Looking for a simple non-fussy cookie recipe that uses basic ingredients you already have on hand in your pantry? Look no further than this soft and chewy simple brown sugar cookie recipe. The brown sugar adds a sweet flavor and a soft, chewy texture to these cookies, and a final sprinkle of demerara sugar before baking gives them a delightful crunchy topping.
Colleen’s wee words of wisdom, find a few basic cookie recipes that are everything you could possibly wish for in a cookie recipe. Not too dry, nor too wet, great texture, lots of flavor, easy to make, not too soft, nor too hard, simple ingredients, not overly complicated, and versatility; these are all things to look for in a cookie recipe. Once you have found a few of these simple recipes, you can pretty much make any type of cookie you can dream up. Add sprinkles, candy, nuts, chocolate, dry cereal, oats, or dried fruit; either on top of the cookies or mixed in. Each time you make a new batch, you can switch things up. Y’all, this right here is one of those recipes. It’s a non-fussy wee recipe, made with simple ingredients, resulting in cookies that are soft, chewy, full of sweet brown sugar flavor, with just a hint of crispy demerara sugar crunch. When it comes to cookie recipes, this one’s a real keeper, just make a batch and see what I mean. Then, make a second, third, and fourth batch and switch things up with new add-ins. P.S. You’re welcome in advance.
Ingredients:
- 1/2 Cup Unsalted Butter, Softened
- 1 Cup Light Brown Sugar, Packed
- 1 Egg
- 2 Teaspoons Vanilla
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1 1/2 Cups All-Purpose Flour
- Demerara Sugar
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream the butter and brown sugar together for 3 minutes on medium speed.
- Add the egg; mix for 30 seconds on medium speed.
- Add the vanilla; mix for 30 seconds on medium speed.
- Add the baking soda and salt; mix for 30 seconds on medium speed.
- Slowly add the flour 1/2 cup at a time on low speed. Mix until just combined.
- Use a cookie scoop or tablespoon to scoop the cookie dough out onto a Silpat or parchment paper-lined baking sheet.
- Top each cookie with a little bit of demerara sugar.
- Bake for 12 minutes.
Suggestions:
- Allow the cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely.
- These cookies will be puffed up and just starting to crack a bit on top when they are done baking. They will deflate as they cool, creating a soft and chewy cookie. If you overbake the cookies they will be dry and crispier.
- This recipe will yield approximately 1 1/2 dozen cookies. It’s an easy recipe to double if you so desire.
Improvements:
- Add chocolate chips or chocolate chunks to the cookie dough.
- Fold chopped pecans, walnuts, or almonds into the cookie dough.
- Replace the demerara sugar with colorful sprinkles or sanding sugar.
- CLICK HERE to check out all of our past cookie recipes.
Ingredients:
- 1/2 Cup Unsalted Butter, Softened
- 1 Cup Light Brown Sugar, Packed
- 1 Egg
- 2 Teaspoons Vanilla
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1 1/2 Cups All-Purpose Flour
- Demerara Sugar
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream the butter and brown sugar together for 3 minutes on medium speed.
- Add the egg; mix for 30 seconds on medium speed.
- Add the vanilla; mix for 30 seconds on medium speed.
- Add the baking soda and salt; mix for 30 seconds on medium speed.
- Slowly add the flour 1/2 cup at a time on low speed. Mix until just combined.
- Use a cookie scoop or tablespoon to scoop the cookie dough out onto a Silpat or parchment paper-lined baking sheet.
- Top each cookie with a little bit of demerara sugar.
- Bake for 12 minutes.
PIN THIS RECIPE
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