Ingredients
2cupsall-purpose flour,spoon and leveled
1tspbaking soda
1½tspcornstarch
½tspground cinnamon,or more if preferred
¼tspsalt
¾cupunsalted butter,melted, slightly cooled
1¼cupslight brown sugar,or dark brown sugar, packed
1large egg,room temperature
2tsppure vanilla extract
⅓cupgranulated sugar,for rolling
Preparation
Toss together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. Set aside.
In a medium-sized bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg. Finally, whisk in the vanilla.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick.
Cover the dough and chill for 2 hours, or up to 3 days.
Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Pour the granulated sugar into a bowl. Take 2 scant tablespoons of dough and roll into a ball, then roll into the sugar.
Place the cookie doughs 3-inches apart on the baking sheets.
Bake for 8 to 9 minutes.
Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use the fingers to obtain a crinkly top.
Place back into the oven for 2 to 4 more minutes.
Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Serve and enjoy!
