Thursday, April 30, 2015

CHEWY BROWN SUGAR COOKIES


~ Sally's Baking Addiction

2 c. flour
1 t. baking soda
1 1/2 t. cornstarch
1/2 t. or more cinnamon
1/4 t. salt
3/4 c. butter, melted
1 1/4 c. brown sugar
1 egg at room temperature
2 t. vanilla
granulated sugar for rolling

In a large bowl, mix flour, baking soda, cornstarch, cinnamon, and salt; set aside.

In a medium bowl, stir melted butter and brown sugar together until no sugar clumps remain. Stir in egg, then vanilla. Pour butter mixture into flour mixture and stir until will combined. Dough should be soft, but thick. Cover and chill at least two hours, but up to 3 days.

Remove dough from refrigerator, allowing to sit at room temperature for 10 minutes if it chilled longer than 2 hours.

Preheat oven to 325 degrees. Line baking sheet with parchment paper or silicone baking mats or grease lightly.

Pour granulated sugar into a bowl. Roll 2 tablespoons of dough into a ball, then roll in the sugar. Repeat until the baking sheet is filled, then bake for 8-9 minutes. Remove sheet from oven and gently press the top of each cookie just enough to create a cracked top, then place back in the oven for another 1-2 minutes. Cookies will be puffy and still be very soft in the middle. Remove from oven and allow to cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Rolled cookie dough can be frozen up to three months and baked from a frozen state for 13 minutes.

Makes about 20 cookies.

Notes: I doubled the cinnamon and our cookies tasted great, but they were super flat and took an extra minute or two to bake. After reading the notes in the link from Sally's Baking Addiction at the top of this post I've decided that I'll add some extra flour the next time to try and get mine as thick as they appear in the pictures from that link.

Update: I tried our second batch following Mandi's suggestion below. They weren't as puffy as the ones from SBA, but I liked the texture a little better than my first batch and I didn't have to take the time to melt butter. I'll try it with more flour next time, just to see if I can get more height, but I'll definitely skip melting the butter from then on because it's just unnecessary.

2 comments:

Mandi @ Life Your Way said...

I wonder if they'd stay fluffier if you creamed the butter and sugar rather than melting the butter. I'm not sure it would make a difference since you're chilling the dough anyway, but it might!

Bethany Weathersby said...

Mandi - That's definitely worth trying! They weren't bad, but they just weren't right. I'll give it a shot the next time if adding extra flour doesn't do the trick. Or maybe I'll try your way first and the increased flour next time.