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 (2 sticks | 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, combine flour, baking soda, and salt.
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In a stand mixer with a paddle attachment, beat butter on medium speed until creamy (about 1 minute).
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Add brown sugar and molasses, and beat 2–3 minutes until light and fluffy.
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Add egg, yolk, and vanilla, and mix until combined.
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Add flour mixture and mix on low speed until just combined.
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Place granulated sugar in a medium bowl. Form dough into 1 1/2 oz (45 g) balls and roll each in sugar. Place 8 per sheet pan.
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Bake one pan at a time for 10–11 minutes, rotating halfway, until edges are set and golden.
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Cool on the pan 5–10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
Notes
Dough can be chilled for 15–20 minutes to prevent spreading.
Variations include adding chocolate chips, nuts, or spices like cinnamon.
Can be paired with dessert dips or used for ice cream sandwiches.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American