These brown sugar cookies are soft and chewy, with a lovely caramel flavor that makes them irresistible. They’re perfect for sharing or just enjoying with a glass of milk!
Honestly, I can’t stop at just one of these cookies! They’re so easy to make, and they fill the kitchen with a wonderful smell. You’ll want to bake a double batch—trust me!
Key Ingredients & Substitutions
Brown Sugar: Packed brown sugar gives these cookies their signature flavor. You can use light or dark brown sugar; dark will add a richer taste. If you’re out of brown sugar, you can substitute 1 cup of granulated sugar mixed with 1 tablespoon of molasses.
Butter: Unsalted butter is preferred for better flavor control. If you want a dairy-free version, vegan butter works well! I’ve also tried shortening for lighter cookies, but they lack that nice buttery taste.
Flour: All-purpose flour provides the perfect structure. If you need a gluten-free option, use a gluten-free flour blend instead. I’ve found that almond or oat flour can work great, too!
Cinnamon: Adding ground cinnamon is optional, but it gives a lovely warmth and aroma. If you’re not a fan, feel free to skip it or try other spices like nutmeg or cardamom for a twist.
How Do You Achieve the Perfect Texture in Brown Sugar Cookies?
Getting the right texture is key for these cookies! You want them soft and chewy. Here’s how to nail it:
- **Creaming Butter and Sugar:** It’s important to beat the butter and brown sugar until light and fluffy. This incorporates air, leading to a better texture.
- **Don’t Overmix:** When adding the dry ingredients, mix just until combined. Overmixing can cause tough cookies.
- **Baking Time:** Watch them closely. Slightly underbaking is fine; they will set up as they cool, giving a soft center.
Letting them cool on the baking sheet helps them firm up while keeping that chewy center. Happy baking!
Brown Sugar Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups packed brown sugar (light or dark)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional for extra warmth)
- Granulated sugar, for rolling
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 10-12 minutes to bake, making it a quick treat to enjoy! Plus, you’ll want to let the cookies cool for about 5 minutes before transferring them, but the aroma will fill your kitchen while you wait!
Step-by-Step Instructions:
1. Prepping the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Creaming Together:
In a large mixing bowl, add the softened butter and packed brown sugar. Using a hand mixer or stand mixer, beat them together until the mixture is light and fluffy—this usually takes about 2-3 minutes. It’s a crucial step for getting the right texture!
3. Adding the Egg and Vanilla:
Next, crack in the large egg and pour in the vanilla extract. Mix well until everything is nicely blended together.
4. Mixing Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if you’re using it). This helps ensure that the dry ingredients are evenly distributed and prevents clumping.
5. Combining Everything:
Now, gradually add the dry ingredients to the wet ingredients. Mix gently until just combined—be careful not to overmix, as that can make your cookies tough.
6. Forming the Cookies:
Use a tablespoon to scoop the dough and roll each piece into a ball. Then, roll these dough balls in granulated sugar to give them that lovely sweetness and texture on the outside.
7. Baking Time:
Place the sugared balls on your prepared baking sheets, leaving about 2 inches of space between them to allow for spreading. Bake them in the preheated oven for 10-12 minutes, or until the edges are golden but the centers still look soft and slightly underbaked.
8. Cooling Off:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
9. Enjoy Your Cookies:
Now, serve your delicious, soft and chewy brown sugar cookies with a glass of milk or your favorite beverage. Enjoy the sweet, buttery caramel flavor with every bite!
This recipe yields about 24 medium-sized cookies, perfect for sharing with friends and family or indulging in all by yourself!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine instead of unsalted butter! Just make sure it’s softened, similar to how you would prepare butter. However, using butter will provide a richer flavor.
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them! Just place them in a freezer-safe container or zip-top bag for up to 3 months.
Can I Add Chocolate Chips to the Dough?
Absolutely! Adding chocolate chips can make these cookies even more delicious. Just fold in about 1 cup of semi-sweet or milk chocolate chips when mixing the dry ingredients. Adjust the baking time a bit if needed, as chocolate chips can change how cookies spread.
What Can I Substitute for Brown Sugar?
If you don’t have brown sugar on hand, you can make a substitute by mixing 1 cup of granulated sugar with 1 tablespoon of molasses. This will give you a similar taste and moisture level that brown sugar provides in the cookies.
