Brown Sugar Cinnamon Cookies

Every fall, I crave the cozy mix of brown sugar and cinnamon. Nothing hits the spot like a fresh batch of cookies.

The warm spice pairs so well with the rich sweetness. The smell alone makes my kitchen feel inviting.

Brown sugar cinnamon cookies have a soft, chewy texture. There’s just enough spice, making them simple and rewarding to bake.

You don’t need fancy ingredients or complicated steps here. Just grab a few pantry staples and you can whip up dough that bakes crisp at the edges, tender in the center.

These cookies are versatile. Enjoy them with coffee, toss them in a lunchbox, or keep them ready for dessert.

Let’s walk through what you’ll need and how to make them. I’ll also share tips for swaps, storage, and serving ideas.

Why You Will Love Brown Sugar Cinnamon Cookies

If you like treats that are simple but full of flavor, you’ll love these. Brown sugar and cinnamon give them a warm, comforting taste.

The texture really stands out. These cookies stay soft in the center, with edges that get a little crisp.

You don’t need anything fancy—just brown sugar, butter, flour, cinnamon, and some basics. Everything comes together fast.

You might find yourself making these often for a few reasons:

• Chewy inside, crisp outside—the texture feels just right.
• Rich sweetness from brown sugar, with a touch of molasses.
• Warm spice from cinnamon that pairs well with coffee or tea.
• Simple ingredients you probably have at home.

If you like cinnamon cookies or classic sugar cookies, you’ll get the best of both here. Brown sugar adds depth, while cinnamon brings that cozy, unmistakable flavor.

When you bake them, the kitchen fills with the scent of cinnamon and caramel-like sugar. It’s the kind of smell that makes you want to eat one right off the tray.

How To Make Brown Sugar Cinnamon Cookies

You’ll need the right mix of ingredients and a few simple tools. Brown sugar and cinnamon together give these cookies their warm flavor and chewy texture.

Ingredients

For these cookies, you’ll use pantry staples. The balance here really matters.

Use light brown sugar instead of granulated sugar for a deeper flavor and softer bite.

You’ll need:

• 2 ¼ cups packed light brown sugar
• 1 ¼ cups unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 ½ cups all-purpose flour (or try a mix of cake and bread flour for extra chew)
• 1 ½ teaspoons baking powder
• 1 ¼ teaspoons baking soda
• 1 ½ tablespoons ground cinnamon
• 1 ½ teaspoons coarse salt
• ⅓ cup granulated sugar mixed with ¾ teaspoon ground cinnamon for rolling

The cinnamon sugar mix gives a crisp coating. Softened butter is key, so let it sit at room temperature.

Instruments

You don’t need fancy equipment. A stand mixer or hand mixer helps cream butter and sugar until fluffy.

Have these ready:

• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Baking sheets with parchment paper
• Cookie scoop
• Wire racks

A cookie scoop helps keep the size even. Lined baking sheets stop sticking and burning. Cooling racks help cookies keep their shape.

Step-By-Step Instruction

Start by whisking flour, baking powder, baking soda, cinnamon, and salt. In another bowl, cream softened butter with brown sugar until pale and fluffy.

Add eggs one at a time, then mix in vanilla. Slowly add dry ingredients to the wet mixture until just combined.

Cover the dough and chill it for at least 24 hours. This step deepens flavor and improves texture.

When you’re ready, preheat the oven to 350°F. Scoop dough into balls, about 2 tablespoons each.

Roll them in the cinnamon sugar mix. Place on lined baking sheets, leaving space between each.

Bake for 15–18 minutes until the edges turn golden but centers stay soft. Let them cool on the sheet for 10 minutes, then move to a wire rack.

Tips & Tricks

Start with softened butter and room-temp eggs. Cold ingredients don’t blend well and can mess up the texture.

Don’t overmix the flour. Once the dry stuff is just combined, stop mixing. This keeps the cookies tender.

Chill the dough before rolling. Even a couple hours in the fridge helps the cookies hold their shape.

