Description
These Brown Sugar Cookies are soft, chewy, and packed with rich brown sugar flavor. Featuring a perfectly balanced blend of all-purpose flour, baking soda, and baking powder, complemented by creamy butter and a hint of vanilla, these cookies bake up golden-edged and tender-centered, making them a delightful treat perfect 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 packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and 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, ensuring they are well combined and aerated. Set this mixture aside for later.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the packed brown sugar and granulated sugar until the mixture becomes light and fluffy, which will help create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the large egg, egg yolk, and vanilla extract until the mixture is smooth and fully combined, adding richness and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just incorporated to avoid overmixing, which can result in tough cookies.
- Form Cookie Dough Balls: Using a tablespoon, scoop portions of dough and place them onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden while the centers remain soft and chewy.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes; this helps them set properly before transferring to a wire rack to cool completely.
Notes
- Ensure butter is properly softened to room temperature for easy creaming with sugars.
- Do not overmix the dough when adding dry ingredients; overworking can lead to dense cookies.
- Spacing the dough balls about 2 inches apart prevents cookies from merging during baking.
- For chewier cookies, slightly underbake and allow to cool on the sheet before moving.
- Store cookies in an airtight container at room temperature for up to one week.
