These warm and chewy brown sugar cookies really hit the spot, and in only 30 minutes.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
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Chewy Brown Sugar Cookies
About This Recipe
|Yield:||makes 14 to 16 cookies|
|Active time:||10 minutes|
|Total time:||25 minutes|
|This recipe appears in:||What's the Difference Between Light and Dark Brown Sugar? One Bowl Baking: Chewy Brown Sugar Cookies|
- 14 tablespoons (7 ounces) unsalted butter, melted
- 1 3/4 cup (12 1/4 ounces) packed light brown sugar, divided
- 3/4 teaspoon salt
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Adjust two oven racks to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
Stir butter, 1 1/2 cups brown sugar, and salt in a large bowl until combined. Stir in egg and vanilla until combined. Add flour, baking powder, and baking soda to bowl and stir until combined.
Scoop 1/4 cup sized balls of dough onto baking sheets (7 to 8 per pan). Add remaining 1/4 cup brown sugar to now empty (unwashed) bowl. Roll each dough ball into sugar, return to pan, and press to about 1 inch thick.
Bake until tops have puffed and cracked, and edges are golden, 9 to 11 minutes, rotating pans from top to bottom and front to back halfway through baking. Let cool on pans for 5 minutes, then transfer to wire rack to cool.