There’s something truly irresistible about the warm, comforting aroma of freshly baked brown sugar cookies wafting through your home. These cookies, with their rich, buttery sweetness and slightly chewy texture, are a delightful treat for any occasion. Whether you’re baking for a festive gathering or simply craving a sweet snack, this recipe will guide you to cookie perfection. Brown sugar cookies stand out for their deep, caramel-like flavor, thanks to the ample amount of brown sugar used. This sugar not only provides a distinctive taste but also helps to create a soft, chewy center that contrasts beautifully with a slightly crisp edge. The addition of a touch of vanilla enhances the overall flavor, making each bite a moment of pure bliss.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients Needed

Detailed List of Ingredients

To make these delicious brown sugar cookies, you will need 2 ¾ cups (350 g) of all-purpose flour, 1 tablespoon of cornstarch, ¾ teaspoon of baking soda, ½ teaspoon of baking powder, ¾ teaspoon of salt, 1 cup (226 g) of unsalted butter that has been melted and cooled to nearly room temperature, 1 ¾ cups (350 g) of tightly packed brown sugar, 1 large egg and 1 egg yolk preferably at room temperature, and 1 ½ teaspoons of vanilla extract. Additionally, you will need granulated sugar for rolling the dough balls before baking.

Explanation of Key Ingredients and Their Roles

The all-purpose flour forms the base of the dough, providing structure and chewiness. Cornstarch is added to help achieve a tender texture, while baking soda and baking powder work together to ensure the cookies rise perfectly and have a slight puff. Salt balances the sweetness and enhances the overall flavor profile. The unsalted butter, once melted and cooled, melds with the brown sugar to create a deep, caramelized taste. Eggs contribute moisture and richness, while vanilla extract adds a subtle but essential aromatic note. Finally, rolling the dough balls in granulated sugar before baking gives the cookies a beautiful, sweet crust.

Step-by-Step Instructions

Preparing the Dough: Melting and Cooling Butter

Start by melting the butter in a microwave or on the stovetop. Once melted, let it cool to nearly room temperature. This cooling process is crucial as it prevents the dough from becoming too runny, ensuring the cookies hold their shape during baking.

Mixing Wet Ingredients

In a large mixing bowl, combine the melted butter and brown sugar. Stir vigorously until the mixture is smooth and well-blended, resembling a thick caramel sauce. Add the egg, egg yolk, and vanilla extract, stirring thoroughly until fully incorporated. The addition of an extra egg yolk provides additional richness and helps achieve a chewier texture.

Combining Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt. Ensure these dry ingredients are evenly distributed to avoid any clumps in the dough.

Chilling the Dough

Gradually introduce the dry mixture to the wet ingredients, stirring until a smooth dough forms. Cover the bowl with plastic wrap and refrigerate for at least 45 minutes. Chilling the dough allows the flavors to meld and makes it easier to handle, resulting in cookies that maintain their shape and have a perfect texture.

Rolling and Coating the Dough Balls

Once the dough has chilled, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use an ungreased cookie sheet. Scoop out portions of dough roughly the size of 2 tablespoons and gently roll them into balls. Roll each dough ball in granulated sugar until fully coated. This step adds a delightful crunch and a hint of extra sweetness.

Baking and Cooling Tips

Place the sugar-coated dough balls on the prepared baking sheet, spacing them at least 2 inches apart. Bake the cookies for 11-12 minutes. They should appear slightly underdone in the center but will continue to cook as they cool. Allow the cookies to cool completely on the baking sheet to set, as they will be too delicate to move while still hot.

