Brown Sugar Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
2 eggs at room temp
02 -
1 teaspoon vanilla extract
03 -
3 3/4 cups of cake flour
04 -
2 tablespoons cornstarch
05 -
1 cup packed light brown sugar
06 -
1/2 cup white sugar
07 -
1 cup unsalted butter, softened
08 -
1 1/2 teaspoons baking powder
09 -
1 teaspoon kosher salt
10 -
1 teaspoon baking soda
→ Sweet Center
11 -
1 teaspoon cinnamon
12 -
3/4 cup light brown sugar, packed
13 -
5 tablespoons room temp butter
14 -
2 tablespoons of cake flour
→ Icing Drizzle
15 -
1 cup powdered sugar
16 -
3 tablespoons melted butter (let it cool)
17 -
1/2 teaspoon cinnamon
18 -
2 1/2 tablespoons milk
# Instructions:
01 -
Pop the butter, white sugar, and brown sugar into your mixer bowl. Fit the paddle, then mix on high for 2-3 minutes. Pour in vanilla and crack in the eggs. Blend again for 1-2 minutes until it’s fluffy.
02 -
In a separate bowl, whisk together the dry stuff. Dump it into the wet mix and stir on medium until just blended, pausing to scrape the sides if needed. Wrap and chill the dough for 1 hour.
03 -
Set your oven to 350°F and toss some parchment paper onto two large baking trays.
04 -
Grab a medium bowl. Mix the filling stuff together really well. Roll scoops (a heaping teaspoon’s worth) into balls and plop them on a tray.
05 -
Scoop out 1/4 cup of chilled dough for each cookie. Split each one in two, then press a filling ball into the center of one part. Cover it with the second part, pinch the edges, and roll it into a neat ball.
06 -
Space the cookie balls 2 inches apart on the sheets. Bake for 11-13 minutes, just until the edges look golden and the tops aren’t too puffy. Cool them on the tray for 5 minutes, then move them over to a cooling rack.
07 -
Blend the glaze ingredients until smooth. Place parchment or wax paper under the rack, then drizzle each cookie with glaze. Leave them for 15 minutes to set before digging in.
# Notes:
01 -
Butter should sit out for about 1-2 hours. It should feel cool, not warm (roughly 60°F).
02 -
If the dough chills for longer than 1 hour, let it soften on the counter for 30 minutes before using.
03 -
Store them in an airtight container at room temp for 3 days or pop them in the fridge for a week.