Soft and Chewy Brown Sugar Cookies
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From Sarah Kieffer’s 100 Cookies, these are a recent discovery. As with these chocolate sugar cookies, the use of brown sugar exclusively gives these cookies the loveliest chew. Recipe below:
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Soft & Chewy Brown Sugar Cookies
- Total Time: 45 minutes
- Yield: 20 cookies
Description
From Sarah Kieffer’s 100 Cookies
Ingredients
- 2.5 cups + 1 tablespoon (364 grams) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks or 227 grams) unsalted butter, at room temperature
- 1.75 cups (350 grams) dark brown sugar
- 1 teaspoon molasses
- 1 large egg + 1 large yolk
- 2 teaspoons vanilla extract
- 1/2 cup (100 grams) granulated sugar, for rolling
Instructions
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350ºF (180ºC). Line three sheet pans with parchment paper.
- In a medium bowl, combine the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.
- Place the granulated sugar in a medium bowl.
- Form the cookies into 1.5-oz (45 g) balls (2 tablespoons). Roll each ball in the sugar and place 8 cookies on each sheet pan.
- Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown, 1o to 11 minutes.
- Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
11 Comments on “Soft and Chewy Brown Sugar Cookies”
Hi Ali! What do you think of Sarah Kieffer’s sables versus Dorie’s sables? The recipes are a little different- Dorie’s recipe has 2 types of sugar whereas Sarah has 1, different amount of egg, etc. I made Sarah’s recipe today but curious if Dorie’s recipe is worth the extra effort!
Hi Sonia! I haven’t made Sarah’s sables, but will definitely give them a try soon. I lent my 100 Cookies to my neighbor, so I can’t compare the recipes at the moment. Does Sarah’s call for a whole egg as opposed to a yolk? My gut is that the simpler recipe is probably just fine, but I promise to do an experiment sometime soon.
If I wanted to cut the recipe in half, would you suggest using 1 whole egg vs splitting half an egg plus yolk? Thanks!
Yes! That would work just fine!
If I have no molasses can I leave out or replace with something else?
I feel like you can… I am going to try a batch with all maple syrup as some point soon, but in the meantime, I think you could use Lyle’s golden syrup, honey, or maple syrup.
These look amazing. Would they be okay to freeze?
Yes!
Awesome, thank you! I’ll make them this week.
I have to tell you, I absolutely love your recipes! Your sourdough posts have made me a sourdough baker!
Awww, so nice to hear this. Thank you so much 🙂 🙂 🙂
Taste much like butterscotch. Mine needed way more than 10 minutes and I made them smaller than recipe indicated