Buttery Brown Sugar Cinnamon Cookies
Soft and chewy cookies made with rich brown sugar, plenty of butter, and warm cinnamon—finished with a crackly cinnamon-sugar coating.
Ingredients
- Cookie dough
- 1 cup unsalted butter softened (2 sticks)
- 1 ½ cups packed brown sugar light or dark
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- Cinnamon-sugar coating
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until light and fluffy.
- Mix in the egg, then the egg yolk, then the vanilla. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Cover and chill the dough for 30 minutes (recommended for thicker cookies).
- In a small bowl, mix the cinnamon-sugar coating ingredients.
- Scoop the dough into 2-tablespoon portions and roll into balls. Roll each ball in the cinnamon sugar.
- Place dough balls on the prepared baking sheets, leaving space between each.
- Bake 9–11 minutes, until edges are set and centers still look slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
For thicker cookies, chill the dough and bake on a cool baking sheet.
For a deeper flavor, use dark brown sugar.
Store cookies airtight at room temperature up to 5 days, or freeze up to 3 months.
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