Description
These Brown Sugar Cookies are soft, chewy, and bursting with rich molasses and brown sugar flavor. Perfectly balanced with a crisp edge and a tender center, these cookies are ideal for any sweet tooth craving a comforting classic treat. Rolled in granulated sugar before baking, they offer a delicate crunch that complements the moist, flavorful interior.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups white all-purpose flour (fluffed, spooned into measuring cup, then leveled off)
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (2 sticks, softened to room temperature)
- 1 ½ cups dark brown sugar
- ½ cup white granulated sugar
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 1 ½ teaspoons vanilla extract
- 1 teaspoon molasses
For Rolling
- ¼ cup granulated sugar
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside for later incorporation.
- Cream sugars and butter: In a large mixing bowl, cream together the dark brown sugar and white granulated sugar with the softened butter until the mixture is smooth and fully combined.
- Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract, beating for about one minute until well incorporated.
- Add dry ingredients gradually: On low speed, add the dry flour mixture to the wet dough in three parts, mixing well after each addition to ensure a smooth dough.
- Form cookie balls: Use a cookie scoop to portion out 2-tablespoon-sized dough balls. Roll each ball in the ¼ cup granulated sugar to evenly coat, then arrange on the parchment-lined baking sheet.
- Space cookies: Continue scooping, rolling, and placing the dough balls with approximately 3 inches between each to allow room for spreading.
- Chill dough: Place the baking sheet in the refrigerator for at least one hour or up to overnight to firm up the dough and enhance flavor and texture.
- Preheat oven: When ready to bake, remove the dough from the refrigerator and preheat the oven to 350°F (175°C).
- Bake cookies: Bake the cookies for 14 to 16 minutes, or until the edges are slightly crisp while the centers remain soft and chewy.
- Cool: Allow the cookies to cool on the baking sheet before transferring to a wire rack or serving to prevent breaking.
Notes
- For best results, ensure the butter and eggs are at room temperature before mixing.
- Chilling the dough before baking helps prevent excessive spreading and enhances flavor.
- Use parchment paper or silicone baking mats to avoid sticking and facilitate easy cleanup.
- Adjust baking time slightly if you prefer firmer or softer cookies.
- Store cookies in an airtight container at room temperature up to 5 days or freeze for longer storage.
