Brownie Sugar Cookies
Coated in turbinado sugar and perfectly rich and fudgy, these brownie sugar cookies are ready in minutes and a festive addition to any cookie tray.
Servings 16 cookies
Calories 149kcal
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1-1/2 teaspoons vanilla extract
- 1-1/3 cups all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Turbinado sugar for rolling
Instructions
- Preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside.
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg and vanilla, beating well until smooth.
- In a medium separate bowl, combine flour, cocoa, baking soda, and salt. Add to butter mixture, beating on medium speed until dough is just combined.
- Scoop dough into 1-inch balls and roll in turbinado sugar. Place balls 2 inches apart on prepared baking sheets and flatten slightly.
- Bake cookies at 350F 10-12 minutes until cookies are crackly (middles will be slightly soft). Allow cookies to cool on baking sheet 20 minutes before transferring to a wire cooling rack to cool completely. Enjoy!
Notes
Storing Instructions
Store cookies in an airtight container at room temperature up to 4 days.
Nutrition
Serving: 1 cookie | Calories: 149kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 111mg | Potassium: 59mg | Fiber: 1g | Sugar: 13g | Vitamin A: 194IU | Calcium: 9mg | Iron: 1mg