Buttery Brown Sugar Cinnamon Cookies Recipe – The Cozy, Soft Cookie You’ll Make Again and Again

There’s nothing like the warm, spicy smell that drifts through the house when I bake a batch of Buttery Brown Sugar Cinnamon Cookies. The scent of caramelized brown sugar and cinnamon fills the air, and suddenly the kitchen feels like a hug. I’ve been making these for years, and they always bring people together — so take a deep breath, and let’s bake something comforting today. Also, if you like to compare recipes, check out this original family version I started with.

Introduction

I remember baking these on rainy afternoons with my grandmother. The dough was soft between my fingers, and we’d sneak a taste before the tray went in the oven. The cookies come out golden at the edges and tender in the center, and they make the house smell like cinnamon toast. Because of that cozy memory, I always keep the ingredients on hand.

Why You’ll Love It

• Quick and easy to make, even on busy weeknights.
• Comforting homemade flavor with warm cinnamon and rich brown sugar.
• Made with simple, pantry-friendly ingredients anyone can source.
• Great for any occasion — bake sales, holiday tables, or a quiet cup of tea.
• Always a crowd-pleaser that stays tender and chewy.

Also, if you enjoy a maple twist, you might like this brown sugar cookies with maple glaze for another mood.

Ingredients You’ll Need

• 1 cup unsalted butter, softened — Use unsalted butter so you can control the salt.
• 3/4 cup packed brown sugar — Use light or dark depending on how deep you want the molasses flavor.
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour — Spoon lightly into the cup and level for accuracy.
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon — Freshly ground tastes brighter, so buy small jars and replace often.
• Optional: coarse sugar for rolling — This gives a little sparkle and crunch.

If you like buttery cookies with a maple touch, check my notes on brown sugar maple butter cookies for inspiration.

How to Make It

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Next, set a timer so you don’t forget the warm cookies.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Scrape down the sides often, so everything mixes evenly. You’ll see the mixture go from dense to glossy.
3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla until the batter shines. The aroma will lift your spirits.
4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. This keeps the spice spread evenly.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, or the cookies will get tough. The dough should feel soft and slightly tacky.
6. Scoop tablespoon-sized portions of dough, roll into balls, and optionally roll them in coarse sugar for a sparkling finish. If you want a softer edge, slightly flatten each ball with your palm.
7. Place the dough balls on the prepared baking sheets, leaving room for spreading. Space lets the cookies breathe while they bake.
8. Bake for 9 to 11 minutes, until the edges are set and the centers look slightly underbaked. The centers will finish as they cool, giving a tender chew. You’ll smell a lovely caramel note when they’re nearly done.
9. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. This small wait helps them set without getting hard.
10. Store in an airtight container for 2 to 3 days. Warm briefly in the microwave or oven to revive that freshly baked feel.

For a chewy variation with nuts and caramel flavors, try these ideas inspired by my favorite bar recipe: brown sugar pecan pie brownies.

Kitchen Tips

• Time-saver: Chill the dough for 20 minutes if your kitchen is warm; then scoop right from the fridge. This limits spreading, and therefore you get taller, chewier cookies.
• Fix for dryness: If the dough looks crumbly, add 1 tsp milk at a time until it comes together. Also, avoid overbaking — remove them when centers still look soft.
• Flavor twist: Stir in 1/2 cup chopped toasted pecans or 3/4 cup dark chocolate chips for extra texture and depth.

Serving Ideas

Serve these with a steaming mug of coffee or a cup of milk. They’re perfect at a family dinner, for Sunday brunch, or tucked into a lunchbox. For holidays, arrange them on a plate and dust lightly with cinnamon sugar. Or, sandwich two together with a smear of cream cheese frosting for a special treat. Meanwhile, a scoop of vanilla ice cream beside a warm cookie makes dessert feel indulgent.

Also try pairing them with chewy maple flavors from this recipe if you want another cozy combo: chewy maple cinnamon cookies with white chocolate.

Storing & Leftovers

• Store at room temperature in an airtight container for up to 3 days. Add a slice of bread to keep them soft.
• Freeze dough balls on a tray, then transfer to a bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
• Leftover idea: Turn cooled cookies into quick ice cream sandwiches, or crumble them over yogurt for a sweet topping.

FAQs

Q: Can I make this ahead of time?
A: Definitely! The dough can chill overnight, and the flavor often deepens by the next day.

Q: Can I swap any ingredients?
A: Of course. Try brown sugar alternatives, or use a mix of white and whole wheat flour, but adjust moisture as needed.

Q: What’s the best way to serve it?
A: Fresh from the pan while still warm makes the cookie taste heavenly, with a soft center and crisp edge.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and slightly underbaked centers. Also, the house will smell amazing — that’s your cue.

Yes, these Buttery Brown Sugar Cinnamon Cookies will still charm guests even when you keep the answers simple.

Conclusion

Thanks for baking along — I hope you enjoyed the simple comfort of these cookies. If you want more inspiration, take a look at this lovely take on Cinnamon Brown Sugar Cookies – Life As A Strawberry for another home-style version, and explore a slightly different spin in this Brown Sugar and Cinnamon Cookies Recipe for extra tips and photos. Both links offer useful ideas that pair well with these cozy Buttery Brown Sugar Cinnamon Cookies.

Buttery Brown Sugar Cinnamon Cookies

Deliciously soft and chewy cookies made with brown sugar and cinnamon that fill your home with a warm and cozy aroma.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 11 minutes mins

Total Time 31 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened Use unsalted butter so you can control the salt.
• 3/4 cup packed brown sugar Use light or dark depending on how deep you want the molasses flavor.
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour Spoon lightly into the cup and level for accuracy.
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon Freshly ground tastes brighter, so buy small jars and replace often.
• 1 optional coarse sugar for rolling This gives a little sparkle and crunch.

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, making sure each is fully incorporated before adding the next. Stir in the vanilla.
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.

Baking

1. Scoop tablespoon-sized portions of dough, roll into balls, and optionally roll them in coarse sugar.
2. Place the dough balls on the prepared baking sheets, leaving room for spreading.
3. Bake for 9 to 11 minutes, until the edges are set and the centers look slightly underbaked.
4. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.

Notes

Store in an airtight container for 2 to 3 days. Chill the dough for 20 minutes if your kitchen is warm. Add milk if the dough looks crumbly. Try additional ingredients like toasted pecans or chocolate chips for variation.