In the famed battle of salty vs sweet, I always come out on salty’s side. However, one random Tuesday a few weeks ago, I got this craving for a sugar cookie. It hit me out of nowhere and I thought, this is gonna be a tough one. I mean, I can make many things, but sugar cookies have never been on my radar. So, I conjured up a few ideas of what I was looking for: chewy, rich in flavor (like actual sugar flavor), a little crispy, and buttery!
This, amazing cookie is the result! This cookie has cornstarch in it, and I think that is what keeps them so chewy and delicious even after several days! The dough does require chilling (for at least two hours), so this isn’t an “Easy-Bake oven” type recipe, but the result is well worth the wait!
Some of the pictures feature cookies with a white, gooey center. This is because the BF insisted on filling some of the cookies with chopped up Hershey’s Cookies ‘n’ Cream bars. It sounds so incredibly weird to me, and I was expecting them to be disgusting and way too sweet. Turns out, he has a knack for cooking and they were amazing.
That being said, feel free to add any little treat you want to the center! I can attest that it will stay there through cooking if you chill the dough well! I added cinnamon to my sugar cookies, but if you’re not a fan, do not add it! The cinnamon flavor definitely comes through and makes the cookies a little bit more like snickerdoodles (if we’re gonna get technical with our cookie typing).
Butter and Brown Sugar Sugar Cookies
Makes around 32 cookies, Inspiration from Sally’s Baking Addiction
2 cups AP flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup salted butter
1 1/4 cups dark (or light) brown sugar
2 teaspoons vanilla extract
1/3 cup white sugar (for rolling)
parchment paper for baking
Melt the butter in a large measuring cup. Add the brown sugar and whisk them together! It will take a good amount of time to stir together, but you want to make sure that you keep whisking until there are no more sugar lumps and the result is a thick, viscous liquid. Whisk in the vanilla, and, once you are sure that the mixture has cooled off add in the egg.
Cover the bowl with a sheet of parchment paper and chill the dough for at least two hours! You can chill it for up to three days, but I found that at two hours exactly, I was able to take it out and make perfectly solid cookies that were not totally falling apart.
After the dough is done chilling, take it out of the fridge and preheat the oven to 325ºF. Line two baking sheets with parchment paper and prepare the dough for rolling. Put the white sugar in a bowl and measure out one tablespoon of dough. Roll it into a ball with your hands and then roll it in the sugar, be sure to coat them well!