Brown Sugar Cinnamon Butter Cookies (Print Format)
Tender cinnamon-brown sugar cookies feature gooey caramel centers and sparkling cinnamon-sugar tops.
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
¾ cup packed light brown sugar
03 -
¼ cup white sugar
04 -
1 large egg
05 -
1 teaspoon pure vanilla extract
06 -
2¼ cups all-purpose flour
07 -
½ teaspoon baking soda
08 -
½ teaspoon ground cinnamon
09 -
¼ teaspoon salt
→ Filling and Topping
10 -
12–14 soft caramel candies (unwrapped) or ½ cup caramel baking bits
11 -
2 tablespoons brown sugar
12 -
1 teaspoon cinnamon
13 -
1 tablespoon white sugar (for sprinkling)
→ Optional Add-ins
14 -
A pinch of flaky sea salt (for salted caramel flavor)
15 -
½ teaspoon espresso powder (to enhance the brown sugar notes)
16 -
¼ cup finely chopped pecans or walnuts for texture
# Steps:
01 -
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
02 -
In a large mixing bowl or stand mixer with a paddle attachment, cream together the butter, brown sugar, and white sugar until light and fluffy, about 2–3 minutes.
03 -
Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
04 -
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the butter mixture and mix until a smooth dough forms.
05 -
Scoop dough into 2-tablespoon portions. Flatten each portion in your palm, place one caramel candy in the center, then wrap the dough around it to seal completely. Roll gently into a ball.
06 -
In a small bowl, mix 2 tablespoons brown sugar, 1 tablespoon white sugar, and 1 teaspoon cinnamon. Roll each dough ball in the mixture to coat evenly.
07 -
Place the cookies on the prepared baking sheet, spacing them 5 cm (2 inches) apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers look just set.
08 -
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Tips:
01 -
Store cookies in an airtight container with a slice of bread to maintain softness.
02 -
Freezing unbaked dough balls allows for fresh cookies anytime; bake directly from frozen.