Brown Sugar Cookies
Brown Sugar Cookies are irresistibly soft and chewy with crisp edges and a rich brown sugar flavor!
Servings: 26 cookies
Cost: $4.15
Equipment
Ingredients
- 16 tablespoons unsalted butter
- 1-1/3 cups light brown sugar tightly packed
- 1 large egg
- 1 large egg yolk discard or save the whites for another recipe
- 2 teaspoons molasses optional, see note 1
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda sift if clumpy
- 1/2 teaspoon baking powder
- 2-3/4 cups flour see note 2
- 1/2 cup Demerara sugar or granulated sugar, see note 3
- 1 cup English Toffee Baking Bits optional
Instructions
- Melt butter in a microwave-safe bowl, then refrigerate for 3–5 minutes to cool to room temperature. Once cooled, scrape the butter into a large bowl with a spatula.
- Add brown sugar to the cooled butter. Whisk together for 1 minute, then add the whole egg, egg yolk, molasses, and vanilla. Whisk briskly until the mixture is very creamy and emulsified.
- Add the cornstarch, salt, baking soda, and baking powder directly to the wet ingredients and whisk to combine. Add flour (see note 2). Mix with a wooden spoon or hand mixer until no dry streaks remain. If using toffee bits, gently fold them in. Cover the dough and chill in the fridge for 30 minutes.
- Measure dough into 2-tablespoon (40-gram) balls and roll in Demerara or granulated sugar. Place on a plate, cover, and refrigerate for 45–60 minutes.
- Preheat oven to 350°F. Space dough balls on a lined baking sheet (6 per sheet), and bake for 9–14 minutes. (I love these best at 10 minutes.) Cool on the pan for 3–5 minutes, then transfer to a cooling rack.
Video
Notes
Note 1: Molasses deepens the brown sugar flavor, but the cookies are still delicious without it.
Note 2: If you have a food scale, use it here! You’ll need 415 grams of flour.
Note 3: Alternatively, roll the cookies in turbinado sugar, sparkling sugar, or granulated (plain) sugar.
Nutrition Note: Nutritional information does not include the optional toffee chips.
Storage: Store baked cookies at room temperature in an airtight container for up to 1 week. To freeze the dough, place unbaked cookie dough balls on a pan and freeze for one hour. Once solid, transfer them to a bag and freeze for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Nutrition
Serving: 1serving | Calories: 228kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 75mg | Potassium: 55mg | Fiber: 1g | Sugar: 17g | Vitamin A: 247IU | Calcium: 19mg | Iron: 1mg