Description
Indulge in the rich, molasses-like flavor of these chewy brown sugar cookies with a delightful crinkled top. Perfectly soft in the center and slightly crispy on the edges, these cookies are a true treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup unsalted butter, melted and slightly cooled
- 1¼ cups packed light or dark brown sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup granulated sugar, for rolling
Instructions
- Mix Dry Ingredients: In a bowl, combine flour, baking soda, cornstarch, cinnamon, and salt. Set aside.
- Prepare Wet Ingredients: In another bowl, whisk melted butter and brown sugar until smooth. Add egg and vanilla, and whisk until well combined.
- Combine and Chill: Mix wet and dry ingredients until a thick dough forms. Chill dough for at least 2 hours or up to 3 days.
- Shape and Bake: Roll dough into balls, coat each in granulated sugar, place on baking sheets, and bake at 350°F. Press the tops of the cookies halfway through baking for a crinkly texture.
- Cool and Enjoy: Allow cookies to cool on the baking sheet before transferring to a wire rack.
Notes
- Melted butter and brown sugar create a soft, chewy center.
- Chilling the dough improves texture and controls spread.
- Pressing cookies mid-bake helps achieve attractive crinkles.
- Store leftovers in an airtight container to maintain softness.
- Prep Time: 2 hours 15 minutes (includes chilling)
- Cook Time: 13 minutes (plus additional 1–2 minutes for pressing)
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~120 kcal
- Sugar: ~8 g
- Sodium: ~35 mg
- Fat: ~5 g
- Saturated Fat: ~3 g
- Unsaturated Fat: ~2 g
- Trans Fat: 0 g
- Carbohydrates: ~16 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 10 mg
