Why You’ll Love This Recipe
- Flavorful Combination: The blend of brown sugar, cinnamon, and vanilla creates a warm and inviting taste reminiscent of traditional cinnamon rolls.
- Perfect Texture: Enjoy cookies with crisp edges and soft, chewy centers, providing a satisfying bite every time.
- Simple Ingredients: Made with common pantry staples, this recipe is both accessible and budget-friendly.
- No Special Equipment Needed: With straightforward steps and no requirement for special tools, these cookies are easy to prepare in any kitchen.
Ingredients
For the Cinnamon Sugar Filling:
- 4 tablespoons unsalted butter, softened
- ⅓ cup brown sugar, packed
- 1½ tablespoons all-purpose flour
- 2½ teaspoons ground cinnamon
- Pinch of salt
For the Cookies:
- 1 cup unsalted butter, softened but still cool to the touch
- 1⅓ cups granulated sugar
- 1¾ teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2¾ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Cinnamon Sugar Filling: In a bowl, mix together the softened butter, brown sugar, flour, cinnamon, and salt until well combined. Place the mixture in the freezer for several minutes to firm up while you prepare the cookie dough.
- Make the Cookie Dough: Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy. Add the vanilla extract, egg, and egg yolk, mixing until combined. In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Assemble the Cookies: Divide the cookie dough in half. Spread one half evenly across the bottom of the mixing bowl. Remove the cinnamon filling from the freezer and, using two spoons, drop small pieces (about a teaspoon each) over the dough layer. Place the remaining cookie dough on top and add the rest of the cinnamon filling pieces over it. Gently fold the mixture a couple of times to create swirls, being careful not to overmix.
- Portion and Chill: Scoop the dough into two-tablespoon portions and place them on a plate. Freeze for 10 minutes to prevent excessive spreading during baking.
- Bake: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. Place the chilled dough balls onto the prepared sheets, spacing them adequately. Bake for 10-12 minutes, until the edges are set and the centers appear slightly underdone. They will continue to firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Yield: Approximately 20 cookies
- Prep Time: 25 minutes
- Cook Time: 11 minutes per batch
- Chill Time: 10 minutes
- Total Time: 46 minutes
Variations
- Glazed Topping: Drizzle a simple vanilla glaze over the cooled cookies for added sweetness.
- Nutty Addition: Incorporate finely chopped nuts, such as pecans or walnuts, into the cinnamon filling for extra texture and flavor.
- Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour for a heartier cookie.
Storage/Reheating
- Storage: Keep the cookies in an airtight container at room temperature for up to 3 days.
- Freezing: Place cooled cookies in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm the cookies in a preheated 300°F (150°C) oven for 5-7 minutes to refresh their softness.
FAQs
What makes these cookies soft and chewy?
The combination of softened butter and the proper balance of dry and wet ingredients contributes to the soft and chewy texture of these cookies.
Can I prepare the dough in advance?
Yes, you can prepare the dough ahead of time. Store it tightly wrapped in the refrigerator for up to 2 days. When ready to bake, let it sit at room temperature for a few minutes if it’s too firm to scoop.
Is it necessary to chill the dough before baking?
Chilling the dough helps prevent the cookies from spreading too much during baking, ensuring they maintain a nice, thick, and chewy texture.
Can I use salted butter instead of unsalted?
If using salted butter, reduce the added salt in the recipe to avoid an overly salty taste.
How can I tell when the cookies are done baking?
The cookies are done when the edges are set, and the centers appear slightly underdone. They will continue to cook and firm up as they cool on the baking sheet.
Can I add raisins or other dried fruits?
Yes, adding raisins or other dried fruits to the cinnamon filling can enhance the flavor and add a pleasant chewiness to the cookies.
What type of cinnamon is best for this recipe?
Ground cinnamon is ideal for this recipe. Using a high-quality cinnamon will provide a more robust and aromatic flavor.
