Chewy Brown Sugar Cookies Recipe

Why You’ll Love This Recipe

This brown sugar cookie recipe is perfect for anyone who loves a classic, easy-to-make treat. Here’s why you’ll love it:

• Easy to make: With just one bowl and 20 minutes of prep time, these cookies are a breeze to prepare.

• Delicious texture: Soft, chewy, and melt-in-your-mouth with a slightly crisp edge. The crackled surface comes from the baking process and adds a delightful texture.

• No icing needed: These cookies are flavorful on their own without the need for any frosting or glaze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Brown sugar (light or dark)

• Large egg plus large egg yolk

• Vanilla extract

• All-purpose flour

• Baking soda

• Fine sea salt

Directions

1. Brown the butter: In a small saucepan, melt half of the butter over medium heat, swirling occasionally until it turns amber and has a nutty aroma. Transfer to a bowl and let it cool.

2. Mix the dough: In a large bowl, beat the melted brown butter, remaining softened butter, and brown sugar until smooth and creamy. Add the egg, extra yolk, and vanilla, then mix for another minute. Stir in the flour, salt, and baking soda until well combined. Chill the dough for 30 minutes.

3. Shape the cookies: Preheat the oven to 350°F (175°C). Scoop the dough into balls and place them on a parchment-lined baking sheet, leaving 2 inches of space between each.

4. Bake: Bake for 10 minutes or until the edges are golden and the center remains soft.

Servings and Timing

• Servings: About 24 cookies

• Prep time: 20 minutes

• Chill time: 30 minutes

• Bake time: 10 minutes

Variations

• Roll dough balls in granulated sugar or cinnamon sugar for added texture.

• Add a holiday twist with cinnamon, a maple glaze, or white chocolate drizzle.

• For a nutty version, press a halved pecan on top before baking.

• Add ground ginger for a warm fall flavor.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 1 week.

• Freezing: You can freeze cookie dough for up to 3 months or freeze baked cookies for up to 6 months.

• Reheating: To enjoy them warm, microwave for about 10-15 seconds.

FAQs

How can I make these cookies thicker?

You can add up to 1/4 cup more flour and chill the dough for at least 1 hour.

Can I use dark brown sugar instead of light?

Yes, dark brown sugar will give a stronger molasses flavor and darker cookies.

How do I get my cookies to have a crackly top?

The crackled surface happens when the cookies rise during baking and then collapse slightly after. This gives them their characteristic texture.

Can I use salted butter instead of unsalted?

Yes, but reduce the amount of additional salt in the recipe to maintain the right balance of flavors.

Why should I chill the dough?

Chilling the dough helps the cookies maintain their shape and prevents them from spreading too much while baking.

Can I add chocolate chips to this recipe?

Absolutely! You can mix in chocolate chips for a delicious twist.

Can I make these cookies ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 3 days before baking.

Can I use margarine instead of butter?

Using margarine is not recommended as it can affect the texture and flavor of the cookies.

How do I prevent my cookies from spreading too much?

Line your baking sheet with parchment paper or a silicone mat to help the cookies hold their shape.

What’s the best way to store cookies to keep them fresh?

Store them in an airtight container to maintain their soft, chewy texture for the longest time.

Conclusion

Chewy brown sugar cookies are a simple, delicious treat that is sure to become a staple in your baking rotation. With their soft, melt-in-your-mouth texture and caramel-like flavor, they are perfect for any occasion. Whether you enjoy them as-is or with a fun twist, these cookies are a surefire hit!