Description
These Brown Sugar Cookies are soft, chewy, and bursting with rich caramel flavor from the brown sugar. Perfectly balanced with a hint of vanilla, these classic cookies bake up golden around the edges with a tender center, making them an irresistible treat for any occasion.
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 and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). 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. This helps to evenly distribute the leavening agents and salt for consistent cookie texture and flavor.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This process incorporates air, giving the cookies a soft texture.
- Add Eggs and Vanilla: Beat in the large egg, egg yolk, and vanilla extract until fully combined, ensuring a smooth, cohesive batter.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until incorporated to avoid overmixing, which can lead to tougher cookies.
- Portion the Dough: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookie edges are lightly golden while the centers remain soft, indicating perfect doneness.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them onto a wire rack to cool completely, ensuring optimal texture.
Notes
- For chewier cookies, slightly underbake them by taking them out at 10 minutes.
- Ensure butter is softened (not melted) for proper creaming with sugars.
- Use packed brown sugar to maintain moisture and flavor balance.
- Store cookies in an airtight container at room temperature for up to one week.
- Adding a pinch of cinnamon or nutmeg can add warm spice notes to the cookies.
