These cookies are irresistibly soft and chewy, with a delightful crackled top and a cinnamon-sugar coating that’s guaranteed to make your taste buds dance.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cookies, Easy
Servings: 24cookies
Calories: 120kcal
Equipment
Mixing Bowl
Cookie Sheets
Parchment Paper
Cookie Scoop
Ingredients
Ingredients
1cupunsalted butterat room temperature
1cupgranulated sugar
1teaspoonground cinnamon
1largeegg
1largeegg yolkwhite discarded
2teaspoonsvanilla extract
2.5cupsall-purpose flour
1teaspooncorn starch
3/4teaspoonbaking soda
1/4teaspoonkosher salt
1/4cupgranulated sugarfor rolling cookies
1teaspooncinnamonfor rolling cookies
Instructions
Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, 1 cup granulated sugar, and 1 teaspoon ground cinnamon until light and fluffy.
Add the egg, egg yolk, and vanilla extract, then mix until fully incorporated.
Gradually add in the all-purpose flour, corn starch, baking soda, and kosher salt, mixing on low speed until a soft dough forms. Be careful not to overmix!
In a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon cinnamon.
Use a cookie scoop or tablespoon to portion out the dough. Roll each ball in the cinnamon sugar mixture until fully coated.
Place each cookie on the prepared sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10 minutes, or until the edges are just set but the centers look slightly underbaked.
Remove from the oven and, while still hot, use a larger round cookie cutter to “scoot” the cookies into perfect circles if desired.
While still warm, sprinkle a little extra cinnamon sugar on top for added sparkle and flavor.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to 4 days. For longer storage, freeze cooled cookies for up to 3 months.