Not quite Snickerdoodles, these brown sugar cinnamon cookies are supposed to be like the ones sold in the mall.
Keyword Cinnamon, Mrs. Fields
Prep Time 15minutes
Cook Time 18minutes
Total Time 43minutes
2 1/2cupsall-purpose flour(330 grams)
1 teaspoon salt (decrease to 1/4 if using salted butter)
1cupdark brown sugar, packed(200 grams)
1/2cupgranulated sugar(100 grams)
2sticksunsalted butter, softened(230 grams)
2largeeggs, bring to room temperature(100 grams)
Whisk together flour, baking soda and salt; set aside.
In a mixing bowl, combine both sugars and softened butter. Beat just until blended and you have a granular paste. Scrape sides of bowl and add the eggs and vanilla all at once. Mix at medium speed until blended.
Add flour mixture and mix on low just until combined. Dough should be pretty soft.
Using a medium cookie scoop, scoop balls of dough onto a plate lined with plastic wrap. Chill the dough balls for one hour or until they are a bit firmer (or longer if you wish).
Mix together the cinnamon sugar ingredients and roll balls in cinnamon sugar. Arrange 2 inches apart on parchment lined baking sheets and bake at 300 for about 18 minutes. For thicker cookies, definitely chill the dough for a few hours and bake at 400 for 8 to 10 minutes.
The original recipe was supposed to yield 36 cookies, but obviously I made them bigger! If you make them smaller, check them at 15 minutes.