Brown Sugar Cinnamon Butter Cookies

These brown sugar cinnamon butter cookies transform ordinary cookie time into something extraordinary with their perfect balance of warm spices and hidden gooey caramel centers. Ready in just over an hour, this brown sugar cinnamon butter cookies recipe delivers tender, buttery cookies with a crisp cinnamon-sugar coating and an indulgent molten caramel middle. With aromatic cinnamon fragrance and rich brown sugar sweetness, these easy cookies satisfy comfort craving dessert lovers and are ideal for holiday bakes or simple weeknight treats.

I first developed these brown sugar cinnamon butter cookies during a cozy weekend baking session, seeking to elevate a familiar favorite with something extraordinary. The day the kitchen filled with the welcoming scent of cinnamon and my children discovered the gooey caramel centers is still vivid in memory, and these cookies instantly became our go-to recipe for both celebrations and comforting everyday treats.

Gather Your Ingredients

• Unsalted butter, softened at room temperature: Brings the signature tender texture; softening naturally yields the best crumb and prevents dense cookies. Substitute with plant-based butter for dairy free needs.
• Packed light brown sugar: Adds moistness and deep caramel flavor that defines the cookie. Use dark brown sugar for a richer taste but expect deeper color and flavor.
• White granulated sugar: Balances sweetness and promotes spread for soft, chewy edges. Can swap with maple sugar for subtle complexity.
• Large egg at room temperature: Provides structure and helps incorporate all ingredients. If baking eggless, use 1 tablespoon flaxseed meal with 2.5 tablespoons water as a vegan replacement.
• Pure vanilla extract: Deepens flavor and rounds out sweetness; use real vanilla for best results, and avoid imitation for a clean finish.
• All-purpose flour: Structure builder; measure precisely for soft cookies. Substitute half with whole wheat flour for extra fiber but expect a slightly nuttier taste.
• Baking soda: Ensures proper lift and keeps cookies tender; do not omit or cookies will be dense.
• Ground cinnamon (in dough and coating): The defining spice infuses the dough and exterior with warmth. Try mixing in nutmeg or cardamom for a unique twist.
• Salt: Enhances all the flavors and balances sweetness. Fine sea salt or kosher salt both work well.
• Soft caramel candies or caramel baking bits: The show stopping molten centers; use high quality for gooey results and try chocolate caramels for an extra treat.
• Brown sugar, white sugar, and extra cinnamon (coating): This trio turns the crust deliciously crisp and aromatic. Skip the sugar for a less sweet exterior if preferred.
• Flaky sea salt (optional): Sprinkle on top after baking for a sweet and salty contrast that elevates flavor.
• Finely chopped pecans or walnuts (optional): Adds a delightful crunch and depth; can omit or sub with toasted oats for nut free crunchiness.

How to Make Brown Sugar Cinnamon Butter Cookies

Prepare Your Baking Environment:

Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats. Let the butter and egg sit out for at least 30 minutes to reach room temperature, ensuring even creaming and ultimately a tender cookie.

Create the Flavorful Cookie Base:

In a large mixing bowl or stand mixer, cream the softened butter, brown sugar, and granulated sugar together on medium speed until light and airy, about 2 to 3 minutes. This step builds structure and incorporates air, so continue beating until visibly fluffy and pale in color.

Add Wet Ingredients:

Beat in the egg and vanilla extract, scraping the bowl as needed, until the mixture is smooth with no visible streaks. Room temperature egg ensures everything emulsifies properly, supporting a chewy interior once baked.

Mix Dry Ingredients:

In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, and salt. Add the dry mix gradually to the wet mixture on low speed, stopping as soon as flour disappears. Overmixing can cause a tough texture, so mix gently for just-combined dough.

Prepare the Cookie Dough Balls:

Scoop 2 tablespoons of dough and flatten slightly in your palm. Place a soft caramel candy or several caramel bits in the center, fold the dough over to seal entirely, and roll gently into a smooth ball. Sealing is key to containing the caramel during baking.

Apply the Cinnamon Sugar Coating:

Combine 2 tablespoons brown sugar, 1 tablespoon white sugar, and 1 teaspoon cinnamon in a small bowl. Roll each dough ball in the spiced sugar so it is entirely coated, which yields a crisp, flavorful crust with every bite.

