These Easy Brown Sugar Cookies Are Soft, Chewy and Packed with Flavor

Photo byCook Space Brooklyn

I love sugar cookies but I don't usually consider them packed with flavor. What a difference using dark brown sugar makes--this may become my go-to cookie recipe. The molasses in the brown sugar gives the cookies an ultra gooey interior and adds a rich, caramel taste. They're crackly and sugar-coated outside, with a moist, chewy center. It's impossible to eat just one.

The recipe is also quick and easy to make. You don't need to chill the dough beforehand so there's no waiting around for an hour or two. In a little more than 30 minutes, you can have a batch of warm, delicious cookies.

Prep time is only about 15 minutes and the recipe uses staples you may already have on hand: flour, butter, baking soda, salt, dark brown sugar, eggs, vanilla and a dash of molasses. If you don't have dark brown sugar, you can substitute the light version and the molasses is optional (though it does add a nice dash of extra flavor).

Serve these cookies as an after-school snack or bring them to potluck dinners and family events. They're also wonderful for the holidays.

Brown Sugar Cookies

Ingredients

2 1/2 cups plus 1 tablespoon all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cup dark brown sugar, packed

1 teaspoon molasses (optional)

1 large egg, plus 1 large yolk

2 teaspoons vanilla extract

1/2 cup granulated sugar for rolling

Instructions

1. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. Using a hand-held or stand mixer with a paddle attachment, beat the butter on medium speed until creamy.

4. Add the brown sugar and the molasses then beat until fluffy and no lumps remain. Mix in the egg, yolk, and vanilla.

5. Add the dry ingredients and beat until just combined .

6. Using a medium cookie scoop, form the cookies into 2-tablespoon balls. Roll each ball in granulated sugar and place the dough on the baking sheets.

7. Bake 9-11 minutes, or until the sides are set and the edges of the cookies are light golden brown.

8. Let the cookies cool 5 minutes on the baking sheets, then transfer to a wire rack.

Makes 20 cookies

Notes

After you add the dry ingredients, mix until just combined so the cookie texture will be soft and chewy.

As mentioned above, you can substitute light brown sugar for the dark. Cookies will still taste delicious but will have a little less flavor and moisture.

I like to sprinkle the cookies with additional sugar when they come out of the oven. You can substitute powdered, Turbinado or brown sugar in place of the granulated sugar. Rolling the dough in sugar before you bake it will enhance the crackly exterior of the cookies.

Be careful not to be overbake. The cookies will keep baking on the cookie sheets as they cool. They will also crinkle and crack. If you overbake, cookies will be crispy without the gooey interior.

I made these without parchment paper and it worked fine. Just be sure not to grease your cookie sheets.

As soon as cookies are cool, transfer them to an airtight container so they stay fresh.