Soft Brown Sugar Cookies
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With just a few ingredients and no chilling needed, these soft and sweet brown sugar cookies are great for any day of the week!
As you know, I love to make cookies. At some point every weekend I decided to make a batch of cookies then I go looking for a new recipe.
Since I have my pantry well stocked with baking supplies I can usually make just about any cookie I find. In addition to the usual sugar, flour, and vanilla I always have a collection of sprinkles, flavored chips, candies, and flavorings.
One of my favorite cookies to make are Cookie Butter Cookies with Cinnamon Frosting. They take a little bit of work but they are totally worth it. Lemon Ginger Cookies are bright and pretty easy to make. When I have some extra time Polish Cream Cheese Cookies filled with jam are my go to cookie.
This weekend I didn’t have a whole lot of time so I was searching for an easy to make and fast cookie. I found these soft brown sugar cookies that could be made and baked in under 30 minutes and decided to give them a try.
WHat is brown sugar?
Brown sugar is a type of sugar that contains molasses which gives it the brown color and a rich, slightly caramel-like flavor. You can buy light brown sugar (which I prefer for this recipe) or dark brown sugar.
Many sugar cookie need to chill before they are baked but these cookies do not. The are made, rolled into balls, and dipped in sugar before they are baked.
The cookies spread and puff up in the oven. I was a little worried about this because they didn’t look right but once they come out of the oven they flatten and has a nice, soft center.
Ingredients:
- all purpose flour
- baking soda
- salt
- salted butter (or unsalted if you prefer)
- light brown sugar (or dark brown sugar if you want a deeper flavor)
- egg
- vanilla extract
- granulated sugar
To make the cookies preheat the oven to 350 degrees. In a medium bowl mix the flour, baking soda, and salt. In a large bowl cream together the butter and brown sugar. Add in the egg and vanilla and mix well. Add the flour mixture to the butter mixture and mix until well combined.
Scoop tablespoon sized balls of dough. Roll them in your hands, then roll in the sugar. Place on a baking sheet and flatten slightly. Bake for 10 minutes. Remove from oven and allow them to cool for 2-3 minutes before removing to a wire rack to cool completely.
These cookies were really delicious! They are sweet and buttery. The cookies are soft in the center but chewy on the outside.
How do you store these cookies?
Store the cookies in an air tight container for up to 1 week. If the cookies become hard, add a piece of bread to the container and they will soften back up in a few hours.
We enjoyed our cookies with a cup of coffee which was a great pairing. The bitterness of the coffee balanced out the sweetness of these cookies.
Can I make a different variation of this cookie?
You sure can! Adding cinnamon or ginger to the dough will give you a sweet and spiced cookie. Adding in chopped nuts (1/2 cup) will give the cookies some texture. You can even add in 1/2 cup of mini chocolate chips to give the cookies a burst of gooey chocolate flavor.
Brown Sugar Cookies
Equipment
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 Tablespoons 3/4 cup salted butter, softened
- 1 cup brown sugar firmly packed
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar.
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl combine the flour, baking soda, and salt. Set aside.
- In a large bowl cream together the butter and brown sugar.
- Add in the egg and vanilla and mix well to combine.
- Add the flour mixture to the butter mixture and mix until well combined.
- Using a small cookie scoop, scoop 1 tablespoon of dough, roll into a ball, then roll into the granulated sugar. Place on the baking sheet and flatten slightly. Place cookie dough balls 2 inches apart.
- Bake for 10 minutes. Remove from the oven and cool on the baking sheet for 2-3 minutes before removing to a wire rack to cool completely.
Notes
