Crunchy around the edges with chewy centers, Browned
These cookies are perfectly crunchy around the edges and soft, chewy in the center. For this amount of dough, the cookies flatten out to 4.25-inches wide.
Most noteworthy, I’m very particular about cookies. I like large cookies that are cooked to the point that the edges are crispy but the thick centers are soft and gooey. Therefore, the size and cooking time or specifically geared toward this. By all means, if you like crispy cookies, or small cookies, or not-crunchy-at-all cookies, alter the size and adjust the cooking time.
As a result, I used a spring-released scoop and measured exactly 2.25 ounces of dough for each cookie. Then, I baked them at 350 degrees for 14 minutes to get the perfect degree of doneness that I like.
Butter Brown Sugar Cookie Recipe
I want to give you a few tips so your cookies turn out beautiful and most of all tasty, just like these.
- Use real
butter. I used salted butter. Unsalted is fine as well.
- Use a silicone mat. I use a Silpat brand. Besides being easier to clean up, using a silicone baking mat allows the cookie to ‘grab’ onto something as it cooks. As a result, it will cook ‘up’ instead of ‘out’. This aids in making a thicker, softer cookie which I like.
- Use a quick-release scoop (an ice cream scoop) to get all your cookies the same size. Not only will they look more professional, but they’ll also cook more evenly. The size I used for these cookies holds 4 tablespoons of dough.
- Cool your cookie sheet between cooking each batch. A hot sheet makes the dough begin to melt before getting into the oven, which makes them bake unevenly. They’ll tend to have thin crisp edges and thick, undercooked centers. I have two of these half sheet pans that I rotate when baking cookies. The Silpat brand silicone mat fits it perfectly.
- Freeze batter and cook later.
How long can I store these cookies?
Sugar cookies will last in an airtight container at room temperature for up to a week. You can also freeze them for several months to make them last longer, or get ahead on holiday baking!
Can I freeze these cookies?
You can make this dough ahead of time and freeze it for up to a month. Just pull it out and defrost in the refrigerator before rolling, cutting, and baking.
While you’re here, check out these cookies recipes
- Old Fashioned No Bake Peanut Butter Oatmeal Cookies
- Hidden Rolo Snowball Cookies
- Texas Ranger Cookies
- Soft Batch Glazed Lemon Cream Cheese Cookies
- Quarter Pound Chocolate Candy Bar Cookie
Browned Butter Brown Sugar Cookie Recipe
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- ¾ cup unsalted butter browned and cooled
- 1 and ¼ cup brown sugar light or dark
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour sifted and measured correctly
- 1 teaspoon baking soda
- 1 and ½ teaspoons cornstarch
- ¼ teaspoon salt
- In a saucepan, melt butter over medium-high heat. Whisk constantly until butter starts to brown, about 4 minutes. When browned remove from heat and allow to cool.
- In the bowl of your electric mixer, whisk butter and brown sugar.
- Stir in egg and vanilla.
- In another bowl, combine flour, soda, salt, and cornstarch. Stir to combine.
- Turn mixer to low and slowly add the flour mixture to the butter, sugar, and egg mixture. Mix until ingredients are mixed well.
- Chill dough for 1 hour. You can chill up to 48 hours. Or freeze up to 1 month. (See instructions above for thawing.)
- Preheat oven to 350°F. Sit dough on the counter for 10 minutes before scooping and baking.
- I used a 4 tablespoon, spring-release scoop for uniformly measure the dough. I baked them for 14 minutes to get perfectly crunchy edges and soft centers. They will cook quicker if you're making smaller cookies. I recommend you Calibrate your Oven at least once a year to ensure it's baking at the correct temperature.