The Ultimate Soft & Chewy Brown Sugar Cookies
These classic brown sugar cookies offer a delightful balance of sweet and rich molasses notes. Each cookie features a soft, chewy interior with slightly crisp edges, all coated in a sparkling granulated sugar crust. Baked to a golden perfection, they provide a comforting texture and a deeply satisfying flavor profile.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Total Time: 0 hours
- Yield: 24 cookies 1x
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups packed light brown sugar
- ¼ cup granulated sugar, plus more for rolling
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter, light brown sugar, and ¼ cup granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 2 hours. This helps prevent spreading and enhances chewiness.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Place about ½ cup of granulated sugar in a shallow bowl for rolling.
- Scoop rounded tablespoons of dough and roll them into balls. Roll each dough ball generously in the granulated sugar to coat completely.
- Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. They will continue to set as they cool.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your butter is at room temperature for optimal creaming and a smooth dough.
Do not overmix the dough once the flour is added; this can lead to tough cookies.
Chilling the dough is crucial for achieving that perfect chewy texture and preventing excessive spreading.
For best results, do not overbake; the cookies should look slightly underdone in the center when removed from the oven.
Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition
- Calories: 180 kcal
- Fat: 7 g
- Carbohydrates: 28 g
- Protein: 2 g