Description
These soft and chewy brown sugar cookies are rich, warmly spiced, and finished with a crinkly sugar top. Cozy, crowd-pleasing, and freezer-friendly!
Ingredients
- 2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1½ teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup unsalted butter, melted and slightly cooled
- 1¼ cups packed light or dark brown sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup granulated sugar, for rolling
Instructions
- In a large bowl, whisk together flour, baking soda, cornstarch, cinnamon, and salt.
- In a medium bowl, whisk the melted butter and brown sugar until smooth. Add egg and vanilla; mix until combined.
- Pour wet ingredients into dry and stir until a soft dough forms.
- Cover and chill dough for at least 2 hours, up to 3 days.
- Preheat oven to 325°F (163°C) and line two baking sheets with parchment.
- Roll dough into 2-Tbsp balls, coat in granulated sugar, and place 3 inches apart.
- Bake for 8–9 minutes. Remove from oven and gently press tops to create a crinkle.
- Return to oven for 2–4 minutes until edges are golden and centers look set.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Notes
- Chilling the dough is essential for thick, soft cookies.
- Dark brown sugar will give a richer, deeper flavor.
- Cookies stay fresh at room temperature for 1 week or can be frozen for up to 2 months.
- Dough balls bake well straight from the freezer just add 1–2 extra minutes.