Buttery Brown Sugar Cinnamon Cookies Recipe – Warm, Cozy Cookies with a Tender Chew

There’s something about the smell of butter and cinnamon that pulls everyone into the kitchen. Right away I want to bake, and that’s why these Buttery Brown Sugar Cinnamon Cookies live in my weekend ritual. The dough smells like caramel and spice, and the first bite gives you a soft, buttery chew that feels like a hug. Also, if you love sweet-spicy comfort, these cookies will become your go-to.

Check out a twist on similar flavors with this brown sugar cookies with maple glaze recipe if you want to experiment.

Why You’ll Love It

• Quick and easy to make, even on busy afternoons.
• Comforting homemade flavor with warm cinnamon and caramel notes.
• Made with simple pantry ingredients you probably already have.
• Great for cookie swaps, school lunches, or a quiet tea moment.
• Always a crowd-pleaser that disappears fast.

Ingredients You’ll Need

• 1 cup unsalted butter, softened — use unsalted butter so you can control the salt.
• 3/4 cup packed brown sugar — the molasses gives these cookies that deep, cozy flavor.
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour — measure by spooning into the cup and leveling off for even texture.
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon — use fresh cinnamon for a brighter spice.
• Optional: coarse sugar for rolling

For another cozy cinnamon treat, you might like these cinnamon-sugar-muffins for breakfast or snack.

How to Make It

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Then, let your butter sit out so it softens fully.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Scrape down the sides often so everything mixes evenly. You’ll see the mixture turn glossy and pale.
3. Beat in the eggs one at a time, and afterward stir in the vanilla extract until the batter looks smooth and shiny. The smell will brighten — that vanilla lifts everything.
4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. This step spreads the cinnamon evenly so every cookie tastes the same. You can also peek at a similar technique in these cinnamon-roll-cookies for texture ideas.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; otherwise the cookies can become tough. The dough should feel soft and slightly tacky.
6. Scoop tablespoon-sized portions of dough, roll them into balls, and optionally roll them in coarse sugar for a sparkling finish. The coarse sugar gives a little crunch and gloss.
7. Space the dough balls on the prepared baking sheets, leaving enough room for spreading. I like to leave about 2 inches between them so they bake into pretty rounded cookies.
8. Bake in the preheated oven for 9 to 11 minutes, until the edges are set and the centers look slightly underbaked — that’s the secret to a tender chew. You’ll smell caramelized edges just as they finish.
9. Allow the cookies to cool on the baking sheet for 5 minutes; meanwhile they’ll firm up but stay soft inside. Then transfer them to a wire rack to cool completely.
10. Store the cookies in an airtight container for 2 to 3 days. Warm briefly before serving to revive that freshly baked feel.

For a richer dessert night, try serving with chewy brownies like these brown-sugar-pecan-pie-brownies on the side.

Kitchen Tips

• Time-saver: Chill the dough for 15–20 minutes if it feels too soft; then you’ll get neater rounds and less spreading.
• Fix for flat cookies: If your cookies spread too much, add a tablespoon more flour next batch and chill the dough before baking.
• Flavor twist: Stir in 1/2 cup mini chocolate chips or chopped pecans for crunch. Also, try a sprinkle of flaky sea salt right after baking.

For another cinnamon-inspired cookie experiment, have a look at these cinnamon-roll-cookies-2 for a filling idea.

Serving Ideas

• Serve warm with a big mug of milk or a cozy cup of tea for an afternoon pick-me-up.
• Plate them on a holiday cookie tray alongside spiced nuts and dried fruit for contrast.
• Make sandwich cookies: spread a little cream cheese frosting or dulce de leche between two cookies for a decadent treat.
• They’re lovely at a Sunday brunch, and even better at midnight when the house is quiet.

Storing & Leftovers

• Store in an airtight container at room temperature for up to 3 days, or freeze dough balls on a sheet and then transfer to a bag for up to 3 months.
• Reheat in a warm oven for 4–6 minutes or microwave for 8–10 seconds to bring back that just-baked softness.
• Leftover idea: Crumble cooled cookies over vanilla ice cream for instant cookie crunch sundae.

FAQs

Q: Can I make this ahead of time?
A: Definitely! You can make the dough and freeze the balls. They thaw and bake beautifully, and sometimes taste even better the next day.

Q: Can I swap any ingredients?
A: Of course! Use brown or white sugar in different ratios, or swap a cup of flour for whole wheat for a nuttier flavor. These Buttery Brown Sugar Cinnamon Cookies stay forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic. Also, try them with a little butter or jam if you like.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and a slightly soft center; the scent of caramelized sugar is your cue.

Final Thoughts

I keep this recipe in the back pocket of my kitchen because it’s simple, reliable, and kind. Also, it reminds me of family dinners on Sundays when everyone sneaks a cookie before dessert. These Buttery Brown Sugar Cinnamon Cookies are the kind you’ll want to make again and again — share them, tweak them, and make the memory yours.

Conclusion

If you’d like more inspiration for cinnamon-brown sugar treats, check out this Cinnamon Brown Sugar Cookies – Life As A Strawberry for another cozy take. For an old-school family recipe vibe, see Brown Sugar and Cinnamon Cookies Recipe for more ideas and variations.

Buttery Brown Sugar Cinnamon Cookies

Warm, cozy cookies with a tender chew and comforting flavors of butter and cinnamon.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 26 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Cookie Ingredients

• 1 cup unsalted butter, softened Use unsalted butter for better control of salt.
• 3/4 cup packed brown sugar The molasses gives these cookies a deep, cozy flavor.
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract Vanilla enhances the flavor.
• 3 cups all-purpose flour Measured by spooning into the cup and leveling off.
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon Use fresh cinnamon for better flavor.
• coarse sugar for rolling Optional, for a sparkling finish.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line two 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 stir in the vanilla extract until smooth.
4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Optionally roll in coarse sugar.

Baking

1. Space the dough balls on the prepared baking sheets, leaving about 2 inches between them.
2. Bake for 9 to 11 minutes until the edges are set and centers look slightly underbaked.
3. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Chill the dough for 15-20 minutes if it's too soft. If cookies spread too much, add more flour next batch. Optional: add mini chocolate chips or chopped pecans for extra flavor.