Buttery brown sugar cinnamon cookies are the kind of treat that disappears fast. They’re soft in the middle, lightly crisp around the edges, and packed with that warm, cozy cinnamon flavor that makes your kitchen smell like a bakery.
These cookies lean into brown sugar for a deeper sweetness and a chewier bite. The butter does the rest—rich flavor, tender crumb, and those pretty little golden edges that make you want to “just taste one” before they’ve even cooled.
If you’ve ever wanted a cookie that tastes like a cinnamon roll’s best parts (the brown sugar and cinnamon, the buttery comfort) but bakes in minutes, this is it. No mixer gymnastics. No complicated steps. Just a classic dough, a quick cinnamon-sugar roll, and a tray of cookies that look and taste like you really went for it.
YOU WILL LOVE THESE BUTTERY BROWN SUGAR CINNAMON COOKIES
SOFT AND CHEWY: Brown sugar keeps the centers tender and gives the cookies that bakery-style chew.
BIG CINNAMON FLAVOR: Cinnamon goes in the dough and in the roll-in coating, so every bite tastes warm and buttery.
EASY TO MAKE AHEAD: Chill the dough or freeze the dough balls so you can bake a few whenever the craving hits.
PERFECT FOR SHARING: These stack well, travel well, and stay soft for days when stored properly.
And let’s be real—these are the cookies people “accidentally” keep walking past in the kitchen.
INGREDIENTS YOU’LL NEED
Every ingredient has a job here. Nothing fancy, but each one matters for that buttery, brown-sugary, cinnamon-heavy vibe.
FOR THE COOKIE DOUGH
You’ll need:
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1 cup (2 sticks) unsalted butter, softened
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1¼ cups packed light brown sugar
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¼ cup granulated sugar
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2 large eggs, room temperature
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2 teaspoons vanilla extract
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2¾ cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon cornstarch
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1 teaspoon ground cinnamon
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¾ teaspoon fine salt
FOR THE CINNAMON-SUGAR COATING
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¼ cup granulated sugar
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1 tablespoon ground cinnamon
OPTIONAL FINISH (HIGHLY RECOMMENDED)
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Flaky sea salt (just a tiny pinch on a few cookies—so good)
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Simple vanilla drizzle (quick recipe in the variations section)
PRO TIP: If your brown sugar feels hard or clumpy, break it up before measuring. Packed brown sugar should compress easily, not crumble like gravel.
WHY BROWN SUGAR MAKES THESE COOKIES SO GOOD
Brown sugar does more than sweeten. It brings moisture, which helps cookies stay soft. It also adds that slightly caramel-like flavor that plain white sugar can’t match.
Using a little granulated sugar with the brown sugar helps the edges set and gives you a touch of crispness without turning the whole cookie crunchy. It’s a good balance—soft centers, gentle snap at the edge.
And cinnamon? Cinnamon makes everything taste like comfort. It’s warm, fragrant, and gives these cookies their signature “one more bite” pull.
WHAT YOU’LL NEED IN YOUR KITCHEN
Nothing complicated here. Basic tools work perfectly.
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mixing bowls
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measuring cups and spoons
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rubber spatula
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whisk
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baking sheets
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parchment paper (or a silicone mat)
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cookie scoop (optional, but helpful for even cookies)
OUR RECIPE DEVELOPER SAYS: A cookie scoop makes the cookies bake evenly and look consistent, especially if you’re baking for a party or cookie boxes.
HOW TO MAKE BUTTERY BROWN SUGAR CINNAMON COOKIES
You’re going to make a simple dough, chill it briefly (yes, even 30 minutes helps), then roll dough balls in cinnamon-sugar before baking.
STEP ONE: CREAM THE BUTTER AND SUGARS
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until smooth and creamy.
You’re not trying to whip tons of air into it. Just mix until the sugar looks fully blended and the mixture turns lighter in color.
PRO TIP: Softened butter should press with your finger but still hold its shape. If it’s melting or glossy, your dough can spread too fast.
STEP TWO: ADD EGGS AND VANILLA
Mix in the eggs, one at a time, until combined. Add the vanilla extract and mix again.
Scrape down the sides of the bowl. Those buttery streaks matter.
