Brown Sugar Cookies are just like your favorite traditional sugar cookie...but made with brown sugar in place of granulated sugar. They are light, fluffy, and slightly chewy, with the perfect sugar cookie tang. You'll love how easy they are to make, too!
In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, cream together room temperature butter, brown sugar, and powdered sugar until combined, light, and fluffy.
1/2 cup unsalted butter, 1/2 cup brown sugar, 1/2 cup powdered sugar
Add vegetable oil, egg, and vanilla extract, continuing to mix until combined.
1/2 cup vegetable oil, 1 egg, 1 teaspoon vanilla extract
In a separate mixing bowl, sift together flour, cream of tartar, baking soda, and salt, then mix into the creamed mixture until incorporated. Cover the cookie dough and chill in the refrigerator for at least 30 minutes, up to 24 hours.
2 cups + 2 Tablespoons all-purpose flour, 1/2 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/4 teaspoon fine salt
20 minutes before baking, preheat the oven to 350°F and line a sheet pan with parchment paper.
Dollop a scoop (#40 scoop) or 1 1/2 tablespoons of batter about 2 inches apart on the prepared baking sheet. Dampen a flat-bottomed glass with water, then dip in a small bowl of granulated sugar. Gently press each cookie dough ball with the bottom of the glass until approximately 2 inches wide, or ab out 1/2 inch thick. Dip the glass back in the sugar between each cookie to recoat.
granulated sugar or brown sugar
Bake for 8-10 minutes, or until cookies are just beginning to barely turn golden brown around the edges.
Notes
Type of Baking Sheet: A light (aluminum) sheet pan will require more cooking time than a darker-colored sheet pan. If using a darker-colored baking sheet, you will likely want to only bake the cookies for 8 minutes – no longer.
Storage: store cookies at room temperature in an airtight container for up to 4-5 days.