Brown Sugar Cinnamon Butter Cookies

Warm, Buttery, and Perfectly Spiced – The Ultimate Comfort Cookie

There’s something magical about the smell of butter, brown sugar, and cinnamon wafting through the kitchen. These Brown Sugar Cinnamon Butter Cookies are soft, rich, and melt-in-your-mouth delicious — a cozy treat that instantly makes any day feel special.

With their chewy center, golden edges, and subtle spice, these cookies are a perfect blend of warmth and sweetness. They pair beautifully with coffee, tea, or a tall glass of cold milk. Whether you bake them for the holidays, a family gathering, or just a relaxing evening at home, they’ll become a new go-to favorite.

Let’s dive into the full recipe and all the tips you need for the perfect batch every time.

Ingredients

Here’s everything you’ll need to make these irresistible cookies:

1 cup (2 sticks) unsalted butter, softened to room temperature
¾ cup packed brown sugar (light or dark — dark adds more molasses flavor)
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon (you can add more for a bolder flavor!)
Pinch of salt
Tip: If you love extra spice, add ¼ teaspoon nutmeg or a dash of ground cloves for that bakery-style aroma.

Step-by-Step Instructions

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat butter, brown sugar, and white sugar together using a hand or stand mixer on medium-high speed until light and fluffy — about 2–3 minutes.

This step is key! Creaming adds air to the dough, giving your cookies that soft, melt-in-your-mouth texture.

Step 3: Add the Wet Ingredients

Beat in the egg and vanilla extract until fully combined and creamy.
Scrape down the sides of the bowl as needed to make sure everything mixes evenly.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

Gradually add the dry ingredients into the butter mixture, mixing on low speed until just combined.
Don’t overmix — this helps keep your cookies tender.

The dough should be soft but not sticky. If it’s too sticky to handle, refrigerate for 15–20 minutes.

Step 5: Shape the Cookies

Using a small cookie scoop or a spoon, scoop out about 1½ tablespoons of dough and roll it into balls.

Place them about 2 inches apart on the prepared baking sheet (they’ll spread a bit while baking).

If you like your cookies a little crisper, gently flatten the tops with your fingers or the back of a spoon.

Step 6: Bake to Golden Perfection

Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look just set.

The cookies will continue to bake on the sheet after you take them out — don’t overbake! Soft in the center = perfect texture.

Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional Cinnamon Sugar Topping

For an extra flavor boost, mix:

2 tablespoons granulated sugar
½ teaspoon cinnamon

Then sprinkle over the cookies while they’re still warm. It gives them that bakery-style sparkle and a hint of crunch.

Storage & Freezing

Store: Keep cookies in an airtight container at room temperature for up to 5 days.
Refrigerate: They stay fresh up to 10 days in the fridge.
Freeze dough: Roll into balls, freeze on a tray, then store in freezer bags for up to 3 months. Bake straight from frozen — just add 1–2 minutes to the bake time.
Freeze baked cookies: Wrap tightly and freeze for up to 2 months.

Why You’ll Love These Cookies

Soft and buttery – tender centers with lightly crisp edges.
Warmly spiced – cinnamon and brown sugar give that homemade, comforting flavor.
Quick to make – no chilling time required (unless you want thicker cookies).
Perfect any time of year – great for holidays or an everyday sweet treat.

Expert Tips

Use room temperature butter – too cold and the dough won’t cream properly; too warm and it’ll spread too much.
Brown sugar = moisture – the more brown sugar you use, the softer and chewier the cookie.
Don’t overbake! – pull them out just when the edges turn golden; the centers will firm up as they cool.
For a bakery look, press a pinch of cinnamon sugar or a few coarse sugar crystals on top before baking.
Double the batch – these disappear fast!

Perfect Pairings

These cookies are incredible on their own but even better with:

A hot cup of coffee or latte
Chai tea or cinnamon-spiced hot chocolate
A scoop of vanilla ice cream for dessert
Or — make ice cream sandwiches with two cookies and a scoop in between!

Frequently Asked Questions

Q: Can I use salted butter instead?
A: Yes! Just omit the added pinch of salt.

Q: Can I chill the dough overnight?
A: Absolutely. It actually enhances the flavor. Let chilled dough sit at room temperature for 10–15 minutes before baking.

Q: Can I add nuts or chocolate chips?
A: Definitely! Chopped pecans, walnuts, or white chocolate chips taste amazing in this recipe.

Q: How can I make them thicker?
A: Chill the dough for 30 minutes before baking and don’t flatten the cookies.

Final Thoughts

These Brown Sugar Cinnamon Butter Cookies are the kind of cookies that bring comfort with every bite — buttery, soft, and full of warm cinnamon sweetness. They’re easy to make, bake beautifully, and fill your home with the best cozy aroma.

Whether you bake them for family, friends, or yourself (no judgment!), they’re sure to become a staple in your recipe collection.

So grab your mixing bowl, preheat that oven, and bake up some love today.