Bake until set, but not browned. You want firm edges and pale tops for chewy centers.

If you like more cinnamon, add extra spice or a pinch of nutmeg. It gives a warmer taste.

Store baked cookies in an airtight container. They’ll stay fresh at room temp for several days, or you can freeze them.

Let cookies cool before decorating. If you ice them warm, the icing won’t set right.

You can freeze unbaked dough too. Wrap it tight, thaw in the fridge overnight, then roll and bake.

Ingredient Substitute

Sometimes you’re ready to bake but out of brown sugar. Here are a few easy swaps.

• White sugar + molasses: Mix 1 cup white sugar with 1 tablespoon molasses. Adjust molasses for light or dark brown sugar.
• Dark brown sugar: Use the same amount. Cookies turn out richer and chewier.
• Coconut sugar: Swap 1:1. It gives a mild caramel taste, but cookies might be a bit drier.
• Powdered sugar: Works in a pinch, but cookies get softer and less chewy. Use a little less since it’s lighter.
• Honey or maple syrup: Use ¾ cup for every 1 cup brown sugar. Cut back on other liquids a bit.

If you run out of cinnamon, try a pinch of nutmeg. It’s warm and nutty, and pairs well with sugar-based cookies.

I’ve tried these swaps on days when I didn’t want to run out for groceries. The cookies always taste good, just with small changes.

What To Serve With Brown Sugar Cinnamon Cookies

When you bake these cookies, keep it simple with what you serve. The warm spice and brown sugar pair well with drinks and snacks.

I like setting out a plate with a warm drink. The gentle spice makes them perfect for cozy afternoons.

Here are some ideas:

• Hot Drinks: Coffee, chai tea, or hot chocolate bring out the cinnamon.
• Cold Drinks: Cold milk or iced coffee balance the sweetness.
• Fruit: Apple slices or pears add a crisp bite.
• Ice Cream: Vanilla or caramel ice cream makes dessert feel special.
• Other Baked Goods: Pair with shortbread or simple butter cookies for variety.

You don’t need anything fancy. Just pick something that lets the warm, spiced flavor shine.

How To Store Brown Sugar Cinnamon Cookies

Storing cookies the right way keeps them tasting fresh. Once they cool, keep them in an airtight container so they don’t dry out.

You can leave them at room temperature for a few days. If you’ll eat them within the week, this works best.

For longer storage, freeze them. Cool cookies first, then seal them in a freezer-safe bag or container.

You can also freeze the dough. Roll into balls, chill on a baking sheet, then move to a freezer bag.

When you’re ready, bake straight from frozen. Just add a couple extra minutes to the bake time.

Here’s a quick guide:

• Room temperature: 5–7 days in an airtight container
• Freezer (baked cookies): up to 1 month
• Freezer (cookie dough): up to 3 months

This way, you’ll always have fresh brown sugar cinnamon cookies ready when you want them.

Nutritional Value

When you bake brown sugar cinnamon cookies, you want to know what’s inside each serving. A standard serving is about 2 cookies (28 grams).

You’ll get a mix of carbs, fat, and a little protein. Here’s a quick breakdown per serving:

• Calories: about 140
• Total Fat: 7g (with 4g saturated)
• Cholesterol: 15mg
• Sodium: 125mg
• Carbohydrates: 19g
• Total Sugars: 12g (all added sugar)
• Protein: 1g
• Calcium: 30mg
• Iron: 0.6mg
• Potassium: 240mg

Most calories come from sugar and fat. That’s what gives these cookies their chewy texture and rich flavor.

There’s barely any protein, and you won’t find fiber here. These are a treat, not a meal or snack that’ll fill you up.

Sodium and cholesterol sit at moderate levels. Eating one or two cookies won’t mess with most diets.

The sugar is pretty high, though, so maybe pause if you’re watching your intake.

Baking at home gives you some control. Maybe use less sugar or swap some butter for a lighter option.

You can still get great cookies and keep things balanced.