly aerated sugars, these cookies are a timeless staple ideal for holiday gatherings or as a premium afternoon snack that delivers consistent, bakery-quality results.
1 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
4 tsp ground cinnamon, divided
Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Beat the softened butter, brown sugar, and granulated sugar in a large bowl for 3 minutes until smooth and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and 2 teaspoons of the ground cinnamon.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
In a small bowl, mix the remaining 2 teaspoons of cinnamon with a little extra sugar if desired for coating.
Roll the dough into uniform balls and coat them lightly in the cinnamon mixture.
Place on baking sheets and bake for 12 minutes.
Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Ensure butter is at true room temperature for optimal aeration. Properly measuring the brown sugar by packing it into the cup is crucial for the intended chewiness. Let the cookies rest on the hot pan for exactly 5 minutes to achieve the signature soft center.
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