Love
sugar cookies? Me too! Let me introduce you to your new fave: brown sugar cookies. They’re chewy, sweet, and buttery just like their counterparts, with an added caramel-ly flavor that makes them stand out. They’re also big, which I firmly believe a good cookie should be. Trust me, though they may look unassuming and take very little effort to throw together, these are worthy of all your holiday cookie spreads and homemade gift exchanges. Read on for what you need to know to make them as good as can be.
How to make brown sugar cookies.
You may have read the 2 and a half hour total time below and thought I was nuts, but let me explain—like many other classic cookie recipes (my chocolate chip cookies come to mind), refrigerating the dough for a few hours helps develop deep flavor AND guarantees a solid bake. Without the chilling time, these could warp into melty puddles instead of cookies in the oven, and you definitely don’t want that. Instead, these get baked until the edges are just set, and as they cool they will start to wrinkle, giving them a chewy and soft center with slightly crunchy edges. Dare I say it? These are PERFECT.
Storage:
These cookies can be stored at room temperature in an airtight container for up to 5 days. They can also be frozen for up to 3 months.
Made these? Let us know how it went in the comments below.
Love
sugar cookies? Me too! Let me introduce you to your new fave: brown sugar cookies. They’re chewy, sweet, and buttery just like their counterparts, with an added caramel-ly flavor that makes them stand out. They’re also big, which I firmly believe a good cookie should be. Trust me, though they may look unassuming and take very little effort to throw together, these are worthy of all your holiday cookie spreads and homemade gift exchanges. Read on for what you need to know to make them as good as can be.
How to make brown sugar cookies.
You may have read the 2 and a half hour total time below and thought I was nuts, but let me explain—like many other classic cookie recipes (my chocolate chip cookies come to mind), refrigerating the dough for a few hours helps develop deep flavor AND guarantees a solid bake. Without the chilling time, these could warp into melty puddles instead of cookies in the oven, and you definitely don’t want that. Instead, these get baked until the edges are just set, and as they cool they will start to wrinkle, giving them a chewy and soft center with slightly crunchy edges. Dare I say it? These are PERFECT.
Storage:
These cookies can be stored at room temperature in an airtight container for up to 5 days. They can also be frozen for up to 3 months.
Made these? Let us know how it went in the comments below.
- Yields:
-
15
- Prep Time:
-
10 mins
- Total Time:
- 2 hrs 30 mins
Directions
-
- Step 1
In a medium bowl, whisk flour, salt, and baking soda. In a large bowl, whisk brown sugar and butter until smooth. Add egg, egg yolk, and vanilla and whisk until combined. Add dry ingredients and stir to combine with a rubber spatula. Cover and refrigerate until dough has hardened, at least 2 hours or up to 12.
- Step 2Preheat oven to 350°. Line 2 baking sheets with parchment. Using a large cookie scoop (about 3 tablespoons), scoop dough onto prepared sheets, spacing 3″ apart.
- Step 3Bake until edges are just set and lightly golden, 10 to 12 minutes. Let cool on baking sheets.
- Step 1
Related Video: Cut-Out Sugar Cookies
