Soft Brown Sugar Treat (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 teaspoon ground cinnamon (double it if you're really into cinnamon)
02 -
1 teaspoon baking soda
03 -
1 and 1/2 teaspoons cornstarch
04 -
2 cups (250g) plain flour, loosely scooped and leveled
05 -
1/4 teaspoon salt
→ Wet Ingredients
06 -
1 and 1/4 cups (250g) brown sugar, packed tightly (either light or dark!)
07 -
3/4 cup (170g) unsalted butter, melted and not-too-hot
08 -
2 teaspoons pure vanilla
09 -
1 large egg, should be at room temp
→ Coating
10 -
1/3 cup (67g) white sugar for rolling the dough balls
# Instructions:
01 -
Grab a big bowl and blend the flour, salt, cinnamon, cornstarch, and baking soda. Set it to one side for later.
02 -
In a smaller bowl, whisk the melted butter and brown sugar together until it's smooth and free of lumps. Stir in the vanilla, then add the egg and whisk until it's fully blended.
03 -
Stir the wet mix into the dry bowl using a spoon or spatula. It'll feel super soft but thick. Cover it up and chill in the fridge for at least 2 hours—this part is crucial!
04 -
Warm up your oven to 325°F (163°C) and line two baking trays with parchment or silicone mats. If your dough has been chilling longer than 2 hours, let it sit at room temperature for around 10 minutes to soften up.
05 -
Scoop about 2 tablespoons of dough and roll it into a ball. Roll them around in the sugar so they're fully coated. Space them 3 inches apart on the trays.
06 -
Pop the trays in the oven for 8-9 minutes, bring them out to press lightly on the tops for that crinkly look, and bake for another 2-4 minutes. The centers should stay soft and a bit puffy. Let them cool on the tray for about 10 minutes before you move them onto a rack.
# Notes:
01 -
Store these cookies sealed up at room temp, and they'll stay good for about a week.
02 -
Want fluffy, tender cookies? It's all thanks to the cornstarch!
03 -
Let the melted butter cool down a bit so it doesn't cook the egg when you mix them.