Recipe Tips & Frequently Asked Questions

How to Achieve the Perfect Cookie Texture: Ensure butter is cooled before mixing, chill the dough, and avoid overbaking.
Tips for Measuring Ingredients Accurately: Use a kitchen scale for precision, especially with flour and sugar.
Adjusting Baking Time for Different Oven Types: Ovens vary; keep an eye on the cookies and adjust time if needed.
Can I Use Salted Butter Instead of Unsalted?: Yes, but reduce the added salt in the recipe.
How to Store the Cookies for Maximum Freshness: Store in an airtight container at room temperature for up to a week.
Can I Freeze the Dough for Later Use?: Yes, freeze in pre-rolled balls and bake from frozen, adding a minute or two to the baking time.

What to Serve with This Recipe

Suggested Beverages

Pair these delightful cookies with a cold glass of milk, a steaming cup of coffee, or a soothing cup of tea. The richness of the cookies complements the creaminess of milk and the robust flavors of coffee and tea.

Complementary Desserts and Snacks

For a more indulgent experience, serve these cookies alongside a scoop of vanilla ice cream or with a bowl of fresh berries. They also pair wonderfully with other homemade treats like chocolate brownies or lemon bars.

Serving Suggestions for Special Occasions

Brown sugar cookies make an excellent addition to holiday cookie trays, birthday parties, or casual get-togethers. Dress them up with a drizzle of chocolate or a sprinkle of sea salt for an extra touch of elegance.

Variations and Additions

Adding Nuts or Chocolate Chips

For added texture and flavor, consider mixing in chopped nuts such as pecans or walnuts. Chocolate chips or chunks can also be folded into the dough for a delightful twist.

Using Different Types of Sugar

Experiment with different types of sugar, like dark brown sugar or even a mix of brown and white sugar, to create subtle variations in flavor and texture.

Flavor Variations (e.g., Cinnamon, Nutmeg)

Enhance the cookies with a dash of cinnamon, nutmeg, or even ginger for a warm, spiced flavor. These spices can add a festive touch, making the cookies perfect for the holiday season.

Troubleshooting Common Issues

Why Did My Cookies Spread Too Much?

If your cookies spread too much, it might be due to overly warm butter or insufficient chilling of the dough. Ensure the dough is well-chilled before baking and avoid placing the dough balls on a hot baking sheet.

How to Fix Overbaked or Underbaked Cookies

If your cookies are overbaked, reduce the baking time by a minute or two in the next batch. For underbaked cookies, leave them in the oven for an additional minute but keep a close eye to prevent overcooking.

Preventing Dough from Becoming Too Sticky

If the dough becomes too sticky to handle, chill it longer or add a tablespoon of flour at a time until it reaches a manageable consistency.

Ingredients

2 ¾ cups (350 g) all-purpose flour
1 Tablespoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
1 cup (226 g) unsalted butter, melted and cooled to nearly room temperature
1 ¾ cup (350 g) brown sugar, tightly packed
1 large egg + 1 egg yolk, preferably at room temperature
1 ½ teaspoon vanilla extract
Granulated sugar for rolling

Instructions

Begin by melting the butter and allowing it to cool to almost room temperature. In a large mixing bowl, combine the melted butter with the brown sugar, stirring until the mixture is smooth and well-blended.

Next, add the egg, egg yolk, and vanilla extract to the butter and sugar mixture. Stir thoroughly until everything is well-incorporated.

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt. Ensure the dry ingredients are evenly mixed.

Gradually introduce the dry mixture into the wet ingredients, stirring until everything is combined into a smooth dough. Cover the bowl with plastic wrap and refrigerate for at least 45 minutes to allow the dough to firm up.

When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use an ungreased cookie sheet if parchment paper is unavailable.

Remove the chilled dough from the refrigerator. Scoop out dough portions roughly the size of 2 tablespoons. Gently roll each portion into a ball, then roll it in granulated sugar until fully coated.

Place the sugar-coated dough balls on the prepared baking sheet, ensuring they are spaced at least 2 inches apart to allow for spreading.

Bake the cookies in the preheated oven for 11-12 minutes. The centers may appear slightly underdone; this is normal. Allow the cookies to cool completely on the baking sheet. They will finish cooking and firm up as they cool, making them too delicate to move while still hot.