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Large, chewy brown sugar cookies are flavored with cinnamon and rolled in turbinado sugar for a crunchy, chewy, completely scrumptious mixture.
You all know that I like – like, am a bit of obsessive about – the New York Instances chocolate chip cookie recipe. And so a lot of you’re obsessive about them, too.
However my brother hates chocolate, so as an alternative of constructing them the “regular” means for him, I make them with out the chocolate chips.
It wasn’t till I used to be texting with Stephie, who additionally hates chocolate, that I noticed that there could be extra of you who would wanna find out about this trick.
And at the same time as somebody who loves chocolate chip cookies, this could be one among my favourite diversifications of the unique recipe but.
Why you’ll love these chewy brown sugar cookies
One of many issues I like essentially the most concerning the New York Instances recipe is the chewy texture of the cookies.
These brown sugar cookies hold that tremendous texture, due to a mix of cake flour and bread flour. Plus, I upped the flavour of the dough by skipping the granulated sugar within the unique recipe and utilizing solely brown sugar.
Oh, and I added a full 1 1/2 tablespoons of cinnamon into the dough. And I rolled the cookies in a mix of turbinado sugar and cinnamon earlier than baking.
Meaning these cookies are crunchy on the surface from the coarse sugar however chewy on the within, and the flavour is tremendous wealthy due to the molasses within the brown sugar.
If you happen to love snickerdoodles or cinnamon cookies, chewy sugar cookies, and molasses cookies, you’ll adore these brown sugar cinnamon cookies.
make my brown sugar cookies
To make these cookies, you will have:
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 tablespoons floor cinnamon
- 1 1/2 teaspoons coarse salt
- 1 1/4 cups softened unsalted butter
- 2 1/4 cups packed gentle brown sugar
- 2 giant eggs
- 2 teaspoons pure vanilla extract
- heaping 1/3 cup turbinado sugar mixed with 3/4 teaspoon floor cinnamon for rolling
I do know that the mixture of cake flour and bread flour appears bizarre, nevertheless it additionally works! It makes for a tremendous chewy texture in these cookies, and I can’t argue with that. So simply belief me on this one!
To make the dough, sift collectively the dry elements: each flours, baking soda and powder, cinnamon, and salt.
With a stand mixer or electrical hand mixer, cream collectively the butter and brown sugar for about 5 minutes, till very gentle and fluffy. Don’t attempt to rush this course of!
Add the eggs, separately, then the vanilla. Slowly add within the dry elements simply till mixed.
Now for the toughest a part of this recipe: cowl the dough and chill it within the fridge for no less than 24 hours.
I do know!! It’s so lengthy to attend! However I’ve baked these earlier than the 24-hour mark earlier than and the flavour simply wasn’t nearly as good. So your persistence will likely be rewarded.
While you’re able to bake the cookies, scoop the dough into 2-ounce balls (about 2.5 tablespoons, or the scale of beneficiant golf balls). Roll them within the turbinado sugar and cinnamon combination and place 5 of them at a time on lined baking sheets.
Bake at 350°F for 15-18 minutes, till the cookies are golden brown on the sides however nonetheless smooth. Let the cookies cool on the baking sheet for 10 minutes earlier than shifting to a wire rack to chill fully.
Recipe Tip
The cookie dough will be refrigerated for as much as 72 hours complete, so be at liberty to complete baking all the cookies now or retailer the remainder within the fridge to bake later.
Useful sources
Earlier than you begin baking, be sure you know methods to measure flour accurately so these brown sugar cookies end up excellent each time.
If you happen to don’t sometimes hold cake flour readily available, a easy cake flour substitute will work simply effective on this recipe.
Ensure your butter is softened earlier than you begin making the cookie dough. If you happen to neglect to set it out forward of time, take a look at my suggestions for softening butter rapidly.
Brown sugar is a key ingredient in these cookies. If you’re out, whip up a brown sugar substitute in minutes utilizing granulated sugar and molasses. In case your brown sugar hardened within the pantry, be taught methods to soften brown sugar and save your self a visit to the shop.
Taking the time to accurately cream the butter and sugar collectively will add to the right texture of those cookies. If you happen to aren’t certain what to search for on this step, I’ve a information on methods to cream butter and sugar that may assist.
Storage and freezing suggestions
Retailer brown sugar cookies in an hermetic container at room temperature for 3-4 days. You may also freeze them in an hermetic container or zip-top freezer bag for as much as a month.
You may also freeze the unbaked cookie dough balls. Place them on a lined sheet tray and bake till strong, then retailer in a zip-top freezer bag. While you’re prepared, you may bake as many or as few as you want!
I’ve extra particulars on this course of in my submit on methods to freeze cookie dough.
Continuously requested questions
For smaller cookies, use a heaping tablespoon and bake them for about 12 minutes.
You don’t have to, however I actually counsel that you simply do! I’ve tried baking these earlier than the 24-hour mark and I promise, they only aren’t nearly as good.
You might positively use all-purpose flour and also you’ll get a cookie that also tastes nice. However in my expertise, utilizing all-purpose flour on this recipe doesn’t give the cookies the identical superior chewy texture.
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Sift flours, baking soda, baking powder, cinnamon and salt right into a bowl. Put aside.
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Within the bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar collectively till very gentle, about 5 minutes. Add eggs, separately, mixing nicely after every addition. Stir within the vanilla. Cut back pace to low, add dry elements and blend till simply mixed, 5 to 10 seconds.
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Press plastic wrap towards dough and refrigerate for twenty-four to 36 hours. Dough could also be utilized in batches, and will be refrigerated for as much as 72 hours.
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When able to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Put aside.
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Scoop 5 2-ounce balls of dough (the scale of beneficiant golf balls, about 2.5 tablespoons). Roll every dough ball into the turbinado sugar and place on ready baking sheet.
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Bake till golden brown on the sides however nonetheless smooth, 15-18 minutes. Switch baking sheet to a wire rack for 10 minutes, then slip cookies onto one other rack to chill fully.
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Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the following day.
Serving: 1cookie, Energy: 284kcal, Carbohydrates: 44g, Protein: 4g, Fats: 10g, Saturated Fats: 6g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Trans Fats: 0.4g, Ldl cholesterol: 39mg, Sodium: 242mg, Potassium: 67mg, Fiber: 1g, Sugar: 23g, Vitamin A: 317IU, Vitamin C: 0.02mg, Calcium: 46mg, Iron: 1mg
Diet info is robotically calculated, so ought to solely be used as an approximation.
