Brown Sugar Cookies, Soft and Chewy
User Reviews
5.0
186 reviews
Excellent
Brown Sugar Cookies, Soft and Chewy
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These Brown Sugar Cookies are deliciously chewy, easy to make, and freeze beautifully. Dress them up with powdered sugar and sprinkles, or relish them just as they are - simply perfect.
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Ingredients
- 1 ½ cups all purpose flour
- ⅔ tsp baking soda
- ¼ tsp table salt
- 4 oz salted butter equivalent to 1 stick; cold and sliced
- ⅔ cups light brown sugar very tightly packed
- 1 large egg plus 1 extra yolk only
- 1 tsp pure vanilla extract
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Instructions
- Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment paper or silicone baking mats.
- In a bowl, add flour, baking soda, and salt. Hand-whisk to combine well. Set aside.
- In the bowl of a stand mixer, beat the sliced/cold butter with paddle attachment on medium speed, 2 min. Use rubber spatula to scrape down sides of bowl as needed. Add brown sugar and continue beating until smooth, 1 min. Add egg, egg yolk, and vanilla extract. Beat on low speed just until mixture is fully incorporated, scraping down sides.
- Gently add the flour mixture and mix on low speed just until no flour streaks remain and mixture is combined; don’t over mix. Use rubber spatula to fully scrape down sides/paddle.
- Form a large dough ball with hands. If dough is somehow too sticky, cover and chill a bit until dough is manageable; this shouldn’t take long. Typically, no chill time is needed if kitchen temperature is cool and dough is not overworked.
- Form 1 1/4 inch dough balls and place 2 inches apart on lined baking sheets. Bake about 8 minutes or just until golden; keep remaining dough chilled while in between batches. Cookies will seem under-baked, but will set upon cooling. Don’t over-bake. Let cookies cool 10 min on baking pan before transferring to wire rack to finish cooling.
Notes
- If cookies accidentally spread into one another, use a rubber spatula to gently push edges of each cookie back towards its center, while cookies are hot.
- These cookies keep wonderfully for days when sealed airtight at room temp.
- Unused cookie dough can be wrapped airtight and frozen for several weeks. Baked cookies can be frozen, too.
- If dough is very cold, or if your cookies are a bit larger, you may need to bake an extra minute.
- See original article for fun ideas for add-ins.
- If you enjoyed this recipe, please come back and give it a rating♡
Nutrition Information
Show Details
Serving
1g
Calories
66kcal
(3%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
50mg
(2%)
Potassium
8mg
(0%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
94IU
(2%)
Calcium
9mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 30servings
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 66kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 50mg | 2% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 94IU | 2% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
186 reviews
Excellent
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