Brown Sugar Cookies, Soft and Chewy
User Reviews
5
Brown Sugar Cookies, Soft and Chewy
Description
These soft and chewy Brown Sugar Cookies combine all-purpose flour, baking soda, and salt, with cold sliced butter beaten with brown sugar until smooth. An egg, an extra egg yolk, and vanilla extract are mixed in, followed by gentle incorporation of the flour mixture. Using cold butter and the extra yolk helps achieve a tender texture with rich flavor and a moist interior.
The dough is formed into balls approximately 1¼ inches in diameter and baked at 350°F on parchment or silicone mats. The cookies spread slightly but maintain shape, developing golden edges with a soft center. The texture balances slight crispiness on edges with a chewy inside due to both brown sugar and egg yolk.
They can be enjoyed fresh or stored airtight at room temperature for several days without losing softness. The recipe supports freezing unused dough or baked cookies for convenience.
Tips include gently pushing cookie edges back into shape if spreading too much while warm, freezing tips, and baking time adjustments based on cookie size or dough temperature.
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ tsp baking soda
- ¼ tsp table salt
- 4 oz butter equivalent to 1 stick; cold and sliced, salted
- ⅔ cups light brown sugar very tightly packed
- 1 egg plus 1 extra yolk only, large
- 1 tsp vanilla extract pure
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 spread together while baking, gently push edges back toward the center while cookies are hot using a rubber spatula.
- Store baked cookies in an airtight container at room temperature to keep them fresh for several days.
- Unused dough can be wrapped airtight and frozen for several weeks; baked cookies freeze well too.
- Cold dough or larger cookie sizes may require an additional minute of baking.
- Refer to the original article for optional add-ins to personalize the cookies.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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