Description
These thick and plush brown sugar cookies utilize a precise ratio of flour and cornstarch to ensure a soft, chewy texture. By chilling the dough and using melted butter, you achieve a deeply caramelized flavor profile without the need for a mixer.
Ingredients
- 292g all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 170g unsalted butter, melted and slightly cooled
- 250g brown sugar (light, dark, or a mix)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- Granulated sugar, for rolling
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, cornstarch, cinnamon, and salt until evenly distributed.
- In a medium bowl, whisk the melted butter and brown sugar until homogeneous, then whisk in the egg and vanilla extract until the mixture is glossy.
- Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined.
- Cover the dough tightly and refrigerate for a minimum of 3 to 4 hours to allow the flour to hydrate and the butter to solidify.
- Preheat the oven to 325°F (163°C) and line heavy-duty baking sheets with parchment paper.
- Scoop 1.5-Tablespoon portions of dough, roll into smooth balls, and coat thoroughly in granulated sugar.
- Place dough balls 3 inches apart on the baking sheets and bake for 14 to 16 minutes until edges are set but centers remain puffy.
- Cool on the baking sheet for 10 minutes to allow the structure to set before transferring to a wire rack.
Notes
Ensure your egg is at room temperature before whisking it into the butter mixture to prevent the fat from seizing, which maintains a smooth emulsion. Using a light-colored baking sheet will also help prevent the bottoms from over-browning during the longer bake time at 325°F.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American