brown sugar cookie recipe, Brown Sugar Cookies, brown sugar cookies recipe, brown sugar sugar cookies
Brown Sugar Cookies
Serves: 21
Ingredients
- 1 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 1 stick of unsalted butter, room temperature
- 1 cup packed dark brown sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 tbsp molasses
Sugar Topping
- 1/4 cup of dark brown sugar
Instructions
- Brown Sugar Topping. In a small bowl, add the brown sugar and set aside.
- In a medium mixing bowl, sift the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, add dark brown sugar, and butter, and beat with a hand mixer for 2-3 minutes.
- Add the vanilla and molasses. Beat until well combined.
- Add the egg and egg yolk. Beat until well combined.
- Add your "sifted flour mixture" into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
- Transfer the cookie dough to a fridge and let chill for at least 30 minutes to allow the flour to hydrate (Pro tip: Allowing your dough to refrigerate for 2 hours will result in the best flavored cookie; however, 30 minutes works just fine.)
- Rreheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
- Remove your chilled dough from the refrigerator. Use a 2 tablespoon-sized cookie scoop to scoop a ball of cookie dough. Roll the cookie dough into ball and roll it into the sugar topping. Once covered in sugar topping, place the cookie dough on a lined baking sheet. The dough should be about 2 -3 inches apart.
- Bake the cookies at 350 degrees for about 9-11 minutes or until the edges of the cookies are set and the center is soft. Let the cookies rest for about 15-20 minutes or until set. I'll be hard, but worth the wait.
- Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!
Notes
- Don’t skip chilling the dough before baking your cookies. I know it’s hard to wait, but chilling the dough hydrates the flour. This produces cookies with a thicker texture and stronger flavor. If you have the time, I highly recommend letting it chill for 2 hours for the best results. However, if you’re in a pinch, 30 minutes will do.
- Use room temperature ingredients. This makes them easier to mix and prevents the dough from being overworked.
- Measure the flour accurately. If you can, use a food scale for the most accurate results. Or, if that’s not an option, use a dry measuring cup, and fluff the flour in the bag with a spoon. Then, spoon it into the measuring cup, allowing it to pile above the rim, and use a flat edge like the back of a knife to level off any excess.
- For perfectly circular cookies, swirl a cup or cookie cutter around the cookies as soon as you pull them out of the oven.
Nutritional Information
Calories: 131kcal (7%)Carbohydrates: 20g (7%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 29mg (10%)Sodium: 67mg (3%)Potassium: 47mg (1%)Fiber: 0.2g (1%)Sugar: 14g (16%)Vitamin A: 159IU (3%)Calcium: 21mg (2%)Iron: 1mg (6%)