Bake to Perfect Tenderness:

Arrange balls on prepared baking sheets, spacing at least 5 cm (2 inches) apart. Bake for 10 to 12 minutes, just until edges are golden but centers are still slightly soft. Cookies may look a bit underdone but finish setting as they cool out of the oven.

Cool and Set the Cookies:

Let cookies cool on the baking sheet for 5 minutes to allow caramel centers to firm slightly, then transfer to a wire rack until fully cool. This prevents breakage and ensures caramel stays gooey yet contained.

These cookies always take me back to my grandmother’s kitchen, where attention to small details—like perfectly soft butter—made all the difference. The first time I added caramels inside, my family was so delighted that they now specifically ask for this decadent version at every holiday and family gathering.

Smart Swaps and Variations

This brown sugar cinnamon butter cookie dough is endlessly adaptable: swap caramel centers with chocolate chunks, peanut butter chips, or fruit preserves for new flavor adventures. For dairy free needs, use plant-based butter and a vegan caramel (many stores now carry coconut milk based options). Add nutmeg or cardamom to the dough for aromatic complexity. For a fall spin, try pumpkin spice instead of cinnamon, and experiment with different nuts or oats for rustic texture. Drizzle with white chocolate after baking for a festive touch.

How to Store and Reheat Brown Sugar Cinnamon Butter Cookies

For best freshness, store completely cooled cookies in an airtight container at room temperature for up to 5 days—add a slice of fresh bread to the container to retain moisture and keep cookies soft. To freeze, layer cookies between parchment sheets in a freezer safe container and keep up to 3 months; thaw at room temperature for 1 to 2 hours before serving. To reheat for a just-baked taste, microwave one cookie for 10 to 15 seconds or warm in a 150°C (300°F) oven for 3 to 5 minutes, restoring the gooey caramel center and fresh aroma.

What to Serve with Brown Sugar Cinnamon Butter Cookies

These cookies are the perfect partner for a glass of cold milk or a steaming mug of coffee—try them with cinnamon lattes or caramel flavored drinks to enhance their spice notes. For dessert platters, sandwich vanilla or cinnamon ice cream between two cookies to make an irresistible ice cream sandwich. Arrange alongside ginger cookies and snickerdoodles for a holiday treat board, or serve with hot apple cider at autumn gatherings to amplify warming flavors.

Nutritional Benefits

While these cookies are wonderfully indulgent, they offer a few nutritional upsides. Using pure butter, real eggs, and pantry staples means you avoid artificial additives common in store-bought treats. Cinnamon’s natural antioxidants may support healthy blood sugar, and nuts add heart-healthy fats and protein if included. With about 179 calories per cookie and room for whole grain or lower sugar swaps, you can tailor these cookies to support your dietary choices while still enjoying a comforting treat.

Recipe Success Tips

For consistently perfect brown sugar cinnamon butter cookies, ensure the butter is soft but not melted—too warm and cookies will overspread, too cold and they won’t cream properly. If your cookies spread excessively, chill dough balls for 15 to 30 minutes before baking. For pronounced gooey caramel, freeze caramels briefly prior to wrapping. Weighing ingredients boosts accuracy, while rotating pans mid-bake delivers even golden brown edges. If centers seem underdone, let cookies cool fully—they finish setting outside the oven and retain their caramel heart.

These brown sugar cinnamon butter cookies are a family and friend favorite, delivering the perfect combination of spiced comfort and gooey caramel surprise. Make them your own with creative mix-ins and keep them on hand for every sweet occasion—you’ll soon have a signature treat of your own.

Common Questions About This Recipe

→ How do I prevent my cookies from spreading too much?

Ensure your butter is softened, not melted, and chill the dough if the kitchen is warm. This helps maintain a thicker, chewy texture.

→ Can I substitute the caramel centers?

Yes, you can use chocolate pieces or omit the centers for traditional cinnamon-sugar butter cookies. Caramel baking bits are a quick alternative to whole caramels.

→ Do I need to use both brown and white sugar?

Using both sugars gives the cookies a soft texture and subtle crisp edges. Brown sugar adds moisture and flavor depth.

→ What is the best way to achieve a sparkling topping?

Mix white and brown sugar with cinnamon, then roll shaped dough balls before baking for even coating and sparkle.

→ How should I store the cookies to keep them soft?

Store them in an airtight container with a slice of bread to retain moisture and keep the cookies tender for several days.