Soft Cinnamon Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 teaspoon cinnamon (use 1 teaspoon if you love cinnamon)
02 -
1 teaspoon baking soda
03 -
1 and 1/2 teaspoons cornstarch
04 -
2 cups (250g) all-purpose flour, measured and leveled
05 -
1/4 teaspoon salt
→ Wet Ingredients
06 -
1 large egg, brought to room temperature
07 -
3/4 cup (170g) butter, melted and slightly cooled
08 -
2 teaspoons real vanilla extract
09 -
1 and 1/4 cups (250g) packed brown sugar, light or dark
→ Coating
10 -
1/3 cup (67g) regular sugar for rolling
# Instructions:
01 -
Stir together the salt, cinnamon, cornstarch, baking soda, and flour in a big bowl. Put this to the side for now.
02 -
Whisk the melted butter with the brown sugar in a medium-sized bowl until it's smooth and there are no lumps. Add the egg and whisk it again. Finally, stir in the vanilla until everything mixes nicely.
03 -
Combine the dry mix and wet mix using a rubber spatula or a large spoon. Stir until it all comes together into a soft but thick dough. Cover it and stick it in the fridge for at least 2 hours—it needs that chill time!
04 -
Heat your oven to 325°F (163°C) and set up two large baking trays with parchment or silicone mats. If your dough's been in the fridge for more than 2 hours, leave it out for 10 minutes to soften up.
05 -
Scoop out about 2 tablespoons of dough per cookie and form them into little balls. Roll each one in granulated sugar, then pop them onto your baking trays about 3 inches apart.
06 -
Bake the cookies for 8-9 minutes, then take them out and gently press the tops to make that crinkly effect. Pop them back in for another 2-4 minutes. They should still look soft and puffy in the middle when they’re done. Let them sit on the tray for 10 minutes before carefully moving them to a cooling rack.
# Notes:
01 -
These cookies keep well for up to a week if stored in a sealed container at room temperature.
02 -
Cornstarch is the magic ingredient that makes these cookies so soft and thick!
03 -
It’s important to let the melted butter cool slightly first so you don’t accidentally cook the egg when mixing.