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Brown Sugar Cookies - Soft, Chewy, and Comforting

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup (225 g) unsalted butter, softened to room temperature
  • 1 1/2 cups (300 g) packed light brown sugar (use dark brown sugar for deeper flavor)
  • 1 large egg + 1 egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • Optional: 1/2 teaspoon ground cinnamon for warmth
  • Optional for rolling: 1/4 cup granulated sugar or coarse sugar

Method
 

  1. Prep your tools. Line two baking sheets with parchment paper. Set the oven rack in the center. Preheat the oven to 350°F (175°C).
  2. Cream the butter and sugar. In a large bowl with a hand mixer or a stand mixer fitted with the paddle, beat the butter and brown sugar on medium speed for 2–3 minutes, until light and slightly fluffy.
  3. Add egg, yolk, and vanilla. Mix in the egg and egg yolk until smooth. Scrape down the bowl. Beat in the vanilla. The mixture should look glossy and cohesive.
  4. Combine dry ingredients. In a separate bowl, whisk the flour, baking soda, salt, and cinnamon (if using). This helps distribute leavening evenly.
  5. Bring the dough together. Add the dry ingredients to the wet ingredients. Mix on low just until no dry streaks remain. Do not overmix.
  6. Chill briefly. Cover and chill the dough for 20–30 minutes. This firms the butter and prevents excessive spreading.
  7. Portion the dough. Scoop the dough into 1 1/2-tablespoon balls (about a medium cookie scoop). Roll each ball smooth. If you like a crackly crust, roll in granulated or coarse sugar.
  8. Bake. Arrange on prepared sheets, spacing about 2 inches apart. Bake for 9–11 minutes, until the edges are set and lightly golden and the centers still look soft. They’ll finish setting as they cool.
  9. Cool. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
  10. Optional finishing touch. For a hint of salt to balance the sweetness, sprinkle a tiny pinch of flaky sea salt on the hot cookies.