Ingredients
1 cup unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
Optional: coarse sugar, for rolling
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light, fluffy, and slightly paler in color, scraping down the sides of the bowl as needed.
Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Stir in the vanilla extract until the mixture looks smooth and glossy.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand just until no dry streaks of flour remain. Avoid overmixing to keep the cookies tender.
Using a tablespoon or small cookie scoop, portion the dough into balls. Roll each portion between your palms to smooth, then, if desired, roll in coarse sugar for a sparkling, crunchy exterior.
Arrange the dough balls on the prepared baking sheets, spacing them a few inches apart to allow for spreading.
Bake for 9 to 11 minutes, or until the edges are set and lightly golden and the centers still look slightly underbaked for a soft, chewy texture.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Once cooled, store the cookies in an airtight container at room temperature for 2 to 3 days. For a fresh-from-the-oven feel, warm them briefly in the microwave or a low oven before serving.
Notes
The dough is fairly soft; chilling for 20–30 minutes can help if your kitchen is warm or if you prefer thicker cookies.
Slightly underbaking is key to a chewy center; cookies will continue to set as they cool on the baking sheet.
Light or dark brown sugar both work—dark brown sugar will give a more pronounced molasses flavor and deeper color.
Nutrition
Serving Size: 1 cookie (1/24 of recipe)
Calories: ≈150
Sugar: ≈11 g
Sodium: ≈70 mg
Fat: ≈7 g
Saturated Fat: ≈4 g
Unsaturated Fat: ≈3 g
Trans Fat: 0 g (if using trans-fat-free butter)
Carbohydrates: ≈20 g
Fiber: <1 g
Protein: ≈2 g
Cholesterol: ≈30 mg
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