Buttery Brown Sugar Cinnamon Cookies
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: Approximately 120 calories per cookie | Servings: About 24 cookies
Tips:
- For an extra depth of flavor, consider adding 1/2 tsp of nutmeg to the dry ingredients.
- Make sure your butter is at room temperature; this helps achieve the best creaming texture.
- If you prefer chewy cookies, be mindful not to overbake; the cookies should look slightly underbaked when you take them out of the oven
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