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Brown Sugar Butter Cookies Recipe

Brown Sugar Butter Cookies Recipe
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★★★★★

5.1 from 25 reviews

These Brown Sugar Butter Cookies are soft, chewy, and packed with rich buttery flavor combined with the deep sweetness of brown sugar. Perfectly crisp on the edges and tender in the middle, these classic cookies are easy to make and ideal for any occasion, whether for a cozy afternoon treat or sharing at holiday gatherings.

Ingredients

Scale

Main Ingredients

  • 1 cup unsalted butter (room temperature)
  • 3/4 cup light brown sugar (5 ounces)
  • 1 large egg
  • 1 teaspoon pure vanilla extract or almond extract
  • 2 1/4 cups all-purpose flour (10 ounces)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For Rolling

  • 1/2 cup white granulated sugar (optional)

Instructions

  1. Preheat oven and prepare baking sheet: Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a nonstick baking mat to prevent sticking and ensure even baking.
  2. Cream butter and brown sugar: In a stand mixer fitted with a paddle attachment or using a handheld electric mixer, cream 1 cup of unsalted butter and 3/4 cup of light brown sugar until the mixture is smooth and fluffy. Scrape down the sides of the bowl to make sure everything is evenly mixed.
  3. Add egg and extract: Add 1 large egg and 1 teaspoon of your preferred extract (vanilla or almond) into the butter and sugar mixture. Mix until the ingredients are fully combined and smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt to evenly distribute the leavening and salt throughout the flour.
  5. Mix dry and wet ingredients: Add the dry flour mixture into the wet butter mixture. Stir gently just until combined, being careful not to overmix to keep the cookies tender.
  6. Shape and roll dough balls: Use a cookie scoop or tablespoon to scoop approximately 1 1/2 tablespoons of dough at a time. Roll each scoop into a ball. If desired, roll the balls in 1/2 cup of white granulated sugar for an extra sweet, slightly crunchy exterior.
  7. Arrange and press dough balls: Place the dough balls on the prepared baking sheet spaced apart. Press each ball gently with the tines of a fork to flatten slightly. Sprinkle a bit more granulated sugar on top if you did not roll them in sugar earlier.
  8. Chill dough balls: Refrigerate the cookie dough balls for 30 to 60 minutes. This helps the cookies maintain their shape and develop deeper flavor during baking.
  9. Bake the cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the centers are set but not browned. Avoid overbaking to keep the cookies soft and chewy.
  10. Cool the cookies: Allow the cookies to cool on the baking sheet for 3 to 4 minutes, then transfer them to a wire rack to cool completely. This step helps them to firm up slightly without losing softness.

Notes

  • Rolling the cookie dough balls in granulated sugar is optional but adds a delightful crunch and sweetness to the outside of the cookies.
  • Refrigerating the dough before baking helps prevent the cookies from spreading too much and intensifies the flavors.
  • Do not overbake the cookies; they should be set but still soft in the center to maintain a chewy texture.
  • You can substitute almond extract for vanilla extract for a slightly different flavor profile.
  • Store cooled cookies in an airtight container for up to one week for optimal freshness.

Nutrition

Keywords: brown sugar cookies, butter cookies, chewy cookies, soft cookies, easy cookie recipe, classic cookies, homemade cookies

Find it online: https://kitchenbyrita.com/brown-sugar-butter-cookies-recipe/