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Brown Sugar Cookies, Soft and Chewy

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.

Prep Time
20 mins
Cook Time
20 mins
Servings: 30 servings
Calories: 66 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment paper or silicone baking mats.
  2. In a bowl, add flour, baking soda, and salt. Hand-whisk to combine well. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.