Description
Delightfully chewy and rich Brown Sugar Cookies with a perfect balance of sweetness and a hint of vanilla. These classic cookies feature a soft center and slightly crisp edges, making them an irresistible treat for any cookie lover.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Beat in the large egg, egg yolk, and vanilla extract until fully combined, creating a smooth and cohesive batter.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until the dough comes together—avoid overmixing to keep cookies tender.
- Shape Cookies: Scoop tablespoon-sized balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden while the centers remain soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely, which helps them firm up without becoming hard.
Notes
- Ensure butter is at room temperature for optimal creaming.
- Do not overbake; cookies should be soft in the center when taken out of the oven.
- For a deeper flavor, you can chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
