Buttery Brown Sugar Cinnamon Cookies

• total time: 1 hour 7 minutes

Ingredients

1 cup unsalted butter, softened

3/4 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

2 tsp vanilla extract

3 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

Optional: coarse sugar for rolling

Directions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, scraping down the sides of the bowl often.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until the mixture is glossy.

In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Scoop tablespoon-sized portions of dough, roll them into balls, and optionally roll them in coarse sugar for a sparkling finish.

Space the dough balls on the prepared baking sheets, leaving enough room for spreading.

Bake in the preheated oven for 9 to 11 minutes, until the edges are set and the centers look slightly underbaked for a tender chew.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Store the cookies in an airtight container for 2 to 3 days. Warm briefly before serving to revive that freshly baked feel.

Prep Time: 15 minutes | Cooking Time: 11 minutes | Total Time: 26 minutes

Kcal: Approximate calories per serving: 150 | Servings: About 24 cookies

Tips:

For an extra flavor boost, consider adding chopped nuts or chocolate chips to the dough.

If you want your cookies to be softer, underbake them slightly and allow them to cool on the baking sheet.

You can refrigerate the dough for up to 24 hours for better flavor development.