What makes these Brown Sugar Cinnamon Butter Cookies so soft and flavorful?
Two things drive the texture: creaming room-temperature butter with a blend of brown and white sugar for 2–3 minutes, and using just enough flour to form a soft dough. Brown sugar adds moisture and a subtle molasses note that keeps the crumb tender after cooling. A touch of baking soda helps spread, while cinnamon blooms the flavor without overpowering. Rolling in a cinnamon-sugar coating creates a delicate crust that contrasts with the soft center. Finally, a caramel tucked inside turns each bite into a warm, gooey surprise—especially when enjoyed 10–15 minutes out of the oven.
Do I need to chill the dough?
You don’t have to, which makes this a fantastic weeknight or “bake now” cookie. That said, if your kitchen is warm or you prefer a slightly thicker cookie with less spread, a quick 15–20 minute chill helps firm the butter and yields a plumper profile. Chilling is also helpful if you’re batch-rolling caramel-filled dough balls and the dough starts to feel soft. If chilling, cover the bowl so the dough doesn’t dry out. When you resume, roll each portion in cinnamon sugar and bake as directed, adding 1 extra minute if needed.
Which caramels work best and how do I avoid leaking?
Use soft, individually wrapped caramels or caramel bits. If your caramels are extra firm, cut them in half and warm in your hands for a second so they nest easily. The key is to fully encase the caramel—flatten 2 tablespoons of dough, place the caramel in the center, then wrap and pinch to seal. Roll into a smooth ball so there are no seams. If you’re still worried about leaks, give formed dough balls a speedy 8–10 minute chill before baking. Any minor seepage crystallizes into a tasty caramelized edge—delicious, not disastrous.
Can I make Salted Caramel or add espresso?
Yes! A pinch of flaky sea salt on the hot Cinnamon Butter cookies turns them into salted-caramel showstoppers. For deeper, café-style flavor, whisk ½ teaspoon espresso powder into the dry ingredients. Espresso boosts brown sugar’s toffee notes without making the Cinnamon Butter Cookies taste like coffee. Chopped pecans or walnuts (¼ cup) add buttery crunch; fold them in after the dry ingredients are incorporated. These optional upgrades are designed to complement—not compete with—the cinnamon and caramel—so the result stays balanced, cozy, and craveable.
Spoon and level the flour (don’t pack it) to avoid a stiff dough. If you accidentally add a touch too much, hold back a tablespoon or two so the dough remains soft. Conversely, if the dough seems greasy or slack, a light dusting of flour (1–2 teaspoons) brings it back together. Always cream butter and sugars long enough to aerate, but stop mixing once the flour is just combined—over-mixing develops gluten and toughens Cinnamon Butter Cookies. Finally, bake just until edges set and centers look soft; they finish setting on the sheet.
Storage, freezing, and make-ahead
Store fully cooled Cinnamon Butter Cookies in an airtight container for 3–4 days at room temp. The caramel stays chewy; rewarm for 8–10 seconds in the microwave for a gooey center. To freeze, either freeze baked Cinnamon Butter Cookies (up to 2 months) or freeze filled dough balls (up to 2 months). Bake frozen dough straight from the freezer at 350°F, adding 1–2 minutes. If making ahead for an event, mix dough, shape and fill, then freeze. Bake the day of for fresh-baked aroma and perfect texture without the last-minute mess.
Looking for more Cookie Recipes?
- Haystack Cookies (No-Bake!) — 3 Ingredients, 10 Minutes, Pure Nostalgia
- Christmas Cookie Fudge — No-Bake, Festive, and Foolproof
- Easy Banana Oat Cookies Recipe – Healthy, Kid-Friendly Snack
Ingredient swaps (butter, sugars, and flour)
Unsalted butter is standard, but you can use salted and omit added salt. Brown sugar should be packed; either light or a 50/50 blend of light and dark works. For a slightly cakier interior, swap 2 tablespoons of all-purpose flour for cornstarch. Gluten-free? Use a quality 1:1 baking blend and add 1 tablespoon milk if the dough feels crumbly. Spices are flexible: bump cinnamon to ¾ teaspoon for more warmth, or add a pinch of cardamom for bakery nuance. Vanilla paste is a luxe upgrade if you have it.
