Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup brown sugar
- 1 tsp ground nutmeg (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add nutmeg if using.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (3–4 minutes).
- Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl.
- Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined.
- In a small bowl, mix the brown sugar with ½ teaspoon cinnamon to make the cinnamon-sugar swirl.
- Scoop 2 tablespoons of dough, roll into a ball, flatten slightly, and make a small indentation in the center. Press a pinch of cinnamon-sugar mixture into the indentation.
- Place cookies 2 inches apart on the prepared baking sheets. Lightly press with the back of a spoon for flatter cookies if desired.
- Bake for 10–12 minutes, until edges are lightly golden and centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough for 15–20 minutes before baking.
Store in an airtight container to maintain freshness.
Optional additions: nuts, chocolate chips, or cream cheese filling.
- Prep Time: 15
- Cook Time: 12