Brown Sugar Cookies

Photo by Raymond Hom
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  • Makes 42 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 62 calories
    • Fat 3 g
    • Sat Fat 2 g
    • Cholesterol 9 mg
    • Sodium 24 mg
    • Protein 1 g
    • Carbohydrate 7.5 g
    • Sugar 3.5 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 4 mg


  1. Check 12tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  2. Check 1/3cup packed dark brown sugar
  3. Check 1/4cup plus 2 tablespoons granulated sugar
  4. Check 1teaspoon pure vanilla extract
  5. Check 1/2teaspoon kosher salt
  6. Check 1/2teaspoon ground cinnamon
  7. Check 1 3/4cups all-purpose flour, spooned and leveled


  1. Heat oven to 350° F. With an electric mixer, beat the butter, brown sugar, and ¼ cup of the granulated sugar on medium-high speed until creamy, 2 to 3 minutes. Add the vanilla, salt, and ¼ teaspoon of the cinnamon and beat until combined. Reduce the mixer speed to low and gradually add the flour, mixing just until combined (do not overmix).
  2. On a small plate, stir together the remaining 2 tablespoons granulated sugar and ¼ teaspoon cinnamon.
  3. Shape the dough into balls (about 1 teaspoon each). A few at a time, roll the cookies in the cinnamon sugar to coat and place on baking sheets, spacing them 1 inch apart. Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes. (Cookies will deflate somewhat.) Cool slightly in the pans, then transfer to a wire rack to cool completely.
  4. Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.