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

These brown sugar cookies have a nice crunch on the outside and a soft chewy center! Perfect for fall and winter!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Baking Sheet
Cookie Portion Scoop

Ingredients

1 cup unsalted butter slightly melted (2 sticks)
1 cup brown sugar *
1 large egg room temperature
3 teaspoons pure vanilla extract
2 cups all-purpose flour
¼ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
½ cup granulated sugar 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

*Light brown sugar or dark brown sugar will work in these cookies. The dark brown sugar will give a darker molasses taste.

Tips:

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.
These cookies do not spread a lot, which is why we press them before baking. Be sure to press them flat, or else they will come out too thick!
Don't overbake the cookies; they should look set but be soft in the middle.

Make-Ahead: Store brown sugar cookie dough balls in the refrigerator for up to 3 days or in the freezer for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the final bake time.

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