Cookies recipe

Best Brown Sugar Cookies Recipe

PICTURED: RACHEL VANNI; CULINARY STYLING: BROOKE CAISON

These brown sugar cookies are moist, sweet, buttery and caramelized. They are also big, which I strongly believe a cookie should be. They are baked until the edges are just set, and as they cool they begin to wrinkle and the centers will be chewy and soft with slightly crisp edges. They’re so simple to mix up, but letting the batter chill gives them time to develop a deep flavor.

These cookies can be stored at room temperature in an airtight container for up to 5 days. They can also be frozen for up to 3 months.

If you like them, then try our Brown Sugar Peach Cake!

Have you done this before? Let us know how it went in the comments below.

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Yields:

15

Preparation time:

0

hours

ten

minutes

Total time:

2

hours

30

minutes

2 1/2 tsp.

(300 g.) all-purpose flour

1 1/2 tsp.

(320 g.) packed light brown sugar

1 ea.

(2 sticks) unsalted butter, melted and cooled

1 C.

pure vanilla extract

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  1. In a medium bowl, whisk together flour, salt and baking soda. In a large bowl, whisk brown sugar and butter until smooth. Add the egg, egg yolk and vanilla and whisk until combined. Add the dry ingredients and stir to combine with a rubber spatula. Cover and refrigerate until dough has set, at least 2 hours or up to 12.
  2. Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Using a large cookie scoop (about 3 tablespoons), drop the dough onto the prepared sheets, spacing them 3 inches apart.
  3. Bake until edges are just set and lightly browned, 10 to 12 minutes. Let cool on baking sheets.

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brown sugar cookies

PICTURED: RACHEL VANNI; CULINARY STYLING: BROOKE CAISON

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