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Cinnamon doesn’t deserve to be treated as a side character, so it’s the main character in these cookies. It’s the primary flavour and while that may sound plain and boring, it’s not. These brown sugar cinnamon cookies are soft, golden, and perfectly spiced. They’re like the perfect fall muffin, but in cookie form.
Even better, these are quick and easy to make, so you can have cinnamon cookies any day.
Why you’ll love these cookies
- Full of cinnamon flavour.
- Soft and chewy.
- Takes minutes to mix up!
Ingredients
- All-purpose flour: Flour gives this cookie structure.
- Baking soda: Baking soda leavens the cookie.
- Table salt: Salt enhances all the flavours of the cookie, but don’t worry, you can’t taste it.
- Unsalted butter: Make sure to use butter that is fully at room temperature for the best texture. If you only have salted butter, omit the salt.
- Brown sugar: Brown sugar adds flavour and helps the cookie stay moist.
- Granulated sugar: Granulated sugar helps the cookie spread out and get crisp edges.
- Eggs: Eggs bind the ingredients together.
- Vanilla extract: Vanilla extract complements the cinnamon to create a flavourful cookie. If you don’t have it, you can omit it.
- Cinnamon: Cinnamon is the star of the show. Make sure your cinnamon still has a strong fragrance when you smell it, or else it may have lost its flavour over time.
- Nutmeg: Nutmeg also complements cinnamon. You can omit it if you don’t have it.
Variations
You can add mix-ins or toppings of your choice to these cookies.
- Chocolate chips: Mix in around 1 cup of chocolate chip cookies after adding the flour mixture to the butter mixture.
- Toasted and chopped nuts: Toast around 1 cup of chopped nuts in the oven while it’s preheating on a baking sheet, then mix in to the cookie dough after adding the flour.
- Cinnamon glaze: Dip each cookie into a cinnamon glaze. You’ll need approximately 1/4 cup for 6 cookies.
- Cream cheese frosting: Pipe a swirl of cream cheese frosting on top of each cookie or use it as a filling. You’ll need approximately 3/4 cup of frosting to 6 cookies, depending on your preferred cookie to frosting ratio. You can find my cream cheese frosting recipe in my gingerbread whoopie pie recipe.
Equipment
Cookies will bake and brown faster on a dark metal pan than a lighter one so adjust the baking time accordingly.
Storage
Store these brown sugar cinnamon cookies in an airtight container at room temperature for 3-4 days and in the freezer if storing for longer.
FAQ
Yes. You can refrigerate the dough overnight and bake the next day as usual. You can also freeze the cookie dough. Just scoop the cookies as usual and freeze on a parchment-lined baking sheet. They don’t need to be spread out. Once they’re frozen solid, transfer to an airtight container and store in the freezer. When baking, bake at 350F rather than 375F. They may take a bit longer to bake than written in the recipe.
The edges of the cookies will be lightly golden. The center of the cookies will still be soft, but they will no longer look wet. They will finish baking as they cool and set into delicious cookies!
Let’s bake!
If you start making these cinnamon cookies now, you’ll have soft, chewy, fall-spiced happiness in 30 minutes. I’m so excited for you to try these cookies and I hope you love them as much as I do.
When you make them, tag me on Instagram @bakewhenitrains so I can swoon over your wonderful cookies. Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback!
With love,
Your baking friend Sherene ❤️
Cinnamon Cookies
Ingredients
- 125 grams all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp table salt
- 90 grams unsalted butter room temperature
- 70 grams brown sugar
- 25 grams granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl, cream together butter, brown sugar and granulated sugar until the mixture is fluffy and lightened in colour.
- Mix in the egg until mixture is smooth.
- Mix in vanilla extract, cinnamon and nutmeg.
- Add the flour mixture and mix until just combined.
- Divide the dough into 6 balls using a 1/4 cup scoop, placing them evenly spaced apart on the baking sheet. Leave at least 3 inches (7.5 cm) between each cookie).
- Bake for 8-10 minutes, or until the cookies are golden around the edges.
- Let cool on the baking sheet.
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