Brown Sugar Cookies
These cookies are perfectly soft and chewy in the center, with a deliciously crunchy exterior. The touch of cinnamon is optional, but it takes them to the next level (so is it really optional?).
Ingredients
Cookie dough
- 2 1/4 cups (281 g) all-purpose flour (measured correctly*)
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp (5 g) cornstarch
- 1 tsp ground cinnamon (optional, but delicious)
- 3/4 cup (169 g) vegan butter, softened*
- 1 1/4 cup (275 g) packed dark brown sugar (can substitute light if needed)
- 1/4 cup (60 mL) non-dairy milk
- 2 tsp (10 mL) pure vanilla extract
For rolling
- 1/4 cup (50 g) granulated sugar
Instructions
- Preheat the oven to 350°F. Line three baking sheets with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk the flour, salt, baking soda, cornstarch, and cinnamon (if using).
- In a large mixing bowl, add the butter and brown sugar. Beat until light and fluffy, 1-2 minutes. Add the milk and vanilla and beat again until smooth and creamy.
- Add about half of the flour mixture to the wet mixture and mix until just combined. Add the rest and mix until just combined.
- Place the granulated sugar in a small bowl.
- Roll out ~1.5 tbsp (22 g) balls of dough and roll in the sugar. Place on the prepared baking sheets, leaving about 2" (5 cm) between each.
- Bake in the preheated oven for 10-12 minutes. They may look slightly underbaked, but will set while cooling - you don't want to overbake them.
- Allow to cool on the baking sheets then enjoy!
Notes
- Measure the flour correctly using the spoon and level method (use a spoon to scoop flour into a dry measuring cup, then using the back of a knife to scrape off excess). This is extremely important or your cookies can turn out dry and hard.
- The butter should be soft enough to mix well with other ingredients - if using butter sticks, let it sit out for 30 minutes to an hour prior to use. If using butter spread that is soft right out of the fridge, then no need to soften.