Brown Sugar Cinnamon Butter Cookies (Print version)
Soft brown sugar butter cookies rolled in cinnamon sugar, baked with tender centers and lightly crisp edges.
# Ingredients:
For the cookie dough
01 -
1 cup (226 g) unsalted butter, softened
02 -
3/4 cup (160 g) packed light brown sugar
03 -
1/4 cup (50 g) granulated sugar
04 -
1 large egg yolk
05 -
2 teaspoons vanilla extract
06 -
2 1/4 cups (280 g) all-purpose flour
07 -
1 tablespoon (8 g) cornstarch
08 -
1 teaspoon ground cinnamon
09 -
1/2 teaspoon baking soda
10 -
1/2 teaspoon fine salt
For the cinnamon sugar coating
11 -
2 tablespoons packed light brown sugar
12 -
2 tablespoons granulated sugar
13 -
1 1/2 teaspoons ground cinnamon
# Instructions:
01 -
In a large bowl, beat the softened butter, brown sugar, and granulated sugar for about 2 minutes, until lighter and creamy.
02 -
Beat in the egg yolk and vanilla extract until smooth. Scrape down the sides and bottom of the bowl.
03 -
In a separate bowl, whisk together the flour, cornstarch, cinnamon, baking soda, and salt. Add to the butter mixture and mix on low just until combined.
04 -
Cover the dough and chill for 30 minutes. Heat the oven to 350 F and line two baking sheets with parchment paper.
05 -
Stir the coating ingredients together in a small bowl. Scoop the dough into 1 1/2 tablespoon portions, roll into balls, and coat each ball in cinnamon sugar.
06 -
Arrange dough balls 2 inches apart. Bake for 10-12 minutes, until the edges are set and the centers still look soft and puffy.
07 -
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They will finish setting as they cool.
# Good to know:
01 -
Makes about 24 cookies.
02 -
Chilling the dough helps control spread and improves texture.
03 -
Nutrition is an estimate per cookie.