▶︎ Summary
Summary
| Yield | |
|---|---|
| Source | Adapted from Sally's Baking Addiction |
| Prep time | 2 hours, 15 minutes |
| Cooking time | 13 minutes |
| Total time | 2 hours, 28 minutes |
▶︎ Description
▶︎ Ingredients
Ingredients
2 cups
all-purpose flour (spoon & leveled) 1 teaspoon
baking soda 1 1⁄2 teaspoon
cornstarch 1⁄2 teaspoon
cinnamon (use 1 teaspoon if you love cinnamon) 1⁄4 teaspoon
salt 3⁄4 cups
unsalted butter (melted and slightly cooled) 1 1⁄4 cup
light brown sugar (packed; or dark brown sugar works too) 1
large egg (room temperature) 2 teaspoons
vanilla extract 1⁄3 cup
granulated sugar (for rolling)▶︎ Instructions
Instructions
- Toss together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. Set aside.
- In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 hours.
- Preheat the oven to 325°F (163°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Pour the granulated sugar into a bowl. Take 2 scant Tablespoons of dough and roll into a ball, then roll into the sugar. Place 3 inches apart on the baking sheet.
- Bake for 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You’re trying to obtain a crinkly top. Place back into the oven for 2-4 more minutes. The total time these cookies are in the the oven is 10-13 minutes. The cookies will be puffy and still appear very soft in the middle. Remove from the oven and allow to cool on the baking sheet for ten 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
Notes
Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls (before rolling in sugar) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, pre-heat the oven, then roll in granulated sugar. Bake as directed.
Changing the recipe size does not change the instructions. Specific ingredient amounts in the instructions will need to be adjusted accordingly.
Export to:- Print View
- print this page