Clean recipe · tastesoflizzyt.com
Brown Sugar Butter Cookies
Soft, tender butter cookies made with brown sugar and no white sugar in the dough. Easy to make with simple pantry ingredients.
Original recipe: tastesoflizzyt.com
- Yield:
- 24 servings
- Prep:
- 15 min
- Cook:
- 10 min
- Total:
- 55 min
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Ingredients
- 1 cup unsalted butter ((room temperature))
- 3/4 cup light brown sugar ((5 ounces))
- 1 large egg
- 1 teaspoon pure vanilla extract (or almond extract)
- 2 1/4 cups all-purpose flour ((10 ounces))
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup white granulated sugar for rolling ((optional))
Instructions
- Preheat oven to 350ºF. Line a baking sheet with parchment paper or a nonstick baking mat.
- Cream together the butter and brown sugar in a stand mixer fitted with the paddle attachment. You can also use a handheld electric mixer. 1 cup unsalted butter, 3/4 cup light brown sugar
- Scrape down the sides of the bowl and mix again. Add in the egg and vanilla extract, mix until well combined. 1 large egg, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together the flour, salt and baking powder. Add the flour mixture to the butter mixture and stir just until combined. 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Scoop out dough using a cookie scoop, approximately 1 1/2 tablespoons- and roll into balls. Roll the balls in the granulated sugar. (You can skip the rolling in sugar if you'd like.) 1/2 cup white granulated sugar for rolling
- Place onto the prepared cookie sheet. Press down with the tines of a fork. Sprinkle with a little extra sugar if you didn't roll them in sugar. Refrigerate dough balls for 30-60 minutes.
- Bake for 10-12 minutes or until the centers are set. We do not let the cookies get golden brown so that they stay soft. Allow the cookies to cool on the baking pan for 3-4 minutes, then remove to a wire rack to finish cooling.