Brown Sugar Cinnamon Cookies
Brown sugar cinnamon cookies are the perfect fall dessert. Sweet brown sugar with a hint of spice in every bite.
Print Recipe
Equipment
- 2 Baking Sheets
- 1 Stand Mixer
- 1 Mixing Bowl
- Measuring Cups and Spoons
- 1 Whisk
- 1 Cooling Rack
Ingredients
- 2 ¼ cups All-purpose flour
- 1 ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Cinnamon
- ¼ tsp All spice
- ¼ tsp Cloves
- ½ cup Unsalted Butter (Room Temperature)
- ½ cup Brown sugar
- ⅓ cup Granulated sugar
- 1 Egg (Room Temperature)
- 1 tsp Vanilla
- ¼ cup Molasses
For Rolling the Cookie Dough
- ½ cup Brown sugar
Instructions
- Whisk together the flour, baking soda, salt, cinnamon, cloves, and all spice. Set the dry ingredients aside.
- Use a stand mixer fitted with a paddle attachment to beat the butter and sugar. Beat the butter and sugar on low speed until well combined.
- Add the egg to the butter mixture.
- Next, add the vanilla extract and stir for about 30 seconds.
- Mix in the molasses on medium-low speed for about 1 minute. Scrape down the sides.
- Pour half of the dry ingredients into the wet ingredients. Mix on medium-low speed until just combined.
- Add the rest of the dry ingredients. Mix on low speed until there's no streaks of flour.
- Cover the dough tightly with plastic wrap or transfer to an airtight container. Chill in the refrigerator for 1 to 3 days.
- Scoop the cookie dough with a tablespoon. Then roll them into the ball. Roll the balls of cookie dough into a bowl with ½ cup brown sugar. Place onto two baking sheets lined with parchment paper.
- Bake in an oven set to 350℉. Bake the cookies for 12 minutes.
Notes
Remember to bring the cookie dough to room temperature after taking it out of the fridge.
Servings: 24 cookies
Calories: 123kcal