Description
A brown sugar version of sugar cookies, with a touch of molasses. Rich in flavor, with crisp edges, an almost fudgy center, and beautiful crackles across the top.
Ingredients
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2 1/2 cups plus 1 tablespoon (364 g) all-purpose flour
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3/4 teaspoon baking soda
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3/4 teaspoon salt
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1 cup (227 g) unsalted butter, at room temperature
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1 3/4 cups (350 g) dark brown sugar
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1 teaspoon molasses
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1 large egg plus 1 large yolk
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2 teaspoons pure vanilla extract
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1/2 cup (100 g) granulated sugar, for rolling
Instructions
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Adjust an oven rack to the middle of the oven and preheat to 350°F (180°C). Line three sheet pans with parchment paper.
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In a medium bowl, whisk together flour, baking soda, and salt.
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In a stand mixer fitted with a paddle attachment, beat butter on medium speed until creamy (about 1 minute).
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Add brown sugar and molasses; beat 2–3 minutes until light and fluffy.
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Add egg, yolk, and vanilla; mix until well combined.
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Reduce speed to low, add the flour mixture, and mix just until incorporated.
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Scoop dough into 1 1/2 oz (45 g) balls. Roll each ball in granulated sugar.
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Place 8 cookies per pan and bake one sheet at a time for 10–11 minutes, rotating halfway through.
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Cool on the pan for 5–10 minutes, then transfer cookies to a wire rack to cool completely.
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Store cookies in an airtight container at room temperature for up to 3 days.
Notes
This recipe is adapted from Sarah Kieffer’s cookbook 100 Cookies. For best results, use dark brown sugar and high-quality vanilla extract. Cookies may be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American