UPDATED FEBRUARY 22, 2025

Okay, so I know it’s a bit ridiculous to have my first post of the new year be a cookie recipe, but hear me out! While I completely understand New Year resolutions, well for one, I think life is about balance and while I understand many people are buckling down and becoming stricter with their diets around this time of year, I’d like to remind you to be kind to your body and remember to treat yourself, you deserve it. Also, one of my goals this year is to be more available to my friends. For me, due to both my introverted nature and illnesses, that often means entertaining at home. Which, I love to do! Bonus, this is also the base for my chocolate chip cookie recipe! So, when I make this batter, I store half plain and half with chocolate chips mixed in! That way, when I do have people over, or just want a cookie, this is already prepared, and I have options!

This cookie recipe is simple, quick to make, and easy to store. So, I figured, why not share the wealth, as it were!

I’ve linked some products below in this post.  I actually use these products and truly love them. I will, however, benefit financially if you choose to use those links, which helps me keep doing this, what I love! To learn more about my affiliates and to see my full disclosure you can click here. 

Pro Tip: This makes a lot of dough. The dough can be saved in an airtight container and refrigerated. When you have guests over or just want a few cookies, simply scoop a few out and bake them. No prep needed.

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Quick and Easy Brown Sugar Cookies

Yield: 12-15

A buttery, carmelized brown sugar cookie that takes no effort.

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Ingredients

• 2 large eggs
• 2 sticks of room temperature unsalted butter,
• 2 1/2 C of sifted, all-purpose flour
• 1 1/4 tsp baking soda
• 1 tsp of salt
• 1 1/2 tsp of almond or vanilla extract ( I prefer almond)
• 1 C of white granulated sugar
• 1 C of brown sugar, packed

Instructions

1. Preheat your oven to 300°F if baking right away. If not preheat towards the end of chilling the dough.
   
2. In a separate bowl from your mixing bowl, sift in your flour, salt, and baking soda.
   
3. In a mixing bowl, mix your butter, sugar, and extract until completely combined
   
4. Next, add in your two eggs, mixing them just until they are incorporated.
   
5. Then, gradually mix in your dry ingredients until they are all well incorporated and the dough is nearly smooth.
   
6. At this point, you can go ahead and place the dough in an airtight container and chill for at least 30 minutes, or go ahead and roll out your balls and bake, however, these bake much better if chilled.
   
7. Scoop small bits of dough into your hand and roll them into similarly sized balls.
   
8. Bake for 15-20 mins, until edges are slightly browned, let cool.

Notes

1. Chill the dough for at least 30 minutes before baking. Chilling the dough re-solidifies the butter(the fat) which makes the cookie bake slowly and more evenly. I know lots of people skip this step when making cookies but for me it's a requirement.

Did you make this recipe?

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Pro Tip: Cooling racks allow cookies to cool quickly and evenly. Especially when making multiple batches, similtaneously.

As always, I hope you enjoyed! If you give this recipe a try, leave me a comment and let me know how it went!