Stamped Cinnamon Brown Sugar Cookies Recipe

I absolutely adore this recipe because there’s nothing more comforting than the cozy aroma of cinnamon wafting through my kitchen while these cookies bake to golden perfection. Plus, crafting and stamping each cookie makes me feel like an artisanal baker, adding a personal touch to each delightful bite perfect for sharing with friends!

I adore making these Stamped Cinnamon Brown Sugar Cookies, which are downright delightful with their buttery texture and warm spices. They call for 2 3/4 cups of flour, 1 cup of brown sugar, and a truly generous ramping up of the cookie spice mix (which, with cinnamon as its base, these cookies are practically rolling in).

Although they are not visually ornate—after all, they were stamped with a basic “cookie” stencil—don’t be fooled; these are some seriously good cookies.

Ingredients

All-Purpose Flour: The main structural component; packed with carbohydrates.

Powdered Baking: An agent for leavening that gives a light texture.

Brown sugar contributes moisture and a richly sweet flavor.

Butter provides richness and tenderness; it is an excellent fat source.

Cinnamon: Spicy and warm; may warm up the metabolism.

Inclusive ingredients work together to provide a unified whole; here’s what they do:

Egg: Holds things together; makes them nutritious; makes them tasty.

Extract of Vanilla: The taste enhancer that lends aromatic sweetness.

Ingredient Quantities

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 cup unsalted butter, room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Optional: Extra cinnamon and sugar for coating

Instructions

1. Set your oven to 350°F (175°C) to warm up while you prepare the baking sheets. You will need two sheets for this recipe. Line them with parchment paper.

2. In a medium bowl, mix together the flour, baking powder, baking soda, salt, and ground cinnamon. Set them aside.

3. In a big bowl, beat with an electric mixer the unsalted butter, light brown sugar, and granulated sugar together until they are light and fluffy, which should take about 3 to 4 minutes.

4. Incorporate the egg and vanilla extract into the butter mixture, beating until completely integrated.

5. Add the dry ingredients to the wet ingredients a little at a time, blending just until combined. Take care not to overmix.

6. If you want, you can prepare a tiny bowl of cinnamon and sugar to use as a finishing touch for when you want to serve the dessert.

7. Scoop tablespoons of dough and roll them into balls. If using, roll each ball in the cinnamon-sugar mixture before placing them on the prepared baking sheets, spaced about 2 inches apart.

8. If you have a cookie stamp, use it to flatten and imprint a design on each dough ball.

9. Place in the preheated oven, and bake for 10 to 12 minutes, or until the edges are subtly golden.

10. Let the cookies cool for 5 minutes on the baking sheets before moving them to a wire rack. Allow the cookies to cool completely before you enjoy them. Stamped cinnamon brown sugar cookies are an excellent and festive treat perfect for holiday cookie exchanges.

Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer
7. Measuring cups
8. Measuring spoons
9. Spatula or mixing spoon
10. Small bowl (optional, for cinnamon sugar)
11. Cookie scoop or tablespoon
12. Cookie stamp (optional)
13. Wire rack

FAQ

• Can I use salted butter instead of unsalted butter?You can use salted butter, but you might want to cut back on the salt in the recipe to keep the cookies from being too salty.
• Can I substitute whole wheat flour for all-purpose flour?Whole wheat flour can be used as a substitute, but it may yield a cookie that is denser. To keep the texture more closely aligned with that of the cookie made with all-purpose flour, use half whole wheat flour and half all-purpose flour.
• What does stamping the cookies mean?In each cookie, a patterned stamp is pressed to make decorative designs prior to baking. That is what happens when one stamps a cookie.
• Can I make the dough ahead of time?Indeed, you have the option of preparing the dough in advance. You can keep it in the refrigerator for up to 2 days. Alternatively, you can also freeze it, storing it in a freezer-safe container for up to 3 months.
• How do I ensure the cookie stamps are visible after baking?Place the stamped cookies in the refrigerator for approximately 15 minutes before baking. This step is crucial because it ensures that the designs on the cookies will maintain their shape during the baking process.
• Is it necessary to coat the cookies in cinnamon and sugar?It’s not required, but adding this aspect enhances the cookies’ crunch and cinnamon flavor.
• Can these cookies be made without a mixer?Certainly, it’s possible to blend the dough by hand. Just be sure that the butter is sufficiently softened to mix easily and that you combine all of the ingredients very well.

Substitutions and Variations

All-purpose flour: If you want a nuttier flavor, try substituting it with whole wheat flour.
Baking powder: Use 1/4 teaspoon of baking soda combined with 1/2 teaspoon of cream of tartar.
Butter without salt: Substitute with the same amount of coconut oil or dairy-free margarine for an option that is free of dairy.
Light brown sugar: For a deeper flavor, substitute an equal amount of dark brown sugar.
Vanilla extract: Substitute an equal amount of almond extract for a unique twist.

Pro Tips

1. Chill the Dough After mixing the dough, try chilling it in the refrigerator for about 30 minutes before scooping. This helps the cookies hold their shape better during baking and enhances the flavors.

2. Butter Temperature Matters Ensure the butter is truly at room temperature before you start. This will help it cream properly with the sugars, leading to a better texture in the cookies.

3. Accurate Measuring Use the spoon-and-level method for measuring flour. Spoon the flour into the measuring cup and level it off with a knife. This prevents the dough from becoming too dense or dry.

4. Cookie Sheet Rotation Rotate your baking sheets halfway through the baking process. This ensures even baking, especially if your oven has hot spots.

5. Experiment with Spices For a flavor twist, consider adding a pinch of nutmeg or cardamom to the dry ingredients. It will complement the cinnamon and give a more complex spice profile to the cookies.