There are cookie recipes that whisper, and then there are cookie recipes that announce themselves loudly from the oven. These are firmly in the second category. If you’ve ever snuck a spoonful of brown sugar straight from the bag, this recipe is already speaking your language. Rich, indulgent, and unapologetically sweet, these cookies are the kind you bake when you want something cozy and nostalgic. They will send you over the moon!
Ingredients
- Plenty of softened butter (¾ cup)
- Dark brown sugar and regular sugar — heavy on the brown sugar for that deep caramel flavor
- One room-temperature egg
- A splash of vegetable oil and vanilla
- Pantry basics: flour, baking powder, and salt
- Moon shaped cookie cutter
- Baking Sheet
- Cooling rack
The magic here is all about balance. Creaming the butter with both sugars creates that rich, almost toffee-like base, while the oil keeps everything extra chewy. Don’t worry if the dough looks a little wet or crumbly at first — that’s exactly what gives these cookies their crinkly tops, crisp bottoms, and soft, irresistible centers.
Rich, indulgent, and unapologetically sweet, these cookies are the kind you bake when you want something cozy and nostalgic.
How It Comes Together
- Start by heating your oven to 375°F and lining a couple of baking sheets with parchment.
- Cream the butter and sugars until fluffy, then mix in the egg, oil, and vanilla until smooth.
- Stir together the dry ingredients and gently fold them into the dough just until everything comes together.
- Scoop the dough into smaller-than-you-think balls (about 1 to 1½ inches) and give them plenty of space — these cookies like to spread.
- Use a moon shaped cookie cutter to cut cookie shapes (or whatever shape you prefer). You can also leave as dough balls for a basic round cookie.
- Bake until the edges are set but the centers still look soft and slightly underdone.
- Remove from oven, cool in pan for 10 minutes before placing on rack to cool completely.
These cookies are boldly sweet and surprisingly rich, the kind you don’t rush through. Let them cool just enough to hold together, then enjoy slowly — maybe even half now, half later. They’re indulgent, nostalgic, and absolutely worth the pause.
Brown Sugar Moon Cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 1 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 tablespoon vegetable oil
- 1 egg, room temperature
- 2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
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Preheat oven to 375° F.
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Line two cookie sheets with parchment paper.
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Mix butter and both sugars in the bowl (stand mixer or with a hand mixer). Incorporate egg, vegetable oil, and vanilla, until mixed.
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In another bowl combine flour, salt, baking powder.
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Add the dry flour mixture to wet ingredients and mix until all ingredients combine (dough will be a little crumbly).
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Divide dough into small balls and flatten with the palm of your hand or gently with a roller. Use moon cookie cutter to cut cookie shapes (or whatever shape you prefer). You can also leave as dough balls for a basic round cookie.
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Place on cookie sheets about 2 1/2 inches to 3 inches apart.
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Bake for 12 to 15 minutes. Cookies are done when they're still light in color but darker around the edges.
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Remove from oven, cool in pan for 10 minutes before placing on rack to cool completely.
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Store in airtight container or ziplock bag to maintain freshness.
