Brown sugar cookies are a delicious twist on the classic sugar cookie, boasting a rich caramel-like flavor and an irresistibly soft and chewy texture. Made with just a handful of pantry staples, these cookies come together quickly and are perfect for bake sales, holiday trays, or as an everyday treat with a cup of coffee.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional, for a warm touch)
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Instructions
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream the butter and sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together until light and fluffy (about 2-3 minutes).
3. Add wet ingredients:
Beat in the egg and vanilla extract until well combined.
4. Mix dry ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
5. Shape the cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
6. Bake the cookies:
Bake for 8-10 minutes, or until the edges are set and the centers look slightly underbaked (they will continue to firm up as they cool).
7. Cool the cookies:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- Brown sugar choice: Use light brown sugar for a milder flavor or dark brown sugar for a deeper, more caramel-like taste.
- Chewy texture: Do not overbake! The cookies should look slightly underdone when you take them out of the oven.
- Add-ins: Customize your cookies with chocolate chips, toffee bits, or chopped nuts for extra texture and flavor.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
These Brown Sugar Cookies are the perfect balance of simplicity and indulgence. Their soft texture, caramelized flavor, and versatility make them a go-to treat for any occasion. Whip up a batch and watch them disappear—they’re simply irresistible!
Brown Sugar Cookies Recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 1 cup 226g unsalted butter, softened
- 1 1/2 cups 300g packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cups 280g all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon optional, for a warm touch
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugar:
- In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together until light and fluffy (about 2-3 minutes).
- Add wet ingredients:
- Beat in the egg and vanilla extract until well combined.
- Mix dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Shape the cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake the cookies:
- Bake for 8-10 minutes, or until the edges are set and the centers look slightly underbaked (they will continue to firm up as they cool).
- Cool the cookies:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Leave a Reply