Chewy Spice Cookies
A spicier twist on your classic snickerdoodle cookies. These cookies are filled with flavior and are so soft and chewy. They're perfect for the holiday season.
Ingredients
- 1 cup butter 2 sticks, browned
- 1 cup brown sugar
- 1/3 cup + 1/3 cup white sugar
- 1 egg + 1 egg yolk
- 1 tbsp vanilla
- 2 1/2 cups flour
- 2 tbsp of cornstarch
- 1 tbsp of baking soda
- 1 tsp of salt
- 1 tbsp + 2 tbsps of cinnamon
- 1/2 tsp of nutmeg
- 1/4 tsp of ginger
- 1 tbsp of cream of tartar
- flaky sea salt optional
Instructions
- Pre heat your oven to 350 degrees and line your baking sheets with parchment paper.
- In a sauce pan over medium high heat, add your butter and let melt. Once it's melted keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns brown. Let cool.
- In a large bowl add your browned butter, brown sugar and 1/3 cup of white sugar and whisk until combined.
- Add your eggs and vanilla extract and whisk again. Whisk until your mixture is very light and fluffy and is almost foamy.
- Next, add your in your dry ingredients and spices. Your flour, cornstarch, salt, baking soda, cream of tartar, 1 tbsp cinnamon, nutmeg and ginger. Fold until everything is just combined.
- In a small bowl add your remaining 1/3 cup of sugar, 2 tablespoons of cinnamon and whisk together.
- Scoop out your cookie dough into 1-2 inch balls, roll in cinnamon sugar and place on your baking sheets lined with parchment paper a few inches apart.
- Bake at 350° for 8-10 minutes. Remove from oven when golden brown.
- Top with flaky sea salt, extra cinnamon sugar, let cool, and enjoy!!