Ingredients
4tbspunsalted butter
⅓cuplight brown sugar
⅓cupwhite granulated sugar
¼tspkosher salt
1large egg
1cupsall-purpose flour
1tbspcornstarch
¼tspbaking soda
¼cupsugar
1½tbspground cinnamon
Preparation
Preheat the oven to 350 degrees F.
In the bowl of a stand mixer with a paddle attachment, or with hand mixers, beat the butter until it’s soft, smooth, and light. Scrape down the bowl, add both of the sugars to the beaten butter, and mix until fully incorporated and lighter in color.
Beat in the salt followed by the egg. Mix until the batter looks uniform.
In a medium bowl, sift together the flour, cornstarch, and baking soda. In 3 additions, beat this slowly into the butter-egg mixture until only a few dry streaks remain. Switch to a stiff spatula and gently mix the cookie dough until no more dry flour remains.
Thoroughly whisk together the cinnamon-sugar mixture.
Form the balls of dough with a medium-sized cookie scoop or a tablespoon measure, and plop them in cinnamon-sugar, swirling to coat.
On a parchment-lined cookie sheet, place the dough balls 3-inches apart. Flatten the dough slightly to about ½-to ¾-inch thick using the bottom of a glass, and sprinkle a little more cinnamon sugar over the flattened surface.
Put into the 350 degrees F oven.
Bake for 7 minutes, rotate the pan, and bake for another 5 to 7 minutes longer until the edges of the cookies look golden and the tops are crackled but still pale. Cool on the baking sheet.
Serve, and enjoy!
