Cinnamon Sugar Cookies Baked Until the Edges Set

Cinnamon Sugar Cookies Baked Until the Edges Set keeps the shopping list focused on dark brown sugar, unsalted butter softened, and egg. It serves 13 cookies.

Count on 5 minutes of prep, 17 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 ¼ cups dark brown sugar
• ½ cup unsalted butter softened
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon baking powder
• ½ teaspoon kosher salt
• 2 teaspoons ground cinnamon

How the cooking goes

1. Whisk together flour, baking powder, salt, and cinnamon in a medium mixing bowl. Keep it to one side.
2. Cream butter and dark brown sugar in the bowl of a electric mixer fitted with the paddle attachment or in a mixing bowl with a hand mixer (or electric mixer) until a paste forms. Add egg and vanilla extract, and beat well to combine.
3. Reduce the mixer to low then add dry ingredients in three additions, waiting until almost all the flour has been incorporated before adding the next.
4. Portion with a large cookie scoop or roll into balls about ¼ cup size. Chill dough before baking. Bonus points for freezing!
5. Heat the oven to 325°F convection.
6. Set on cookie sheet lined with baking paper and bake in a preheated oven for 17-20 minutes until the edges are a nice deep gold, the centers have puffed and the surface looks matte not shiny. Cool completely. You can cool them on a wire rack or on the sheet pan.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Cardamom Walnut Snowballs after Supper and Cherry Cookies Baked Until the Edges Set.