I will never say no to a simple sugar cookie, but adding brown sugar makes for an interesting twist on the class white version. A teaspoon of molasses increases the dark brown sugar flavor without making it taste like holiday fare (but, to be sure, these are a great addition to your holiday cookie tray).
A few tips for success: Don’t skip the egg yolk! It helps make the center fudgy and rich. The cookies will puff in the oven and then collapse as they cool, forming cracks across the top. Let the cookies cool on the pan for the time called for — this helps them set and will ensure the perfect texture upon first bite.
- 2 1/2 cups plus 1 tablespoon [364 g] all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup [2 sticks | 227 g] unsalted butter, at room temperature
- 1 3/4 cup [350 g] dark brown sugar
- 1 teaspoon molasses
- 1 large egg plus 1 large yolk
- 2 teaspoons pure vanilla extract
- 1/2 cup [100 g] granulated sugar, for rolling
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with parchment paper.
- In a medium bowl, combine the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.
- Place the granulated sugar in a medium bowl.
- Form the cookies into 1 1/2 oz [45 g] balls (2 tablespoons). Roll each ball in the sugar and place 8 cookies on a sheet pan.
- Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown, 10 to 11 minutes.
- Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Store the cookies in an airtight container at room temperature for up to 3 days.
This recipe is from my cookbook, 100 Cookies.