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Buttery Brown Sugar Cinnamon Cookies: Soft and Chewy Favorites

A stack of four soft, golden cinnamon cookies heavily coated in cinnamon sugar, sitting on a white plate.
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Make these soft, chewy cookies packed with brown sugar and warm cinnamon. They have crisp edges and a melt-in-your-mouth center, tasting like a richer cousin to the snickerdoodle.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon, divided
  • 1/4 cup granulated sugar for rolling

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. This takes about 3 minutes with an electric mixer.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of the ground cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. In a small, shallow bowl, mix the remaining 1 teaspoon of cinnamon with the 1/4 cup of granulated sugar reserved for rolling.
  7. Scoop the dough into rounded tablespoons and roll each ball in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  9. Bake for 9 to 11 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra soft cookies, slightly underbake them by about 1 minute. They will firm up as they cool.
  • If you want a stronger cinnamon flavor, increase the cinnamon in the dough to 1 1/2 teaspoons and use 1 1/2 teaspoons in the coating mixture.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days to keep them chewy.

Nutrition

Find it online: https://carlacooking.com/cinnamon-cookies-brown-sugar-soft-chewy/