Brown Sugar Cookie Recipe
Servings 18 cookies
These soft homemade Brown Sugar Cookies are simple and sweet - no chilling required!
Ingredients
Dough
- 3¾ cups bread flour 488g
- 1 (3.3oz.) box instant vanilla pudding mix 93g, see notes
- 2 teaspoons baking powder 12g
- 1¼ teaspoons salt
- 1 cup unsalted butter 226g, room temperature
- 1½ cups dark brown sugar 300g, packed
- 3 large eggs room temperature
- 1½ teaspoons vanilla extract
- ½ cup granulated sugar for coating
Instructions
- Preheat the oven to 375°F and line two 12x17-inch baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the 3¾ cups bread flour, 1 (3.3oz.) box instant vanilla pudding mix, 2 teaspoons baking powder, and 1¼ teaspoons salt. Set aside.3¾ cups bread flour, 1 (3.3oz.) box instant vanilla pudding mix, 2 teaspoons baking powder, 1¼ teaspoons salt
- In a separate large bowl or stand mixer fitted with a paddle attachment, cream together 1 cup unsalted butter and 1½ cups dark brown sugar for 1 minute until smooth.1 cup unsalted butter, 1½ cups dark brown sugar
- Add in the 3 large eggs one at a time, mixing after each one just until incorporated.3 large eggs
- Add 1½ teaspoons vanilla extract and mix for 2 minutes until light and fluffy, scraping down the sides of the bowl as needed.1½ teaspoons vanilla extract
- With the mixer running on low speed, slowly add the dry ingredients a little at a time to the wet ingredients until fully incorporated. The dough should come together in a play-doh texture and not be sticky.
- Measure the dough into 2-ounce portions of dough. You can make these as drop cookies with a cookie scoop (we use a #24 size for these) or roll into balls.
- Add ½ cup granulated sugar to a small bowl and roll the cookies in it to coat them.
- Add 9 cookies to each pan with 2 inches of space between them. Bake one sheet at a time.
- Bake for 7 to 9 minutes.
- Remove from the oven and allow them to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
Notes
- It is best to go by the gram measurements in this recipe. During testing, we measured both ways for each batch to ensure that the measurements were correct both ways, but grams would be the most accurate. If you are going to use measuring cups, make sure you are measuring your flour correctly.
- Light brown sugar may be used instead of dark, but we preferred the stronger flavor of dark in these cookies.
- If you do not have or do not want to use pudding mix, substitute with 3 tablespoons powdered milk (15g), 2 tablespoons powdered sugar (16g), and 2 tablespoons cornstarch.
- All-purpose flour may be used instead of bread flour, but we found the bread flour yielded a slightly softer cookie.
- Using two baking sheets is important because you don't want to put the cookie dough down on a hot pan.
Nutrition
Calories: 286kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 180mg | Potassium: 108mg | Fiber: 1g | Sugar: 23g | Vitamin A: 361IU | Vitamin C: 0.003mg | Calcium: 46mg | Iron: 1mg
Find it online: www.sugarandsoul.co/brown-sugar-cookies/