Brown Sugar Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings: cookies

Calories: 138kcal

Author: Becky Hardin - Easy Dessert Recipes

These brown sugar cookies have a nice crunch on the outside and a soft chewy center. Just like a traditional drop sugar cookie but with dark brown sugar and a light molasses taste!

Print Recipe

Equipment

Kitchen Scale (optional)
Baking Sheet
Cookie Portion Scoop

Ingredients

1 cup unsalted butter 226 grams, slightly melted (2 sticks)
1 cup brown sugar 213 grams, light or dark
1 large egg 50 grams, room temperature
3 teaspoons pure vanilla extract 12 grams
2 cups all-purpose flour 240 grams
¼ teaspoon baking soda 2 grams
1 teaspoon baking powder 4 grams
1 teaspoon ground cinnamon 3 grams
½ teaspoon kosher salt
½ cup granulated sugar 100 grams, for topping

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, using a spatula or spoon, mix the melted butter and brown sugar until combined. Add egg and vanilla; mix until combined. Set aside.
1 cup unsalted butter, 1 cup brown sugar, 1 large egg, 3 teaspoons pure vanilla extract
In another large bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt. Fold the four mixture into the wet mixture, folding until well combined.
2 cups all-purpose flour, ¼ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt
Using a medium cookie scoop (2 tablespoons in volume), drop balls of cookie dough into the granulated sugar, coat completely, and place 2 inches apart on the prepared baking sheet.
½ cup granulated sugar
Using a glass, or something with a flat bottom, press the cookies flat.
Bake the cookies for 8-10 minutes, until the tops no longer look wet. Cool on the cookie sheet for 2 minutes, then move to a rack to finish cooling.

Notes

For a richer flavor, try brown butter instead of regular. Let the brown butter cool before using it.
For a lighter flavor, use light brown sugar; for a richer molasses flavor, use dark brown sugar.
Change it up by adding some cinnamon to the rolling sugar.
For a stronger fall taste, add ⅛ teaspoon nutmeg to the dry mixture.
Add chocolate or flavored baking chips, such as milk, semisweet, dark, or white chocolate, or cinnamon, butterscotch, or peanut butter baking chips.
Icing or a glaze would be a fun addition.
Mix the butter and sugar well and scrape down the sides of the bowl to ensure the ingredients are evenly incorporated.
Use a cookie scoop for uniform cookies.
Add more flour as needed if the dough is too sticky, but be careful not to add too much or the cookies will end up dry.
Don't overbake the cookies; they should look set but be soft in the middle.

Storage: Store brown sugar cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

Nutrition