Sure! Here’s the Cinnamon Brown Sugar Cookies recipe with even more details to guide you through every step and help ensure perfect results. We’ll cover every aspect of the process, provide tips for texture and flavor variations, and answer more questions you may have along the way!
Cinnamon Brown Sugar Cookies Recipe
These cookies are soft, chewy, and full of warm cinnamon goodness with the rich depth of brown sugar. The combination of the two gives them a signature flavor that’s perfect for cozy afternoons or holiday baking. These cookies are ideal for making in batches since they stay soft and fresh for days!
Ingredients:
- 2 cups All-Purpose Flour
(Flour is the main structure-builder of cookies. Make sure to spoon and level the flour when measuring to avoid adding too much.) - 2 tsp Baking Soda
(Baking soda helps the cookies rise slightly, making them soft and chewy rather than flat and crisp.) - 1/2 tsp Salt
(Salt balances out the sweetness of the cookies and brings out the flavor of the cinnamon and brown sugar.) - 3/4 tsp Ground Cinnamon
(Cinnamon is the star flavor here! It gives the cookies that warm, aromatic, cozy taste. You can increase this to 1 tsp if you want a more intense cinnamon flavor.) - 3/4 cup Unsalted Butter, softened
(Room temperature butter is key for making the dough easy to mix. Softened butter helps the dough come together with a smooth texture.) - 1 1/4 cups Brown Sugar, packed
(Brown sugar adds moisture and a caramel-like richness to the cookies, giving them a deeper sweetness. Be sure to pack it tightly in the measuring cup.) - 1 Egg
(Eggs help bind the dough together, contributing to the cookie’s structure and moistness.)
Instructions:
Step 1: Preheat the Oven & Prepare Baking Sheets
Preheat your oven to 375°F (190°C). Make sure the oven is fully preheated before baking to ensure even cooking.
- Line your baking sheets with parchment paper. Parchment paper keeps the cookies from sticking and helps them bake evenly, allowing for easy removal without breaking them.
Step 2: Combine Dry Ingredients
In a medium-sized bowl, whisk together the 2 cups of flour, baking soda, salt, and cinnamon. This step ensures that the baking soda and cinnamon are evenly distributed throughout the dough, preventing pockets of baking soda and making sure the cookies bake uniformly. Set this bowl aside while you prepare the wet ingredients.
Step 3: Cream Butter and Sugar
In a separate large bowl, use a hand mixer or a stand mixer with the paddle attachment to cream together the butter and brown sugar. Beat on medium speed for about 2-3 minutes, or until the mixture is smooth, light, and fluffy. The sugar should dissolve into the butter, and you should see a slight change in color, from pale yellow to a more aerated, soft texture.
- The reason this step is so important is that creaming butter and sugar creates tiny air pockets in the dough, which help the cookies spread and rise slightly during baking, making them light and chewy.
Step 4: Add the Egg
Add the egg to the creamed butter and sugar mixture. Beat on medium speed for about 1 minute until the egg is fully incorporated. This step helps emulsify the mixture and binds the ingredients together, creating a smooth, cohesive dough.
Step 5: Mix Dry Ingredients into Wet Ingredients
Gradually add the dry ingredients (flour mixture) to the wet ingredients. You can add it in 2-3 batches, mixing after each addition to prevent flour from flying everywhere.
- Tip: Start the mixer on low speed to prevent the flour from making a mess. Once it’s mostly combined, increase to medium speed and mix until the dough comes together, but don’t overmix. Overmixing could lead to tough cookies because it develops the gluten in the flour too much.
Step 6: Shape the Dough into Balls
Now it’s time to form the dough into balls. You can use a cookie scoop (about 1-inch size) or just your hands to make roughly 1-inch balls of dough.
- Tip for uniformity: If you want your cookies to be uniform, use a small ice cream scoop. This ensures that each dough ball is the same size, so they bake evenly.