STEP THREE: MIX THE DRY INGREDIENTS
In a separate bowl, whisk together the flour, baking soda, cornstarch, cinnamon, and salt.
Cornstarch is the quiet helper here. It keeps the texture soft and tender without making the cookies cakey.
STEP FOUR: COMBINE WET AND DRY
Add the dry ingredients to the butter mixture. Mix just until the flour disappears.
Don’t keep mixing once the dough comes together. Overmixing can make cookies tough, and nobody wants a chewy cookie that fights back.
STEP FIVE: CHILL THE DOUGH
Cover the bowl and chill the dough for 30 to 60 minutes.
This step helps the butter firm up and keeps the cookies from spreading into thin puddles. You’ll also get a richer flavor as the ingredients settle in together.
PRO TIP: If you’re short on time, even 20 minutes in the fridge helps. If you can do 60, do 60.
STEP SIX: PREHEAT AND PREP
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix the cinnamon-sugar coating in a small bowl.
STEP SEVEN: SCOOP AND ROLL
Scoop dough into balls—about 1½ tablespoons each for standard cookies. Roll each ball in the cinnamon-sugar until fully coated.
Place them on the baking sheet with about 2 inches of space between cookies.
STEP EIGHT: BAKE
Bake for 9 to 11 minutes, depending on your oven and cookie size.
You’re looking for set edges and centers that still look slightly soft. They will finish baking as they cool.
PRO TIP: If you wait for the tops to look fully done, you’ve probably overbaked them. Pull them when they look just a little under.
STEP NINE: COOL
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
If you want to add a tiny pinch of flaky sea salt, do it while they’re warm so it sticks.
HOW TO TELL WHEN THEY’RE DONE
This is the part that trips people up because cookies keep baking after you pull them out.
Here’s what you want to see:
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edges look set and lightly golden
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centers look puffed and soft
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tops may have a slightly glossy look right out of the oven
After 10 minutes of cooling, the texture settles into that perfect chewy middle.
RECIPE SUBSTITUTIONS AND ADDITIONS
These cookies are great as-is, but you can tweak them depending on what you’ve got.
BUTTER
Unsalted butter gives you control over salt. If you only have salted butter, use it and reduce added salt to ½ teaspoon.
BROWN SUGAR
Light brown sugar keeps the flavor classic and sweet. Dark brown sugar makes the cookies richer and deeper, almost like a hint of molasses. Both work.
CINNAMON
Want a little extra warmth? Add ¼ teaspoon nutmeg to the dough. Or swap part of the cinnamon with apple pie spice for a fall-style cookie.
ADD-INS
Keep add-ins simple so cinnamon stays the star:
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½ cup white chocolate chips
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½ cup chopped pecans or walnuts
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½ cup butterscotch chips
PRO TIP: If you add chips or nuts, gently fold them in at the end to avoid overmixing the dough.
EASY VARIATIONS THAT FEEL SPECIAL
If you want to turn these into something that looks bakery-fancy without extra work, try one of these.
1) VANILLA DRIZZLE
Mix together:
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¾ cup powdered sugar
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1–2 tablespoons milk (start with 1)
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½ teaspoon vanilla
Drizzle over cooled cookies. Let set for 10–15 minutes.
2) CINNAMON STREUSEL TOP
For a crumbly top, mix:
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2 tablespoons melted butter
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3 tablespoons brown sugar
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3 tablespoons flour
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½ teaspoon cinnamon
Sprinkle a little over each dough ball before baking. Press lightly so it stays put.
3) EXTRA THICK COOKIES
Chill the dough longer—2 hours or even overnight. Scoop tall mounds instead of rolling perfectly round balls. Tall dough = thicker cookie.
COMMON MISTAKES (AND HOW TO FIX THEM)
“MY COOKIES SPREAD TOO MUCH”
Most likely causes:
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butter was too warm
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dough wasn’t chilled
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baking sheet was hot from a previous batch
Fix: Chill the dough and make sure your baking sheet is cool before loading it again.
“THEY CAME OUT DRY”
That usually means they baked too long or had too much flour.
Fix: Scoop flour into the measuring cup and level it off. Don’t pack it down. And pull cookies when centers still look slightly soft.
“THEY TASTE FLAT”
A cookie can look perfect but taste dull if it needs more salt or vanilla.
