Brown Sugar Cinnamon Caramel Cookies

These Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers are the kind you crave on cold evenings or when friends drop by unexpectedly. They deliver that nostalgic bakery aroma throughout your kitchen, combining the best parts of a snickerdoodle and a caramel roll. Paired with coffee, tea, or simply enjoyed fresh off the pan, this recipe brings cozy vibes to every bite. Their crinkly tops, shimmering cinnamon sugar, and molten caramel centers make them unforgettable for holidays and homey gatherings alike.

I made these for a snowed-in weekend with friends and they disappeared before I could set the plate down. They have since become my go-to treat when someone needs cheering up or I want to relive that feeling of home.

Ingredients

• Unsalted butter: Use high-quality butter for the signature melt-in-your-mouth texture
• Light brown sugar: Packed for a chewy caramel-cinnamon base Dark brown sugar can be used for stronger toffee flavor
• White sugar: Helps with spreading gives extra sweetness
• Large egg: For structure and richness Choose farm-fresh if available
• Pure vanilla extract: Rounds out flavors Go for real extract for best aroma
• All-purpose flour: Gives the cookies body and structure Sift for a smoother dough
• Baking soda: Sets the spread and reacts with molasses in brown sugar for puff
• Ground cinnamon: Infuses warmth and cozy notes Freshly ground is most aromatic
• Salt: Balances sweetness Use fine sea salt for even mixing
• Soft caramel candies or caramel baking bits: Core of the gooey center Opt for soft chew-style caramels made for baking
• Brown sugar: Adds to cinnamon sugar coating for crunch
• White sugar: For sparkle in the cinnamon sugar topping

Optional Add-ins

• Flaky sea salt: Sprinkled on top right after baking for a salted caramel boost
• Espresso powder: Enhances brown sugar flavor mix in for depth
• Finely chopped pecans or walnuts: For texture toast slightly for best flavor

Step-by-Step Instructions

Preheat and Prepare:

Set oven to 350 degrees Fahrenheit Arrange parchment or silicone mats on two baking sheets to prevent sticking and ease clean up

Cream Butter and Sugars:

Combine softened butter brown sugar and white sugar in a bowl Beat with hand mixer or stand mixer for two to three minutes The mixture should look pale and creamy with no lumps Creaming is key to creating tiny air pockets that keep cookies soft

Beat in Egg and Vanilla:

Add egg and vanilla to the butter sugar blend Continue beating until the mixture is fully smooth Scrape bowl sides to make sure everything is well mixed

Mix Dry Ingredients:

In a separate bowl blend flour baking soda cinnamon and salt Gradually incorporate this mixture into the butter mixture The dough should become soft but hold its shape without being sticky

Shape and Fill:

Take roughly two tablespoons of dough flatten in your palm Place a soft caramel candy at the center wrap the dough completely around the caramel forming a ball Seal edges tightly to hide all caramel

Cinnamon Sugar Coat:

Mix brown sugar white sugar and cinnamon in a small bowl Roll each ball of dough in this coating until evenly covered This gives a sweet crust and adds that bakery sparkle

Bake to Gooey Perfection:

Arrange coated dough balls on prepared baking sheets with space to spread Bake for ten to twelve minutes Look for golden brown edges and centers that are just set The caramel melts during this time Stay close to avoid overbaking which can harden the centers

Cool and Serve:

Let cookies cool on the baking sheet for five minutes then use a spatula to gently transfer to a wire rack for final cooling This lets the caramel inside stay melty but not run out

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Brown sugar is always my favorite part Its richness has a way of reminding me of baking with my grandmother who always kept a covered dish just for brown sugar in her cupboard These cookies recapture those simple happy moments

Storage Tips

Keep cookies in an airtight container at room temperature for up to four days Tuck a slice of bread in with them to maintain their soft texture For longer storage refrigerate up to one week or freeze for two months Freeze in layers separated by parchment to keep them from sticking Defrost at room temperature then warm for ten seconds in the microwave to regain that gooey center

Ingredient Substitutions

Swap the all-purpose flour for a one to one gluten free baking blend for gluten free results Ensure your blend includes xanthan gum for best texture Use dark brown sugar for a deeper molasses flavor Change caramel filling to maple caramels or chocolate pieces for a twist Nuts and espresso powder are optional but recommended if you want to create your own unique flavor

Serving Suggestions

Enjoy cookies slightly warm from the oven for the best gooey caramel experience Serve with coffee espresso or chai for a cozy afternoon treat Pair them on a dessert board with apple slices and chocolate truffles Perfect addition to holiday platters or boxed as edible gifts

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Cultural Context

These cookies combine elements from snickerdoodles and classic southern caramel cookies with a modern bakery twist The cinnamon roll flavor profile feels especially nostalgic to those who grew up with cinnamon spiral buns during holidays or weekend brunches

Recipe FAQs

→ How do I prevent caramel from leaking out?

Ensure caramel candies are fully wrapped in dough with no gaps. Chilled dough also helps contain the caramel as it bakes.

→ What kind of caramel works best?

Soft caramel candies or caramel baking bits melt smoothly in the oven, providing a gooey center without hardening.

→ Can I make these cookies in advance?

Yes, prepare dough ahead and freeze. Bake directly from frozen, adding 1–2 minutes to the bake time for perfect texture.

→ How do I achieve bakery-style cracked tops?

Coat dough balls in cinnamon sugar and avoid pressing them flat before baking. This encourages natural spreading and crackling.

→ What flavor variations can I try?

Add maple extract or espresso powder to enhance depth, or fold in toasted nuts for added crunch and richness.

→ How should I store leftover cookies?

Keep cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.