Thursday, February 6, 2014

Soft and Chewy Brown Sugar Cinnamon Cookies

When I was a kid, I used to loooove brown sugar cinnamon pop tarts. I mean, LOVE. Although my pop tart eating days are long gone (I can't even remember the last time I ate one), I still adore the flavors of brown sugar and cinnamon together, especially when they're in a homemade baked goodie. :)

This recipe for brown sugar cinnamon cookies is from Sally's Baking Addiction. I've made several of her recipes before, as you may know, and they are always wonderful!


-2 cups all-purpose flour
-1 tsp. baking soda
-1 and 1/2 tsp. cornstarch
-1 tsp. ground cinnamon
-1/4 tsp. salt
-3/4 cup unsalted butter, melted
-1 and 1/4 cups dark brown sugar (light brown is okay)
-1 large egg, room temperature
-2 tsp. vanilla extract
-1/3 cup granulated sugar (for rolling)
-3/4 to 1 cup cinnamon baking chips (optional)


Melt the butter and set aside to cool slightly. In a large bowl, whisk the flour, baking soda, cornstarch, cinnamon and salt; set aside. In a medium bowl, whisk the melted butter and brown sugar until no brown sugar lumps remain. Whisk in the egg, followed by the vanilla extract. Pour the wet ingredients into the dry ingredients, and mix together with a spatula or large spoon. If using, mix in the cinnamon chips. The dough will be soft and thick. Cover the dough and chill for 2 hours or overnight (or up to 3 days). You must chill the dough; do not skip this!

Take the dough out of the fridge and allow it to sit at room temperature for 10 or 15 minutes if you've had it chilling for 2 hours or more. Preheat oven to 325 degrees. Line baking sheets with parchment paper and set aside.

Pour granulated sugar into a shallow bowl. Take 2 tablespoons of dough and roll into a ball, and then roll in the sugar until coated. Place on cookie sheet. Continue until all the dough is used. Bake cookies for 8 to 9 minutes; remove from oven and press down very slightly with the back of a spoon or your fingers (this will help create a crinkle on top of your cookie). Place back into the oven for 1 to 2 more minutes. The cookies might look slightly underdone, but that's okay. Remove from oven and let cool on cookie sheets for 10 minutes before placing on cooling racks to cool completely. Store in airtight container. Cookies will keep for 7 days. Makes about 20 to 24 cookies.

These cookies are SO soft and chewy! Oh my goodness. And they practically melt in your mouth too. I think we finished these within 4 days, and by the fourth day, they were still super soft! 

A few notes for you if you make these...  The 3/4 to 1 cup of cinnamon chips is the amount I'd recommend for the entire batch of dough (Sally's original recipe did not call for the chips). I, however, made half of my cookie dough without the cinnamon chips and half with them, so I used closer to 1/2 or 2/3 cup, probably. Also, the original recipe only calls for 1/2 tsp. of cinnamon, but Sally recommends upping the amount to 1 tsp. if you like cinnamon. And since I love cinnamon, I added a whole teaspoon. Obvi. ;)

Finally, my cookies turned out to look quite a bit flatter than Sally's, and I can't figure out why that might be! I chilled the dough for a day and a half before baking it, so I don't think it's that. Hmmmm. Anyone have any thoughts for me??

Oh, and I highly recommend getting your hands on King Arthur Flour's Sparkling White Sugar. Love the stuff! I use it whenever I make cookies or goodies that are rolled in sugar. The bigger granules are awesome. And they sparkle too. What's not to love? :)

If you're snowed in this weekend or just don't want to go outside because it's soooo cooooold, I suggest you stay inside to bake these cookies. You'll be glad you did!

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