Description
These chewy brown sugar cookies are a delightful treat with a soft, tender center and a slightly crisp edge. Made with rich brown sugar and rolled in granulated sugar, they offer the perfect balance of sweetness and chewiness. Easy to prepare and perfect for sharing!
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
For Rolling
- 1/4 cup granulated sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, using an electric mixer or hand whisk, cream the softened unsalted butter and packed brown sugar together until light and fluffy. This process helps to incorporate air and ensures a tender cookie.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, creating a smooth cookie dough base.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing as it can lead to tougher cookies.
- Roll Cookies in Sugar: Using a spoon or cookie scoop, form dough balls about 1 inch in diameter. Roll each ball lightly in granulated sugar to create a sweet, crunchy coating.
- Arrange on Baking Sheet: Place the rolled dough balls on an ungreased baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers appear set but still soft.
- Cool Properly: Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without becoming hard.
Notes
- Use light or dark brown sugar depending on your preference; dark brown sugar provides a deeper molasses flavor.
- For an extra chewy texture, slightly underbake the cookies and allow them to finish cooking on the hot baking sheet.
- Store cookies in an airtight container at room temperature for up to a week.
- You can add a pinch of cinnamon or nutmeg to the dry ingredients for a spiced variation.
- Ensure butter is softened but not melted for the best creaming results.
