Brown Sugar Cookies
User Reviews
5
Brown Sugar Cookies
Description
The Brown Sugar Cookies begin with whisking dry ingredients—flour, baking soda, baking powder, and salt—while separately creaming softened unsalted butter with light brown sugar until pale and fluffy. Eggs and vanilla are incorporated before slowly adding the dry mix to form a cohesive dough. Portioning the dough into 2-tablespoon balls, optionally rolled in brown or decorating sugar, and chilling for an hour ensures even spreading and texture during baking. Baked at 350°F, the cookies develop gently browned edges while retaining a soft center. Cooling briefly on sheets before transferring avoids breakage.
These cookies balance the rich moisture of butter and brown sugar with light leavening for a tender bite. Their texture is soft with slight chew and edges beginning to crisp, making them an approachable classic cookie. They suit cookie trays or snacks and pair well with milk or tea.
Use room temperature eggs and butter to ensure even mixing. Accurate flour measurement prevents dryness or density. Creaming butter and sugar thoroughly incorporates air to help leaven the cookies naturally. Avoid overbaking to retain a soft crumb as cookies firm on cooling. Dough can be chilled before baking, and uniform dough balls promote even baking.
Ingredients
- 3 cups all-purpose flour (360g)
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter softened (227g, unsalted
- 1¾ cups light brown sugar 385g, packed
- 2 egg large
- 2 teaspoons vanilla extract
Instructions
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, beating until well combined, stopping to scrape down the bowl as needed.
- With the mixer on low speed, add in the flour mixture and beat until combined, stopping to scrape down the bowl at least once. Scoop the dough into small balls (about 2 tablespoons). If desired, roll the balls in additional brown sugar or decorating sugar. Chill the cookie dough balls for 1 hour.
- Preheat the oven to 350F. Line two large baking sheets with parchment paper.
- Place cookies 2 inches apart on the baking sheets and bake, one sheet at a time, for 12 minutes or until just starting to turn brown on the edges and then the center doesn’t appear pale. Let cool for a few minutes on the pan then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Notes
- Use room temperature eggs and butter for better mixing and dough consistency.
- Measure flour carefully to avoid dense or dry cookies; weighing flour is most accurate.
- Cream butter and sugar thoroughly until light and fluffy to incorporate air and improve texture.
- Chill dough for at least one hour to control spreading during baking.
- Do not overbake; cookies firm as they cool, and overbaking causes dryness.
- Use a cookie scoop for uniform size and consistent baking results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 147mg | 6% |
| Potassium | 46mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 16g | 32% |
| Vitamin A | 256IU | 5% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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