Brown Sugar Cinnamon Butter Cookies

Ingredients

For the Cookie Dough:

1 cup (2 sticks) unsalted butter, softened

3/4 cup dark brown sugar, packed

1/4 cup granulated sugar

1 large egg, room temperature

1 tsp vanilla extract

2 1/4 cups all-purpose flour

1 1/2 tsp ground cinnamon

1/2 tsp baking soda

1/4 tsp salt

For the Cinnamon Sugar Coating:

3 tbsp granulated sugar

1 tsp ground cinnamon

For the Optional Drizzle:

1/2 cup powdered sugar

2 tsp milk

1/4 tsp vanilla extract

Directions

Preheat your oven to 350°F and line two large baking

sheets with parchment paper.

In a large bowl, cream together the softened butter, dark

brown sugar, and 1/4 cup granulated sugar until the

mixture is light and fluffy (about 2 to 3 minutes).

Beat in the egg and vanilla extract until well combined.

In a separate medium bowl, whisk together the flour,

cinnamon, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients,

mixing on low speed just until the flour disappears. Do

not overmix.

In a small shallow bowl, stir together the 3 tablespoons

of granulated sugar and 1 teaspoon of cinnamon for the

coating.

Scoop about 1 1/2 tablespoons of dough at a time and

roll into balls.

Roll each dough ball in the cinnamon sugar mixture until

generously coated.

Place the balls on the prepared baking sheets about 2

inches apart. Use the bottom of a glass to gently press

each ball down into a thick disc.

Bake for 10 to 12 minutes, or until the edges are set but

the centers still look slightly soft.

Let the cookies cool on the baking sheet for 5 minutes

before transferring them to a wire rack to cool

completely.

If using the drizzle, whisk the powdered sugar, milk, and

vanilla in a small bowl and flick it over the cooled

cookies using a fork.