Brown Sugar Cookies Without Mixer

Chewy Brown Sugar Cookies Sally's Baking Addiction

WebDec 20, 2013 · Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Pour …

Rating: 4.7/5(67)
1. Toss together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. Set aside.
2. In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 hours.
4. Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

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Brown Sugar Cookies, Perfectly Chewy Chew Out Loud

WebApr 10, 2023 · Set aside. In the bowl of a stand mixer, beat the sliced/cold butter with paddle attachment on medium speed, 2 min. Use rubber …

Rating: 5/5(62)
1. Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment paper or silicone baking mats.
2. In a bowl, add flour, baking soda, and salt. Hand-whisk to combine well. Set aside.
3. In the bowl of a stand mixer, beat the sliced/cold butter with paddle attachment on medium speed, 2 min. Use rubber spatula to scrape down sides of bowl as needed. Add brown sugar and continue beating until smooth, 1 min. Add egg, egg yolk, and vanilla extract. Beat on low speed just until mixture is fully incorporated, scraping down sides.
4. Gently add the flour mixture and mix on low speed just until no flour streaks remain and mixture is combined; don’t over mix. Use rubber spatula to fully scrape down sides/paddle. Form a large dough ball with hands. If dough is somehow too sticky, cover and chill a bit until dough is manageable; this shouldn’t take long. (Typically, no chill time is needed if room temp is cool and dough is not overworked.)

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