Description
These Chewy Brown Sugar Cookies are soft, rich, and packed with deep molasses flavor from brown sugar. Perfectly chewy with a slightly crisp edge, these classic cookies are rolled in granulated sugar for a sweet, crackly finish. Quick and easy to make, they are a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
Coating
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, using a mixer or by hand, cream the softened butter with the packed brown sugar until the mixture is light and fluffy, about 2-3 minutes. This creates a rich base for chewy cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, ensuring the dough is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which could make cookies tough.
- Shape Cookies: Roll the dough into 1 1/2 inch balls. Then, roll each ball in granulated sugar to coat evenly. This step adds a crunchy texture and a sparkling look to the cookies.
- Bake: Place the sugar-coated dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft. This ensures chewy texture.
- Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up without becoming hard.
Notes
- You can use either light or dark brown sugar depending on your preference for a milder or stronger molasses flavor.
- Don’t overbake; cookies continue to cook on the baking sheet after removal from the oven.
- For softer cookies, slightly underbake them; for chewier texture, bake until edges are set but centers remain soft.
- Store cookies in an airtight container at room temperature for up to a week.
- Butter should be softened, not melted, to achieve the ideal texture.
