Soft Brown Sugar Cookies (Print Version)
Fluffy cookies stuffed with sweet cinnamon filling and covered in a sugar glaze, bringing pastry vibes.
# Ingredients:
→ Cookie Dough
01 -
3 3/4 cups cake flour
02 -
1 1/2 teaspoons baking powder
03 -
2 tablespoons cornstarch
04 -
1 teaspoon vanilla extract
05 -
1 cup unsalted butter, softened
06 -
2 eggs, softened to room temp
07 -
1 teaspoon kosher salt
08 -
1/2 cup white sugar
09 -
1 cup packed light brown sugar
10 -
1 teaspoon baking soda
→ Cinnamon Sugar Filling
11 -
2 tablespoons cake flour
12 -
1 teaspoon ground cinnamon
13 -
3/4 cup packed light brown sugar
14 -
5 tablespoons soft butter
→ Sweet Glaze
15 -
3 tablespoons melted butter, cooled
16 -
1/2 teaspoon ground cinnamon
17 -
2 1/2 tablespoons milk
18 -
1 cup powdered sugar
# Directions:
01 -
Mix butter, white sugar, and brown sugar in a mixer bowl using medium-high speed for about 2-3 minutes. Toss in the eggs and vanilla, then keep mixing another minute or two until creamy and fluffy.
02 -
In another bowl, whisk together the dry ingredients until blended. Gradually add them to the butter mixture while mixing on medium. Scrape down the sides if needed and keep going until it's all mixed. Pop the dough in the fridge for an hour to chill.
03 -
Set your oven to 350°F. Place a sheet of parchment paper on two baking trays.
04 -
Blend all the filling stuff in a bowl till smooth. Scoop out heaping teaspoons, roll into small balls, and put them onto the baking sheet.
05 -
Grab a 1/4 cup of the chilled dough, split it in two, and press your thumb into one half to make a small hole. Pop a filling ball into the hole, cover it with the other half, and press to seal the edges. Roll the whole thing into a smooth ball.
06 -
Line up the dough balls on the prepared sheets, spacing them about 2 inches apart. Bake for 11-13 minutes till they just start to set on top, with slightly golden edges. Let them cool on the sheet for 5 minutes, then move them to a wire rack to cool completely.
07 -
Mix together the glaze ingredients until smooth. Lay some parchment below the cooling rack and drizzle the glaze over the cookies. Give them 15 minutes to set before digging in.
# Notes:
01 -
Let butter sit out for about 1-2 hours. It should be cool but slightly soft (around 60°F).
02 -
If dough chills more than an hour, leave it out 30 minutes before shaping.
03 -
Store in an airtight box—at room temperature for 3 days or in the fridge for a week.