These Brown Sugar Cookies are not just any cookies; they’re a unique, flavorful treat that will be a hit in any home! Discover the secret to making these distinctive cookies that your children will keep asking for, time and again.
Little hands love cookies. I have to admit though, it’s hard to choose a favorite type. Even when I ask my children to pick, the answers often vary as much as their moods. Yet one that always seems to be at the top is the recipe for these simple Brown Sugar Cookies.
We often think of sugar cookies as thin, crispy treats, the ones you make with white sugar. But, if you have lovers of chewy, soft cookies in your home, you’ll want to whip up a batch of these Brown Sugar Cookies as a surprise. You could even turn it into a yummy taste test to see which sugar cookies reign supreme for your family.
The Secret is Brown Sugar
The secret to this Brown Sugar Cookie recipe is (surprise, surprise) changing white sugar to brown sugar. You can often switch brown sugar for white sugar in many baked goods – the sweetness level is similar, but the texture will change. Brown sugar, which is denser than white sugar, certainly provides a chewier cookie.
You will also find that the cookie’s appearance, taste, and texture might change a bit depending on whether you use light or dark brown sugar. Dark brown sugar has a higher molasses content – providing more molasses flavor, whereas light brown sugar has more of a butterscotch quality to its taste.
How to Make Brown Sugar Cookies
There are two primary things to remember when you’re first learning how to make these Brown Sugar Cookies.
You want unsalted butter softened to room temperature – not melted. If your butter begins to melt, especially if you live in hotter climates, put it back into the refrigerator to firm up a bit before mixing.
The second crucial factor is refrigerating your dough balls for an hour before baking to allow the fat time to cool. If you forget this step, your cookies will spread too much, and you will wind up with flat, less appealing-looking cookies. The longer you chill your dough (up to 72 hours at most), the better the taste and consistency. Refrigerating the dough definitely helps to intensify the butterscotch/molasses flavor of these Brown Sugar Cookies.
How to Make Ahead and Store
Cookie dough is one of the easiest things to make ahead and store. The trick is to make dough balls and freeze them on a baking sheet or other flat surface. Once frozen, place them in a sealed freezer bag and store them for up to 3 months. Just remember to let frozen Brown Sugar Cookie dough balls sit at room temperature for 30 minutes before baking. Meanwhile, unbaked cookie dough remains fresh for up to 3 days in the refrigerator before baking.
Serving Suggestions
I love to serve Brown Sugar Cookies for dessert whenever I make this Grilled Adobo Chicken. The flavor of the cookies really complements the soy and honey used in the chicken. Also, my children often ask to have these cookies when I make a batch of Crockpot Baked Beans. It’s like having a double dose of brown sugar and molasses goodness! No matter when you serve them, your family will thank you!
Brown Sugar Cookies
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 1 3/4 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Mix dry ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream butter and sugar. In a large bowl, beat butter and brown sugar until fluffy. Mix in eggs and vanilla.
- Combine mixtures. Gradually add dry ingredients to wet, mix until dough forms. Chill dough balls for 1 hour.
- Preheat and prepare. Preheat oven to 350F. Line baking sheets with parchment.
- Bake cookies. Place dough balls on sheets, bake until edges brown. Cool on wire rack.
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