Ingredients (~18 cookies)
- 1 3/4 cups dark brown sugar
- 3/4 cup unsalted butter, softened
- 1 large egg
- 2 3/4 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 2 3/4 tsp ground cinnamon
Make The Cookie Dough
To prepare the cookie dough, mix together the flour, baking powder, salt, and cinnamon in a bowl. Keep this mixture aside for now.
In a separate bowl, use a stand mixer with a paddle attachment to cream together softened butter and dark brown sugar until they form a paste. Be careful not to over-cream the mixture because incorporating too much air into it may cause the cookies to turn out cakey rather than chewy.
Add an egg and vanilla extract to the creamed mixture, then mix well to combine.
Reduce your mixer speed to low. Mix in your dry ingredients gradually (three additions). Mix only until incorporated (no flour should remain visible).
Chill The Dough
Scoop out the dough using approximately ¼ cup of dough per cookie. Place scoops of cookie dough on a baking sheet lined with parchment paper.
The next step is crucial: you must chill the dough for at least two hours before baking; or for best results, freeze dough balls until solid.
Chilling is an important step because it prevents cookies from losing their chewy center due to excess spreading.
Bake The Cookies
Preheat oven to 350 degrees.
Place chilled or frozen cookie dough balls on a cookie sheet lined with parchment paper.
Bake for about 17-20 minutes; cookies should be lightly browned around the edges and puffed up in the centre. Allow cooked cookies to cool on the baking sheet for a few minutes.
Cinnamon Sugar Cookies
Ingredients
Ingredients (~18 cookies)
- 1 3/4 cups dark brown sugar
- 3/4 cup unsalted butter softened
- 1 large egg
- 2 3/4 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 2 3/4 tsp ground cinnamon
Instructions
- Whisk together flour, baking powder, salt, and cinnamon in a medium bowl.
- Cream softened butter and dark brown sugar in stand mixer until paste forms.
- Beat in egg and vanilla extract until combined.
- Add dry ingredients to wet in three additions, mixing on low until just combined.
- Scoop 1/4 cup dough balls onto parchment-lined sheet.
- Chill dough balls for 2 hours or freeze until solid.
- Preheat oven to 350F.
- Place chilled dough balls on parchment-lined cookie sheet.
- Bake 17-20 minutes until edges are golden and centers are matte.
- Cool cookies on baking sheet.
