Brown Sugar Cinnamon Cookies
Big, chewy brown sugar cookies are flavored with cinnamon and rolled in turbinado sugar for a crunchy, chewy, totally delicious combination.
Servings 24 cookies
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ tablespoons ground cinnamon
- 1 ½ teaspoons coarse salt
- 1 ¼ cups unsalted butter softened
- 2 ¼ cups packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- heaping 1/3 cup turbinado sugar plus 3/4 teaspoon ground cinnamon for rolling
Instructions
- Sift flours, baking soda, baking powder, cinnamon and salt into a bowl. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 5 2-ounce balls of dough (the size of generous golf balls, about 2.5 tablespoons). Roll each dough ball into the turbinado sugar and place on prepared baking sheet.
- Bake until golden brown on the edges but still soft, 15-18 minutes. Transfer baking sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool completely.
- Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Notes
This is an adaptation of the New York Times Chocolate Chip Cookies.