Description
These incredibly soft and chewy brown sugar cookies are packed with a deep, caramel-like warmth and a hint of cinnamon. With a simple melted butter base and a mandatory chill time, this recipe produces a perfectly plush center and a subtle sugary crunch.
Ingredients
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar (light, dark, or a mix)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1/3 cup granulated sugar, for rolling
Instructions
- In a large bowl, whisk together the flour, baking soda, cornstarch, cinnamon, and salt.
- In a separate medium bowl, whisk the melted butter and brown sugar until smooth, then whisk in the egg and vanilla extract until glossy.
- Pour the wet ingredients into the dry ingredients and mix with a silicone spatula until a thick dough forms.
- Cover the bowl tightly and refrigerate for at least 3 to 4 hours.
- Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper.
- Scoop the dough into 1.5-tablespoon balls, roll them in granulated sugar, and place 3 inches apart on the baking sheets.
- Bake for 14 to 16 minutes until edges are set, then let them cool on the pan for 10 minutes before moving to a wire rack.
Notes
Using a combination of light and dark brown sugar provides the best balance of moisture and molasses flavor. If your dough has been chilling for more than 4 hours, let it sit at room temperature for 15 minutes before scooping to make the rolling process easier.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American