Buttery cookies made with brown sugar. These tender Brown Sugar Butter Cookies are so easy to make! If you love sugar cookies, see all of our recipes here.
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It’s Sherri from The Well Floured Kitchen! I’m so glad to be back again at Tastes of Lizzy T’s.
I’m a little bit of a cookie addict. Butter cookies and chocolate chip duke it out for tops in my book. I know, I know, kinda boring. That’s why I love simple tricks that transform those classics into something new.
I have been making these for so long I could practically do it with my eyes closed 🙂 I take my favorite vanilla butter cookie, and swap the sugar for brown sugar. Brown sugar keeps the cookies soft and tender. It also gives the cookie a richer flavor.
I usually debate about what shape to bake these into. I like to avoid rolling and cutting. I tried the criss-cross of fork tines, but that looked so much like traditional peanut butter cookies I had to change it. I went with a single press of the fork, but these could also be pressed down with the bottom of a cup, or even your fingers. The chilled dough prevents much spreading.
Did I mention how easy these Brown Sugar Butter Cookies are?
A great cooking project for the kiddos, who doesn’t like a good sugar cookie? My kids love rolling the balls of dough. I hope you enjoy them as much as we do!
Brown Sugar Butter Cookies
Ingredients
- 2 1/4 cups all-purpose flour (10 ounces)
- 3/4 cup light brown sugar (5 ounces)
- 1 large egg
- 1 cup unsalted butter Softened
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup white granulated sugar for rolling
Instructions
- Cream together the butter and brown sugar in a stand mixer fitted with the paddle attachment.
- Scrape down the sides of the bowl and mix again. Add in the egg and vanilla extract, mix until well combined.
- 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.
- Refrigerate dough for 30-60 minutes.
- Preheat oven to 350 degrees
- Scoop out dough - approximately 1 1/2 tablespoons- and roll into balls. Roll the balls in the granulated sugar.
- Place onto a parchment paper or silicone baking mat lined cookie sheet. Press down with the tines of a fork.
- Bake for 10-12 minutes, rotating halfway through. The edges will just start to be lightly brown.
- Remove to a baking rack to finish cooling.
Video
Nutrition
Cindy Garcia says
January 26, 2019 at 10:20 amI just made these, but instead of rolling them in granulated sugar, I used cinnamon sugar … omg so yummy!
Kelly says
January 30, 2019 at 8:04 pmThese are fantastic!! We didn’t even wait to chill the dough. I used semi-chilled butter and they came out great! Slid right off the pan, baked to PERFECTION. This recipe is a keeper, and going into my holiday cookie arsenal!
Leslie Stephenson says
February 9, 2019 at 5:59 pmVery easy to make and quite tasty 🙂
Vanessa says
February 14, 2019 at 6:44 pmI mixed some ground cinnamon into the dough and then added powdered sugar on top of the cookies, so good!
Cindy W says
May 10, 2019 at 9:58 amCan these be used as cutout cookies?
Julie Clark says
May 10, 2019 at 1:28 pmNo, the won’t hold their shape that well.
Ana says
April 23, 2019 at 12:16 pmI’m thinking of trying out your cookies and adding some crushed chocolate Easter eggs. Do you think this recipe will be a good base for these?
Julie Clark says
April 23, 2019 at 4:01 pmHmmm… it might work. I’d be afraid they might spread a little?? I’d definitely refrigerate the dough. Let us know how it works!
Anonymous says
April 28, 2019 at 11:18 pmSubstitute Bob’s red Mill 1 to 1 baking blend for GF.