Cinnamon Sugar Cookies
Calories: 7
Adjust Servings Here: 36 cookies
Description
Soft and chewy cinnamon sugar cookies made with melted butter and brown sugar, then generously coated in cinnamon sugar before baking. They have soft centers, lightly crisp edges, and plenty of warm cinnamon flavor.
Ingredients
Cookie Dough
- 227 g (1 cup) Unsalted butter melted and slightly cooled
- 350 g (1½ cups) Light brown sugar
- 1 large Egg
- 1 large Egg yolk
- 1 tsp Vanilla extract
- 410 g (3¼ cups) All-purpose flour
- 1 tbsp Cornstarch
- ½ tsp Salt
- ½ tsp Baking powder
- ¼ tsp Baking soda
Cinnamon Sugar Coating
- ¼ cup Granulated sugar
- 1 tsp Ground cinnamon
Instructions
- Dry ingredients – In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.410 g All-purpose flour, 1 tbsp Cornstarch, ½ tsp Salt, ½ tsp Baking powder, ¼ tsp Baking soda
- Wet ingredients – In a large bowl, whisk the melted and slightly cooled butter with the brown sugar until well combined. Add the egg, egg yolk, and vanilla. Whisk until smooth.227 g Unsalted butter, 350 g Light brown sugar, 1 large Egg, 1 large Egg yolk, 1 tsp Vanilla extract
- Combine – Add the dry ingredients to the wet ingredients and mix with a spatula just until combined. Do not overmix.
- Chill – Cover the dough and refrigerate for 1 hour.
- Prepare – Preheat the oven to 350℉/170℃. Line two baking sheets with parchment paper.
- Cinnamon sugar – Combine the granulated sugar and cinnamon in a shallow bowl.
- Shape – Portion the chilled dough into 30 to 35 g (about 2 tbsp) pieces and shape each into a ball.
- Coat – Roll each cookie generously in the cinnamon sugar until completely coated.¼ cup Granulated sugar, 1 tsp Ground cinnamon
- Bake – Arrange on the prepared baking sheets, leaving room for the cookies to spread. Bake for 10 to 12 minutes, or until the edges are set and the centers still look slightly soft.
- Cool – Leave the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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