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Brown Sugar Cookies Recipe

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4.4 from 31 reviews

These Brown Sugar Cookies feature a rich, buttery flavor enhanced with light brown sugar and optional molasses for depth. Soft and chewy with a subtle crunch from Demerara sugar coating and optional English toffee bits, these cookies are perfect for any occasion and yield about two dozen servings.

  • Total Time: 1 hour 42 minutes
  • Yield: 26 cookies

Ingredients

Wet Ingredients

  • 16 tablespoons unsalted butter
  • 1-1/3 cups light brown sugar (tightly packed)
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons molasses (optional)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 teaspoons cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda (sift if clumpy)
  • 1/2 teaspoon baking powder
  • 2-3/4 cups all-purpose flour

Coating and Optional Mix-ins

  • 1/2 cup Demerara sugar (or granulated sugar)
  • 1 cup English Toffee Baking Bits (optional)

Instructions

  1. Melt Butter: Melt unsalted butter in a microwave-safe bowl, then refrigerate for 3 to 5 minutes until cooled to room temperature. Once cooled, scrape the butter into a large mixing bowl using a spatula.
  2. Add Brown Sugar: Add the light brown sugar to the cooled butter. Whisk the mixture for one minute until well combined. Then add the whole egg, egg yolk, molasses (if using), and vanilla extract. Whisk briskly until the mixture becomes very creamy and fully emulsified.
  3. Mix Dry Ingredients: Add cornstarch, salt, baking soda, and baking powder directly into the wet mixture. Whisk gently to incorporate.
  4. Add Flour and Toffee Bits: Gradually add the flour (2-3/4 cups) and mix with a wooden spoon or hand mixer until no dry streaks remain. If desired, gently fold in the English toffee baking bits. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
  5. Shape Dough Balls: Measure the chilled dough into 2-tablespoon (40-gram) portions and roll each ball in Demerara or granulated sugar. Place the dough balls on a plate, cover, and refrigerate for an additional 45 to 60 minutes to firm up.
  6. Bake Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Arrange dough balls spaced evenly (about 6 per sheet) and bake for 9 to 14 minutes, aiming for 10 minutes for optimal softness. Once baked, cool the cookies on the pan for 3 to 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Molasses adds a deeper flavor but is optional if you prefer a milder cookie.
  • Use all-purpose flour for the best texture; sift if clumpy.
  • Demerara sugar coating adds a delightful crunch, but granulated sugar can also be used.
  • English Toffee Baking Bits are optional, adding a buttery crunchy element.
  • Chilling the dough in two stages helps the cookies maintain their shape and develop a chewy texture.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/brown-sugar-cookies-recipe/