These soft and flavorful Brown Sugar Cookies are easy to prepare, with the exquisite taste of brown butter combined with brown (muscovado) sugar and the addition of cinnamon makes these cookies an irresistible holiday treat.
In a bowl, whisk the all-purpose flour, spelt flour, baking soda, cornstarch, cinnamon, and salt.
Melt 10 Tablespoons (140g) of butter in a medium-sized pot. Stir until it stops foaming for about 3-4 minutes, and it will start to smell nutty, and at the bottom of the pot, you will see small brown pieces. Pour into a large bowl and let cool for 10-15 minutes.
Add oil and sugar to the cooled brown butter and mix with an electric mixer for about 1 minute. Add the egg, yolk, and vanilla and mix for another minute.
Add the dry ingredients and mix with a spatula (or mixer at the slowest speed) just enough to combine, and there are no visible parts of the flour. Be careful not to over mix.
Cover with plastic wrap and refrigerate for at least 1 hour.
Mix turbinado sugar and cinnamon in a small bowl.
Remove the dough from the refrigerator. If you've refrigerated it for more than 2 hours, let it stand for about 10 minutes.
Preheat the oven to 350 °F (177 °C) and cover two sheets with baking paper. Using a cookie scoop or a tablespoon, take around 1 ounce of the dough, roll it into balls, and then roll them in cinnamon sugar.
Arrange on the prepared baking sheet 2 inches apart.
Bake for about 7 minutes, remove from the oven and tap the sheet several times on the worktop, return to the oven, and bake for a minute, then repeat the process. Return to the oven and bake for another 2-3 minutes. The cookies will be very soft in the middle (it will look unbaked), but they will harden as it cools.
Store in a well-covered container at room temperature for about a week.
Notes
I recommend not skipping on brown butter. It takes these cookies to a next-level good.You'll need 10 Tablespoon of unsalted butter to get ½ cup because during the cooking process the liquid from the butter evaporates.Cookies freeze well for up to 3 months.