Brown Sugar Cinnamon cookies. My son calls these Cinnamon Toast Crunch cookies. Here’s the recipe! Ingredients: - 3/4 cup unsalted butter, softened - 1 cup light brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/4 teaspoon salt For Cinnamon Sugar Coating (optional): - 1/4 cup granulated sugar - 1 teaspoon ground cinnamon Instructions: 1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until fully incorporated. 2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing. 3. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to make it easier to handle and prevent excessive spreading. 4. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. 5. Shape and Coat: Roll the dough into 1-inch balls. If using the cinnamon-sugar coating, mix the granulated sugar and cinnamon in a small bowl and roll each dough ball in the mixture to coat evenly. 6. Bake: Place the coated dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. 7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. LTKFamily LTKWatchNow LTKHome