Do you want to know the secret to the best sugar cookies? I knew you would! I have to give credit to the Cook’s Illustrated Baking Book. As you know I’m baking my way though the CI baking book- with no restrictions or time lines.
I sometimes crave a simple and plain cookie, like a sugar cookie. While a basic sugar cookie made with granulated sugar is a yummy thing this recipe elevates the sugar cookie to downright deliciousness. Full of toffee, butterscotch and nutty flavors, with a crisp outside and chewy inside. Pretty much the perfect cookie!
I made a batch of these cookies and after we’d been enjoying them for a couple of days my man, Dan declared them to be the best sugar cookie I’d ever made. He said, “sugar cookies are not my favorite, but these are absolutely the best sugar cookies you’ve ever made. They’re really good.” When he uses the word “really” he means honestly, undoubtedly, and unquestionably! I was honored to hear this even though I can’t claim responsibility for inventing the recipe.
Oh – did you want to know the secret to the best sugar cookies? There are two! Browned butter and brown sugar are the stars in this cookie. Not overly sweet but bursting with flavor that tops a sugar cookie made with only melted butter and granulated sugar.
Cook’s Illustrated – Why This Recipe Works – We wanted to turn up the volume on the sugar cookie by switching out the granulated sugar in favor of brown sugar. We had a clear vision of this cookie. It would be oversized, with a crackling crisp exterior and a chewy interior. And it’s flavor would scream “brown sugar”.
For a super easy, one bowl recipe for regular sugar cookies click here. This one bowl recipe has been a favorite of mine due to its lack of mess and it is a yummy cookie. Now go bake some cookies!
- 14 tablespoons unsalted butter
- 1¾ cups packed dark brown sugar, plus ¼ cup for rolling
- ¼ cup granulated sugar
- 2 cups plus 2 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, plus 1 large yolk
- 1 tablespoon vanilla extract
- Melt 10 tablespoons butter in a 10 inch skillet over medium heat.
- Continue cooking, swirling pan constantly, until butter is a dark golden brown and has a nutty aroma, 1-3 minutes.
- Transfer browned butter to a large heatproof bowl.
- Add remaining 4 tablespoons butter and stir until completely melted; set aside for 15 minutes.
- Meanwhile adjust oven rack to middle portion and heat oven to 350*F
- Line 2 baking sheets with parchment paper.
- In a shallow dish mix ¼ cup brown and granulated sugars until well combined; set aside.
- Whisk flour, baking soda, and baking powder together in a medium bowl; set aside.
- Add remaining 1¾ cups brown sugar and salt to the bowl with cooled butter, mix until no lumps remain, about 30 seconds.
- Scrape down bowl; add egg and yolk, and vanilla and mix until fully incorporated, about 30 seconds.
- Scrape down bowl.
- Add flour mixture and mix until just combined, about 1 minute.
- Give dough a fill stir to ensure that no flour pockets remain.
- Working with 2 tablespoons dough at a time, roll into balls.
- Roll half of dough balls in sugar mixture to coat.
- Space dough balls 2 inches apart on prepared sheet; repeat with remaining dough balls.
- Bake 1 sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone)12-14 minutes, rotating sheet halfway through baking.
- Let cookies cool on baking sheet for 5 minutes; transfer cookies to wire rack and let cool to room temperature before serving.
