Soft Brown Sugar Cookies {+ VIDEO } Recipe

I love these soft brown sugar cookies because they deliver a rich, nostalgic vibe with every bite. The combination of dark brown and granulated sugars creates a perfect chewy texture that satisfies my cravings effortlessly. The recipe feels approachable yet decadent, making it ideal for sharing during relaxed, cozy moments with friends. Absolutely scrumptious.

I think these soft brown sugar cookies are one of the most delicious sweets I’ve ever made. I love how the recipe combines basic ingredients like 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1 cup unsalted butter, 1 cup packed dark brown sugar and 1/2 cup granulated sugar into a texture that is soft yet satisfying.

I use 2 large eggs and 2 teaspoons vanilla extract to give the cookies a rich flavor that always impresses my friends. In my experience, using quality ingredients makes a huge difference in the final taste.

I learned a lot from a famous brown sugar cookie recipe and have tweaked it for the best results. If you enjoy cooking cookies or just love yummy sweets, I highly recommend trying this recipe with the helpful video demonstration included so you can see the process in action.

Enjoy baking and eating dessert the way only soft brown sugar cookies can deliver!

Why I Like this Recipe

I really like this recipe for a few reasons. First, I love how the dark brown sugar gives the cookies this awesome, rich flavor that makes ’em super comforting and reminds me of home. Second, the texture is perfect—soft on the inside with a little edge of crispiness around the sides, which is exactly how I like it. Third, the recipe is really easy to follow even if I’m in a bit of a rush or not feeling super precise, so it’s my go-to when I want to whip up something sweet. Lastly, every time I bake these cookies, I end up feeling like I’m mixing a bit of nostalgia with some simple kitchen magic that makes my day.

These soft brown sugar cookies are honestly my favorite treat. They’re made with simple stuff like flour, butter, and eggs that somehow come together perfectly. I mean, it’s a little messy sometimes and not everything turns out perfect – but that’s what makes ’em so real. It’s like, even if you mess up a bit with the mixing or overbake an edge here and there, they still taste amazing. Overall, I just love making these cookies because they always hit that nostalgic, cozy vibe for me.

Ingredients

• All-purpose flour is high in carbs and provides structure though its low in fiber.
• Baking soda helps cookies rise and gives them a light, fluffy texture.
• Salt intensifies flavors and balances out the sweetness in every bite.
• Unsalted butter adds rich flavor, moisture and a smooth mouthfeel to the cookies.
• Dark brown sugar gives deep caramel notes while adding extra moisture and sweetness.
• Granulated sugar boosts overall sweetness and helps create a tender cookie crumb.
• Eggs offer protein and act as a binder to hold all the dough together.
• Vanilla extract brings a warm aroma and enhances the cookies overall sweet flavor.

Ingredient Quantities

• 2 1/4 cups all-purpose flour (about 280 grams)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened (that’s 2 sticks)
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

How to Make this

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

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. In a large bowl, beat the softened butter with the dark brown sugar and granulated sugar until it gets a light and fluffy texture.

4. Add the eggs one at a time in the butter-sugar mix and stir in the vanilla extract.

5. Slowly mix the dry ingredients into the wet ingredients until everything is just combined – be careful not overmix.

6. Scoop out rounded heaping tablespoons of dough and place them on the prepared baking sheet, making sure to leave plenty of space between each cookie.

7. Bake the cookies for about 10 to 12 minutes or until the edges look set but the centers are still soft.

8. Remove the baking sheet from the oven and let the cookies cool on it for a few minutes before transferring them to a wire rack to cool completely.

9. For extra visual guidance, check out the accompanying video that shows each step. Enjoy!

Equipment Needed

1. Oven (set to 350°F)
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Whisk
6. Large mixing bowl
7. Electric mixer or hand mixer
8. Measuring cups and spoons
9. Tablespoon measure or cookie scoop
10. Cooling rack (wire rack)

FAQ

• Q: Can I use margarine instead of unsalted butter?
  
  A: You can try, but butter gives the cookies their rich flavour and texture, so margarine may change the taste quite a bit.
• Q: How should I store these soft brown sugar cookies?
  
  A: Keep them in an airtight container at room temperature. They’ll stay soft for about 3 to 4 days.
• Q: Can I freeze the dough or baked cookies?
  
  A: Yes, you can freeze the dough for up to 3 months. Thaw in the fridge overnight before baking. Once baked, cookies can also be frozen.
• Q: What does dark brown sugar do in this recipe?
  
  A: Dark brown sugar has molasses which helps keep the cookies soft and adds a deeper, caramel-like taste.
• Q: Is the recipe suitable for a video tutorial format?
  
  A: Absolutely, its step by step nature makes it ideal for a video recipe. Just remember to show closeups of key steps.

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

• Dark brown sugar: You can use light brown sugar instead, but for a more authentic flavor try mixing granulated sugar with a little molasses.
• Unsalted butter: If the only butter you have is salted, that can work fine if you reduce the added salt a bit.
• All-purpose flour: You might experiment with whole wheat pastry flour which gives a nuttier flavor, even if the texture might differ slightly.
• Eggs: In a pinch, each egg can be replaced with 1/4 cup of applesauce for a softer, a bit chewier cookie.
• Vanilla extract: If you’re out of vanilla, a dash of almond extract can be a fun twist, but use less since its flavour is much stronger.

Pro Tips

1. Make sure your butter is really soft but not melted since if it’s too soft your cookies can turn greasy and not hold their shape as well.
2. When you mix the dough, stir just until everything is combined. Overmixing can lead to cookies that are tough and not as tasty.
3. Chill the dough in the fridge for 30 minutes before baking. This helps the cookies keep their shape and stops them from spreading too much in the oven.
4. Keep a close eye on the cookies as they bake. They might look a little underdone in the center when you take them out, but they’ll firm up as they cool so don’t overbake them.