why make this recipe
These cookies are simple and warm. The brown sugar and cinnamon make a soft sweet taste that many people like. If you want a small treat with a familiar spice, try this recipe. For a note on how cinnamon can help in simple ways, see honey cinnamon drink tips in a short article.
introduction
Brown Sugar Cinnamon Cookies are easy to mix and bake. They use basic pantry items and bake fast. The cinnamon gives them a warm flavor that fits any time of day. If you like cinnamon health notes, read about cinnamon and memory for a quick read.
how to make Brown Sugar Cinnamon Cookies
Make the dough in two bowls and then mix them together. Use room temperature butter for smooth creaming. Drop spoonfuls of dough onto sheets so the cookies bake evenly. For more simple baking tips that match this style, see similar baking tips.
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Drop spoonfuls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
how to serve Brown Sugar Cinnamon Cookies
Serve warm or at room temperature. They go well with milk, coffee, or tea. For a cozy pair, try them with warm milk and a dash of cinnamon; you can read more about cinnamon notes in recipes at cinnamon and memory.
how to store Brown Sugar Cinnamon Cookies
Keep cookies in an airtight container at room temperature for up to 4 days. Put a slice of bread in the container to help keep them soft. For longer storage, freeze the baked cookies in a sealed bag for up to 2 months.
tips to make Brown Sugar Cinnamon Cookies
- Use room temperature butter so it creams well with the sugars. For simple sheet control and even baking, read a few baking sheet tips like those in oven and sheet tips.
- Do not overmix after adding the flour. Mix just until the dough comes together.
- Use a cookie scoop or two spoons to make even cookies.
- Let cookies cool a few minutes on the sheet before moving them to a rack.
variation (if any)
- Add 1/2 cup chopped nuts or 1/2 cup raisins for texture.
- Roll dough balls in extra cinnamon sugar before baking for a crunchy top.
- For a soft chew, bake at 350°F for the lower time. For crisp edges, bake a minute or two more.
FAQs
Q: Can I use margarine instead of butter?
A: You can, but butter gives better taste and texture. Margarine may make the cookies flatter.
Q: Can I freeze the dough?
A: Yes. Scoop the dough onto a tray, freeze until firm, then store in a bag. Bake from frozen and add a minute or two to the time.
Q: Why did my cookies spread too much?
A: That can happen if the butter was too soft or the dough was overmixed. Chill the dough for 15-20 minutes before baking to help.
Q: Can I swap brown sugar for all white sugar?
A: You can, but brown sugar adds moisture and a richer flavor. The cookies will be less soft with only white sugar.
Q: How do I make the cookies chewier?
A: Take them out of the oven as soon as the edges set and the centers still look soft. They will firm as they cool.
Brown Sugar Cinnamon Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Drop spoonfuls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.