I love how these cookies strike the perfect balance between soft and chewy. The brown sugar adds a rich molasses note, and the cinnamon gives them that warm, comforting flavor I always crave during baking season—or honestly, any time of year. They’re simple to make, smell amazing while baking, and have that perfect bakery-style texture. Plus, I can dress them up with coarse sugar or leave them plain—either way, they never last long on the counter.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
¾ cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
Optional: coarse sugar for rolling
Directions
I start by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.
In a large mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, scraping the sides as needed.
I beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then I stir in the vanilla extract until the mixture looks glossy and smooth.
In a separate bowl, I whisk together the flour, baking soda, salt, and ground cinnamon.
Gradually, I fold the dry ingredients into the wet mixture just until everything is combined—being careful not to overmix so the cookies stay tender.
I scoop out tablespoon-sized portions of dough, roll them into balls, and—if I want a little sparkle—roll them in coarse sugar.
I place the dough balls on the prepared baking sheets, leaving enough room for them to spread.
I bake the cookies for 9 to 11 minutes, until the edges are set but the centers still look slightly soft. That’s the secret to keeping them chewy.
After baking, I let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
I store any leftovers in an airtight container and warm them up briefly to bring back that fresh-from-the-oven taste.
Servings and timing
This recipe makes about 24 cookies.
Prep time: 15 minutes
Cook time: 11 minutes
Total time: 26 minutes
Calories per serving: Approximately 150 kcal
Variations
Sometimes I add a pinch of nutmeg for extra warmth, or mix in chocolate chips or chopped pecans for added texture. If I want a festive touch, I roll the dough in colored sugar during the holidays. These cookies are also amazing sandwiched with cream cheese frosting for a fun twist.
Storage/Reheating
I keep these cookies in an airtight container at room temperature for up to 3 days. If I want that just-baked texture again, I warm them in the microwave for about 10 seconds. They also freeze well—I just thaw them at room temp and enjoy whenever I need a sweet pick-me-up.
FAQs
Can I chill the dough before baking?
Yes, I sometimes chill the dough for 30 minutes to help the cookies hold their shape and intensify the flavor.
Can I use salted butter instead of unsalted?
If that’s what I have on hand, I just reduce the added salt in the recipe slightly to balance it out.
Why do the centers look underbaked when I take them out?
That’s intentional. I always take them out when the edges are set and the centers are just barely baked—they’ll firm up as they cool and stay super soft inside.
Can I make these cookies smaller or larger?
Absolutely. I just adjust the baking time—smaller cookies need a minute or two less, and larger ones may need a bit more.
Can I freeze the dough?
Yes, I roll the dough into balls and freeze them on a baking sheet. Once solid, I transfer them to a bag and bake straight from frozen, adding an extra minute or two to the baking time.
Conclusion
These Buttery Brown Sugar Cinnamon Cookies are everything I want in a quick, comforting treat. They’re soft, warm, packed with cinnamon flavor, and always a crowd-pleaser. Whether I’m baking for guests or just treating myself, this recipe is a go-to favorite that I know I’ll come back to again and again.
Soft, chewy, and full of cozy cinnamon flavor—these buttery cookies are perfect for fall baking, holiday trays, or everyday treats.
Author:Sarah
Prep Time:15 minutes
Cook Time:11 minutes
Total Time:26 minutes
Yield:About 24 cookies
Category:Dessert, Cookies
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup unsalted butter, softened
¾ cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
Optional: coarse sugar for rolling
Instructions
Prep the Oven:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream Butter & Sugars:
In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy, scraping sides as needed.
Add Eggs & Vanilla:
Beat in eggs one at a time, then stir in vanilla extract until mixture is smooth and glossy.
Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon.
Combine Wet & Dry:
Gradually add dry ingredients to the wet mixture. Stir until just combined—do not overmix.
Shape the Cookies:
Scoop tablespoon-sized portions of dough and roll into balls. Optionally, roll each ball in coarse sugar for sparkle.
Bake:
Arrange cookie dough balls on prepared sheets, spaced about 2 inches apart.
Bake for 9–11 minutes, until edges are set and centers look slightly soft.
Cool:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store:
Store in an airtight container for 2–3 days. Warm briefly before serving for a fresh-baked feel.
Notes
Add a pinch of nutmeg for extra spice depth.
Use a cookie scoop for consistent size and baking.
Customize with chopped nuts, white or dark chocolate chips, or a drizzle of icing.
