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Soft and Chewy Buttery Brown Sugar Cinnamon Cookies

A stack of four soft, chewy cinnamon cookies heavily coated in sparkling sugar, resting on a light plate.
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You will love these soft and chewy brown sugar cinnamon cookies. They have a rich, buttery flavor and a warm spice coating, tasting like a cross between a snickerdoodle and a cinnamon roll.

Ingredients

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  • 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
  • 1 tablespoon ground cinnamon (for dough)
  • 1/2 cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

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 granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and 1 tablespoon of cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a shallow dish, mix the 1/2 cup granulated sugar and 2 tablespoons of cinnamon for the coating.
  7. Scoop rounded tablespoons of dough and roll them into balls. Roll each dough ball thoroughly in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets. You can gently press them down slightly with the bottom of a glass.
  9. Bake for 9 to 11 minutes, or until the edges are set but the centers still look soft. For the chewiest cookies, slightly underbake.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra cinnamon roll flavor, you can drizzle a simple powdered sugar glaze over the cooled cookies.
  • To keep these cookies soft and chewy, avoid baking them past the point where the edges just begin to set.
  • If you want a churro style cookie texture, roll the dough balls in the cinnamon sugar mixture twice.

Nutrition

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