Brown Sugar Cinnamon Cookies

Name: Brown Sugar Cinnamon Cookies
Prep time: 30 min
Cook time: 17 min
Total time: 1 d 47 min
Yield: 24 cookies
Ingredients: 2 cups minus 2 tablespoons cake flour; 1 ⅔ cups bread flour; 1 ¼ teaspoons baking soda; 1 ½ teaspoons baking powder; 1 ½ tablespoons ground cinnamon; 1 ½ teaspoons coarse salt; 1 ¼ cups unsalted butter; 2 ¼ cups packed light brown sugar; 2 large eggs; 2 teaspoons pure vanilla extract; heaping 1/3 cup turbinado sugar plus 3/4 teaspoon ground cinnamon for rolling

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Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 d
Total Time
1 d 47 mins
Servings
24 cookies
Course
Dessert

Brown Sugar Cinnamon Cookies

Iris Warren

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Big, chewy brown sugar cookies are flavored with cinnamon and rolled in turbinado sugar for a crunchy, chewy, totally delicious combination.

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Ingredients

Servings

2 cups minus 2 tablespoons cake flour
1 ⅔ cups bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ tablespoons ground cinnamon
1 ½ teaspoons coarse salt
1 ¼ cups unsalted butter softened
2 ¼ cups packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
heaping 1/3 cup turbinado sugar plus 3/4 teaspoon ground cinnamon for rolling

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Instructions

Sift flours, baking soda, baking powder, cinnamon and salt into a bowl. Set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 5 2-ounce balls of dough (the size of generous golf balls, about 2.5 tablespoons). Roll each dough ball into the turbinado sugar and place on prepared baking sheet.
Bake until golden brown on the edges but still soft, 15-18 minutes. Transfer baking sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool completely.
Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.