Chewy Brown Sugar Cookies
With crisp edges, incredibly chewy centers and a pronounced molasses flavor, I know that you'll love these brown sugar cookies as much as I do. The hint of cinnamon gives you a comforting feel too!
Ingredients
- ¾ cup unsalted butter, softened to room temperature
- 1 and ⅓ cup light or dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 and ¼ cups all-purpose flour
- 1 and ½ teaspoons baking soda
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup granulated sugar
Instructions
- Stir together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter and brown sugar together on medium speed until combined and creamy— about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs and vanilla. Scrape down the sides and bottom of the bowl as needed.
- With the mixer on low speed, add the dry ingredients into the wet ingredients in about ¼ cup increments (for less mess) until just combined. The cookie dough will be thick and sticky.
- Allow the cookie dough to chill for at a minimum of 3 hours to 3 days. When ready to bake, allow the cookie dough to sit at room temperature for 5 minutes. Chilling is mandatory.
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Pour the granulated sugar into a bowl. Take 1-1.5 Tablespoons of dough and roll into a slightly taller ball, then roll into the sugar. Bake for 10-12 minutes
- Bake for 10-12 minutes. The cookies will still appear very soft in the middle. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will continue to cook in the center on the baking sheet after being removed from the oven. Cookies will stay fresh covered at room temperature for 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked and cooled cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and then bring to room temperature. The unbaked cookie dough balls (without being rolled in sugar) will freezer for up to 3 months. Let them sit at room temperature for 30 minutes, pre-heat the oven, then roll in granulated sugar.
- Brown Sugar: It's best to use dark brown sugar for the intense molasses flavor in this recipe, but light brown sugar works too.
Tried this recipe?Let us know how it was!