These brown sugar cookies are soft and chewy with a lovely caramel flavor. They’re super easy to make and perfect for snack time or dessert!
Honestly, I can’t resist them fresh out of the oven—warm and just a little gooey in the middle. Who can say no to that? 🍪
I love how simple the recipe is, just mix, scoop, and bake! They’re great with a glass of milk or enjoyed all on their own. You’ll want to make a batch today!
Key Ingredients & Substitutions
Brown Sugar: This is the star of the recipe! I recommend using dark brown sugar for a deeper flavor. If you’re out of brown sugar, you can mix regular granulated sugar with a bit of molasses (1 tablespoon of molasses per cup of sugar) as a substitute.
Butter: Unsalted butter is best, as it lets you control the saltiness. If you’re in a pinch, you can use margarine, but I find that butter gives the best flavor and texture.
Flour: All-purpose flour works great here. If you need a gluten-free option, try using a gluten-free baking blend instead!
Egg: The egg provides moisture and binding. For a vegan option, you can replace it with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or applesauce.
How Do You Achieve the Perfect Texture for Brown Sugar Cookies?
Getting the texture of your cookies just right is key! For soft, chewy cookies, be cautious with the baking time. Here’s how to get that perfect balance:
- When creaming butter and brown sugar, make sure it’s fluffy but not overmixed. This adds air and lightens the dough.
- Don’t overmix the dough after adding the dry ingredients. Mix just until combined to keep the cookies tender.
- Keep an eye on your cookies while they bake—take them out when they look slightly underbaked in the center. They’ll continue to cook as they cool!
Enjoy your delicious cookies, warm and gooey—they’re sure to be a hit!
Brown Sugar Cookies
Ingredients:
- 1 cup (227 g) unsalted butter, softened
- 1 1/4 cups (250 g) packed brown sugar (light or dark)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- Granulated sugar, for rolling cookies
How Much Time Will You Need?
This cookie recipe requires about 15 minutes of preparation and 10-11 minutes of baking time, which means you’ll have delicious brown sugar cookies ready in about 30 minutes! The best part? They can be enjoyed warm or stored for up to a week.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. Line two baking sheets with parchment paper or silicone baking mats for easy cleanup!
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and packed brown sugar. Use an electric mixer on medium speed to blend them together for about 3-4 minutes, until the mixture is light and fluffy. This step is important to create a nice texture for your cookies!
3. Add Egg and Vanilla:
Next, beat in the egg and vanilla extract. Continue mixing until everything is well combined and smooth.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the baking soda evenly into the flour, which is key for proper rising!
5. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the wet mixture. Mix just until everything is combined; be careful not to overmix to keep your cookies soft and chewy.
6. Form the Dough Balls:
Using a rounded tablespoon, scoop out some dough and roll it into a ball in your hands. Roll each ball in granulated sugar until it’s nicely coated!
7. Bake:
Place the sugar-coated dough balls about 2 inches apart on the lined baking sheets. Pop them in the oven and bake for 9-11 minutes, or until the edges are set and lightly golden, while the centers still look soft. Trust me, they will continue to cook after you take them out!
8. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This makes them easier to transfer without breaking. After that, move them to a wire rack to cool completely.
9. Enjoy:
Your brown sugar cookies are ready to be devoured! Enjoy them warm, or store them in an airtight container at room temperature for up to a week. Happy baking!
Can I Use Different Types of Sugar in This Recipe?
While brown sugar is essential for that rich flavor, you can substitute up to half of it with granulated sugar if you prefer a lighter taste. Just remember that using all granulated sugar will change the texture, making the cookies less chewy and more crisp.
How Do I Know When the Cookies Are Done Baking?
Look for cookies that are set at the edges and slightly golden while the centers still look soft and puffy. They will continue to firm up as they cool on the baking sheet, so it’s best to err on the side of underbaking them slightly for a softer cookie!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the unbaked cookie dough. Simply scoop the dough into balls, freeze them on a baking sheet until solid, and then transfer to an airtight container or freezer bag. When you’re ready to bake, you can bake them from frozen—just add a couple of extra minutes to the baking time.
What Should I Do If My Cookies Turned Out Too Dry?
If your cookies are dry, be sure to check the following: Make sure you didn’t overbake them, and also ensure that you measured your flour accurately (spoon it into the measuring cup, don’t scoop). If they turn out dry next time, you can try adding a tablespoon of milk or an extra pinch of salt to enhance moisture and flavor.