Serving ideas & presentation
These Cinnamon Butter Cookies shine on holiday trays or as warm-from-the-oven desserts. Plate with a small pinch of flaky sea salt and an extra dusting of cinnamon sugar. For ice-cream sandwiches, flatten baked Cinnamon Butter Cookies slightly while warm and cool completely; pair with vanilla bean or cinnamon ice cream. Gifting? Stack in clear bags with a ribbon and include a card that says “Rewarm 8–10 seconds for molten caramel.” They’re also perfect alongside coffee, chai, or hot cocoa—the caramel center behaves like a built-in caramel stirrer.
Print
Recipe: Cinnamon Butter Cookies
- Total Time: 30minutes per Batch
- Yield: 24 Cookies 1x
Description
Soft, cinnamon-kissed butter cookies filled with gooey caramel and rolled in sparkling cinnamon sugar. Sweet-salty and irresistible warm.
Ingredients
- Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Filling & Topping
- 12–14 soft caramels (or 1/2 cup caramel bits)
- 2 tbsp brown sugar
- 1 tbsp white sugar
- 1 tsp cinnamon
- Optional (tasty upgrades)
- Pinch flaky sea salt (for salted caramel)
- 1/2 tsp espresso powder (boosts brown sugar notes)
- 1/4 cup finely chopped pecans or walnuts
Instructions
- Heat oven to 350°F (175°C). Line 2 baking sheets with parchment or silicone mats.
- Beat butter and both sugars for 2–3 minutes until light and fluffy.
- Beat in egg and vanilla; scrape the bowl.
- Whisk flour, baking soda, cinnamon, salt (and espresso powder if using).
- Mix into the butter mixture just until a soft dough forms.
- Scoop 2 tbsp dough. Flatten in your palm, place a caramel in the center, wrap and pinch to seal.
- Roll into a smooth ball.
- Stir 2 tbsp brown sugar + 1 tbsp white sugar + 1 tsp cinnamon.
- Roll each dough ball to coat.
- Arrange 2 inches apart. Bake 10–12 minutes until edges are golden and centers look just set (caramel will be molten).
- Cool 5 minutes on the sheet, move to a rack.
- Sprinkle flaky sea salt if using. Serve warm for max gooeyness.
Notes
- For thicker cookies, chill formed, filled dough balls 15–20 minutes.
- If using firm caramels, cut in half and warm briefly in hands before sealing.
- Add nuts for crunch or a pinch of cardamom for bakery nuance.
- To freeze: freeze filled dough balls up to 2 months; bake from frozen +1–2 minutes.
- Prep Time: 15 Minutes
- Cook Time: 10–12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 190Kcal
- Sodium: 140mg
- Fat: 9g
- Carbohydrates: 23g
- Protein: 2g
Keywords: Cinnamon Butter Cookies
Discover our latest Recipes below:
- Healthy Mediterranean Ground Beef Bowls: Fresh, Creamy, 20-Min Dinner
Why this healthy ground beef recipe is a repeat quick dinner This healthy Mediterranean Ground … - Crockpot Taco Ground Beef & Black Bean Bowls: Dump-and-Go Comfort for Busy Nights
Why crockpot ground beef makes the easiest weeknight dinner Crockpot Taco Ground Beef is one … - Pink and Aesthetic Chocolate Covered Strawberries: The Prettiest 20-Minute Treat
Pink and Aesthetic Chocolate Covered Strawberries for any occasion Chocolate covered strawberries are one of … - Korean Ground Beef Bowl: Sweet-Savory Comfort in 20 Minutes 🥢✨
Why this Korean Ground Beef Bowl is the weeknight dinner you’ll repeat A Korean Ground … - Hot Honey Feta Chicken: Sweet Heat, Golden Feta, and a Juicy Weeknight Dinner
Why Hot Honey Feta Chicken is the weeknight dinner upgrade you want Hot Honey Feta …