You don’t need fancy ingredients to make a cookie that wows. These Brown Sugar Cookies are soft, flavorful, and guaranteed to satisfy your sweet tooth!
These Brown Sugar Cookies are soft, chewy, and rich with a deep caramel-like sweetness that sets them apart from classic sugar cookies. Made with brown sugar instead of white, they have a moist texture and a warm, slightly molasses flavor that feels extra cozy.
For other simple cookie recipes you have to check out my Drop Sugar Cookies, Soft Chocolate Sugar Cookies, and Butter Crunch Cookies.
Table of Contents
Why We Love These Brown Sugar Cookies
- No need for chilling the dough for hours; these cookies come together in 30 minutes!
- The brown sugar makes these cookies soft and chewy, even days after baking.
- This recipe requires simple ingredients that you likely already have in your kitchen!
Recipe Ingredients
Brown Sugar – If you want a milder caramel flavor, go for light brown sugar with 3.5% molasses. For a bolder, richer molasses taste, choose dark brown sugar with 6.5% molasses.
Egg + Egg Yolk – Using an extra egg yolk makes the cookies ultra-tender and chewy. Adding a whole extra egg can dry them out, so stick with the yolk. Don’t waste the white – it’s great for making Angel Food Cupcakes!
Cornstarch – Cornstarch helps keep these cookies thick and prevents spreading.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Spices – Add a warm twist by mixing in cinnamon, nutmeg, or ginger. These spices enhance the brown sugar flavor and give the cookies a cozy, spiced undertone that’s perfect for the holidays.
Mix-Ins – For added texture, fold chopped pecans, walnuts, or chocolate chunks into the dough mixture. These mix-ins bring a delightful crunch or chocolatey burst to the soft, chewy cookies.
How to Make Brown Sugar Cookies
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat; set aside.
Step 2: In a large mixing bowl with a hand-held mixer or the bowl of a stand mixer, add the butter. Mix on low for 1 minute until smooth. Add brown sugar and mix on medium until smooth and creamy, about 2 minutes.
Step 3: Add egg, egg yolk, and vanilla extract; mix on low until combined.
Step 4: In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. With mixing speed on low, gradually add the dry ingredients; mix until combined.
Step 5: Using a standard-size cookie scoop, portion the cookie dough and roll it into smooth balls using your hands. Roll each cookie in granulated sugar, then place 12 cookies onto the prepared sheet.
Step 6: Bake for 8-9 minutes or until set. The centers will be very soft but will set as they cool. Remove from the oven and allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Bake the remaining dough as instructed.
Expert Tips
Avoid Overmixing the Dough – Mix the dough just until the dry ingredients are incorporated to prevent excess gluten development, which can lead to tougher cookies.
Chilling the Dough – If the cookie dough balls feel too soft or sticky, chill for 20-30 minutes before rolling. This step helps the cookies bake with a thick, chewy center and makes the dough easier to handle.
FAQs
Add more brown sugar to increase moisture for a chewier texture. For an even softer, chewier bite, take them out of the oven a bit earlier.
Use a standard cookie scoop to help portion the dough evenly. This way, your cookies bake uniformly, and they all have the same chewy texture.
Storage Information
STORE these Sugar Cookies in an airtight container at room temperature for up to 5 days. To FREEZE, place in a sealed container or freezer bag for up to 3 months.
To keep your brown sugar soft for future baking, transfer it from the plastic bag to a sealable, airtight container. If it has hardened, add a slice of white sandwich bread to the container; the sugar will absorb moisture from the bread and soften within 1-2 days.
Brown Sugar Cookies Recipe
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Ingredients
- 3/4 cup salted butter - room temperature
- 1 1/2 cup brown sugar - packed
- 1 large egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 2 2/3 cup all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp coarse kosher sea salt
- 1/4 cup granulated sugar - (for rolling)
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large mixing bowl with a hand-held mixer or the bowl of a stand mixer, add the butter. Mix on low for 1 minute until smooth. Add brown sugar and mix on medium until smooth and creamy, about 2 minutes.
- Add egg, egg yolk, and vanilla extract; mix on low until combined.
- In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. With mixing speed on low, gradually add the dry ingredients; mix until combined.
- Using a standard-size cookie scoop, portion the cookie dough and roll it into smooth balls using your hands. Roll each cookie in granulated sugar, then place 12 cookies onto the prepared sheet.
- Bake for 8-9 minutes or until set. The centers will be very soft but will set as they cool. Remove from the oven and allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Bake the remaining dough as instructed.
By far my new favorite cookies. Thank you for this recipe.
Delicious!