Indulge your taste buds with the irresistible charm of Betty Crocker Brown Sugar Drop Cookies! These delightful treats are not just cookies; they're a warm hug in every bite, perfect for any occasion. With a rich, buttery flavor and a chewy texture that will have you reaching for seconds, this recipe is a must-try for both novice bakers and seasoned pros alike. In just 25 minutes, you can whip up a batch of 24 cookies that will fill your kitchen with an enchanting aroma. Ready to discover the secret to cookie perfection? Let’s dive into the delicious details!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, packed brown sugar, and granulated sugar together. Beat on medium speed for 2-3 minutes until the mixture becomes light and fluffy, with a smooth, creamy consistency.
- Add the large egg and vanilla extract to the butter-sugar mixture. Mix on low speed until fully incorporated, scraping down the sides of the bowl with a rubber spatula to ensure even mixing.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the leavening agent and prevents clumping.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, which can result in tough cookies.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be lightly golden, and the centers will look slightly soft but set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. This allows them to firm up slightly before transferring.
- Carefully transfer the cookies to a wire rack to cool completely. The cookies will continue to set and develop a chewy texture as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, place a piece of bread in the container to help maintain moisture.
Tips
- Room Temperature Ingredients: Make sure your butter is softened to room temperature for easy creaming with the sugars. This helps achieve that light and fluffy texture that every great cookie needs!
- Don't Overmix: When combining the dry ingredients with the wet, mix just until incorporated. Overmixing can lead to tough cookies, so be gentle and stop as soon as you see no dry flour.
- Spacing is Key: When placing the dough on the baking sheets, ensure they are spaced about 2 inches apart. This allows the cookies to spread properly while baking without merging into one another.
- Perfect Baking Time: Keep an eye on your cookies as they bake. The edges should be lightly golden while the centers remain slightly soft. They will continue to firm up as they cool on the baking sheet.
- Storage Secrets: To keep your cookies fresh and chewy, store them in an airtight container at room temperature. Adding a slice of bread to the container can help maintain moisture, keeping your cookies deliciously soft!
Nutrition Facts
Calories: 106kcal
Carbohydrates: 16g
Protein: 1g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 16mg
