Brown Sugar Cinnamon Cookies: A Delightful Treat for Any Occasion

Indulge in the delightful world of baking with these big, chewy brown sugar cookies infused with cinnamon. Coated in turbinado sugar, these cookies present a delightful contrast—soft and chewy on the inside with a crunchy exterior. They promise to be a totally delicious treat.

Brown sugar cookies stacked next to a glass of milk on a white plate.

Why You’ll Love These Chewy Brown Sugar Cookies

The chewy texture of these cookies is reminiscent of the renowned New York Times chocolate chip cookie recipe, but with a twist. By using a combination of cake flour and bread flour, these cookies maintain that incredible chewiness.

To elevate the flavor, I opted for only brown sugar, omitting granulated sugar entirely. Adding a full 1½ tablespoons of cinnamon into the mix, I rolled the cookies in a blend of turbinado sugar and cinnamon before baking. The result? A delightful crunchy exterior paired with a soft, chewy interior, rich with flavors from the molasses in the brown sugar.

If you enjoy snickerdoodles, chewy sugar cookies, or molasses cookies, these brown sugar cinnamon cookies are bound to capture your heart.

How to Make My Brown Sugar Cookies

To prepare these cookies, gather the following ingredients:

  • 2 cups minus 2 tablespoons cake flour
  • 1⅔ cups bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ tablespoons ground cinnamon
  • 1½ teaspoons coarse salt
  • 1¼ cups softened unsalted butter
  • 2¼ cups packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Heaping ⅓ cup turbinado sugar combined with ¾ teaspoon ground cinnamon for rolling
Ingredients for brown sugar cookies arranged on a countertop.

Though the combination of cake and bread flour may seem odd, trust me—it provides an amazing chewy texture. Start by sifting together the dry ingredients: both flours, baking soda, baking powder, cinnamon, and salt.

Butter and brown sugar creamed together in a ceramic mixing bowl.

Using a stand mixer or electric hand mixer, cream together the butter and brown sugar for approximately 5 minutes, until the mixture is very light and fluffy. Don’t rush this step; it’s crucial for texture!

Add the eggs one at a time, mixing well after each addition, followed by the vanilla. Gradually mix in the dry ingredients until just combined.

Brown sugar cookie dough in a white mixing bowl.

Cover the dough and refrigerate it for at least 24 hours. I understand the wait can feel long, but the flavor truly develops over time.

Baking the Cookies

When you’re ready to bake, scoop 2-ounce balls of dough (approximately 2½ tablespoons) and roll them in the turbinado sugar and cinnamon mixture. Place five balls on a lined baking sheet.

Bake at 350°F for 15-18 minutes, until the edges are golden brown and the centers are still soft. Allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Five baked brown sugar cinnamon cookies on a lined baking sheet.

Recipe Tip

The cookie dough can be refrigerated for up to 72 hours, which allows you to bake some now and save the rest for later.

Storage and Freezing Tips

Store brown sugar cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze them in an airtight container or zip-top freezer bag for up to a month.

You can also freeze the unbaked cookie dough balls. Place them on a lined sheet tray until solid, then transfer to a zip-top freezer bag. Bake as many as you would like whenever the craving strikes!

Frequently Asked Questions

Can I make smaller cookies? How long would they need to bake?

For smaller cookies, use a heaping tablespoon and bake for about 12 minutes.

Do I have to let the dough chill for a full 24 hours?

While you don’t have to, I highly recommend it for better flavor.

Can I use all-purpose flour instead of cake and bread flours?

Using all-purpose flour is possible, but it may not yield the same chewy texture.

Brown Sugar Cinnamon Cookies Recipe

Ingredient Quantity
Cake flour 2 cups minus 2 tablespoons
Bread flour 1⅔ cups
Baking soda 1¼ teaspoons
Baking powder 1½ teaspoons
Ground cinnamon 1½ tablespoons
Coarse salt 1½ teaspoons
Unsalted butter, softened 1¼ cups
Light brown sugar, packed 2¼ cups
Large eggs 2
Pure vanilla extract 2 teaspoons
Turbinado sugar Heaping ⅓ cup combined with ¾ teaspoon ground cinnamon

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