Description
Delight in these classic Brown Sugar Cookies, chewy and soft with a rich caramel flavor from brown sugar and a hint of vanilla. Perfect for cookie lovers looking for a simple yet irresistibly sweet treat baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set this mixture aside for later incorporation.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and smooth, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the large egg, egg yolk, and the vanilla extract until everything is fully integrated, adding moisture and flavor to the dough.
- Combine Ingredients: Gradually add the dry ingredients mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough which could make the cookies tough.
- Portion Dough: Using a tablespoon, scoop balls of cookie dough onto the prepared baking sheets, making sure to space them about 2 inches apart to allow for spreading as they bake.
- Bake Cookies: Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft, indicating a chewy texture inside.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely, preventing them from breaking apart and improving their texture.
Notes
- For extra chewiness, do not overbake; remove cookies as soon as edges turn golden.
- Ensure butter is softened—not melted—to achieve the best creaming results.
- You can substitute light brown sugar for dark brown sugar for a milder molasses flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Chilling the dough before baking can help control spread and improve flavor.
