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Cinnamon Brown Sugar Cookies

Cinnamon brown sugar cookies are mixed with an electric mixer, chilled for 30 minutes, and baked until the edges are lightly browned and the centers look slightly soft. Packed light brown sugar and ground cinnamon give these cookies a warm flavor and soft centers.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling and resting 35 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 167
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1.5 cups light brown sugar packed
  • 1 egg large, at room temperature
  • 1 egg yolk large, at room temperature
  • 2 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 0.5 tsp kosher salt

Equipment

  • 1 electric mixer
  • 2 baking sheets

Method
 

  1. Beat the softened butter and packed light brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  2. Beat in the egg, egg yolk, and vanilla extract until combined, scraping down the bowl as needed.
  3. Whisk the all-purpose flour, ground cinnamon, baking soda, and kosher salt in a medium bowl.
  4. Add the flour mixture to the butter mixture and beat on low just until no dry flour remains.
  5. Cover the dough and refrigerate for 30 minutes.
  6. Heat the oven to 350°F near the end of chilling.
  7. Line two baking sheets with parchment paper.
  8. Scoop the dough into 24 portions, about 1 1/2 tablespoons each, spacing 2 inches apart.
  9. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and lightly browned and the centers still look slightly soft.
  10. Let the cookies rest on the baking sheet for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, remove the cookies when the edges are set and lightly browned but the centers still look slightly soft. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months. A 1:1 gluten-free flour blend may be used as a dietary swap, though the texture may vary.