These brown sugar cookies are perfectly sweet, outrageously soft, and oh-so-chewy!
Think of them as the love child of brown sugar cookies and crinkle cookies. What a magnificent mash-up, amirite?
For a super soft and chewy cookie that melts in your mouth, this is my go-to.
Brown Sugar Cookies
These brown sugar cookies are my top choice when I’m looking for a classic, nostalgic treat.
With just a handful of simple ingredients like butter, eggs, flour, and, of course, brown sugar, you can whip up a batch of these soft-baked cookies in no time.
The use of brown sugar gives these cookies a rich, caramel-like flavor that’s to die for.
Crisp around the edges but soft and chewy on the inside, these homemade brown sugar cookies are extremely addictive.
I think they’re ideal as Christmas cookies, thanks to the deep flavor. But they’re so tasty, you’ll want them all year.
These ingredients make the brown sugar cookies super soft and chewy!
- Brown Sugar: Light or dark brown sugar both work well. But dark brown sugar contains more molasses, so it will yield chewier cookies. You can also use a 50/50 split.
- Flour: All-purpose flour is perfect for these cookies.
- Baking Powder and Baking Soda: The leavening agents that make the cookies rise.
- Salt: To enhance the sweetness and balance the flavors.
- Butter: For richness. Use softened, not melted butter so they don’t spread too much.
- Eggs: Also for richness and binding the ingredients.
- Vanilla Extract: This enhances the flavor of the cookies.
- Granulated Sugar: For coating the dough balls in. This adds a delightful crunch and a nice contrast in sweetness and texture.
How to Make Brown Sugar Cookies
If you’re a dessert lover, chances are you’ve made cookies once or twice. So this will be super easy for you!
And luckily, they’re a cinch to whip up, so even novice bakers can master them
1. Combine the Butter and Sugar: In a large mixing bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Beat in the Eggs: Add eggs one at a time, followed by vanilla extract.
3. Add the Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt together. Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.
4. Chill the Dough: Cover and chill dough for 1-2 hours. Essential for chewy cookies with crispier edges. It also creates a deeper, richer flavor because chilling allows the natural sugars in the brown sugar to caramelize.
5. Coat in Sugar: Roll the dough into 2-inch balls. Then coat each in granulated sugar. Place dough balls on baking sheets spaced 3 inches apart.
6. Bake and Enjoy: Bake for 11-12 minutes or until edges are lightly browned. Let cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
Tips for the Best Cookies
As with any cookie recipe, my main tip is to be gentle with the dough. When adding the flour, it’s best to either use a spatula or a paddle attachment on low.
Other than that, here’s a few tips and tricks for making the best brown sugar cookies:
- Chill the dough: Chill the dough for at least 1 hour for a thicker, chewier cookie and a richer flavor.
- Line your baking sheets: Parchment paper prevents sticking and makes cleanup easier.
- Don’t overbake: Cookies may look slightly underdone when you take them out, but they will continue to firm up as they cool. Overbaking leads to dry, crumbly cookies. Aim for golden brown edges.
- Cool on the baking sheet: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. This helps them set and prevents them from breaking.
- Room temperature ingredients: Make sure your butter and eggs are at room temperature for even creaming and a smooth dough.
- Leave space between cookies: Allow space for the cookies to spread without touching each other.
- Chewy vs. Crispy: Use dark brown sugar for chewier cookies and light brown sugar for crispier ones.
How to Store
Whether you have leftovers or simply want to make them ahead, you have a few storage options.
And yes, they freeze well! So I highly suggest you double or triple the recipe so you have plenty on hand.
To Store Leftover Cookies: Place cooled cookies in an airtight container. Store at room temperature for up to 5 days.
To Freeze Baked Cookies: Flash freeze cooled cookies on a baking tray until solid. Then, transfer them to a freezer bag and store for up to three months.
To Freeze Cookie Dough: Portion the dough onto a baking tray and freeze until solid. Transfer the dough balls to a freezer bag and store for up to three months.
When you’re ready to enjoy the frozen cookies, simply let them thaw on the counter for about 20-30 minutes. Or microwave them for a few seconds.
For the frozen cookie dough, bake those babies right out of the freezer! Just add about 2 minutes to the total cooking time.
More Crinkle Cookies To Try
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