Brown Sugar Cinnamon Butter Cookies

These brown sugar cinnamon butter cookies with gooey caramel centers are a tender, melt-in-your-mouth treat that combine the warm spices of cinnamon with the rich sweetness of caramel. Perfect for cozying up in the cooler months or adding a homemade touch to holiday celebrations, they bring a comforting nostalgia with every bite.

Ingredients

• Unsalted butter: softened to room temperature for creamy texture and rich flavor
• Light brown sugar: packed tightly to bring moisture and caramel notes
• Granulated sugar: balances sweetness and helps create that slightly crisp edge
• Large egg: to bind ingredients and add tenderness
• Pure vanilla extract: enhances the warmth of the spices
• All-purpose flour: provides structure choose a fresh batch for best results
• Baking soda: for a gentle rise and lighter crumb
• Ground cinnamon: delivers that cozy spice flavor that defines these cookies
• Salt: to balance and elevate the sweetness
• Soft caramel candies or caramel baking bits: for the melt-in-the-middle surprise
• Brown sugar and cinnamon: for coating giving each cookie a sparkly flavorful crust
• Optional granulated sugar: adds a delicate shimmer and subtle crunch
• Flaky sea salt: to sprinkle on top if you like a hint of saltiness
• Chopped toasted pecans: add a crunchy contrast and nutty depth if you want a little extra texture

Step-by-Step Instructions

Scoop the Dough and Prepare Caramel Filling:

Preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper to prevent sticking and ensure even baking

In a large bowl cream the softened butter with both light brown and granulated sugar for about two to three minutes until the mixture becomes light fluffy and slightly pale this step is crucial for the perfect texture

Beat in the egg and vanilla extract thoroughly scraping down the sides of the bowl to ensure an even mix

In a separate bowl whisk together the all-purpose flour baking soda cinnamon and salt so the spices and leavening are evenly distributed

Gradually add the dry ingredients to your wet ingredients mixing until a soft dough forms but do not overmix to keep cookies tender

Using about two tablespoons per portion scoop the dough and flatten it slightly in your palm

Place one unwrapped caramel candy (or a few caramel baking bits) in the center of each dough portion and gently wrap the dough around the caramel sealing it completely so the gooey center stays trapped as it bakes

Roll the filled dough into a smooth ball

Prepare the Coating Mix and Coat the Dough Balls:

Combine the brown sugar granulated sugar and cinnamon in a small bowl to create the coating mixture

Roll each dough ball in this coating until fully covered which gives the cookies their signature sparkling cinnamon sugar crust

Arrange the coated dough balls evenly on the prepared baking sheets leaving about two inches between each cookie to allow for spreading

Bake the Cookies:

Place the baking sheets in your preheated oven and bake for 10 to 12 minutes until the edges turn a golden color and the centers look set but remain soft which keeps them chewy

Let the cookies cool on the baking sheet for about five minutes to firm up a bit before transferring them to a wire rack to finish cooling

If you want drizzle extra melted caramel or a cinnamon glaze over the cookies once they are slightly cool for an added indulgent touch

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Storage tips

Store cooled cookies in an airtight container at room temperature and enjoy within four days for best chewiness

They freeze beautifully in a sealed bag or container for up to two months; just thaw at room temperature before serving

To refresh slightly soft cookies after storage warm them in a low oven for a few minutes or briefly in a microwave to bring back that gooey caramel center

Ingredient substitutions

If you do not have soft caramel candies use caramel baking bits but be aware these will blend into the dough rather than form a distinct center

You can substitute pecans with walnuts or almonds or leave nuts out completely if preferred

If you want to vary spice flavors try adding a pinch of nutmeg or ground ginger for a warm twist

Serving suggestions

These cookies pair perfectly with a cup of hot tea coffee or a glass of cold milk to balance their sweetness

Offer them during holiday gatherings or package them as edible gifts wrapped with a ribbon for a personal touch

Serve slightly warm for the best gooey experience directly from the oven or after a quick reheat

Cultural context

Cinnamon sugar coated cookies have roots in many baking traditions around the world often enjoyed during festive seasons for their comforting flavors

Caramel filled cookies add a modern twist linking classic buttery cookies to the indulgent candy treats loved in American baking culture

This type of cookie marries nostalgic ingredients with a playful surprise that has become a favorite in holiday baking repertoires

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Frequently Asked Questions

→ Can I substitute dark brown sugar in these cookies?

Yes, dark brown sugar can be used to add a richer, more molasses-forward flavor, deepening the overall taste of the cookies.

→ What is the best way to soften butter for the dough?

Allow butter to sit at room temperature until it's soft to the touch but not melted, ensuring it creams smoothly with sugars for the right dough texture.

→ Can I use caramel baking bits instead of soft caramel candies?

Yes, caramel baking bits work well and ensure an even distribution of caramel throughout the cookies, preventing spilling during baking.

→ How can I tell when the cookies are done baking?

Look for edges that are golden while centers appear set but remain soft, preserving the chewy texture and gooey caramel inside.

→ Is there a suggested way to finish the cookies for extra flavor?

Once cooled slightly, a drizzle of melted caramel or cinnamon glaze adds sweetness and a decorative touch to these cookies.