These cookies encapsulate the essence of fall with their soft and chewy center, complemented by an irresistible cinnamon sugar crunch on the exterior.
Yield: 10 cookies
Ingredients:
For the Cookies:
- 85g Butter (non-dairy or your preferred choice)
- 50g Granulated Sugar
- 50g Light Brown Sugar
- 65g Cream Cheese, softened
- 1/2 tsp Vanilla Extract
- 35ml Milk (unsweetened almond milk or your choice), at room temperature
- 140g All-Purpose Flour
- 3/4 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1/4 tsp Ground Cinnamon
For the Cinnamon Sugar Coating:
- 2 tsp Ground Cinnamon
- 3 tbsp Granulated Sugar
Additional:
- 2 tbsp Melted Butter for brushing
Instructions:
- Creaming the Wet Ingredients: In a mixing bowl, blend together the softened cream cheese, butter, and both sugars. Using an electric whisk or a paddle attachment, whisk until creamy and fluffy, about 2 minutes.
- Introducing Liquids: Scrape the sides of the bowl and incorporate the milk and vanilla extract, mixing until just combined.
- Forming the Cookie Dough: In a separate bowl, whisk together the dry ingredients — flour, cornstarch, baking soda, salt, and cinnamon. Gently fold this dry mixture into the wet mixture until a dough forms. Let the dough rest at room temperature for 2-3 hours.
- Shaping and Chilling: Using a scoop, form the dough into balls and place them on a parchment-lined baking tray. Refrigerate for 30 minutes.
- Cinnamon Sugar Coating: Roll each cookie dough ball in the cinnamon sugar mix, ensuring an even coat.
- Baking: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges turn a lovely golden hue.
- Finishing Touch: Allow the cookies to cool slightly on the tray. Brush each with melted butter and then generously coat with more cinnamon sugar for that delightful crunch.
Serving Suggestion: Best enjoyed with a warm cup of apple cider or tea on a crisp fall day! 🍂🍁🍪
