Brown sugar cookies are a timeless cookie that are slightly chewy, slightly crunchy and have a rich brown sugar flavor. These cookies make a large batch and freeze well!
In a large mixing bowl or the bowl of a stand mixer, cream the 1/2 cup unsalted butter, 1/2 cup vegetable shortening, 1 1/2 cups granulated sugar and 3/4 cup dark brown sugar until light, about two minutes.
Add in the 3 large eggs, one at a time, followed by the 1 1/2 teaspoons vanilla extract
Sift or whisk the 3 cups all-purpose flour, 1 1/2 teaspoons baking soda and 3/4 teaspoon salt Add to the wet ingredients, in three separate additions.
Use a small cookie scoop to scoop the dough (dough will be soft); roll between greased hands to create uniform balls of dough.
Roll balls of dough in 1 cup additional granulated sugar and place on a cookie sheet. Press the balls of dough with the bottom of a glass dipped in sugar to flatten.
Bake 10-12 minutes at 350 F. Allow to cool on cookie sheets 2 minutes and then move cookies to wire rack to cool completely.
Notes
This recipe can easily be reduced in half
You can substitute light brown sugar for dark brown sugar in this recipe
Store baked cookies in an airtight container for up to 72 hours
These cookies will freeze in an airtight container for up to 45 days