Brown Sugar Cookies
Soft-centred, chewy brown sugar cookies with buttery caramel notes, lightly crisp edges and a simple pantry ingredient list. Batch yield: 30 cookies, baked in three sequential batches of 10. One serving: 1 cookie, approximately 32 g after baking and cooling. Allow approximately 193 minutes from starting to fully cooled cookies. Prep is 160 non-oven elapsed minutes: 45 minutes for butter softening, approximately 25 minutes of hands-on preparation and handling, 60 minutes of mandatory chilling, and 30 minutes of cooling after the final batch. Cook time is three sequential 11-minute batches, totalling 33 minutes. Preheating overlaps the final 20 minutes of chilling. Cooling of earlier batches overlaps later oven batches and is not added again; later trays also remain chilled while awaiting their turn. Appliances: Oven; Refrigerator; Electric hand mixer. Equipment: Three approximately 33 × 45 cm baking trays; Baking paper; Kitchen scales; Measuring jug or spoons; Two mixing bowls; Whisk; Flexible spatula; Small knife; Food wrap or reusable tray covers; Cooling racks; Oven gloves. Allergens: Contains wheat and gluten from flour, milk from butter, and eggs. Nutrition is estimated per cookie for a batch of 30; calories are consistent with the rounded macronutrient values. Storage: Keep fully cooled cookies in an airtight container at cool room temperature for up to 3 days, or refrigerate for up to 7 days. Refrigeration makes them firmer; let a portion stand at room temperature before eating if preferred. Freeze baked cookies in an airtight container, separated with baking paper, for up to 2 months. Thaw covered at room temperature for about 1 hour.
160 min
Prep
33 min
Cook
30
Serves
150
Calories
Macros · per serving
2g protein
21g carbs
7g fat
Ingredients
For 30 servings
- 226 g Unsalted butter
- 375 g Dark brown sugar
- 1 egg Large egg
- 1 yolk Large egg yolk
- 12 ml Vanilla extract
- 350 g Plain all-purpose flour
- 5 g Baking soda
- 4 g Fine salt
Instructions
- 1
Cut the butter into small cubes and leave at cool room temperature for about 45 minutes. It should take a gentle finger indentation but should not look shiny or melted. Line three approximately 33 × 45 cm baking trays with baking paper.
- 2
Whisk the flour, baking soda and salt together in a bowl, breaking up any small lumps.
- 3
In a separate large bowl, beat the softened butter and brown sugar with an electric mixer on medium speed for 2–3 minutes, until evenly creamy and slightly lighter. Scrape down the bowl. Beat in the whole egg, then the egg yolk and vanilla, mixing until smooth.
- 4
Add the flour mixture and mix on low speed just until the flour disappears. Finish with a spatula, scraping the bottom of the bowl. The dough should be soft and cohesive.
- 5
Divide all the dough into 30 portions, approximately 35 g each. Roll gently into balls without flattening. Arrange 10 on each prepared tray, leaving at least 8 cm between their centres. Cover loosely and refrigerate for 60 minutes.
- 6
During the final 20 minutes of chilling, preheat the oven to 180°C / 350°F conventional, or 160°C / 320°F fan. Position a rack in the centre.
- 7
Bake one tray at a time for about 11 minutes. The cookies should have spread, with set, lightly golden edges and slightly puffed centres that no longer look wet. The centres will still feel soft and will firm as they cool. Repeat with the other two trays, allowing approximately 33 minutes of oven time altogether.
- 8
Leave each batch on its tray for 5 minutes, then transfer carefully to cooling racks for another 25 minutes, until completely cool. Earlier batches can cool while later batches bake. Store only once fully cool.
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