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Brown Sugar Snickerdoodle Cookies
Brown Sugar Snickerdoodle Cookies
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Prep Time:
10 minutes
Cook Time:
14 minutes
Total Time:
24 minutes
Irresistible brown sugar snickerdoodle cookies - chewy inside, crackled with cinnamon-sugar outside. No cream of tartar, extra tenderness from cornstarch.
Ingredients:
  • For the cookies:
  • 4 tablespoons unsalted butter
  • 1/3 cup light brown sugar
  • 1/3 cup white granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 1/4 teaspoon baking soda
  • For the cinnamon-sugar mixture:
  • 1/4 cup sugar
  • 1 1/2 tablespoons ground cinnamon
Instructions:
  • Preheat oven to 350°F.
  • Prepare the cookie dough: In a bowl of a stand mixer or using hand mixers, cream the butter until soft, smooth, and light. Add both sugars, mix until lighter in color. Incorporate salt, then the egg and mix until uniform.
  • Combine flour, cornstarch, and baking soda in a medium bowl. Gradually mix this into the butter-egg mixture until some dry streaks are visible. Using a stiff spatula, gently mix the cookie dough until all the dry flour is incorporated.
  • Form dough balls: Combine the cinnamon-sugar mixture well. Use a medium cookie scoop or a tablespoon to shape dough balls, then roll them in the cinnamon-sugar mixture until coated.
  • Place the dough balls on a parchment-lined cookie sheet, ensuring they are 3 inches apart. Gently press down on each ball with the bottom of a glass to flatten to 1/2 to 3/4-inch thickness. Sprinkle a little extra cinnamon sugar over the flattened dough.
  • Place in a preheated 350°F oven and bake for 7 minutes. Rotate the pan and continue baking for another 5 to 7 minutes until the edges turn golden and the cookie tops crackle but remain pale.
  • Allow the Snickerdoodles to cool on the baking sheet before enjoying while they are fresh. Store any remaining cookies in an airtight container at room temperature for up to 3 days.

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