Nostalgic Appeal
These cookies remind me of those warm and comforting childhood memories of baking with my family and enjoying freshly baked cookies straight from the oven. The combination of buttery dough, sweet brown sugar, and a hint of vanilla is a timeless classic for a reason. It’s a treat that evokes feelings of warmth, happiness, and pure satisfaction.
Homemade Focus
While you could certainly buy pre-made cookies, there’s something truly special about making these Brown Sugar Cookies from scratch. You control the quality of the ingredients, and the process of browning the butter, mixing the dough, and baking the cookies is a rewarding experience that connects you to the joy of baking.
Flavor Goal
The flavor profile I’m aiming for is a delightful balance of buttery, sweet, and slightly caramelized flavors with a satisfying chewiness. The browned butter adds a rich and nutty depth, while the brown sugar provides a deep sweetness and a hint of caramel. The touch of vanilla enhances the overall flavor.
Ingredient Insights
Let’s explore the key ingredients that make these cookies so special! We start with [unsalted butter, browned to perfection for a rich and nutty flavor]. Then comes the [light or dark brown sugar, adding sweetness and a hint of caramel flavor]. We also incorporate [eggs and vanilla extract, adding richness and flavor to the dough]. And finally, the [all-purpose flour, baking soda, and salt, providing structure and a chewy texture].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a small pan for browning the butter, a large bowl for mixing the dough, an electric mixer, a baking sheet lined with parchment paper or a baking mat, and a wire rack for cooling.
Ingredients
- 1 cup (2 sticks; 226 grams) unsalted butter, at room temperature, divided
- 1 ¾ cups (375 grams) light or dark brown sugar (or a mix of both)
- 1 large egg
- 1 large egg yolk
- 2 ½ teaspoons vanilla extract
- 2 ½ cups (350 grams) all-purpose flour, plus more if needed
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
Step-by-Step Instructions
- Make Brown Butter: In a small pan, melt 1/2 cup butter over medium-heat. Cook for 3 to 5 minutes, swirling the pan, until the butter browns (amber golden color and nutty aroma). Transfer to a bowl to cool for 5 minutes.
- Line Baking Sheets: Preheat the oven to 350°F (177°C). Line 2 baking sheets with a baking mat or parchment paper.
- Combine Cookie Dough and Chill: In a large bowl, mix the melted brown butter, remaining 1/2 cup butter, and brown sugar with an electric mixer on medium-high speed for 3 minutes. Mix in the egg, egg yolk, and vanilla for an additional minute. Add flour, salt, and baking soda and mix until well combined. If the dough seems too soft, add 1 to 2 tablespoons of flour. Chill dough for at least 30 minutes.
- Bake: Scoop cookie dough onto the baking sheet, about 2 inches apart. Bake for 10 minutes, or until the edges are just golden brown and the center is still soft.
- Cool: Remove from oven and let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Troubleshooting
- Cookies are flat: Make sure the butter is browned but not burnt. You can also try chilling the dough for a bit longer before baking.
- Cookies are dry: Avoid overbaking the cookies. Start checking for doneness at around 8 minutes.
- Cookies are not spreading enough: If the cookies are not spreading enough, you can flatten the dough balls slightly before baking.
Tips and Variations
- Use different types of sugar, such as dark brown sugar or a mix of light and dark brown sugar.
- Add different mix-ins to the dough, such as chocolate chips, chopped nuts, or toffee bits.
- Chill the dough for a longer time for thicker cookies.
- Sprinkle with sea salt before baking for a salty-sweet twist.
Serving and Pairing Suggestions
These Brown Sugar Cookies are delicious on their own, but they also pair well with a glass of milk or a cup of coffee. They’re perfect for a cozy afternoon, a bake sale, or any time you want a sweet and satisfying treat.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of one cookie. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 150-180
- Fat: Approximately 8-10g
- Saturated Fat: Approximately 5-6g
- Cholesterol: Approximately 30-40mg
- Protein: Approximately 2-3g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 1g
- Sugar: Approximately 12-15g
- Sodium: Approximately 100-150mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of sugar), adjust the calculations accordingly.
Brown Sugar Cookies: A Buttery, Chewy Delight
Description
These Brown Sugar Cookies are a classic and delicious treat that’s perfect for any occasion! Learn how to make these soft and chewy cookies with our easy-to-follow recipe
Ingredients
- 1 cup (2 sticks; 226 grams) unsalted butter, at room temperature, divided
- 1 ¾ cups (375 grams) light or dark brown sugar (or a mix of both)
- 1 large egg
- 1 large egg yolk
- 2 ½ teaspoons vanilla extract
- 2 ½ cups (350 grams) all-purpose flour, plus more if needed
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
Instructions
- Make Brown Butter: In a small pan, melt 1/2 cup butter over medium-heat. Cook for 3 to 5 minutes, swirling the pan, until the butter browns (amber golden color and nutty aroma). Transfer to a bowl to cool for 5 minutes.
- Line Baking Sheets: Preheat the oven to 350°F (177°C). Line 2 baking sheets with a baking mat or parchment paper.
- Combine Cookie Dough and Chill: In a large bowl, mix the melted brown butter, remaining 1/2 cup butter, and brown sugar with an electric mixer on medium-high speed for 3 minutes. Mix in the egg, egg yolk, and vanilla for an additional minute. Add flour, salt, and baking soda and mix until well combined. If the dough seems too soft, add 1 to 2 tablespoons of flour. Chill dough for at least 30 minutes.
- Bake: Scoop cookie dough onto the baking sheet, about 2 inches apart. Bake for 10 minutes, or until the edges are just golden brown and the center is still soft.
- Cool: Remove from oven and let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Recipe Summary and Q&A
Q: Can I make these cookies ahead of time?
A: Yes! You can bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.
Q: Can I freeze these cookies?
A: Yes, you can freeze them. Bake the cookies first, let them cool completely, then freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Q: Can I use regular melted butter instead of browned butter?
A: While browned butter adds a unique depth of flavor, you can use regular melted butter if you prefer.