If you love chewy, soft cookies then I have the recipe for you! They might seem plain or simple but these brown sugar cookies are bursting with flavor!
Sometimes I crave a cookie filled with all sorts of ingredients/toppings like my brown sugar butterscotch pecan cookies or my browned butter walnut chocolate chunk cookies! But today I was feeling simplistic – I just wanted a cookie full of flavor without all the extra ingredients.
Soft Brown Sugar Cookies
Many brown sugar cookie recipes call for chocolate chips, oatmeal, cinnamon, or nuts. Mine is simple and you probably have all the ingredients in your pantry! Our main ingredient is… you guessed it – BROWN SUGAR!!
With the addition of eggs, butter, flour, and the basic cookie ingredients, this sweet and soft cookie is definitely going to become a favorite.
What I love about these cookies is that they are so soft and chewy! And because brown sugar contains molasses, their flavor is more than just a sugary cookie. If you like brown sugar, you’ll definitely enjoy these cookies.
How to Make Brown Sugar Cookies
These cookies can be made in a large mixing bowl with a hand-held mixer or a stand mixer!
Begin by mixing the butter on low for 1 minute or until smooth. Then add the brown sugar and mix on medium until smooth and creamy, about 2 minutes.
Next, add egg, egg yolk, and vanilla extract and mix on low until combined.
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Then while mixing on low, add the dry ingredients to the wet. Mix until combined.
Then roll the dough into smooth balls and roll in granulated sugar! Then place on your prepared cookie sheet and back for 8-9 minutes at 350 degrees! Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a wire cooling rack.
Variations: you can roll the dough in a cinnamon-sugar mixture, or frost with a brown sugar frosting!
How to Keep them Soft? And More!
To keep your cookies soft and fresh store them in an airtight container at room temperature for up to 5 days! Or freeze the dough balls and bring them out to bake when you want freshly baked cookies (just add a couple of extra minutes when baking from frozen)!
To keep your brown sugar soft, take it out of the plastic bag it came in and place it in a sealable and air-tight container to prevent air from getting in the container. If your brown sugar is already rock-solid then add a slice of white sandwich bread to your brow sugar container. The sugar will absorb the moisture from the bread and your brown sugar will be super soft in 1-2 days!
How to make these chewy? Because these cookies are made with a lot of brown sugar they will naturally be chewier and softer than normal sugar cookies which have a lot of white sugar.
What is the difference between light and dark brown sugar? Light brown sugar has a lower level of molasses than dark brown sugar. Light brown sugar has about 3.5% and dark-grown sugar has about 6.5%. So if you want a stronger molasses flavor I would use the dark brown sugar!
So pour yourself a tall glass of ice-cold milk and get ready to enjoy the chewiest and softest cookie EVER!
For more cookie recipes, check out:
- 3/4 cup salted butter, room temperature
- 1 1/2 cup brown sugar, packed
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 2/3 cup all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp coarse kosher sea salt
- 1/4 cup granulated sugar - (for rolling)
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
- In a large mixing bowl with a hand-held mixer or the bowl of a stand mixer, add the butter. Mix on low for 1 minute until smooth. Add brown sugar and mix on medium until smooth and creamy, about 2 minutes.
- Add egg, egg yolk and vanilla extract, mix on low until combined.
- In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. With mixing speed on low, gradually add the dry ingredients, mix until combined.
- Using a standard size cookie scoop, portion the dough and roll into smooth balls using your hands. Roll each cookie in granulated sugar, then place 12 cookies onto the prepared sheet.
- Bake for 8-9 minutes or until set. The centers will be very soft but will set as they cool. Remove from the oven and allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Bake remaining dough as instructed.
- Store cookies in an airtight container at room temperature for up to 5 days.