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Brown Sugar Butter Cookies Recipe

Brown Sugar Butter Cookies Recipe
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★★★★★

5 from 5 reviews

These Brown Sugar Butter Cookies are soft, chewy, and bursting with rich buttery flavor enhanced by the caramel-like sweetness of light brown sugar. Rolled in granulated sugar for a delicate crunch and slightly pressed with a fork for a classic look, these cookies are perfect for any time you crave a comforting, homemade treat.

Ingredients

Scale

Wet 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)

Dry Ingredients

  • 2 1/4 cups all-purpose flour (10 ounces)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For Rolling (Optional)

  • 1/2 cup white granulated sugar

Instructions

  1. Preheat oven: Set your oven to 350ºF (177ºC) and line a baking sheet with parchment paper or a nonstick baking mat to prevent sticking and ensure easy cleanup.
  2. Cream butter and brown sugar: Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the softened unsalted butter and light brown sugar together until light, fluffy, and well combined.
  3. Add egg and vanilla: Scrape down the sides of the bowl to incorporate any unmixed ingredients, then add the large egg and vanilla extract, mixing until fully combined and smooth.
  4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  5. Combine wet and dry mixtures: Gradually add the flour mixture to the butter mixture, stirring carefully just until combined to avoid overmixing which can toughen cookies.
  6. Form dough balls: Using a cookie scoop (about 1 1/2 tablespoons), portion out the dough and roll each ball between your palms. Optionally, roll the dough balls in granulated sugar for a sweet, crunchy coating.
  7. Prepare for chilling: Place the dough balls onto the prepared baking sheet, spacing them appropriately. Press down gently on each ball with the tines of a fork to flatten slightly and create a classic cookie pattern. If you didn’t roll in sugar, sprinkle a small amount on top now.
  8. Chill dough: Refrigerate the prepared dough balls for 30-60 minutes to help the cookies maintain shape and develop flavor.
  9. Bake cookies: Bake in the preheated oven for 10-12 minutes or until the centers are set but not browned, ensuring the cookies stay soft and tender.
  10. Cool cookies: Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

Notes

  • Chilling the dough is essential to getting the perfect soft texture and preventing the cookies from spreading too much.
  • You can substitute almond extract for vanilla extract for a nutty twist.
  • Rolling cookies in granulated sugar adds a nice crunch and extra sweetness but can be omitted if preferred.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze the dough balls for longer storage.
  • Do not overbake; cookies should be soft in the center when done.

Nutrition

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

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