Brown Sugar Butter Cookies Recipe

I perfected this Butter Cookies Recipe by blending softened unsalted butter with dark brown sugar and vanilla extract to create cookies that impress with every bite. Combining simple ingredients such as egg and all-purpose flour yields a classic treat that stands the test of time and leaves me genuinely smiling.

I’ve been making these brown sugar butter cookies for ages and I swear I could practically whip ’em up with my eyes closed. This recipe is all about the perfect mix of sweet and buttery flavors that makes them a standout dessert.

I start with 1 cup unsalted butter, softened just right, and 1 1/4 cups of packed dark brown sugar that gives a deep, rich taste. I then mix in a large egg and 1 teaspoon of vanilla extract before sifting in 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

These cookies have a personality all their own, turning out as a deliciously simple version of a classic cookie dessert. Whether you’re into making butter cookies for a quick treat or looking for a recipe that fits in with your Christmas baking adventures, you’ll dig these sweet recipes everytime.

Enjoy and have fun baking!

Why I Like this Recipe

I love this recipe because it brings back happy memories every time i bake a batch. I’ve been makin these cookies for so long that i feel like i can do it with my eyes closed and it still turns out great. Here are a few reasons why i adore this recipe:

1. The mix of unsalted butter with dark brown sugar makes for a rich, deep flavor that reminds me of my childhood treats.
2. I really appreciate how simple it is to prep and bake. Even on a busy day, i can whip up this dough and have delicious cookies in no time.
3. The step-by-step instructions help me avoid overmixing the dough, which means my cookies come out perfectly chewy on the inside with a nice golden edge.
4. I also love that i can easily experiment with little tweaks here and there without messing up the whole thing, making each batch feel a bit personal.

Ingredients

• Unsalted Butter: Fat adds rich, creamy flavor and tender texture in cookies.

  Its a must!

• Dark Brown Sugar: Deep sweet, molasses flavor with carbs for energy.

  Keeps cookies moist.

• Large Egg: Adds protein and structure.

  Binds ingredients and enriches the dough.

• Vanilla Extract: Boosts flavor profile without extra sugars.

  A little goes a long way.

• All Purpose Flour: Provides carbohydrates and structure.

  Helps cookies hold shape nicely.

• Baking Soda: Leavening agent making cookies light and a bit fluffy.
• Salt: Balances sweetness and intensifies flavors in every bite of the cookie.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 1/4 cups packed dark brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

How to Make this

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, beat the softened butter and dark brown sugar together until they’re light and fluffy.

3. Add the egg and vanilla extract to the butter mixture and mix things up until well combined.

4. In another bowl, whisk together the all-purpose flour, baking soda and salt.

5. Slowly stir the dry ingredients into the wet mixture until just combined dont over mix.

6. Scoop tablespoons of dough and place them on the lined baking sheet about 2 inches apart.

7. Flatten each cookie slightly with your fingers as they wont spread much on their own.

8. Bake in the preheated oven for 10 to 12 minutes until the edges start turning lightly golden.

9. Let the cookies cool on the baking sheet for a few minutes before moving them to a cooling rack. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl for butter and sugar
5. Electric mixer or a whisk
6. Measuring cups and spoons
7. Second bowl for dry ingredients
8. Cookie scoop or a tablespoon for portioning dough
9. Cooling rack

FAQ

Brown Sugar Butter Cookies Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use salted butter; just reduce the added salt in the recipe a little bit.
• You can replace dark brown sugar with an equal amount of light brown sugar, although the flavor might be a bit lighter.
• In a pinch you can use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of one large egg.
• If you’re out of vanilla extract, try using a half tsp of almond extract instead for a slightly different flavor.
• You can swap all-purpose flour with cake flour. Just keep in mind this could make the cookies a touch softer.

Pro Tips

1. Try to make sure your butter is really soft before mixing even if that means leaving it out for a long time, it just makes the whole creaming process way easier and helps the sugar dissolve more evenly.

2. When you’re mixing the wet and dry ingredients, mix just until they come together, over mixing can lead to cookies that are too tough or cakey so stop as soon as you see no dry bits left.

3. Flattening the dough balls with your fingers helps the cookies get that nice golden edge and ensures the middle cooks evenly, don’t worry if they all look a bit different.

4. Keep an eye on the cookies in the oven around the 10 minute mark since every oven runs a little differently, you dont want them to get too brown or overbaked even if they dont look done on the first try.