Why You’ll Love This Recipe
These Brown Sugar Cookies are irresistible, with a flavor that’s both rich and comforting. The brown sugar adds depth and a subtle caramel taste, while the slight crunch from the edges contrasts beautifully with the soft center. Plus, with optional add-ins like chocolate chips or chopped nuts, you can easily customize them to suit your taste. Simple to make and hard to resist, they are perfect for any occasion, from an afternoon snack to a dessert after dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped nuts (optional)
Directions
1. Preheat Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
2. Cream the Butter
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy. This process helps incorporate air into the dough, resulting in a lighter cookie.
3. Add Egg and Vanilla
Mix in the egg and vanilla extract until fully combined. These ingredients will add flavor and moisture to the dough.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the dough.
5. Mix Together
Gradually add the dry ingredients to the butter mixture. Stir until just combined, being careful not to overmix, as that can result in dense cookies.
6. Add Extras
If desired, fold in chocolate chips or chopped nuts for extra flavor and texture. You can also leave them out if you prefer a simpler cookie.
7. Scoop Cookies
Use a cookie scoop or a spoon to portion out dough onto the prepared baking sheets, spacing them about 2 inches apart. This allows room for the cookies to spread as they bake.
8. Bake
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft. They will continue to firm up as they cool.
9. Cool Down
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This helps the cookies hold their shape while cooling.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-25 minutes
Variations
- Chocolate Chips: Add a half cup of chocolate chips for a sweet contrast to the caramel flavor of the brown sugar.
- Chopped Nuts: Walnuts, pecans, or almonds add a crunchy texture that pairs beautifully with the soft cookie.
- Cinnamon: For an added layer of flavor, sprinkle cinnamon into the dry ingredients for a spiced version of these cookies.
- Vegan Version: Swap the butter for a plant-based alternative and use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) for a vegan-friendly cookie.
Storage/Reheating
- Storage: Store your cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies in a freezer-safe bag for up to 3 months.
- Reheating: To reheat, place the cookies in the oven at 300°F (150°C) for 3-5 minutes or microwave them for about 10-15 seconds for that warm, fresh-baked taste.
FAQs
1. Can I use salted butter in this recipe?
Yes, you can use salted butter, but be sure to reduce the amount of salt in the recipe to avoid making the cookies too salty.
2. Can I substitute brown sugar with white sugar?
While the recipe calls for brown sugar to give the cookies their signature flavor, you can use white sugar if you prefer. However, the cookies will lack the caramel-like taste brown sugar provides.
3. Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer will work just as well to cream the butter and sugar together. If you don’t have a mixer, you can also use a whisk and some elbow grease to do it manually.
4. How do I know when the cookies are done?
The cookies should be golden brown around the edges and slightly soft in the center. They will firm up as they cool, so be careful not to overbake them.
5. Can I make these cookies ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 2 days before baking. If you want to freeze the dough, form the dough into balls and freeze them on a baking sheet. Once frozen, store them in an airtight container for up to 3 months and bake them directly from the freezer.
6. Can I use whole wheat flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour for a slightly denser, heartier cookie. If using all whole wheat flour, the texture may change slightly, and you might need to adjust the liquid in the recipe.
7. Can I make these cookies gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Be sure to check that the baking soda is gluten-free as well.
8. Why are my cookies spreading too much?
If your cookies are spreading too much, make sure the dough is properly chilled before baking, as this helps prevent excessive spreading. Also, check that your oven is at the correct temperature.
9. Can I freeze these cookies after baking?
Yes, once the cookies are completely cooled, you can freeze them in an airtight container or a freezer-safe bag for up to 3 months.
10. Can I make these cookies without an egg?
Yes, you can substitute the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water) or use an egg replacer for a vegan option.
Conclusion
These Brown Sugar Cookies are the perfect blend of soft, chewy texture and rich, caramel-like flavor. Easy to make and endlessly customizable with chocolate chips or nuts, they’re a delightful treat for any occasion. Whether you’re baking for a family gathering or just treating yourself to something sweet, this recipe will satisfy every craving.
Brown Sugar Cookies: An Incredible Ultimate Recipe
Brown Sugar Cookies are a delightful twist on the classic sugar cookie, combining rich caramel-like brown sugar with a soft, chewy texture. These cookies are quick and easy, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-25 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips (optional)
1/2 cup chopped nuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
- Cream the Butter: Beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and stir until just combined.
- Add Extras: If desired, fold in chocolate chips or chopped nuts.
- Scoop Cookies: Use a cookie scoop or spoon to portion out dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies for 10–12 minutes or until golden brown around the edges but soft in the center.
- Cool Down: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For a spiced version, add cinnamon to the dry ingredients.
For a vegan version, use plant-based butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as a replacement.
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
