Brown Sugar Cookies Recipe
Indulge in these exceptionally soft and delightfully chewy brown sugar cookies, boasting a deep buttery richness and crafted effortlessly without the need for a mixer.
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Servings: 16 cookies
Ingredients
- ¾ teaspoon salt
- 1 large egg plus 1 egg yolk preferably at room temperature
- 1 Tablespoon cornstarch
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups 350 g all-purpose flour
- 1 ¾ cup 350 g brown sugar, tightly packed*
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup 226 g unsalted butter, melted and cooled to nearly room temperature
- Granulated sugar for rolling
Instructions
- In a large mixing bowl, blend the cooled melted butter and brown sugar thoroughly until fully incorporated. Stir in the whole egg, additional yolk, and vanilla extract, mixing until smooth. In a separate medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt until evenly combined. Gradually fold the dry mixture into the wet ingredients, stirring just until the dough forms. Cover the bowl securely with plastic wrap and refrigerate for no less than 45 minutes. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or leave ungreased if none is available. Retrieve the chilled dough and portion into balls approximately 2 tablespoons each, rolling each into a smooth sphere before coating thoroughly in granulated sugar. Arrange the cookie dough balls on the prepared sheet, ensuring at least 2 inches of space between each. Bake for 11–12 minutes; the centers may appear slightly underdone — this ensures a soft texture. Leave the cookies on the sheet to cool entirely, allowing them to finish setting as they rest.
Notes
*Combining equal parts dark and light brown sugar imparts an especially rich flavor, though using solely light or dark brown sugar will also yield excellent results.