Brown Sugar Butter Cookies
User Reviews
4.7
Brown Sugar Butter Cookies
Description
This cookie recipe combines creamed unsalted butter with light brown sugar to provide moisture and a mild molasses flavor. An egg and vanilla extract contribute to the structure and aroma. The dry ingredients include all-purpose flour, baking powder, and salt for leavening and balance. The dough is portioned into balls and optionally rolled in granulated sugar before pressing with a fork, which slightly flattens the cookies and adds a simple visual and textural detail.
Baked at 350°F, these cookies offer a tender crumb with gently crisp edges. The optional rolling in granulated sugar creates a subtle crunch on the surface, complementing the moistness inside. The vanilla extract can be swapped for almond extract to tweak the flavor.
Cookies can be stored in an airtight container at room temperature, maintaining freshness for several days. The recipe yields about 24 cookies, with each serving size being one cookie. Caloric estimates vary with ingredient brands.
Ingredients
- 1 cup butter room temperature, unsalted
- 3/4 cup light brown sugar (5 ounces)
- 1 large egg
- 1 teaspoon vanilla extract or almond extract, pure
- 2 1/4 cups all-purpose flour (10 ounces)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar optional, white, for rolling
Instructions
- Preheat oven to 350ºF. Line a baking sheet with parchment paper or a nonstick baking mat.
- Cream together the butter and brown sugar in a stand mixer fitted with the paddle attachment. You can also use a handheld electric mixer. 1 cup unsalted butter, 3/4 cup light brown sugar
- Scrape down the sides of the bowl and mix again. Add in the egg and vanilla extract, mix until well combined. 1 large egg, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together the flour, salt and baking powder. Add the flour mixture to the butter mixture and stir just until combined. 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Scoop out dough using a cookie scoop, approximately 1 1/2 tablespoons- and roll into balls. Roll the balls in the granulated sugar. (You can skip the rolling in sugar if you'd like.) 1/2 cup white granulated sugar for rolling
- Place onto the prepared cookie sheet. Press down with the tines of a fork. Sprinkle with a little extra sugar if you didn't roll them in sugar.
- Refrigerate dough balls for 30-60 minutes.
- Bake for 10-12 minutes or until the centers are set. We do not let the cookies get golden brown so that they stay soft.
- Allow the cookies to cool on the baking pan for 3-4 minutes, then remove to a wire rack to finish cooling.
Notes
- Store baked cookies in an airtight container at room temperature to maintain freshness.
- The recipe yields approximately 24 cookies; one cookie is one serving.
- Vanilla extract can be substituted with almond extract for a different flavor note.
- Calorie counts are approximate and vary depending on ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 28mg | 9% |
| Sodium | 54mg | 2% |
| Potassium | 35mg | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 250IU | 5% |
| Calcium | 15mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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