Soft Brown Sugar Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/4 teaspoon salt
02 -
1/2 teaspoon cinnamon (use 1 teaspoon if you love extra cinnamon)
03 -
1 and 1/2 teaspoons cornstarch
04 -
1 teaspoon baking soda
05 -
2 cups (250g) all-purpose flour, measured carefully
→ Wet Ingredients
06 -
2 teaspoons pure vanilla
07 -
1 large room-temperature egg
08 -
1 and 1/4 cups (250g) packed brown sugar, light or dark
09 -
3/4 cup (170g) butter, melted and allowed to cool for a bit
→ Coating
10 -
1/3 cup (67g) white sugar for coating
# Instructions:
01 -
Grab a big bowl and toss in the flour, baking soda, salt, cinnamon, and cornstarch. Give it a good mix and set it aside for now.
02 -
Use a medium-sized bowl to whisk the melted butter with the brown sugar until it’s smooth. Mix in the egg thoroughly, then finish by adding the vanilla until it's all blended nicely.
03 -
Mix the wet blend into the dry mixture using a spatula or big spoon. It'll be thick but soft. Cover it up and chill in the fridge at least 2 hours—don’t skip this step!
04 -
Set your oven to 325°F (163°C). Prepare two baking sheets with either silicone mats or parchment paper now. If the dough has been in the fridge past two hours, leave it on the counter for 10 minutes to soften a bit.
05 -
Scoop about 2 tablespoons of dough and make into balls. Roll each one in the white sugar until covered. Put them at least 3 inches apart on your baking sheets.
06 -
Pop them in the oven for 8-9 minutes first, then pull them out and press the tops gently to make a crinkly look. Bake for 2-4 more minutes. The middles should look soft and puffed. Let them rest on the baking sheet for 10 minutes, then cool fully on a wire rack.
# Notes:
01 -
Store these cookies in an airtight container at room temperature, and they’ll last fresh up to a week.
02 -
Cornstarch is what makes these treats soft and thick, so don’t skip it.
03 -
Let the melted butter cool down a bit before mixing to avoid accidentally cooking the egg.