Name: 🍪 Buttery Brown Sugar Cinnamon Cookies
Ingredients: 1 cup (226 g) unsalted butter, softened; 1 1/2 cups packed brown sugar; 1 large egg; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon

Ingredients

Scale

1 cup (226 g) unsalted butter, softened
1 1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon

Optional Cinnamon Sugar Coating

1/4 cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Step 1: Cream Butter and Brown Sugar

In a large mixing bowl, beat the softened butter and brown sugar together until light, fluffy, and creamy. This step is crucial for soft, chewy cookies.

Step 2: Add Egg and Vanilla

Mix in the egg and vanilla extract until fully incorporated and smooth.

Step 3: Combine Dry Ingredients

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

Step 4: Form the Dough

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix, as this can make cookies dense.

Step 5: Chill the Dough

Cover the dough and refrigerate for 30 minutes. Chilling helps control spreading and intensifies flavor.

Step 6: Shape the Cookies

Preheat oven to 350°F (175°C).
Roll dough into 1 1/2-inch balls. If using cinnamon sugar coating, roll each dough ball in the mixture.

Step 7: Arrange on Baking Sheet

Place dough balls 2 inches apart on a parchment-lined baking sheet.

Step 8: Bake

Bake for 10–12 minutes, until edges are set and centers appear slightly soft.

Step 9: Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown sugar keeps cookies soft—do not substitute fully with white sugar.
Do not overbake; cookies firm up as they cool.
Chilling dough improves texture and flavor.

Cinnamon flavor deepens after resting.