Ingredients
Scale
(Makes 18–20 cookies)
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2¼ cups (280g) all-purpose flour
- 1½ tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- Optional: extra cinnamon-sugar for rolling
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream wet ingredients: In a large bowl, beat butter and brown sugar until light and fluffy (~3 min). Add granulated sugar; mix well. Beat in egg and vanilla.
- Add dry ingredients: Whisk together flour, 1 tsp cinnamon, baking soda, and salt. Gradually mix into wet ingredients until just combined.
- Chill dough (optional but recommended): 30 minutes for thicker cookies.
- Roll & bake:
- Scoop 1½-tbsp portions. Roll into balls.
- Optional: Roll in cinnamon-sugar (1 tbsp sugar + ½ tsp cinnamon).
- Place 2″ apart on sheets; flatten slightly.
- Bake 10–12 minutes, until edges are set but centers look soft.
- Cool on pan 5 minutes, then transfer to wire rack.
💡 Pro Tip: Underbake by 1 minute for ultra-chewy centers!
Prep Time & Nutrition (per cookie):
Prep Time: 10 min (+ optional chill) | Cook Time: 12 min | Total Time: 25 min
Servings: 20 | Calories: 130 | Net Carbs: 18g | Fats: 6g | Protein: 2g
Servings: 20 | Calories: 130 | Net Carbs: 18g | Fats: 6g | Protein: 2g