Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning on the bottom of the cookies.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and packed brown sugar until light, fluffy, and smooth. This process should take about 2–3 minutes and is essential for creating a tender cookie with a rich, caramel-like flavor.
Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl as needed to ensure the mixture is uniform and silky.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg if using. Whisking helps evenly distribute the spices and leavening, preventing uneven flavor or texture.
Form the Dough: Gradually add the dry ingredients to the butter mixture, mixing on low speed or by hand just until combined. The dough should be soft and slightly thick. Avoid overmixing, as this can lead to tougher cookies.
Baking and Finishing
Shape the Cookies: Scoop or roll the dough into 1-inch balls. Roll each ball thoroughly in granulated sugar, coating all sides. This sugar coating adds a subtle crunch and enhances the cinnamon flavor as the cookies bake.
Arrange: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for gentle spreading.
Bake: Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set. The cookies should look slightly soft in the middle when removed from the oven, as they will continue to set while cooling.
Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This brief rest helps the cookies firm up without losing their soft interior.
