Brown sugar cookies fast, easy + chewy

Brown sugar cookies fast, easy + chewy


Brown sugar cookies are sweet, soft, and super chewy. They are a delicacy of beloved classic biscuits.

These brown sugar cookies are completely addictive, you can’t just eat one cookie! They remind me of the texture of my delicious gingerbread cookies, as delicious as the best chewy sugar cookies.

Chewy brown sugar cookies

Using brown sugar in this recipe will produce denser, moist cookies. A spoonful of brown sugar makes this sugar cookie deeper and richer than traditional recipes.

These brown sugar cookies are probably the softest and chewyest I have ever shared!

They come together quickly, so you can enjoy a sweet treat in 20 minutes! These can be perfectly stacked in a jar as a gift or as an afternoon treat.

Just mix, roll and bake!

Wet ingredients. Cream butter, oil and sugar in a stand mixer (or use a hand mixer in a bowl). Add eggs and beat until fluffy.

Dry ingredients. Add baking soda, salt, baking powder, vanilla and flour, and mix well. Stir in the chocolate chips.

bake. Scoop into a ball, roll into a ball, and then in the sugar. Place it on a lightly greased baking pan. Bake at 350 degrees for 9-11 minutes.

Light or dark: You can use light brown sugar or dark brown sugar in this recipe. Using all the brown sugar instead of the white and brown mixture will produce a chewy cookie. Dark brown sugar contains more molasses, which makes the cookies darker and slightly chewy.

Variety

These biscuits are soft, chewy, and delicious without any extra blending, but you can add some if you want.

  • Add baking chips of any flavor-chocolate, white chocolate, butterscotch…
  • Add a little cinnamon to the sugar and roll in the dough.

Another change you can make is let them mini: Reduce the size of the dough and bake only for 6-8 minutes.

If you are like my dad and love Crisper There are several things you can do with cookies. First, bake for a longer time at a lower temperature. Second, if you really like them to be thin and crispy, then reduce the amount of flour by ⅛ c or more. Third, only use 1 egg.

Storage and freezing

The biscuits are great because they are stored well. This means you can make them in advance and still provide delicious fresh cookies.

Once they cool down, Shop They can be stored for up to 5 days in an airtight container. Throw a piece of white bread in with the biscuits to help them stay soft and chewy.

freeze These cookies can be stored for up to 3 months. They make a very good snack or treat in a lunch box at the last minute after school. If you like to keep the cookie dough handy, you will love these cookies.

If you plan to bake them within 3-4 days, please close the lid and Shop Dough inside refrigerator.

Store longer Frozen dough Up to 3 months. Thaw before baking. Either shape the dough into a ball in advance, or store it in a large dough log.

  • Log form: Roll the dough into 1 or 2 log shapes. Wrap the logs with plastic film, and then wrap them with foil.
  • Dough ball: Put the dough ball on the pan and put it in the refrigerator. Once cured, transfer them to the freeze-safe Ziploc.

notes: Be sure to coat the dough with sugar before baking.

More delicious cookies:

Course dessert

American cuisine

Preparation time 10 minutes

Cooking time 9 minutes

Total time 19 minutes

Serving 36

Calories 137 kcal

Author Little Luna

  • 2 C brown sugar
  • 1/2 c butter softened
  • 1/2 c vegetable oil
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 3 C all-purpose flour
  • Sugar in a bowl
  • Cream butter, oil and sugar in a stand mixer (or use a hand mixer in a bowl). Add eggs and beat until fluffy.

  • Add baking soda, salt, baking powder, vanilla and flour, and mix well. Stir in the chocolate chips.

  • Scoop into a ball, roll into a ball, and then in the sugar. Place it on a lightly greased baking pan.

  • Bake at 350 degrees for 9-11 minutes.

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