These Soft Brown Sugar Cookies deliver a rich burst of flavor with every bite. A harmonious blend of unsalted butter, dark brown sugar, granulated sugar, and vanilla creates a moist, delicate treat. The result is a satisfyingly tender cookie that enchants the palate with a perfect balance of sweetness and warmth.

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Today I’m excited to share my recipe for Soft Brown Sugar Cookies with a video guide that shows every step. This recipe started when I wanted to create a dessert thats both classic and nutritious.

I use 1/2 cup unsalted butter at room temp and 1 cup dark brown sugar, along with 1/3 cup granulated sugar to give the cookies their deep, natural flavor. I beat in one large egg and mix in 1 teaspoon vanilla extract before stirring in 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

These cookies are a great twist on a standard brown sugar cookie recipe and bring together the essential elements of cooking cookies and baking sweets. The nutritional value is balanced with energy coming mainly from the sugars and butter.

I’ve also added a video to help you follow along every step of making these yummy sweets. Enjoy the process and let me know how it turns out!

Why I Like this Recipe

I like this recipe because it makes me feel nostalgic, like I was baking with my family when I was little. The dark brown sugar and butter give the cookies a warm flavor thats unique and really grabs my attention. I also appreciate how simple it is to put together even if my measurements aren’t perfect every time, sometimes i mess up but it still turns out delicious. Lastly, i love that the recipe offers extra tips in a video so i can always try to improve my baking skills.

Ingredients

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Unsalted butter: Provides rich flavor and moisture, ensuring a tender, buttery cookie texture.
Dark brown sugar: Gives deep sweetness and slight molasses taste, for chewy, moist cookies.
Granulated sugar: Adds extra sweetness and helps cookies develop a light, crisp edge.
Egg: Provides structure, binding ingredients and protein, making cookies firm yet soft.
All-purpose flour: Supplies carbohydrates and structure, allowing cookies to hold shape and rise.
Vanilla extract: Adds warm aroma and subtle sweetness, enhancing overall cookie flavor brilliantly.
Baking soda: Acts as a leavening agent, making cookies soft and evenly spread.
Salt: Enhances flavors and balances the sweetness for a perfectly balanced bite.

Ingredient Quantities

1/2 cup unsalted butter, softened to room temp

1 cup dark brown sugar, packed tight

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Cream the butter, dark brown sugar, and granulated sugar in a large bowl until smooth.

3. Beat in the egg and then add the vanilla extract until well mixed.

4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

5. Gradually stir the dry ingredients into the wet mixture, being careful not to over mix.

6. Drop rounded teaspoons of dough on the baking sheet, leaving space between them as they spread.

7. Bake for about 8 to 10 minutes, or until the edges start to turn golden.

8. Let the cookies cool on the sheet for a couple minutes before moving them to a cooling rack.

9. Check out the accompanying video for extra tips and tricks to make them even better!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet with parchment paper
3. Large mixing bowl for creaming butter and sugars
4. Electric mixer or hand whisk to beat the mixture
5. Separate bowl for dry ingredients
6. Whisk for combining dry ingredients
7. Measuring cups and spoons for accurate ingredient amounts
8. Spatula for stirring the dough
9. Cooling rack for cooling the cookies

FAQ

Is this recipe easy to follow? – Yup, it's super simple and even a beginner can make it without too much hassle.

Can I substitute unsalted butter with salted butter? – Sure you can but just reduce the extra salt in the recipe so it doesn't get too salty.

Should I chill the dough before baking? – Not really needed, but chilling for about 30 minutes can help the cookies keep their shape better.

How long do these cookies stay soft? – If you store them in an airtight container they can remain soft for a few days but they're best enjoyed fresh.

Is there a video to help me with this recipe? – Yep, there's a video included that shows all the steps in action, making it easier to follow along.

Soft Brown Sugar Cookies {+ VIDEO } Recipe Substitutions and Variations

If you don’t have unsalted butter, you can use an equal amount of margarine or even coconut oil which gives a slightly different flavor.
For dark brown sugar, try using light brown sugar instead though you might want to add a tiny bit of molasses to boost the flavor.
If you’re out of granulated sugar, you could experiment with honey but you might need to cut down on other liquid ingredients a bit.
Not in the mood for egg? Use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water as a substitute for one egg.
Don’t have vanilla extract? Almond extract can work too; just use about half the amount since it’s stronger than vanilla.

Pro Tips

1. Make sure your butter is totally at room temp before mixing. If it’s not soft enough, leave it out a bit longer or chop it into little cubes so it softens quicker.
2. When you mix in the flour, be careful not to over do it. Overmixing can make your cookies a bit tough so mix just enough until everything’s combined.
3. Keep an eye on your cookies as they bake. They can go from perfect to overdone really fast so it’s a smart idea to set a timer and peek a minute early if you can.
4. If your cookies spread too much, try chilling the dough for 15 minutes before baking. It helps the cookies keep their shape and gives you thicker, chewier bites.