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BUTTERY BROWN SUGAR CINNAMON COOKIES RECIPE

Ines Kitchen
Buttery brown sugar cinnamon cookies are an incredibly soft and chewy treat for your baking list. These sweets feature a distinct crinkly top and a tender center that stays fresh for days. The combination of dark brown sugar and warm spices creates a melt-in-your-mouth texture that rivals any classic snickerdoodle recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 Cookies

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

Don’t skip the chill time. It helps prevent spreading and improves flavor.
For thicker cookies: Chill 2 hours and scoop dough into tall mounds.
Vanilla drizzle: Mix ¾ cup powdered sugar, 1–2 tablespoons milk, and ½ teaspoon vanilla. Drizzle over cooled cookies.
Freezer-friendly: Freeze cinnamon-sugar–coated dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes.