Description
Soft, chewy brown sugar cookies with a rich molasses flavor and lightly crackly tops—comforting and easy to make with pantry staples.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 2 tsp cornstarch
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted and cooled
- 1 1/4 cups brown sugar (light or dark)
- 1 large egg
- 2 tsp vanilla extract
- 1/4 cup granulated sugar (for rolling)
Instructions
- Whisk together flour, baking soda, cornstarch, cinnamon (if using), and salt.
- Stir melted and cooled butter into brown sugar until smooth, then whisk in egg and vanilla extract.
- Mix wet and dry ingredients until just combined. Chill the dough for at least 30–45 minutes, preferably 2 hours.
- Preheat oven to 325–350°F (163–180°C). Line baking sheets with parchment paper.
- Scoop dough into 2 tbsp or 1/4 cup-sized balls, roll in granulated sugar.
- Bake for 9–12 minutes until edges are set and tops crackle. Press lightly with a spoon or fork, then bake 1–2 more minutes.
- Let cookies cool on baking sheets for 5–10 minutes, then transfer to wire racks.
- Store in an airtight container at room temperature for up to 3–5 days.
Notes
- Chilling the dough helps control spread and enhances chewiness.
- Add a pinch of cinnamon or a tsp of molasses for extra warmth.
- Use coarse sugar for rolling to get a textured, sparkly top.
- For thicker cookies, add up to 1/4 cup more flour and chill longer.
- To soften stored cookies, place a slice of bread or tortilla in the container.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
