Chewy Cinnamon Cookies (Print Version)
# Ingredients:
01 -
125g salted butter (1/2 cup plus 1 tablespoon).
02 -
110g packed brown sugar (1/2 cup).
03 -
65g white sugar (1/3 cup).
04 -
1 large egg, should be at room temp.
05 -
5ml pure vanilla extract (or 1 teaspoon).
06 -
Juice from half a small lemon (1/2 teaspoon).
07 -
180g all-purpose flour (1 1/4 cups).
08 -
1/2 teaspoon of baking powder.
09 -
A quarter teaspoon of baking soda.
10 -
A pinch of salt (about 1/4 teaspoon).
11 -
1/8 teaspoon ground nutmeg (just a small dash).
12 -
3 tablespoons (42g) white sugar, for outer coating.
13 -
1 1/4 teaspoons of cinnamon for coating.
# Instructions:
01 -
Melt butter on the stove until it turns golden and smells nutty. Let it sit until it's no longer hot.
02 -
Stir together flour, nutmeg, baking soda, baking powder, and salt in a medium bowl until well mixed.
03 -
Whisk cooled butter with the sugars, vanilla, and lemon juice until blended. Beat in the egg until fluffy and creamy.
04 -
Gently fold the dry mixture into the wet mixture until the dough comes together. Chill for 20 minutes in the fridge.
05 -
Heat oven to 350°F and line baking trays with parchment paper.
06 -
Use a scoop to make dough balls (about 1.2-1.5 oz for bigger ones, and 1 oz for smaller ones).
07 -
Roll each dough ball twice in the cinnamon-sugar mix, pressing gently to coat fully.
08 -
Bake in the oven for 9-11 minutes. You want the edges golden but the centers still soft. Once done, cool on the tray for 1 minute, then transfer to a wire rack.
# Notes:
01 -
Yields up to 16 small or 12 large cookies.
02 -
Repeat the cinnamon-sugar coating for a perfect finish.
03 -
Unsalted butter works too, just add a bit more salt.