Hey, y'all! If you’re in the mood for a classic, simple cookie that’s big on flavor, these Brown Sugar Drop Cookies are just the ticket. They’re soft, chewy, and have a rich, caramel-like flavor thanks to the brown sugar. Perfect for a quick snack, dessert, or even a sweet gift, these cookies are sure to become a staple in your baking repertoire.
Brown Sugar Drop Cookies
Subscribe To Receive New Posts Straight In Your Inbox
Ingredients: Brown Sugar Drop Cookies
The dough for these cookies is super easy to whip up, with just a few basic ingredients you probably already have in your pantry. The key to getting that perfect texture is chilling the dough—this step helps the cookies keep their shape and gives them that irresistible chewiness. Just mix up the dough, pop it in the fridge for a couple of hours, and you’re all set.
- 1 c. unsalted butter, softened
- 1 c. granulated sugar
- 1 c. packed brown sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 3 c. all-purpose flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
How to Make Brown Sugar Drop Cookies
When it comes time to bake, these cookies come together in no time. You just drop spoonfuls of the dough onto a baking sheet, and within minutes, your kitchen will be filled with the warm, comforting aroma of freshly baked cookies. They bake up beautifully, with lightly browned edges and soft centers that practically melt in your mouth.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, blending until just combined.
- Cover the dough and refrigerate for at least 2 hours, or overnight, to allow the flavors to develop and the dough to firm up.
- Once the dough is chilled, drop it by rounded tablespoons onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Brown Sugar Drop Cookies with a glass of milk or your favorite hot beverage!
Pro Tips For Making This Recipe
- Don’t skip chilling the dough—it’s essential for helping the cookies maintain their shape and achieve the perfect chewy texture.
- Make sure your butter is softened to room temperature before creaming with the sugars. This helps create a smooth, creamy mixture that blends easily with the other ingredients.
- Spoon and level your flour when measuring to avoid packing it too tightly, which can result in dense cookies.
- Store the cookies in an airtight container at room temperature for up to a week to keep them soft and fresh.
Frequently Asked Questions
Yes, you can use dark brown sugar for a deeper, richer flavor. Just keep in mind that the cookies may have a slightly darker color and more pronounced molasses taste.
Chilling the dough is highly recommended as it helps the cookies maintain their shape and develop a chewier texture. If you're in a hurry, you can chill the dough for at least 30 minutes, but longer is better.
Yes, you can freeze the dough for up to 3 months. Just scoop the dough into portions, freeze them on a baking sheet until firm, then transfer to a freezer-safe bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
Chilling the dough helps prevent excessive spreading. If your cookies still spread too much, try adding an extra tablespoon of flour to the dough.
Other Cookies You'll Love
Brown Sugar Drop Cookies
These Brown Sugar Drop Cookies are perfect on their own, but they’re also a great base for experimenting with add-ins like chocolate chips, nuts, or even a sprinkle of cinnamon. Whether you keep them simple or jazz them up with your favorite extras, these cookies are sure to satisfy your sweet tooth. Give them a try, and I guarantee they’ll be gone before you know it!
Brown Sugar Drop Cookies
Equipment
- mixer
Ingredients
- 1 c. unsalted butter softened
- 1 c. granulated sugar
- 1 c. brown sugar packed
- 2 large eggs
- 2 tsp. vanilla extract
- 3 c. all-purpose flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, blending until just combined.
- Cover the dough and refrigerate for at least 2 hours, or overnight, to allow the flavors to develop and the dough to firm up.
- Once the dough is chilled, drop it by rounded tablespoons onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Brown Sugar Drop Cookies with a glass of milk or your favorite hot beverage!
Notes
- Don’t skip chilling the dough—it’s essential for helping the cookies maintain their shape and achieve the perfect chewy texture.
- Make sure your butter is softened to room temperature before creaming with the sugars. This helps create a smooth, creamy mixture that blends easily with the other ingredients.
- Spoon and level your flour when measuring to avoid packing it too tightly, which can result in dense cookies.
- Store the cookies in an airtight container at room temperature for up to a week to keep them soft and fresh.
Nutrition
Y'all come back now, ya hear?
My best,
Leave a Reply