Brown Sugar Cookies
These Brown Sugar Cookies are rich, chewy, and perfect for any occasion, offering a delightful caramel taste that everyone loves.
Ingrédients
Cookie Dough Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup unsalted melted butter
- 1 ½ cups packed brown sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- ½ cup sugar (for rolling)
Substitutes
- Gluten-free all-purpose flour for a gluten-free version.
- Coconut oil or vegan butter for a dairy-free option.
- Flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) for a vegan alternative.
- Coconut sugar for a lower glycemic index.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, cinnamon, and salt. Whisk together until well mixed, then set aside.
- In a large bowl, melt the butter and let it cool slightly. Add brown sugar to the melted butter and whisk until smooth and creamy.
- Add in the room temperature egg and vanilla extract, and whisk until fully combined.
- Pour the dry ingredient mix into the wet mixture, stirring gently until combined. The dough should be thick but not sticky.
- Refrigerate the dough for about 15 minutes.
Baking
- Scoop about 1 ½ tablespoons of dough and roll it into a ball, then roll each ball in sugar until fully coated.
- Arrange the sugar-coated dough balls on baking sheets, spacing them about 3 inches apart.
- Bake for 10-12 minutes or until the edges turn golden brown.
- Once baking is complete, smack the pan on the counter to create a crinkled top.
- Let the cookies rest on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 1 week or freeze them for up to 3 months. Consider pairing with hot beverages, ice cream, or sauces for an enhanced experience.