Small-Batch Brown Sugar Cookies
Get the decadent charm of brown sugar cookies without making a full batch. You'll enjoy satisfying sweetness in every bite!
Servings (Adjustable): cookies
Calories: 201kcal
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
- Pinch of freshly grated nutmeg
- ½ cup unsalted butter softened
- 1 cup packed brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt and nutmeg.
- In a large mixing bowl beat with a hand blender butter and sugar together on medium speed until light and fluffy, approximately 3 minutes. Add the egg and vanilla, beating until well combined, and remember to scrape down the bowl as needed.
- Add in the flour mixture in batches and beat on medium until combined, scraping down the bowl at least once. Scoop the dough into small balls (about 1 teaspoon each). Chill the cookie dough balls for 1 hour, optionally.
- Preheat the oven to 350°F. Use a non-stick baking sheet or prepare one with parchment paper.
- Place cookies 2 inches apart on the baking sheets and bake for 12 minutes or until just starting to turn brown on the edges and the centre doesn’t appear pale.
- Allow the cookies to cool for a few minutes on the pan, then transfer them to a wire rack to cool completely.
- Store the cookies in an airtight container for up to 1 week.
Notes
Chill the dough. By chilling the dough, this lends to a much chewier cookie and less likely to spread when baking.
Use a cookie scoop. This ensures all the balls are the same shape when placing on the baking sheet and the cookies bake evenly.
Use parchment paper. Parchment paper allows a simpler clean up and no mess. It also making removing the cookies easier too.
Use freshly grated nutmeg. Freshly grated nutmeg is going to offer a stronger warm, nutty and sweeter flavor to the cookies.
Soften the butter. You don’t want to try and mix cold refrigerated butter for this recipe. It just doesn’t incorporate well with the sugar. Soften butter is butter that is not runny but is soft enough to make a finger indentation in it.
Don’t overmix the batter. Mix the ingredients until just combined. The cookies will turn out flat and not rise if overmixed.
Bake the cookies until they are set. The edges should be slightly browned, and the center will still be moist. They will finish baking when you remove them from the oven. You don’t want to over bake, or they will be dry and crumbly.
Nutrition
Serving: 1cookie | Calories: 201kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 136mg | Potassium: 49mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 256IU | Calcium: 24mg | Iron: 1mg