Easy 3-ingredient Brown Sugar Cookies
Buttery, crisp but flaky and not-too-sweet, these deliciously easy 3-ingredient Brown Sugar Cookies are the perfect Holiday Bake for fall and winter! Lots of flavor for very little work, they're the perfect bake for when you're feeling lazy and don't have eggs.
Servings: 30 cookies
Calories: 3045kcal
Equipment
- Food Mixer, optional You can also mix by hand!
- Dough spatula to scrape the sides of the mixing bowl
- Parchment paper or cling film to wrap the log of dough before cutting. Substitute: rolling pin and cookie cutter, if you're cutting the dough into fancy shapes. This dough doesn't spread much so I don't recommend using an ice-cream scoop and scooping the dough (your cookie will be too thick and round- not as tasty!)
Ingredients
- 1 Cup unsalted butter (225g) Feel free to use salted butter if you only have that! If you want to, you can cut the butter into 1-2 inch cubes for easier creaming but I usually skip that!
- 2½ Cups All-purpose flour
- ½ Cup Brown Sugar Use light brown sugar for a more generally pleasing flavor and dark brown sugar for a more adult, less sweet cookie with more caramel notes.
- ¼-½ teaspoon Salt, optional
Instructions
- Preheat oven to 325F/ 162.8C or 142.8C fan.
- Take butter out of fridge to soften. You want the butter soft but not greasy. (If you live somewhere very cold, you may need to take it out more than 5 minutes beforehand, which is the amount of time I stipulated for food prep/ softening the butter above.)
- Add the butter, all purpose flour, brown sugar and salt (if using) to the mixing bowl. Use the dough mixer or the flexi-beater (for a Kenwood food mixer) and start creaming the dough on low (if you use a high speed, your flour will fly!)
- Cream the ingredients together till well-mixed and you no longer see white specks of flour. (Take care not to overwork the flour. This should take only a few minutes.)
- Use a dough spatula to scrape the dough from the mixing bowl and onto a piece of parchment paper or cling film. (I find parchment paper easier to work with.)
- Roll into a log shape, wrap well then chill for minimum 15 minutes (For perfectly round cookies, you need to chill for longer so the dough holds up when cutting.)
- Cut the log-shaped dough into thin rounds about ½- ¾ inch thick.
- Place the cookies on a baking sheet with about 1 inch between them. Bake for 15 to 18 minutes or till the edges are golden brown.
- Allow to cool. Serve with a nice cup of Nutella Coffee or Hojicha Latte and store the rest in an air-tight container!
Notes
The dough can be kept in the fridge for up to 5 days before baking. Alternatively, freeze for up to 3 months, preferably after rolling into logs.
For more flavor variations, see the post above.
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.
Nutrition
Calories: 3045kcal | Carbohydrates: 326g | Protein: 33g | Fat: 194g | Saturated Fat: 117g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 49g | Trans Fat: 7g | Cholesterol: 488mg | Sodium: 637mg | Potassium: 201mg | Fiber: 31g | Sugar: 117g | Vitamin A: 5673IU | Calcium: 346mg | Iron: 12mg