Name: Brown Sugar Cookies
Cook time: 23 min
Total time: 23 min
Yield: 10 Servings
Cuisine: American
Ingredients: 0.75 cup unsalted butter; 1.25 cups light brown sugar; 1 eggs; 2 teaspoons vanilla extract; 2 cups all purpose flour; 1 tsp baking soda; 1 tsp cornstarch; 0.5 tsp ground cinnamon; 0.5 tsp salt

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Brown Sugar Cookies

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Ingredients

Warning0 allergens identified

Instructions

Place the butter in a microwave-safe bowl. Microwave on high until melted, 30-40 seconds.

Transfer the melted butter to a large mixing bowl and add the brown sugar. Whisk together until combined.

Add the egg and vanilla extract. Continue whisking until the mixture is thoroughly combined.

Add the flour, baking soda, cornstarch, cinnamon, and salt to the bowl. Use a wooden spoon to stir vigorously until a soft and smooth dough forms.

Cover the bowl with plastic wrap and place in the refrigerator to chill for at least one hour.

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Preheat the oven to 350°F.

Remove dough from refrigerator. Form the dough into 20 balls and place on the prepared baking sheets.

Bake the cookies until they are just slightly golden brown on the edges and puffy on top, 11-13 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to cool for 5 minutes on the baking sheets. Transfer the cookies to cooling racks to cool completely.

Serve while still slightly warm or completely cooled. Leftover cookies may be stored in an airtight container at room temperature for 3 days, or 5 days in the refrigerator.

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Nutrition

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Tips & Tricks (5)

Brown Your Butter First 🧈
Melt and slightly brown your unsalted butter before creaming with brown sugar to develop deep, nutty caramel notes that elevate the cookie's flavor complexity.
Pack Your Brown Sugar 🤎
Firmly pack the light brown sugar when measuring to ensure proper moisture retention and achieve that signature chewy texture throughout the cookie.
Chill Before Baking ❄️
Refrigerate the dough for at least 30 minutes to prevent spreading, allowing the cookies to bake thick and chewy with defined edges instead of thin and crispy.
Cornstarch is Your Secret Weapon ✨
The cornstarch in this recipe absorbs moisture to create that coveted chewy center; don't skip or substitute it with flour, as it's crucial to the texture.
Underbake for Maximum Chewiness 🍪
Remove cookies when the edges are set but centers still appear slightly underdone; they'll continue cooking on the baking sheet and set to perfectly chewy perfection.