If you’re looking for a show-stopper cookie that’s as delightful to look at as it is to eat, you can’t go wrong with these Cinnamon Brown Sugar Stamped Cookies. The dough comes together easily with pantry staples, but what truly sets these cookies apart is the mesmerizing, intricate patterns you stamp into each round—making them just as fun to make as they are to share. With their warm notes of cinnamon and buttery, caramel-like brown sugar, you get tender, beautifully shaped cookies that beg to be paired with a cozy mug of tea or coffee. Whether you’re baking for the holidays or just want a treat to brighten up an ordinary day, Cinnamon Brown Sugar Stamped Cookies are bound to make every cookie lover’s heart skip a beat.
Ingredients You’ll Need
These cookies keep things simple but deliver big on flavor and texture. Each ingredient plays a starring role, from the warmth of cinnamon to the tender crumb that only real butter provides. Here’s what you’ll need—and why each bit matters!
- All-purpose flour: Gives the cookies their shape and structure, holding those stamped designs perfectly after baking.
- Baking powder: Provides just enough lift for a delicate, slightly puffy cookie.
- Salt: Balances the sweetness and enhances all the warm, spiced flavors.
- Ground cinnamon: The key spice! Infuses each bite with that signature cozy, aromatic warmth.
- Unsalted butter (softened): Ensures a rich, melt-in-your-mouth texture—softening it makes for easy creaming.
- Packed light brown sugar: Gives a subtle caramel flavor and beautiful color, helping the cookies stay soft.
- Large egg: Binds everything together, adding moisture and helping the dough hold those pretty patterns.
- Vanilla extract: Rounds out the flavors with gentle, sweet aroma and depth.
- Extra flour for dusting: Prevents sticking and keeps your stamps crisp and clear for picture-perfect cookies.
How to Make Cinnamon Brown Sugar Stamped Cookies
Step 1: Prep the Oven and Baking Sheets
Get started by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper so your cookies bake evenly and release effortlessly—no sad, stuck-on cookies here! Taking this step first ensures everything is ready the moment your dough is rolled and stamped.
Step 2: Mix the Dry Ingredients
Grab a medium mixing bowl. Whisk together the flour, baking powder, salt, and cinnamon until it looks uniform. This not only evenly distributes the leavener and flavoring but also helps create those perfectly tender Cinnamon Brown Sugar Stamped Cookies you’re after.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together. Aim for a light, fluffy texture—this step is your ticket to cookies with a delicate crumb and great flavor. Don’t rush; creaming well gives you a head start on perfect cookies!
Step 4: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat again until everything is fully combined. Your dough will start to look glossy and a bit creamier at this stage, which means you’re on the right track.
Step 5: Combine Wet and Dry Ingredients
Slowly add your dry ingredient mixture to the wet ingredients, mixing on low speed. When the dough is just smooth and fully combined, you’re finished! Over-mixing can make cookies tough, so stop as soon as no dry streaks remain.
Step 6: Chill the Dough
Divide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for at least 30 minutes. This makes the dough easier to handle and crucially helps your stamp impressions hold their shape—an absolute must for standout Cinnamon Brown Sugar Stamped Cookies!
Step 7: Roll and Stamp
Lightly dust your work surface with flour, and roll out one dough portion to about 1/4-inch thickness. Dip your cookie stamp in flour (this keeps the design from sticking), then press it firmly into the dough for a bold impression. Cut out the stamped shapes with a round cutter.
Step 8: Bake
Arrange the cookies on your prepared baking sheets, leaving about 2 inches between each one. Gather and re-roll any dough scraps, stamping and cutting more cookies. Bake for 10 to 12 minutes, or until the edges are lightly golden. Watch carefully—the color sneaks up fast!
Step 9: Cool Completely
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Cooling lets them finish setting and helps the patterns stay sharp. Once they’re fully cool, your Cinnamon Brown Sugar Stamped Cookies are ready to wow!