- Tip: If you want slightly bigger cookies, you can make 1.5-inch dough balls, but you’ll need to bake them for an extra minute or two.
Step 7: Bake the Cookies
Place the dough balls onto the lined baking sheets. Leave 2 inches of space between each cookie ball to allow them to spread while baking.
- Bake for 8-10 minutes, or until the edges are golden brown, and the center looks slightly set. The cookies will continue to cook and firm up after you take them out of the oven, so don’t overbake them.
- Tip for perfect cookies: Check the cookies at 8 minutes. If you want them chewy, pull them out when the edges are golden and the centers are still soft. If you like them a little crispier, leave them in for 10 minutes.
Step 8: Cool the Cookies
Let the cookies cool on the baking sheets for 2 minutes before transferring them to a cooling rack. This brief rest period allows the cookies to set and hold their shape.
- Cool on a rack to ensure the air circulates around the cookies, which helps them cool evenly and prevents them from becoming soggy.
Baking Tips for Perfect Cinnamon Brown Sugar Cookies:
- Room Temperature Ingredients: Always use softened butter and bring your egg to room temperature before starting. Cold butter and eggs can result in uneven mixing, affecting the cookie texture.
- Don’t Overmix: Once the flour is added, mix just until incorporated. Overmixing can lead to cookies that are dense and tough.
- Chill the Dough (Optional): If you have time and want to minimize spreading, you can chill the dough for 30 minutes to 1 hour before baking. Chilled dough spreads less during baking, so your cookies will hold a slightly thicker shape.
- Check Your Oven Temperature: Oven temperatures can vary. If you find your cookies baking too fast or slow, use an oven thermometer to check if your oven is running hotter or cooler than the set temperature.
Storage and Freezing Tips:
- Store in an airtight container: These cookies can be kept at room temperature in an airtight container for up to 5-7 days. After that, they might lose their soft texture.
- Freezing Cookie Dough: Freeze the dough balls for up to 3 months! Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer the dough balls to a zip-top bag or container. When ready to bake, bake from frozen (just add 1-2 extra minutes to the baking time).
- Freezing Baked Cookies: You can also freeze the baked cookies. Wrap them in plastic wrap or place them in an airtight container, then freeze for up to 3 months. Let them thaw at room temperature for a few hours before enjoying.
Flavor Variations and Add-Ins:
- Cinnamon Sugar Coating: Before baking, roll the cookie dough balls in a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon to give the cookies a sweet, crunchy exterior. This step is optional but adds an extra layer of flavor and texture.
- Chocolate Chips: For a fun twist, add 1/2 cup of semi-sweet chocolate chips or milk chocolate chips to the dough. The rich chocolate pairs wonderfully with the cinnamon and brown sugar.
- Nuts: Add some texture by incorporating 1/2 cup of chopped walnuts, pecans, or almonds into the dough. Nuts complement the warm flavors of the cookies and add a nice crunch.
- Brown Butter: For a deeper, nuttier flavor, you can brown the butter before creaming it with the sugar. This step adds an incredible layer of richness that pairs beautifully with the cinnamon and brown sugar.
Q & A:
Q: Can I use regular granulated sugar instead of brown sugar?
A: Brown sugar is what gives these cookies their chewy texture and caramel-like flavor, so it’s best to stick with it. However, if you’re in a pinch, you can substitute with granulated sugar, but the texture may be slightly different (less chewy).
Q: Can I make these cookies without an electric mixer?
A: Absolutely! If you don’t have an electric mixer, you can mix the dough by hand. Just make sure the butter is softened, and use a wooden spoon or a whisk to beat the ingredients together. It may take a little longer, but it’s definitely doable!
Q: Can I use coconut sugar or maple sugar instead of brown sugar?
A: Yes, you can try coconut sugar as a substitute for brown sugar, but the flavor and texture may be a little different. Coconut sugar has a slight caramel flavor but is less sweet than brown sugar, so you might want to increase the sugar by 1/4 cup. Maple sugar will also work, but the cookies might taste