It’s like a snickerdoodle but not.
Personally, when I saw this recipe, I liked the thought of it. It’s different. Instead of a white sugar cookie, why not make a brown sugar one.
But, this is the funny thing: I don’t actually like cookies. I’m more of a brownie, cupcake, and cake girl.
Brown Sugar Cookies
2 cups flour
1 teaspoon baking soda
1 1/2 teaspoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, melted
3/4 cups brown sugar
2 teaspoons vanilla extract
1/4cup (67g) white sugar for rolling
Mix the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl.
In a medium size bowl, whisk the melted butter and brown sugar together until there are no lumps.
Whisk in the egg.
Add the vanilla.
Pour the wet ingredients into the dry ingredients and mix together until well combined. The dough will be very soft, yet thick.
Cover the dough and chill overnight. DO NOT SKIP THIS STEP!!!!
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Pour the granulated sugar into a bowl.
Roll dough into 1 inch balls, then roll into the sugar.
Cook in batches of 12 on a parchment paper lined cookie sheet.
Bake at 325 for precisely 9 minutes.
Remove from the oven and gently press the top of the cookie down with the back of a utensil. Don’t use your fingers they will get burned.
Place back into the oven for 2 more minutes.
Makes 32 cookies.
These are amazing. Soft and chewy and totally addictive.
I usually don’t do chilled dough recipes but it came out so amazing that I might just try other recipes. Maybe.
Although Bryan isn’t too keen on sugar cookies, he did say these were the best ones he has tasted.
Balls of cookie dough just waiting to be rolled in sugar and baked.