Brown Sugar Cinnamon Butter Cookies

These brown sugar cinnamon butter cookies deliver everything cozy from a classic snickerdoodle with the gooey twist of caramel hiding inside each bite. Every cookie turns out soft and irresistibly fragrant while sparkling with a cinnamon-sugar crust that crackles under your teeth.

I discovered these on a cold afternoon trying to use up leftover caramels from the holidays. The first batch was gone before the next tray left the oven and now they are always requested for family movie nights.

Ingredients

• Unsalted butter: brings that rich creamy flavor and makes cookies tender. Always choose good quality for better taste
• Light brown sugar: gives warmth and moisture opt for fresh soft-packed sugar
• White sugar: supports structure ensures perfect sweetness
• Large egg: binds everything for a chewy consistency
• Pure vanilla extract: adds deep aromatic notes try to use real vanilla for best results
• All-purpose flour: provides the foundation sift or fluff for the right texture
• Baking soda: ensures the perfect lift and golden edges be sure it is fresh
• Ground cinnamon: creates the flavor highlight pick a fragrant fresh bottle
• Salt: balances the sweetness and sharpens the flavors
• Soft caramel candies or caramel baking bits: melt into gooey centers select the softest variety or use bits for easier assembly
• Brown sugar and cinnamon for rolling: guarantee that crunchy cinnamon-sugar crust
• White sugar for extra sparkle: finishing touch before baking
• Optional add-ins
• Flaky sea salt: brightens and contrasts with caramel for salted caramel lovers
• Espresso powder: brings out the richer brown sugar tones a secret depth
• Chopped pecans or walnuts: add crunch and nutty warmth go for freshly chopped

Step-by-Step Instructions

Mixing Prep:

Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit. Line baking sheets with parchment or silicone mats for easy release

Cream Butter and Sugar:

In a large bowl or stand mixer beat softened butter with both sugars on medium speed for two to three minutes. The mixture should look pale and fluffy trapping air for a tender cookie

Add Egg and Vanilla:

Crack in the egg and pour in vanilla. Mix slowly until everything is smoothly blended. Scrape the sides and bottom of the bowl to make sure the dough is even

Combine Dry Ingredients:

In another bowl whisk flour baking soda cinnamon and salt until combined. Add to the wet ingredients a little at a time mixing on low until a soft dough forms and there are no streaks of flour left

Shape and Fill:

Scoop about two tablespoons of dough for each cookie. Flatten slightly in your palm place a soft caramel in the center then wrap the dough up and over to seal completely forming a smooth ball

Cinnamon Sugar Rolling:

In a small bowl stir together brown sugar white sugar and cinnamon. Roll each dough ball in this mixture making sure every bit is coated for that signature crust

Bake:

Space cookies well on the lined sheet about five centimeters apart. Bake ten to twelve minutes until the edges are golden and the tops just set. Overbaking will make the centers less gooey

Cool:

Let cookies rest on the hot tray five minutes to firm up before moving gently to a wire rack to finish cooling

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I adore the moment when the kitchen fills with that brown sugar spice scent and breaking open a warm cookie to see caramel stretch out never fails to make my whole family happy. We often sprinkle a pinch of flaky salt on still-warm cookies for extra magic

Storage Tips

Keep these cookies in an airtight container at room temperature and include a slice of bread to lock in softness. If you have extra unbaked dough balls freeze them for up to two months and bake directly from the freezer adding one or two minutes to the oven time

Ingredient Substitutions

If you run out of caramels try using a peanut butter cup or chocolate square inside each cookie for a new surprise. No espresso powder handy Leave it out or swap in a pinch of instant coffee. Pecans and walnuts are both great just be sure the pieces are small so the dough seals easily

Serving Suggestions

Serve these cookies slightly warmed with coffee or cold milk. Stack them on a platter for holiday gatherings or tuck one into lunchboxes for a midday pick-me-up. Crumble one over vanilla ice cream for a quick dessert upgrade

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Cultural Inspiration

These cookies riff on classic snickerdoodles but the caramel center nods to old-fashioned thumbprint and gooey butter cookies adored in American kitchens. Cinnamon sugar desserts are a heartwarming staple across many cultures and this recipe aims to capture that universal sense of comfort

Frequently Asked Questions

→ How do I prevent cookies from spreading too much?

Chilling the dough briefly before baking helps maintain shape. Use parchment-lined sheets and avoid over-softened butter for flawless results.

→ Can I substitute the caramel centers?

You can use chocolate pieces or omit the filling entirely for a simpler brown sugar-cinnamon flavor.

→ How should I store these cookies for freshness?

Store in an airtight container with a slice of bread; the moisture keeps cookies soft for several days.

→ What nuts work best as add-ins?

Finely chopped pecans or walnuts add crunch and pair well with the brown sugar base, but they're optional.

→ Can I freeze the dough?

Yes, form dough balls and freeze them. Bake from frozen, adding a few extra minutes to your baking time as needed.

→ What is the ideal baking time for soft centers?

10-12 minutes ensures golden edges and just-set centers. Allow to cool before enjoying for optimal texture.