Soft Brown Sugar Cookies (Print Version)
# Ingredients:
→ Main Cookie Dough
01 -
1 cup unsalted butter, divided in half
02 -
2 cups packed dark brown sugar
03 -
1 large egg
04 -
1 egg yolk
05 -
2 teaspoons pure vanilla extract
06 -
2⅓ cups all-purpose flour
07 -
¾ teaspoon baking soda
08 -
½ teaspoon fine salt
→ For Rolling
09 -
½ cup granulated sugar or brown sugar for coating
# Instructions:
01 -
Take half a cup of butter and place it in a small saucepan. Heat it over medium temperature until it melts completely, then let it bubble and foam for about 2 minutes while stirring frequently. This creates a nutty aroma. Remove from heat and set aside.
02 -
In your mixing bowl, combine the remaining softened butter with the browned butter and all the dark brown sugar. Beat this mixture for 4-5 minutes until it becomes smooth and has a beautiful glossy appearance.
03 -
Beat in the whole egg, egg yolk, and vanilla extract, mixing for another minute until everything is well incorporated.
04 -
Gently fold in the flour, baking soda, and salt until just combined. Don't overmix the dough.
05 -
Cover your cookie dough and refrigerate it for 15-30 minutes. This helps the cookies hold their shape and prevents spreading.
06 -
Preheat your oven to 350°F. Put your rolling sugar in a shallow bowl. Shape the chilled dough into golf ball-sized portions, roll each one in the sugar, and place them on light-colored baking sheets with plenty of space between each cookie.
07 -
Bake for 10-12 minutes, watching carefully. The cookies should look slightly underbaked when you remove them - they'll continue cooking on the hot pan and firm up as they cool.
# Notes:
01 -
These cookies will look slightly underbaked when you pull them out, but they continue to set as they cool. It's much better to underbake slightly than to overbake!
02 -
You can substitute light brown sugar for dark brown sugar if that's what you have on hand. The cookies will be a bit lighter in color but just as delicious.
03 -
Light-colored baking sheets work best since dark pans can make the bottoms of your cookies too brown.