By The Head Spoon 2 Comments
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Brown sugar cookie recipe that is super soft, a tad chewy, simple to make, and one of my favorite sweet treats ever.
We have many yummy cookie recipes you might enjoy includingChocolate Marshmallow Cookies, Berger Cookies, and Butter Pecan Cookies.
I love brown sugar dessert recipes, and I'm very excited about these cookies.
This brown sugar cookie recipe produces DELICIOUS cookies that will disappear very quickly......if you're not careful.
You could store them under lock and key, as my Mom used to do with her world famous Christmas sugar cookies. A little extreme, but it does work.
The texture mix of super soft in the middle, crinkles on top, sugar sprinkled about, and chewy when you bite into it, is cookie perfection.
These cookies are perfect anytime of the day. After my breakfast this morning, I needed a little sugar boost, and enjoyed a cookie with my hot zen green tea. I felt like I was at a fancy high tea, with my delectable brown sugar cookies.
The taste is so simple that you can have a few, and not feel weighted down. They're light as air, yet flavorful and satisfying at the same time.
They remind me of the chocolate sugar cookies I shared last year.
If you've been following along, you know how much I LOVE cookie dough. Oh my goodness, brown sugar cookie dough......straight to the top of the charts for best tasting dough.
Tips for this brown sugar cookie recipe:
- You could turn these cookies into brown sugar cinnamon cookies, by mixing in 2 teaspoons of cinnamon with the sugar to roll the dough in.
- After the 8 minute marker, the recipe calls for you to gently press the top down with a fork - pay attention to gently. If you press too hard, you'll lose the wonderful puffiness to these cookies.
Hope you enjoy these delicious morsels as much as we did!
Recipe
Brown Sugar Cookie Recipe
Brown sugar cookie recipe that is super soft, a tad chewy, simple to make, and one of my favorite sweet treats ever.
Coursecookies
Prep Time 15 minutes
Servings 30
Calories 77 kcal
Ingredients
- 2cupsall-purpose flour
- 1 tspbaking soda
- 1 ½tspcornstarch
- ½tspground cinnamon
- ¼tspkosher salt
- ¾cupunsalted butter, melted and cooled
- 1 ¼cupdark brown sugar
- 1large egg, room temperature
- 2tspvanilla extract
- ⅓cupgranulated sugar
Instructions
In a large bowl, stir together the flour, baking soda, cornstarch, cinnamon and salt.
Place butter in bowl and microwave until melted (it took about 45 seconds in my microwave). Once butter is melted, let butter sit in bowl for about 10 minutes to cool a little, before mixing with brown sugar.
In medium bowl, whisk together melted butter and brown sugar (whisk until there are no brown sugar lumps). Whisk in the egg, then whisk in the vanilla.
Pour the wet ingredients into the large bowl with dry ingredients and stir to combine with a wooden spoon. Cover the bowl with saran wrap and place in the fridge for at least two hours.
After the 2 hour chilling time, remove dough from fridge and let sit at room temperature for about 10 minutes. You are then ready to scoop the dough into 1 ½ tablespoon size dough balls. Roll the dough between with your hands.
Preheat the oven to 325 degrees and line two baking sheets with parchment paper.
Pour ⅓ cup with granulated sugar into bowl. Roll the dough balls in the granulated sugar, then place about 2 inches apart on the prepared baking sheets.
Bake for 8-9 minutes, then open oven, pull oven tray out and very gently press down on top of cookies. This will create a crinkle look on top of cookie. Place back in oven and cook for 2-3 minutes.
After removing cookies from oven, keep cookies on pan for 10 minutes, before moving cookies to wire rack to finish cooling. Enjoy!
Recipe Notes
Adapted from Sally's Baking Addiction
Nutrition Facts
Brown Sugar Cookie Recipe
Amount Per Serving
Calories 77
% Daily Value*
Cholesterol 5mg2%
Sodium 66mg3%
Potassium 23mg1%
Carbohydrates 17g6%
Sugar 11g12%
Protein 1g2%
Calcium 10mg1%
Vitamin A 10IU0%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments
DebiCould you replace rhe AP flour with Almond Flour, because I'm gluten free. I'm trying to find easy recipes rhat i can convert to gluten free. Let me lnow what you think as soon as you can please and thank you
Reply
- The Head Spoon
I have not made these with almond flour, but it should work just fine. The ratio for all purpose flour to almond flour in baking is 1:1. Please let me know if you try it. Would love to hear how they turn out.
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