Description
Soft, chewy, melt-in-the-middle cookies infused with warm cinnamon and rich brown sugar, optionally filled with caramel or swirled with cinnamon sugar. Perfect for cozy baking, gifting, or holiday treats.
Ingredients
Scale
- 1 cup unsalted butter, browned and cooled
- 1 ½ cups brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tbsp cornstarch (optional for extra softness)
- Optional add-ins: caramel pieces, chocolate chips, chopped nuts
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream browned butter with brown sugar until smooth.
- Beat in eggs and vanilla extract.
- In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, salt, and cinnamon.
- Gradually fold dry ingredients into wet mixture.
- Add optional mix-ins if desired.
- Scoop dough into 1–1.5 inch balls and roll in cinnamon sugar if preferred.
- Chill dough for 30–60 minutes.
- Bake 10–12 minutes until edges are golden and tops slightly crinkled.
- Cool 2–3 minutes on sheet, then transfer to a cooling rack.
Notes
- Dough can be refrigerated for up to 24 hours or frozen for 3 months.
- Cookies can be served warm or stored in an airtight container for 3–4 days.
- Adjust baking time for softer or crispier cookies.
- Optional caramel-filled cookies require sealing the caramel completely in the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 180kcal
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg