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Tray filled with brown sugar cinnamon cut out cookies.

Brown Sugar Cinnamon Cut Out Cookies

Delicious Brown Sugar Cinnamon Cut Out Cookies are sweetened with brown sugar and spiced with cinnamon. These easy, buttery cookies bake up perfectly every time and make a great holiday cookie at Christmas time.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours
Servings 48 cookies

Ingredients

Cookies

  • 1 cup butter at room temperature, 2 sticks
  • 1 cup dark brown sugar packed
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all purpose flour, plus ½ cup more for rolling
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

Cinnamon Sugar Topping

  • 2 tablespoons icing sugar
  • 1 tablespoon cinnamon

Instructions

  1. For the cookies, with a stand mixer with the paddle attachment, beat butter and brown sugar until fluffy and creamy. Add egg and vanilla and beat again until smooth and creamy.

  2. In a medium bowl whisk together flour, baking powder, salt and cinnamon. Reduce mixer speed to low, gradually add flour mixture to the wet ingredients and beat until combined and a uniform dough forms.

  3. Divide dough into two equal portions and shape into disks, about 6” wide. Wrap each piece tightly with plastic wrap and chill for at least 2 hours or overnight.

  4. Remove dough from refrigerator; leave wrapped and let sit at room temperature for 15 - 20 minutes until soft enough to roll out.

  5. Preheat the oven to 350 degrees F. Prepare 3 large baking sheets by lining with parchment paper.

  6. Lightly flour a work surface and a rolling pin. Roll out one disk at a time to a ¼” thickness. The cookies should be thick. While rolling, lightly sprinkle top and bottom with more flour as needed.

  7. Cut desired shapes with cookie cutters and transfer cookies to the prepared baking sheets placing them at least 1” apart. Chill the cookies in the refrigerator for 10 – 15 minutes. Baking cold cookies helps hold their shape. Repeat process with remaining dough and re-roll scraps as well.

  8. Bake for 8 – 10 minutes, just until the bottoms are pale and lightly golden brown; baking time may vary depending on the size of the cookies. Leave cookies on the baking sheet for 2 - 3 minutes to set before transferring to a cooling rack to cool completely.

  9. For the cinnamon sugar topping, mix icing sugar and cinnamon in a small bowl. With a fine mesh sieve dust the cooled cookies with cinnamon sugar.

Recipe Notes

  1. Yield will depend on size of cutter used; with a 2 ½” cookie cutter and the recommended thickness, you should get 4 dozen (48) cookies.
  2. Refrigerate wrapped dough for 2 hours or overnight then let the refrigerated dough rest for 15 - 20 minutes so it will be soft enough for rolling.
  3. Roll out cookie dough to ¼ inch thickness; the cookies need to be thick in order to yield the optimum soft and tender cookie with lightly crisped edges.
  4. Line baking sheets with parchment paper or silicon baking mats so the cookies won’t stick.
  5. Refrigerate cut cookies on the baking sheets for 10 – 15 minutes to chill the butter in them before baking to ensure they will hold their shape and won’t spread when baked.
  6. For best results, under bake cookies slightly; pull them out of the oven just when they start to look golden brown on the edges.
  7. If you choose to make smaller or larger cookies, adjust the baking time. Keep an eye on the first batch of cookies to determine the perfect bake time for the size and shape of your cookies.
  8. Ensure the cookies are completely cooled before dusting with cinnamon sugar and use a fine mesh
    sieve to sprinkle it.