Thin and Crispy Brown Sugar Cookies
These brown sugar cookies are thin, crispy, and super buttery. Because they are made with only brown sugar they have a deep almost caramelized flavor in every single bite. There's no need to use a mixer here, and you don't have to chill them if you don't want to! They are really quick and simple to make in just one bowl.
Ingredients
- 3/4 cup (170.25 g) unsalted butter, melted
- 1 cup (220 g) brown sugar
- 1 (1) yolk, whites discarded
- 2 tsp (2 tsp) vanilla extract
- 1 3/4 cup (218.75 g) all purpose flour
- 1 tsp (1 tsp) baking soda
- 1/4 tsp (0.25 tsp) kosher salt
Instructions
- Preheat the oven to 350° F and line 2 cookie sheets with parchment paper.
- In a medium sized microwave safe bowl melt the 3/4 cup butter. Add the 1 cup brown sugar and mix till smooth.
- Add the egg yolk and 2 tsp vanilla extract and mix again.
- Add in the 1 3/4 cups flour, 1 tsp baking soda, and 1/4 tsp kosher salt and stir till dough forms.
- Scoop out the dough using a 2 tbsp cookie scoop. between each one and bake for 11-12 minutes or until the bottom of the cookie is golden brown. Alternatively you can chill the cookies for 30 minutes and then bake.
- Cool for 10 minutes on the cookie sheet then transfer to a wire rack to cool
Notes
Storage and freezing
Wrap the baked cookies well in plastic wrap and store in a zip top container and freeze for up to 3 months.
You can also make the cookies up until the scooping part, then freeze them in dough balls for one hour on a tray. Transfer to a zip top bag and freeze for up to 3 months. Bake as needed. You may need to add a minute or 2 on to the bake time.
Serving: 1cookie, Calories: 183kcal, Carbohydrates: 24g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 111mg, Potassium: 37mg, Fiber: 0.4g, Sugar: 13g, Vitamin A: 282IU, Calcium: 18mg, Iron: 1mg
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