Brown Sugar Drop Cookies
These Brown Sugar Drop Cookies are soft, chewy, and full of rich, caramel-like flavor, making them a perfect sweet treat!
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.