Soft & Chewy Brown Sugar Cookies
These Soft & Chewy Brown Sugar Cookies are simple yet delectable with their rich butterscotch flavor and plush texture. This is a recipe for any occasion and a canvas for all sorts of garnishes like chocolate chips, chopped nuts, dried fruit or a dip in melted chocolate of any kind. If you're a purist, then you will love the simplicity of the subtle molasses flavor and big hit of vanilla. I take these to the next level by rolling them in vanilla bean sugar for a little crunch on the outside. They are beautifully soft in the middle, and they stay soft for days. If you love baking cookies, I recommend my popular Bakery-Style Chocolate Chip Cookies, Sprinkle Sugar Cookies and these Ginger Molasses Cookies too.
WHY THIS RECIPE WORKS
- Buttery brown sugar cookies - this recipe really allows the simple flavors of butter and brown sugar to shine through. It's all elevated by pure vanilla and there's this warmth that makes them so irresistible.
- Ultra plush texture - the molasses from all the dark brown sugar keeps these cookies extra soft and chewy.
- Long shelf life - since molasses, like honey, is a liquid sugar, it is hygroscopic in nature which means that it binds moisture and keeps these cookies soft for a whole week!
- Vanilla sugar coating - these cookies are rolled in granulated sugar infused with vanilla bean which makes them even more fragrant with a little crunch.
INGREDIENTS FOR BROWN SUGAR COOKIES
- Butter - for this recipe you can use unsalted or salted butter. If you use salted butter, then reduce the added salt by half.
- Brown sugar - this recipe uses all brown sugar as the name suggests, and dark brown sugar is the best choice since it contains twice as much molasses compared to light brown sugar. It lends a toffee-like flavor and also gives them a chewy texture.
- Pure vanilla extract - vanilla is essential to elevate all of the flavors. I like this Madagascar Bourbon Vanilla extract.
- Flour - unbleached all-purpose flour is the best for chewy cookies.
- Egg - one whole egg plus one yolk will add structure to the cookie dough.
- Egg yolk - the extra yolk adds flavor, denseness and chewiness.
- Milk - just a bit of milk adds enough moisture to hydrate the flour and keep these cookies soft and chewy without making them spread. It replaces the moisture from the egg white that's left out without adding structure. So, it keeps them more dense.
- Vanilla sugar - I love to roll these cookies in vanilla-infused sugar to take them to the next level. I simply rub a spent vanilla bean (one that I've scraped after making Vanilla Whipped Ganache or Pastry Cream) and rub it into some granulated sugar. You can store this away and it keeps indefinitely.
STEP BY STEP INSTRUCTIONS: HOW TO MAKE BROWN SUGAR COOKIES
- STEP 1). Cream butter and sugar. Combine soft butter with brown sugar and vanilla in a large bowl and mix with an electric handheld mixer on medium-high speed for 1-2 minutes until pale and fluffy. You can also use a stand mixer fitted with the paddle attachment on medium speed. Add the egg and mix until well incorporated. Mix in egg yolk and milk.
- STEP 2). Blend dry ingredients. Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add these dry ingredients to the butter/sugar mixture and fold it in until evenly combined. Cover the bowl and refrigerate the dough for 1-2 hours.
- STEP 3). Roll the dough in sugar. Use a 1 ¼-oz cookie scoop to portion dough balls (about 42g each) and then roll into smooth balls. Roll each ball in the vanilla sugar to coat evenly and place them on prepared baking sheets with about 3 inches of space between them.
- STEP 4). Bake for 8-10 minutes until puffed and set around the edges. The centers will puff up and still feel slightly soft in the middle, then they will continue to set as they cool. They will deflate slightly as they cool. If you prefer flatter cookies, you can flatten the dough balls with the palm of your hand before baking. Flatten dough balls slightly for flatter cookies.
- STEP 5). Cool. Transfer baking tray to a wire rack to cool for 2 minutes, then transfer cookies to the wire rack to cool completely.
EXPERT BAKING TIPS
- Measure the flour accurately to ensure you get the right texture. Too much flour will make them dry and the dough will not spread the right way. Too little flour will mean they will spread too much. If you have the time to chill the dough for longer than 8 hours, you can actually reduce the flour a bit because the moisture will have time to absorb sufficiently to control spread and you have the benefit of a rich flavor when using less flour. The cookies are great either way.
- Chill the cookie dough. Let the dough chill in the fridge for at least one hour so that you get cookies that are thick with a chewy texture.
- Flatten dough balls for thinner cookies. If you like thinner cookies, you can flatten the dough balls slightly before baking.
RECIPE FAQ
Yes! Salted butter will be fine. In this case I would suggest to cut the added salt down by half. So, that's ¼ teaspoon of salt instead of ½ teaspoon.
I highly recommend chilling this cookie dough since it will help with the texture and it will improve the flavor even more. If you chill the dough for closer to 8 hours, then you can actually use a bit less flour and get an even stronger brown sugar flavor.
These cookies are best stored at room temperature in an airtight container for up to 1 week. They stay nice and soft and chewy!
Yes, these cookies freeze very well. Just place cooled cookies in a resealable freezer bag and keep frozen for up to 3 months.
You can also freeze the raw cookie dough balls to bake later. Before rolling in granulated sugar, place individual dough balls on a baking sheet lined with parchment or waxed paper then freeze until solid. Once solid, transfer to a resealable freezer bag and keep frozen for up to 3 months. When ready to enjoy, let the dough balls thaw for 5-10 minutes, roll in granulated sugar and bake them off as directed.
If you love cookies, check out these recipes!
Chewy Brown Butter Snickerdoodles Cookies The BEST Chewy Ginger Molasses Cookies Brown Butter M&M Cookies Recipe Lemon Blueberry Cookies with White Chocolate Chunks Coffee Pecan Chocolate Chip Cookies Double Peanut Butter Chocolate Chunk Cookies Hazelnut Double Chocolate Chunk Cookies THE BEST Chewy Chocolate Chip Cookies – Bakery Style!Craving more cookies?
If you love baking cookies, check out these recipes:
Thick Soft & Chewy Brown Sugar Cookies
Ingredients
- ⅔ cup (150g) unsalted butter, softened
- 1 cup (220g) packed dark brown sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoon (10ml) milk, at room temperature
- 1 ¾ cups (250g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (50g) granulated vanilla bean sugar for rolling see notes above in FAQ section for how to make vanilla sugar
Instructions
- Make the cookie dough. Combine soft butter with brown sugar and vanilla in a large bowl and mix with an electric handheld mixer on medium-high speed for 1-2 minutes until pale and fluffy. You can also use a stand mixer fitted with the paddle attachment on medium speed. Add the egg and mix until well incorporated. Mix in egg yolk and milk.
- Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add these dry ingredients to the butter/sugar mixture and fold it in until evenly combined. Cover the bowl and refrigerate the dough for 1-2 hours.
- Preheat your oven to 350°F. Line 2 large cookie sheets with parchment paper.
- Use a 1 ¼-oz cookie scoop to portion dough balls (about 42g each) and then roll into smooth balls. Roll each ball in the vanilla sugar to coat evenly and place them on prepared baking sheets with about 3 inches of space between them.
- Bake for 8-10 minutes until puffed and set around the edges. The centers will puff up and still feel slightly soft in the middle, then they will continue to set as they cool. They will deflate slightly as they cool. If you prefer flatter cookies, you can flatten the dough balls with the palm of your hand before baking. Flatten dough balls slightly for flatter cookies.
- Transfer baking tray to a wire rack to cool for 2 minutes, then transfer cookies to the wire rack to cool completely.