Fix: Make sure you’re using the full amount of vanilla, and don’t skip the salt. If you want a stronger cinnamon pop, add an extra ½ teaspoon cinnamon to the dough.
HOW TO SERVE THESE CINNAMON COOKIES
They’re great on their own, still warm, slightly melty inside. But you can also dress them up depending on the moment.
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Serve with a cold glass of milk for the classic pairing.
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Pair with coffee or hot chocolate for a cozy snack.
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Make ice cream sandwiches with vanilla or caramel ice cream.
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Stack them on a platter with other cookies for parties and bake sales.
If you’re packing them for lunchboxes, add a square of parchment between layers so the cinnamon coating stays pretty.
HOW TO STORE BUTTERY BROWN SUGAR CINNAMON COOKIES
These cookies keep well, which is one of the best things about them.
IN THE FRIDGE
Cookies don’t need refrigeration, but you can store baked cookies in an airtight container in the fridge if your kitchen runs warm. Let them come to room temperature before serving for the best texture.
AT ROOM TEMPERATURE
Store in an airtight container for up to 5 days.
PRO TIP: Add a slice of sandwich bread to the container. The cookies stay soft longer. Replace the bread slice if it gets stale.
IN THE FREEZER (BAKED COOKIES)
Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature for 30–60 minutes.
IN THE FREEZER (COOKIE DOUGH)
This is the move if you love fresh cookies anytime.
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Scoop dough into balls.
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Roll in cinnamon-sugar.
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Freeze on a baking sheet for 1 hour.
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Transfer to a freezer bag.
Bake from frozen at 350°F, adding 1–2 minutes to the bake time.
OUR RECIPE DEVELOPER SAYS: Freezing dough balls is perfect for “just a few cookies” nights. No full batch required.
BUTTERY BROWN SUGAR CINNAMON COOKIES RECIPE
Ingredients
For the Cookies
- 1 cup 2 sticks unsalted butter, softened
- 1¼ cups packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- ¾ teaspoon fine salt
For the Cinnamon-Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Optional
- flaky sea salt for finishing
- vanilla drizzle see notes
Instructions
- In a large mixing bowl, cream butter, brown sugar, and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing after each addition. Stir in vanilla. Scrape down the bowl.
- In a separate bowl, whisk flour, baking soda, cornstarch, cinnamon, and salt.
- Add dry ingredients to wet ingredients and mix just until combined.
- Cover and chill dough for 30–60 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Mix cinnamon-sugar coating in a small bowl.
- Scoop dough into 1½-tablespoon balls. Roll each ball in cinnamon-sugar.
- Place on baking sheet, spacing cookies 2 inches apart.
- Bake 9–11 minutes, until edges are set and lightly golden. Centers will look soft.
- Cool 5 minutes on baking sheet, then move to a wire rack to cool completely. Add a pinch of flaky sea salt while warm if desired.
Notes
FREQUENTLY ASKED QUESTIONS
CAN I MAKE THESE WITHOUT CHILLING THE DOUGH?
You can, but they’ll likely spread more and bake thinner. If you’re skipping the chill, use cool room-temperature butter (not soft and glossy), and bake the dough right away on a parchment-lined sheet.
CAN I DOUBLE THE RECIPE?
Yes. Double everything and chill the dough in a large bowl. If your fridge space is tight, split the dough into two bowls so it chills faster.
WHAT MAKES THESE COOKIES CHEWY?
Brown sugar, cornstarch, and slightly underbaking by a minute or two all help keep the centers soft and chewy.
CAN I USE DARK BROWN SUGAR?
Absolutely. Dark brown sugar gives a deeper flavor and a slightly richer color.
HOW DO I KEEP THE CINNAMON-SUGAR COATING FROM MELTING IN?
Rolling the dough after chilling helps. You can also do a quick “double roll”: roll once, let the dough balls rest for 5 minutes, then roll again before baking.
MORE EASY DESSERT IDEAS
If you’re building a cookie tray or planning sweet treats for the week, pair these with one or two contrasting textures—something crisp, something chocolatey, something bright and citrusy. Variety makes the whole plate feel special.
And if you’re keeping it simple? A warm cinnamon cookie and a cold drink is already a good plan.
