Get ready to transform your kitchen into a heavenly bakery with these irresistible Cinnamon Brown Sugar Stamped Cookies that are about to become your new obsession! Imagine biting into a perfectly soft, warmly spiced cookie that melts in your mouth, filling your home with an intoxicating aroma of cinnamon and brown sugar. These aren't just cookies; they're edible works of art that combine classic comfort with a touch of elegant decoration. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver show-stopping treats that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Soften the butter at room temperature for about 30 minutes before beginning. Ensure all ingredients are at room temperature for optimal mixing.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and mix until well combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the cookie dough and refrigerate for 1 hour to allow flavors to meld and dough to firm up.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop rounded tablespoons of dough and roll into balls. Place them 2 inches apart on prepared baking sheets.
- Optional: Use a cookie stamp or the bottom of a glass dipped in granulated sugar to gently press down on each cookie, creating a decorative imprint.
- Bake for 10-12 minutes, or until edges are lightly golden and centers are set but still soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature is Key: Always use room temperature butter and eggs for the smoothest, most consistent cookie dough.
- Don't Overmix: Mix your ingredients just until combined to ensure tender, soft cookies.
- Chill the Dough: The 1-hour refrigeration isn't optional - it helps develop deeper flavors and prevents spreading.
- Cookie Stamping Hack: Dip your stamp or glass in granulated sugar before pressing to create a beautiful, textured design.
- Watch Baking Time Carefully: Remove cookies when edges are golden but centers are still slightly soft for that perfect chewy texture.
- Cooling Matters: Let cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Tip: Store in an airtight container to maintain freshness and soft texture for up to 5 days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
