These brown sugar cookies are soft, chewy, and full of warm sweetness that makes them hard to resist! With a simple mix of butter, brown sugar, and a hint of vanilla, they’re perfect for any occasion.
I love how quick and easy these cookies are to bake. One minute they’re in the oven, and the next, I’m filling the kitchen with that delicious smell! Who doesn’t love a fresh cookie? 🍪
Key Ingredients & Substitutions
Unsalted Butter: This is key for flavor and texture. If you’re out of unsalted butter, use the same amount of margarine or yes, salted butter—just cut back a bit on added salt in the recipe.
Brown Sugar: Light brown sugar adds a lovely caramelly flavor and moistness. If you don’t have it, you can use granulated sugar or dark brown sugar. Dark brown will make the cookies richer in flavor.
Egg: Eggs help bind the ingredients. If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water).
All-Purpose Flour: This makes up the body of the cookie. You can swap for whole wheat flour for a nuttier taste or gluten-free flour for a gluten-free version. Just make sure to use a 1:1 blend for best results!
How Can You Ensure Light and Chewy Cookies?
To get those perfect light and chewy textures, the creaming method is super important! Creaming butter and sugar aerates the mixture, creating tiny air pockets that help the cookies rise. Here’s how to do it:
- Make sure your butter is softened, not melted. Room temperature is best—let it sit out for about 30 minutes before use.
- Use a mixer on medium speed to beat the butter and brown sugar together until it’s fluffy and light in color, which takes about 2 to 3 minutes.
- After adding the egg and vanilla, mix just until combined. Overmixing can make cookies dense.
How to Make Brown Sugar Cookies
Ingredients You’ll Need:
- 1 cup (227 grams) unsalted butter, softened
- 1 1/4 cups (250 grams) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Granulated sugar for rolling
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 10-12 minutes to bake. You’ll want to give the cookies a little time to cool before enjoying them, so total time is around 30-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line two baking sheets with parchment paper. This will make cleanup a breeze and prevent the cookies from sticking!
2. Cream Butter and Sugar:
In a large mixing bowl, add the softened butter and brown sugar. Use an electric mixer to beat them together until the mixture is light and fluffy—this usually takes about 2 to 3 minutes. It’s important to incorporate air into the mixture for a soft texture!
3. Add Egg and Vanilla:
Next, beat in the egg and the vanilla extract. Mix until everything is well combined. This will add extra flavor and moisture to your cookies.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; we want soft, chewy cookies, not tough ones!
6. Shape the Cookies:
Using a tablespoon or cookie scoop, scoop out portions of dough and roll them into balls in your hands. Once shaped, roll each dough ball in granulated sugar to coat them evenly.
7. Bake the Cookies:
Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches of space between them. Bake in your preheated oven for 10-12 minutes, or until the edges are nice and set, and the tops are crinkled but still soft in the middle.
8. Cool and Enjoy:
Once they’re done, take the cookies out of the oven and let them cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your soft and chewy brown sugar cookies! They’re perfect with a glass of milk or as a sweet treat anytime!
Can I Use Dark Brown Sugar Instead of Light Brown Sugar?
Absolutely! Dark brown sugar will give your cookies a deeper, more molasses-like flavor. However, stick with the same measurement, and enjoy the richer taste!
Can I Make These Cookies Without an Egg?
Yes, you can substitute the egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Both options will help bind the ingredients like an egg would!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, you can freeze them for up to 3 months. Just thaw them at room temperature before enjoying!
What’s the Best Way to Ensure My Cookies Stay Soft?
To keep your cookies soft, avoid over-baking them. Remove them from the oven when the edges are set but still soft in the center. Letting them cool on the baking sheet for a few minutes before transferring them to a wire rack will also help maintain that chewy texture!
