These brown sugar cookies are sweet, chewy, and simply irresistible! Made with rich brown sugar, they have a warm, caramel-like flavor that’s hard to resist.
Honestly, they are perfect for sharing, or maybe just keeping all to yourself—no judgment here! I love to enjoy them warm with a glass of milk. Yum!
Key Ingredients & Substitutions
Brown Sugar: The star of this cookie! It adds moisture and a caramel-like sweetness. You can use light or dark brown sugar; dark offers a deeper flavor. If you need a substitute, mix 1 cup of granulated sugar with 1 tablespoon of molasses for a similar taste.
Butter: Using unsalted butter helps control the saltiness. If you’re looking for a dairy-free option, coconut oil or vegan butter works great, too. Just remember to soften them before mixing!
Flour: All-purpose flour keeps these cookies chewy and comforting. For a gluten-free alternative, substitute with a 1:1 gluten-free flour blend, which is often easy to find at stores.
Granulated Sugar: Rolling the dough balls in sugar adds a lovely crunch. If you want to skip it, that’s okay! You can also use turbinado sugar for a more rustic look and extra texture.
How Can I Ensure My Cookies Are Chewy and Not Cake-Like?
The secret to chewy cookies lies in the mixing and baking techniques. Follow these tips to achieve that perfect texture:
- Don’t overmix the dough! Mix until just combined after adding dry ingredients. Overmixing can develop gluten and make cookies tougher.
- Be sure to measure flour correctly. Too much flour can lead to dry cookies. Use the spoon-and-level method for accurate results.
- Watch the baking time. Take them out when the edges are just set, but the centers might look a bit underbaked. They’ll continue to cook on the baking sheet.
- Let them cool on the baking sheet for a few minutes before transferring. This helps them maintain their softness inside.
Brown Sugar Cookies
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 1 1/4 cups (250g) packed brown sugar (light or dark)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Granulated sugar, for rolling (optional)
How Much Time Will You Need?
This delicious recipe will take you about 15 minutes to prepare, plus around 10-12 minutes for baking. Make sure to let the cookies cool for about 5 minutes after baking. So, in total, you’re looking at around 30 minutes from start to enjoying these treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line your baking sheets with parchment paper or silicone baking mats. This helps prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and brown sugar. Beat them together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add Egg and Vanilla:
Next, add the egg and vanilla extract to the butter mixture. Beat 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 ensure these ingredients are evenly mixed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture. Mix gently until everything is just combined. Be careful not to overmix! We want our cookies to stay soft and chewy.
6. Shape the Cookies:
Scoop the dough by tablespoonfuls and roll them into balls. If desired, roll each ball in granulated sugar to create a sweet, sparkly crust.
7. Bake the Cookies:
Place the dough balls on the prepared baking sheets, making sure they are about 2 inches apart. This gives them room to spread while baking. Pop the trays in the oven and bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look soft.
8. Cool and Enjoy:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to wire racks to cool completely. Now for the best part—enjoy your warm, chewy brown sugar cookies with a glass of milk or your favorite drink!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute, but make sure to choose a stick variety for better consistency. Softened margarine will yield similar results, though the flavor may be slightly different.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to handle, simply add a little more flour, one tablespoon at a time, until you reach the desired consistency. Just be careful not to overdo it—you want a soft dough but not overly wet!
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresher for longer, you can refrigerate them for up to a week or freeze for up to 3 months.
Can I Add Chocolate Chips or Nuts to the Recipe?
Absolutely! Feel free to mix in chocolate chips, nuts, or even dried fruit for added texture and flavor. Just fold them in gently along with the dry ingredients.