How to Serve Cinnamon Brown Sugar Stamped Cookies
Garnishes
A light sprinkle of cinnamon sugar before baking turns these cookies into something truly special, both for an extra crunch and the irresistible aroma. For a festive touch, you can even dust them with a little powdered sugar right before serving—just enough to accent those beautiful stamp details.
Side Dishes
Pair these cookies with a warm mug of chai tea or spiced coffee, and you’ve got the ultimate cozy snack. For a dessert platter, stack them with chocolate-dipped strawberries or serve alongside a scoop of vanilla bean ice cream to make their spiced flavor pop.
Creative Ways to Present
Arrange your Cinnamon Brown Sugar Stamped Cookies on a pretty plate with sprigs of fresh mint or edible flowers for a tea party, or gift them in clear cellophane bags tied with ribbon—perfect for holidays or thoughtful treats. You can also use a variety of cookie stamps for a whimsical display.
Make Ahead and Storage
Storing Leftovers
Place cooled cookies in an airtight container, layering parchment between each stack to keep their patterns pristine. Stored at room temperature, your Cinnamon Brown Sugar Stamped Cookies will stay fresh and soft for up to a week—if they last that long!
Freezing
You can freeze these cookies two ways: as baked cookies, or as dough. For baked cookies, let them cool completely, then stack in a freezer-ready container. For dough, freeze stamped and cut-out rounds on a tray, then transfer to a bag—ready for fresh-baked cookies on demand!
Reheating
If you love your cookies a little warm, pop them in a 300°F (150°C) oven for 3 to 4 minutes. They’ll regain a touch of that freshly-baked taste, and the sweet scent of cinnamon will fill your kitchen all over again.
FAQs
Do I need a special cookie stamp for Cinnamon Brown Sugar Stamped Cookies?
While cookie stamps will give the most striking designs, you can also use the base of a decorative glass or any item with an interesting pattern. It’s all about having fun and being creative!
Can I make these cookies ahead for a party?
Absolutely! The dough can be prepared and chilled up to two days in advance, or even stamped and frozen. Simply bake off a fresh batch the day you plan to serve them.
How can I make the cinnamon flavor more intense?
Sprinkle extra cinnamon sugar over the cookies before baking, or increase the ground cinnamon in the dough by up to 1/4 teaspoon for a bolder spiced note without overpowering the sweetness.
What’s the best way to ensure the stamp pattern stays visible?
Chill your dough thoroughly before stamping and baking, and always dip your stamp in flour to prevent sticking. Rolling the dough evenly and not too thick helps those beautiful details really stand out.
Are there any fun variations to try?
For a twist, add a pinch of ground cardamom or nutmeg, swap some brown sugar for dark brown sugar, or drizzle with white chocolate after baking. You can even use festive stamps for different holidays!
Final Thoughts
There’s something undeniably special about making Cinnamon Brown Sugar Stamped Cookies, from pressing the patterns to savoring that first spiced, buttery bite. These cookies are the perfect excuse to slow down and enjoy baking—so gather your favorite stamps and treat yourself to a batch you’ll want to share (but might not have to!). Your next baking adventure is just a stamp away!
Print
Cinnamon Brown Sugar Stamped Cookies Recipe
- Total Time: 1 hour 2 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Cinnamon Brown Sugar Stamped Cookies are a delightful treat with a hint of warmth and sweetness. Perfect for the holiday season or anytime you crave a comforting cookie.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Extra flour for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar until light and fluffy.
- Combine Wet Ingredients: Add the egg and vanilla extract to the butter mixture, beating until well combined.
- Blend the Dough: Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
- Chill the Dough: Divide the dough, wrap in plastic, and chill in the refrigerator for 30 minutes.
- Roll and Stamp: Roll out the dough, stamp with a cookie stamp, and cut out the cookies.
- Bake: Bake the cookies for 10-12 minutes until lightly golden.
- Cool and Serve: Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra cinnamon flavor, sprinkle cinnamon sugar on top before baking.
- Store in an airtight container for up to a week.
- Prep Time: 20 minutes (plus 30 minutes chilling)
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
