Cinnamon brown sugar cookies are perfect for rolling out and cutting into shapes. They are based on our favorite sugar cookies, but have the goodness of cinnamon and brown sugar baked right in!
Give your sugar cookies a little twist for fall. With the warmth of cinnamon and brown sugar baked inside, these tasty cookies have just a little bit more to offer than your standard cut out cookie.
We cut them into fun fall shapes and decorated them with royal icing to make a festive dessert. They are always a hit and fun to serve at a party.
Original Post from 2015
I just love sugar cookies. I like to make them. I have been having fun decorating them. I love to eat them too!
I wanted something a little bit warmer this time. Something with a little more depth of flavor.
So I replaced half the sugar in my go-to sugar cookies with brown sugar and added just a bit of cinnamon. The results were exactly what I was going for.
These cookies are great for rolling and cutting. If you want a strong cinnamon flavor, you will want to add more. I just wanted enough to warm up the flavor slightly. I think it is the perfect twist but won’t upset sugar cookie purists.
Tips and Tricks
As with most baking recipes, it is best to start out with softened butter and room temperature eggs. That allows the ingredients to more readily incorporate.
Don’t overmix the dough. The trick to tender baked goods is to mix the flour until it is just incorporated, you don’t want to develop the glutens.
Give the dough a nice long chill before you try to roll it out. That will give it time to stiffen up a bit and the flavors will have a chance to meld.
You can make the dough ahead of time and freeze it if you would like. You can also make some now and freeze some dough for later.
Just defrost the frozen dough in the refrigerator overnight and it will be well chilled and ready to go the next day. The freezer can be a baker’s best friend.
As written, these cookies have a mild cinnamon flavor. Feel free to add a bit more for a stronger flavor, a grate or two of nutmeg would be delicious too.
You don’t really want the edges or bottoms of the cookies to take on much color. Bake them until they are set, but not browned.
Cool the cookies on the baking sheet for a few minutes to allow them to firm up a bit. Then move them to a wire rack to cool completely.
Baked cookies can be stored in an airtight container at room temperature for up to a week. Or they can be frozen for several months.
We like to bake the cookies a week or so in advance and freeze them until closer to the event. Then we whip up some royal icing and decorate them a day or two ahead of time.
Once the icing is completely set, the cookies can be stacked an placed in an airtight container until you are ready to serve them. They store well at room temperature for up to a week.
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- 1 1/2 cups butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 1 1/2 tsp vanilla
- 5 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- In a stand mixer, cream butter, sugar and brown sugar.
- Add eggs and flavoring mix until completely incorporated
- Mix in flour, baking powder, salt and cinnamon until just combined.
- Form into a ball and wrap in plastic wrap. Refrigerate for at least a couple of hours or over night.
- Preheat oven to 400°F
- Place half the dough onto a floured surface and roll to 1/4-1/2 inch thick. Place on a cookie sheet and bake 6-8 minutes
- Cool on sheet for a couple of minutes and then move to a cooling rack.
- Allow to completely cool before you decorate
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Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 122mgCarbohydrates: 18gFiber: 0gSugar: 8gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.