Delicious Brown Sugar Cookies (Print Version)
# Ingredients:
→ Cookies Base
01 -
1 cup light brown sugar, tightly packed
02 -
1/2 cup white sugar
03 -
1 teaspoon of vanilla
04 -
1 cup butter, softened to room temp
05 -
1 1/2 teaspoons of baking powder
06 -
2 large eggs, not chilled
07 -
1 teaspoon baking soda
08 -
2 Tablespoons cornstarch
09 -
1 teaspoon coarse salt
10 -
3 3/4 cups cake flour
→ Filling with Brown Sugar
11 -
2 Tablespoons cake flour
12 -
3/4 cup packed light brown sugar
13 -
5 Tablespoons butter, softened
14 -
1 teaspoon ground cinnamon
→ Glaze Topping
15 -
3 Tablespoons melted butter, cooled
16 -
1/2 teaspoon ground cinnamon
17 -
1 cup white powdered sugar
18 -
2 1/2 Tablespoons milk
# Instructions:
01 -
Toss the butter, both sugars, and vanilla into a mixing bowl. Use a hand or stand mixer with a paddle, and run it on medium-high for 2–3 minutes. Once it's fluffy, crack in the eggs, and mix for another minute or two.
02 -
Grab a clean bowl, mix all your dry stuff together in there. Dump the dry stuff into the wet ragtag and beat until it looks even, stopping halfway to scrape it all together. Pop the dough into the fridge for an hour, covered.
03 -
Set your oven to 350°F. Spread parchment over two big tray pans to catch the cookie dough.
04 -
In a smaller bowl, blend the filling ingredients until it's a smooth paste. Scoop out heaping spoonfuls and shape into squishy little balls. Plop the balls onto a baking tray.
05 -
Pull out your chilled dough. Grab 1/4 cup of dough and cut it in two. Make a dent in one half, stick a filling ball in, and put the other half on top. Pinch and roll them shut like a snack burrito.
06 -
Leave about 2 inches of breathing room between dough spheres when lining them up on your baking sheets. Slide them in the oven for 11–13 minutes until edges look just gold, but tops still a bit soft. Place ’em on a rack after five minutes of cooling on pan.
07 -
Blend all the glaze ingredients till smooth like chocolate milk. Lay parchment below your rack (less mess!) and spoon some glaze over each cookie. Let 'em firm up for 15 minutes before you chow down.
# Notes:
01 -
Butter at room temp is squishy and cool to touch (about 60°F). Don’t let it sit too long!
02 -
If dough chills longer than 1 hour, leave it out for half an hour to warm up enough to work with.
03 -
Store cookies sealed in something airtight. They keep for 3 days on the counter or a week in the fridge.