Description
These Brown Sugar Butter Cookies are rich, chewy, and full of deep flavor — perfect for everyday baking or holiday trays.
Ingredients
Scale
- 2 1/2 cups (300 g) all-purpose flour
- 1 1/4 tsp kosher salt
- 1 tsp baking soda
- 1 1/2 cups (320 g) packed light brown sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 large egg
- 1 large egg yolk
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
- In a large mixing bowl, combine the melted butter and brown sugar. Stir until smooth and creamy.
- Add the egg, egg yolk, and vanilla extract to the wet mixture. Beat until well incorporated.
- Slowly mix the dry ingredients into the wet mixture. Stir until just combined — don’t overmix.
- Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheets, leaving about 2 inches of space between each.
- Bake for 9–11 minutes, or until the edges are golden brown but the centers are still soft.
- Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Let the melted butter cool for at least 10 minutes before mixing — too hot and it’ll cook the eggs.
Using just the yolk in addition to a whole egg boosts chewiness without making the dough too wet.
For perfectly round cookies, gently press the tops with a spoon or flatten slightly before baking.
Keywords: Brown Sugar Butter Cookies