Brown Sugar Cookies
These cookies are soft, chewy, and full of caramel-like flavor from the brown sugar.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and lightly browned.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewy cookies, chill the dough for 30 minutes before scooping and baking.
- If you prefer a deeper molasses flavor, you can use dark brown sugar instead of light brown sugar.
- These cookies freeze well for up to 3 months. Thaw at room temperature before serving.