Soft Cinnamon Cookies

Featured in: Desserts for Every Sweet Craving

These soft cinnamon cookies are rich and chewy with a touch of warm spice! The dough is easy to pull together—just melt butter and mix by hand. A rest in the fridge ensures they bake up perfectly, thanks to cornstarch for extra softness. Mid-baking, press them down for that classic crinkle effect. The result? Sweet, soft centers with crispy edges that last fresh all week! Freeze the extras or share the batch of 20 rich goodies with friends.
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Updated on Tue, 06 May 2025 17:29:47 GMT
A plate piled high with cookies. Pin it
A plate piled high with cookies. | tastefullyrecipe.com

The smell of warm butter mixed with brown sugar floating through the kitchen brings back memories of baking with my grandma when I was little. I've tweaked these brown sugar cookies many times until they're just right – soft in the middle with slightly crunchy edges. What makes them so good is the deep caramel flavor that comes from the brown sugar.

I baked these for my daughter's friends who were studying together last weekend, and they were gone in minutes. One girl mentioned they reminded her of her grandma's special cookies, which really made my day.

Essential Cookie Components

  • Dark brown sugar: Gives you that deep, molasses-like taste and keeps the cookies moist
  • Melted unsalted butter: Makes mixing easier and results in chewier cookies than when you cream it
  • Large egg: Needs to be warm to mix well and help build the cookie structure
  • All-purpose flour: Makes the perfect base for these chewy treats
  • Cornstarch: My hidden trick for super soft, tender cookies
  • Ground cinnamon: Brings warmth and extra flavor layers
  • Baking soda: Makes them rise just right with golden edges
  • Fine sea salt: Makes all flavors pop and cuts the sweetness
  • Granulated sugar coating: Adds a nice crunch and pretty shine

Baking Cookie Wonders

Starting The Mix:
First, stir your melted butter and brown sugar together until they're completely combined into a smooth, caramel-colored blend that smells amazing.
Getting It Glossy:
Drop in your warm egg and mix for about 2 minutes until everything looks shiny and thick.
Mixing In Dry Stuff:
Gently fold your flour mixture in, watching as your dough changes from wet to perfectly combined. You'll see tiny flecks of cinnamon throughout.
Cooling Time:
Let your dough chill in the fridge so the flour can soak up moisture and flavors can get stronger.
Making Cookie Balls:
Scoop out big balls of dough, roll them in sugar until they sparkle, and place them carefully on lined cookie sheets.
Oven Magic:
Watch them grow and puff up as they bake, then lightly press them down to get those signature cracks.
Cooling Down:
Let them cool until they reach that perfect chewy texture with beautiful crackled tops.
A stack of sugar cookies on a wire rack. Pin it
A stack of sugar cookies on a wire rack. | tastefullyrecipe.com

My family just can't get enough of that rich caramel flavor from the dark brown sugar. My husband always says these beat any cookie you'd buy at a bakery, and I agree—there's something extra special about cookies made at home.

Delightful Cookie Companions

These cookies go great with both cold and hot drinks. Try them with a scoop of vanilla ice cream for a fancy ice cream sandwich, or enjoy them with hot coffee in the afternoon. They're also perfect for gifting since they stay fresh and chewy for several days.

Tasty Twists

You can change these cookies up by adding some toasted nuts for extra crunch, or mix in bits of toffee for more caramel goodness. If you love chocolate, try dark chocolate chips with the brown sugar base—it's amazing. During holiday time, add some ginger and nutmeg to make them festive.

Keeping Cookies Fresh

Store your cookies in a container that seals well at room temperature for up to five days. Put a piece of bread in with them to keep them moist and chewy down to the last bite. You can also freeze them for up to three months if you want to save some for later.

A stack of sugar cookies on a wire rack. Pin it
A stack of sugar cookies on a wire rack. | tastefullyrecipe.com

Everyone always asks me for this brown sugar cookie recipe, and I can see why. There's something special about how simple they are but with such rich, caramel flavor that makes them impossible to resist. Each time I bake them, I'm reminded that the easiest recipes often bring the most happiness to our homes and hearts.

Frequently Asked Questions

→ Do I have to chill the dough?
Yes, chilling for 2 hours minimum is key. It keeps the cookies from flattening out and helps make them chewy.
→ What's the best way to store them?
Keep them in a sealed container at room temperature up to a week, or freeze for 3 months.
→ Why put cornstarch in the dough?
It makes the cookies softer and a bit thicker. Optional but totally worth it!
→ Can the dough be prepped in advance?
Absolutely! Chill it in the fridge for 3 days or freeze in dough balls for 3 months.
→ Why flatten cookies partway through baking?
Pressing them mid-bake gives that crackly top and ensures they bake evenly.

Soft Cinnamon Cookies

Soft cookies with crisp edges and a rich, buttery kick! An easy family-favorite treat anyone can make at home.

Prep Time
135 Minutes
Cook Time
13 Minutes
Total Time
148 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: American

Yield: 20 cookies

Dietary: Vegetarian

Ingredients

→ Dry Ingredients

01 1/2 teaspoon cinnamon (use 1 teaspoon if you love cinnamon)
02 1 teaspoon baking soda
03 1 and 1/2 teaspoons cornstarch
04 2 cups (250g) all-purpose flour, measured and leveled
05 1/4 teaspoon salt

→ Wet Ingredients

06 1 large egg, brought to room temperature
07 3/4 cup (170g) butter, melted and slightly cooled
08 2 teaspoons real vanilla extract
09 1 and 1/4 cups (250g) packed brown sugar, light or dark

→ Coating

10 1/3 cup (67g) regular sugar for rolling

Instructions

Step 01

Stir together the salt, cinnamon, cornstarch, baking soda, and flour in a big bowl. Put this to the side for now.

Step 02

Whisk the melted butter with the brown sugar in a medium-sized bowl until it's smooth and there are no lumps. Add the egg and whisk it again. Finally, stir in the vanilla until everything mixes nicely.

Step 03

Combine the dry mix and wet mix using a rubber spatula or a large spoon. Stir until it all comes together into a soft but thick dough. Cover it and stick it in the fridge for at least 2 hours—it needs that chill time!

Step 04

Heat your oven to 325°F (163°C) and set up two large baking trays with parchment or silicone mats. If your dough's been in the fridge for more than 2 hours, leave it out for 10 minutes to soften up.

Step 05

Scoop out about 2 tablespoons of dough per cookie and form them into little balls. Roll each one in granulated sugar, then pop them onto your baking trays about 3 inches apart.

Step 06

Bake the cookies for 8-9 minutes, then take them out and gently press the tops to make that crinkly effect. Pop them back in for another 2-4 minutes. They should still look soft and puffy in the middle when they’re done. Let them sit on the tray for 10 minutes before carefully moving them to a cooling rack.

Notes

  1. These cookies keep well for up to a week if stored in a sealed container at room temperature.
  2. Cornstarch is the magic ingredient that makes these cookies so soft and thick!
  3. It’s important to let the melted butter cool slightly first so you don’t accidentally cook the egg when mixing.

Tools You'll Need

  • Big mixing bowl
  • Medium-sized mixing bowl
  • Whisk
  • Large spoon or rubber spatula
  • Baking trays
  • Silicone mats or parchment paper
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has wheat (gluten)
  • Has dairy
  • Has eggs