Brown Sugar Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
¾ teaspoon fine sea salt
02 -
2½ cups (350 grams) all-purpose flour, extra if needed
03 -
1 teaspoon baking soda
→ Base Ingredients
04 -
1¾ cups (375 grams) light brown sugar, dark brown sugar, or a mix
05 -
1 large egg yolk
06 -
1 large egg
07 -
2½ teaspoons vanilla extract
08 -
1 cup (2 sticks; 226 grams) unsalted butter, room temperature, split into two halves
# Instructions:
01 -
Cut ½ cup of butter, melt it in a small pan on medium heat. Let it bubble and swirl the pan once in a while until it smells nutty and is golden brown, about 3-5 minutes. Pour it into a bowl and cool for 5 minutes.
02 -
Set your oven to 350°F so it heats up. Cover two large baking sheets with parchment paper or baking mats.
03 -
Grab a big mixing bowl. Use an electric mixer to beat both the browned butter and the remaining butter with the sugar for 3 minutes until smooth and creamy. Add the egg, yolk, and vanilla, mixing for another minute. Slowly mix in the flour, salt, and baking soda until everything comes together. If the dough feels sticky, toss in an extra tablespoon or two of flour.
04 -
Let the cookie dough rest in the fridge for at least 30 minutes.
05 -
Place scoops of dough on the baking trays, leaving about 2 inches of space between each one. Bake in the oven for around 10 minutes until the edges look golden while the centers are still tender.
06 -
Wait until the cookies are firm enough to move before placing them on a wire rack to cool completely.
# Notes:
01 -
Use a light-colored pan for easier visibility when browning butter.
02 -
For puffier cookies, mix in ¼ cup more flour and chill the dough for over an hour.
03 -
Want holiday vibes? Stir in cinnamon and up to 3 teaspoons of molasses.