Description
Delight in these classic Brown Sugar Cookies that offer a perfect balance of soft, chewy texture and rich, caramel-like sweetness. Made with a blend of brown and granulated sugars, these cookies feature a tender crumb with lightly golden edges, ideal for any occasion or sweet craving.
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 ensure cookies do not stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step ensures that the leavening agents and salt are evenly distributed.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the large egg, egg yolk, and vanilla extract to the creamed mixture until fully incorporated; this adds moisture and flavor to the dough.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough and ensure soft cookies.
- Portion Dough: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes until the edges are lightly golden but the centers remain soft, providing a chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly without breaking.
Notes
- For softer cookies, slightly underbake and allow residual heat to finish cooking them on the baking sheet.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Store cookies in an airtight container at room temperature for up to one week.
- For added texture, sprinkle a pinch of coarse sugar on top of the cookie dough balls before baking.
