Description

Richly buttery, delightfully soft, and bursting with warm cinnamon flavor, these cookies are perfect for fall and will make your home feel like a cozy autumn retreat.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
2 teaspoons vanilla extract
2 ½ cups (315g) all-purpose flour
½ teaspoon salt
½ cup (100g) brown sugar
2 tablespoons ground cinnamon

Instructions

In a large mixing bowl, cream together 1 cup (226g) of unsalted butter and 1 cup (200g) of granulated sugar until light and fluffy (about 3 minutes).
Beat in 1 large egg and 2 teaspoons of vanilla extract.
Gradually mix in 2 ½ cups (315g) of all-purpose flour and ½ teaspoon of salt. Mix until the dough comes together but don’t overwork it. Chill the dough for 30 minutes.
Combine ½ cup (100g) of brown sugar with 2 tablespoons of ground cinnamon in a small bowl. Set aside.
Roll the chilled dough into a rectangle about ¼-inch thick on a floured surface. Spread the cinnamon sugar mixture evenly over the dough.
Roll the dough tightly into a log, then chill again for 15 minutes to firm up. Slice the log into ¼-inch thick rounds using a sharp knife.
Preheat your oven to 350°F (175°C). Arrange the cookies on a parchment-lined baking sheet and bake for 12-15 minutes or until lightly golden.
Cool completely before serving.

Notes

Chill your dough to prevent spreading during baking. Use room-temperature butter for easier mixing. Slightly underbake for softer cookies. Store leftover dough in the fridge for up to two days or freeze for future baking.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 9
Sodium: 50
Fat: 6
Saturated Fat: 3.5
Carbohydrates: 15
Fiber: 0.5
Protein: 1

Keywords: cinnamon cookies, fall dessert, cinnamon swirl cookies, holiday baking, autumn treats