Easy 3-ingredient Brown Sugar Cookies
User Reviews
5
Easy 3-ingredient Brown Sugar Cookies
Description
Made with just butter, all-purpose flour, and brown sugar, these brown sugar cookies rely on the butter’s richness and the sugar’s caramel flavor. Softened butter is creamed with the sugar and flour until just combined, then shaped into a log and chilled to help slice uniform cookies. Baking at a moderate temperature allows the cookies to develop a tender texture without spreading too much.
The sugar choice influences the flavor: light brown sugar yields a sweeter, milder cookie, while dark brown sugar creates more caramel depth with less sweetness. Adding a small amount of salt enhances the overall balance.
These cookies are straightforward to prepare and make a pleasant everyday sweet, suitable for a tea break or casual snack.
The dough can be refrigerated up to five days or frozen for up to three months, making it convenient for advance preparation. Rolling into logs before chilling aids in slicing even cookies.
Ingredients
- 1 Cup butter 225g) Feel free to use salted butter if you only have that! If you want to, you can cut the butter into 1-2 inch cubes for easier creaming but I usually skip that!, unsalted
- 2½ Cups all-purpose flour
- ½ Cup brown sugar Use light brown sugar for a more generally pleasing flavor and dark brown sugar for a more adult, less sweet cookie with more caramel notes.
- ¼-½ teaspoon salt optional
Instructions
- Preheat oven to 325F/ 162.8C or 142.8C fan.
- Take butter out of fridge to soften. You want the butter soft but not greasy. (If you live somewhere very cold, you may need to take it out more than 5 minutes beforehand, which is the amount of time I stipulated for food prep/ softening the butter above.)
- Add the butter, all purpose flour, brown sugar and salt (if using) to the mixing bowl. Use the dough mixer or the flexi-beater (for a Kenwood food mixer) and start creaming the dough on low (if you use a high speed, your flour will fly!)
- Cream the ingredients together till well-mixed and you no longer see white specks of flour. (Take care not to overwork the flour. This should take only a few minutes.)
- Use a dough spatula to scrape the dough from the mixing bowl and onto a piece of parchment paper or cling film. (I find parchment paper easier to work with.)
- Roll into a log shape, wrap well then chill for minimum 15 minutes (For perfectly round cookies, you need to chill for longer so the dough holds up when cutting.)
- Cut the log-shaped dough into thin rounds about ½- ¾ inch thick.
- Place the cookies on a baking sheet with about 1 inch between them. Bake for 15 to 18 minutes or till the edges are golden brown.
- Allow to cool. Serve with a nice cup of Nutella Coffee or Hojicha Latte and store the rest in an air-tight container!
Notes
- Dough can be kept refrigerated for up to 5 days or frozen for up to 3 months, preferably shaped into logs first.
- Light brown sugar gives sweeter, milder flavor; dark brown sugar adds richer caramel notes.
- Softened butter should be used but avoid over-creaming the dough to maintain tenderness.
- Salt is optional but helps balance sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 3045 kcal
% Daily Value*
| Calories | 3045kcal | 152% |
| Carbohydrates | 326g | 109% |
| Protein | 33g | 66% |
| Fat | 194g | 298% |
| Saturated Fat | 117g | 585% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 49g | 245% |
| Trans Fat | 7g | 350% |
| Cholesterol | 488mg | 163% |
| Sodium | 637mg | 27% |
| Potassium | 201mg | 4% |
| Fiber | 31g | 124% |
| Sugar | 117g | 234% |
| Vitamin A | 5673IU | 113% |
| Calcium | 346mg | 35% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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