These brown sugar cookies are soft, chewy, and super sweet! With a hint of vanilla and a lovely caramel flavor, they make a perfect treat anytime.
They’re so easy to whip up that even a sleepy morning can’t stop me! I love dunking them in milk or having them with tea—simple joy at its best! ☕🍪
Key Ingredients & Substitutions
Brown Sugar: This is the star of your cookies! It gives a deep, caramel flavor. If you run out, you can substitute it with white sugar plus a spoon of molasses. This mix mimics the taste well.
Butter: Unsalted butter is preferred for baking, but if you only have salted on hand, just skip the added salt in the recipe. I find that browned butter adds a nutty taste that can elevate your cookies even more!
Eggs: The combination of a whole egg and an egg yolk helps to create chewy centers. You can swap with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) for a vegan option, but keep in mind the texture might vary slightly.
Flour: All-purpose flour works best here. If you’re going for gluten-free, a 1:1 gluten-free baking flour blend can work nicely, but do check for xanthan gum or similar in the mix.
How Do I Get the Cookies to Be Soft and Chewy?
The key to soft and chewy cookies lies mainly in how you mix and bake them. Here’s how:
- Don’t overmix the dough. Mixing too much adds air and makes cookies puffier, rather than soft and chewy.
- Take them out of the oven while the centers are still soft. They will continue to set on the baking sheet as they cool.
- Using brown sugar over white sugar pulls more moisture into the cookies, ensuring they stay soft.
- Let them cool for just a few minutes on the baking sheet. This helps firm them up without drying them out.
Brown Sugar Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
- 1 1/4 cups packed brown sugar (light or dark)
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- Turbinado sugar or granulated sugar, for rolling (optional, for sugar coating)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10 to 12 minutes of baking time. Allow a little extra time for cooling, so you’ll be ready to enjoy your delicious cookies in about 30 minutes overall!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until everything is combined. This helps ensure that the baking soda is evenly distributed in your cookie dough.
3. Create the Butter-Sugar Mixture:
In a large mixing bowl, combine the melted butter and packed brown sugar. Stir it well until the mixture is smooth and uniform. This creates a rich base for your cookies.
4. Add Eggs and Vanilla:
Next, add in the egg and egg yolk to your butter-sugar mixture. Stir in the vanilla extract, mixing until everything looks smooth and slightly light in color.
5. Combine Dry and Wet Ingredients:
Gradually add your dry ingredient mix to the wet mixture. Stir just until everything is combined, being careful not to overmix, as this could affect the cookie texture.
6. Prepare Sugar Coating:
If you want that delightful sparkling sugar crust, pour some turbinado sugar or granulated sugar into a small bowl. This step will give your cookies a beautiful finish.
7. Shape the Dough:
Scoop out tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the sugar to coat it thoroughly. This will add a nice crunch on the outside!
8. Arrange on Baking Sheets:
Place your dough balls on the lined baking sheets, making sure to leave about 2 inches of space between each ball since they will spread as they bake.
9. Bake:
Pop the baking sheets into the oven and bake for 10 to 12 minutes. You want the edges to be set and light golden brown while the centers should look slightly soft. This balance helps them stay chewy!
10. Cool & Transfer:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a bit before you move them. After that, transfer them to a wire rack to cool completely.
11. Enjoy!
Your soft, chewy brown sugar cookies are now ready to be enjoyed! Whether by themselves, dunked in milk, or shared with friends, they’re sure to be a hit!
Can I Use Light or Dark Brown Sugar?
Yes, both light and dark brown sugar work in this recipe! Dark brown sugar will give the cookies a deeper, richer flavor due to the higher molasses content. Feel free to use your favorite!
What Can I Use Instead of Unsalted Butter?
If you don’t have unsalted butter, you can use salted butter; just omit the added salt in the recipe. Alternatively, coconut oil or a plant-based butter can provide a great dairy-free option!
How Do I Prevent Cookies from Spreading Too Much?
To prevent spreading, make sure to chill your dough for at least 30 minutes before baking. Using baking sheets that are not warm from previous batches also helps, as cooler sheets keep the cookies from spreading as much.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them. If you want to freeze them, place them in a zip-top bag or airtight container with layers of parchment paper in between to prevent sticking!
