Sweetlips & The Bean insist that these are some of the best cookies I’ve ever made. They are big, fluffy and bursting with cinnamon and sugar. Frankly, they are addictive. They are also uber easy-to-make. But plan ahead - the dough should be refrigerated for a few hours prior to baking.
1 cup light brown sugar, packed
8 tablespoons unsalted butter, melted
½ cup granulated sugar
2 large eggs, room temp
2/3 cup neutral oil
1 tablespoon pure vanilla extract
1½ cups bread flour
1¼ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon sea salt
⅓ cup granulated sugar (for the coating)
1 teaspoon ground cinnamon (for the coating)
In an electric stand mixer fitted with the paddle attachment, add the brown sugar, butter, and granulated sugar and mix on medium until light and fluffy, about 4 minutes. With the mixer on low, add in the eggs one at a time, taking the time to fully blend the first, before adding the second. Be sure to scrape the sides and bottom of the bowl to make sure everything is incorporated. Add in the oil and vanilla and mix 1 minute more. Take the bowl out of the mixer.
In a medium bowl, mix together the bread flour, all-purpose flour, cream of tartar, baking soda and salt. Add this to the butter mixture and stir until the flour just disappears. Wrap tightly and put in the fridge for several hours, or until firm.
Preheat your oven to 375-degrees and cover several baking sheets with parchment paper. Make sure a rack is in the top third of the oven at least 6 inches from the heat source. This is where you'll bake your cookies.
To make the cookie coating, in a small bowl, whisk together the granulated sugar and cinnamon.
Roll 1 1/2 tablespoons of dough into a nice ball. Give the dough ball a generous coating of the cinnamon mixture and set on the baking sheet, allowing two inches of space between dough balls.
Bake one sheet at a time in the top third of the oven for 11 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes and then transfer to a rack.