Description
Soft, chewy, and rich with caramel-like flavor, these brown sugar cookies are the perfect treat! Simple to make and packed with browned butter goodness.
Ingredients
Scale
- 14 tablespoons unsalted butter (1 ¾ sticks)
- 1/4 cup sugar
- 2 cups packed dark brown sugar
- 2 cups flour (plus 2 tablespoons)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven
Start by preheating your oven to 350°F (175°C). Make sure your oven rack is in the middle position so the cookies bake evenly. Line a baking sheet with parchment paper or a silicone mat. - Brown the butter
In a skillet over medium-high heat, melt 10 tablespoons of butter. As it melts, it will start to foam, and soon you’ll see brown specks forming at the bottom of the pan—this is what we want! Whisk constantly to keep the butter from burning. It should take about 3-4 minutes. Once browned, immediately pour it into a mixing bowl and add the remaining 4 tablespoons of butter. Set aside to cool slightly. (One time, I let my butter go too long and burned it—so keep an eye on it!) - Mix the dry ingredients
In a separate bowl, whisk together ¼ cup of the brown sugar, the white sugar, flour, baking soda, and baking powder. This helps distribute the leavening agents evenly throughout the dough. - Combine the wet ingredients
Add the remaining brown sugar and salt to the browned butter, whisking until smooth. Then whisk in the egg, egg yolk, and vanilla extract. The mixture should be glossy and slightly thick. - Make the dough
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. The dough will be thick but soft. Don’t overmix, or your cookies might end up tough (been there, done that!). - Shape the cookies
You can either roll the dough out to about ½-inch thick and use cookie cutters for a more uniform look, or, if you’re like me and prefer a rustic feel, roll the dough into 1-2 tablespoon-sized balls. Place them on the cookie sheet, leaving about 2 inches of space between each. - Bake
Bake the cookies for 12-14 minutes, until they’re just starting to set around the edges. The centers might look a bit underdone, but that’s okay—they’ll firm up as they cool. I like to sprinkle a little sugar on top before baking for an extra bit of sparkle.
Notes
Presentation-wise, these cookies are stunning on their own with their slightly crinkled tops and golden-brown edges. If you’re serving them for a special occasion, arrange them on a platter with a dusting of powdered sugar. You could also drizzle them with a simple icing made from powdered sugar and milk for a more polished look. Pair them with a scoop of vanilla ice cream, and you’ve got yourself a decadent dessert!
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert