SALTED BROWN SUGAR COOKIES

These salted brown sugar cookies are the perfectly chewy and slightly crispy cookie loaded with sweetness from the brown sugar and a bit of salt for balance!

SALTED BROWN SUGAR COOKIES

If you love a sugar cookie you are going to love these salted brown sugar cookies. There’s an elevated level of sweetness from the brown sugar, but then the salt flakes on the top pop and give it the perfect salty to sweet balance that we all seem to love.

They’re nice and chewy from all the brown sugar, but then they have a subtle crisp edge that I find necessary when making a cookie. So basically you can’t go wrong with these cookies!

INGREDIENTS NEEDED

• Flour
• Baking Soda
• Salt
• Cornstarch
• Butter
• Dark Brown Sugar
• Eggs
• Vanilla
• Sugar for Rolling

HOW TO MAKE SALTED BROWN SUGAR COOKIES

1. Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
2. Melt butter and allow to cool slightly.
3. In a bowl, whisk together the flour, baking soda, salt and cornstarch. Set aside.
4. Place the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
5. Add egg and yolk and mix on low until smooth, about 30 seconds. Beat in vanilla.
6. Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.

SCOOPING & CHILLING THE DOUGH

Grab a cookie sheet and piece of parchment paper. Yes parchment, the cookies spread less on parchment than they do on a sil-pat. Not to mention there is no clean up required.

Scoop the dough into large cookie dough balls using a 1/4 cup ice cream or cookie scoop. Of course you are welcome to make them smaller, but why? Then you have to keep thinking how you ate 3 cookies instead of 1. Larger cookies also lend themselves to more crispy edge with a larger gooey center. 

Cover your cookie sheet with a lid if you have one, or some saran wrap will do just fine. And chill those beauties for 24 hours if you can wait. Even just a few hours will help, but the more chilled the dough, the less the cookies will spread, and the more those flavors are going to come together.

LAST MINUTE “BEFORE YOU BAKE” THOUGHTS

Whether you are taking your cookie dough balls out of the fridge after their time chilling, or you threw some of the balls in the freezer because you weren’t committed to making 24 cookies at one time, you do not need to let them sit out before baking. I usually grab the cookie dough out at whatever point I am turning my oven on to preheat.

Line your sheets with parchment. Roll your dough balls in sugar and place 8 cookie dough balls per sheet. You want to make sure not to over crowd because then they might run into each other and those perfect circles are a little harder to achieve.

Grab your flaked salt and sprinkle those cookies to your hearts desire. Don’t be scared. You aren’t rolling them in salt. I promise a nice pinch won’t be over doing it. And those little flakes that fell off the top.. you’re really going to thank me later for those. They’re going to stick to the crispy, buttery bottom of your cookies and when you discover them as you’re biting you’ll know just what I mean. 

Feel free to sprinkle a little more salt on the top after they bake if you’re feeling like you can’t see enough. I usually do.

OTHER POPULAR COOKIE RECIPES TO TRY:

Salted Chocolate Chunk Cookies

Crispy Chewy Sugar Cookies

Brown Butter Oatmeal Raisin Cookies

Lemon Coconut White Chocolate Cookies

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.