Brown Sugar Cookies
Equipment
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 2 Baking sheet
- 2 silicone baking mat or parchment paper
- 1 Cooling rack
- 1 Cookie scoop 1.5 tablespoon
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 170 g unsalted butter softened
- 220 g light brown sugar packed
- 50 g granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 260 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 30 g granulated sugar for rolling, optional
Instructions
- Line baking sheets with silicone mats or parchment and set aside.
- In a bowl whisk flour, baking soda, baking powder, and salt until combined.
- In a separate large bowl beat softened butter, brown sugar, and 50 g granulated sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the egg, egg yolk, and vanilla until smooth and glossy.
- Add dry ingredients to the wet ingredients and mix on low just until a soft dough forms with no dry streaks.
- Cover the bowl and chill the dough in the refrigerator for 30 minutes to firm slightly.
- Preheat the oven to 350°F (175°C) while the dough chills.
- Scoop 1.5-tablespoon portions of dough and roll into balls, then roll in the optional granulated sugar if using.
- Arrange dough balls 2 inches apart on prepared baking sheets.
- Bake one sheet at a time for 9 to 11 minutes until the edges are set and lightly golden and the centers look slightly underbaked.
- Cool on the baking sheet for 5 minutes to set, then transfer cookies to a cooling rack to cool completely.
Notes
For chewier cookies, do not overbake; pull them when the centers still look soft as they will finish setting on the sheet. Using all light brown sugar gives classic butterscotch notes, while swapping 25% for dark brown sugar deepens the molasses flavor. If the dough feels sticky after chilling, chill an extra 10 to 15 minutes for cleaner scooping. Weighing ingredients ensures consistency; if measuring by cups, lightly spoon and level the flour to avoid dense cookies. For crisp edges, bake on parchment; for softer bottoms, use silicone mats. The dough can be scooped and frozen; bake from frozen adding 1 to 2 minutes to the time.
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