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    Home » Recipes » Desserts » Cookies » Brown Sugar Cookies

    Brown Sugar Cookies

    Published: May 22, 2023 · Modified: May 22, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These Brown Sugar Cookies are so rich, chewy, and tender! You will love the soft middles, crispy edges, and beautiful crinkly top. These buttery cookies have delicious notes of caramel thanks to using brown sugar instead of white sugar.

    A plate with a brown sugar cookie with a platter with more cookies and a glass of milk behind it.
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    Pinterest graphic of a brown sugar cookie broken in half and stacked on top of each other.
    Pinterest graphic of a plate with two brown sugar cookies with a glass of milk in the back.
    Pinterest graphic of a platter of brown sugar cookies and a glass of milk beside it.
    Pinterest graphic of a plate with a brown sugar cookie with a half cookie stacked on top.
    Pinterest graphic of a plate with a brown sugar cookie with a glass of milk and platter of cookies in the back.

    A fun twist on a traditional sugar cookie, these brown sugar cookies have a deliciously rich and deep flavor thanks to the brown sugar. They come together in a few simple steps and only use eight ingredients. You will not be able to eat just one.

    Thanks to the molasses in the brown sugar, these cookies have more moisture than if you used white sugar, making them delightfully soft and tender. They are perfect for any occasion, from a party to a potluck, or just as an afternoon snack. If you want another easy cookie recipe, then try my peanut butter chocolate chip cookies, cornflake cookies, or kitchen sink cookies.

    What You Need to Make This Recipe

    Ingredients needed to make brown sugar cookies.

    Leavening agents — to keep the cookies from being dense, I use both baking soda and baking powder to help lift the cookies.

    Flour — all-purpose flour is ideal for these cookies as it has the perfect amount of protein. Using bread flour can result in too tough and dense cookies, while cake flour makes the cookies too delicate and crumbly.

    Butter — be sure to buy unsalted butter, not salted butter, or your cookies might be overly salty. Also, butter should be at room temperature, which means it’s soft enough so that when you press into it, your finger leaves a dent. It’ll be challenging to cream the butter if it’s cold.

    Brown sugar — the moisture in the brown sugar provides the cookies with a soft and chewy texture. If you swap the brown sugar for white sugar, your cookies will be crispy instead of tender. Follow my guide on how to make brown sugar if you only have white sugar on hand.

    How to Make Brown Sugar Cookies

    Set of two photos showing butter creamed in a mixer and eggs added.

    1. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy.

    2. Add the egg and vanilla, beating until well combined, stopping to scrape down the bowl as needed.

    Set of two photos showing flour added to a mixing bowl and stirred.

    3. Combine the flour, baking soda, baking powder, and salt, and with the mixer on low speed, add in the flour mixture

    4. Beat until combined, stopping to scrape down the bowl at least once.

    Set of two photos showing dough balls rolled in brown sugar and placed on a sheet pan.

    5. Scoop the dough into small balls and roll the balls in additional brown sugar or decorating sugar, if desired. Chill the cookie dough balls for 1 hour.

    6. Place cookies 2 inches apart on parchment-lined baking sheets and bake, one sheet at a time, for 12 minutes or until just starting to turn brown on the edges and then the center doesn’t appear pale. Let cool for a few minutes on the pan then transfer to a wire rack to cool completely.

    A brown sugar cookie broken in half, with one half stacked on top of the other. More cookies in the back.

    Pro Tips for Making This Recipe

    • It’s best to use room temperature eggs so they mix easily into your cookie dough. If your eggs are cold, place them in a bowl of warm water for a few minutes. This method will help to quickly bring them to room temperature if you have forgotten to take them out of your fridge beforehand.
    • Just like the eggs, butter should be room temperature as well. To soften butter, simply set it out on your kitchen counter for about 1 to 2 hours. However, the amount of time required depends on the temperature of your kitchen. If you’re short on time, cut the butter into cubes and set them out, as they will come to room temperature faster than a block.
    • I highly recommend using a triggered cookie scoop to portion the cookie dough. A cookie scoop ensures that all the cookies are the same size and bake evenly.
    • To avoid dry or dense cookies, measuring your flour accurately is important. The most common mistake is adding too much flour to the batter. The easiest and most precise way to measure flour is by using a digital kitchen scale. If you don’t have one, fluff the flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. It’s important to avoid packing the flour into the measuring cup.
    • Don’t rush creaming butter and sugar together until light and fluffy. Creaming the butter and sugar helps incorporate air into the dough, which will help naturally leaven your cookies and create a tender crumb. If you don’t cream the butter and sugar enough, your cookies may be dense.
    • Don’t skip chilling the cookie dough! Refrigerating the dough prevents the cookies from overspreading when they bake.
    • Careful not to overbake these brown sugar cookies, as they’ll continue to firm up as they cool and become dry and crumbly if they’re already firm when you take them out of the oven.
    A plate with two brown sugar cookies with a glass of milk and more cookies in the back.

    Frequently Asked Questions

    Can I make these cookies ahead of time?

    The dough can be prepared and refrigerated for up to 3 days. Just make sure the dough is covered so it doesn’t take on any scents from the fridge. Bake the cookie dough balls as instructed when ready to enjoy.

    Do I have to roll the cookies in brown sugar?

    You don’t have to roll your cookie dough balls in sugar, but it adds an extra bit of sweetness to them and gives them a bit of a crunch.

    How do I store leftovers?

    These cookies will stay fresh in an airtight container at room temperature for 1 week.

    Can I freeze this recipe?

    You can freeze the cookie dough balls in a freezer-safe bag or container for up to 1 month. Bake from frozen as directed, increasing the bake time by 2 to 3 minutes. I recommend flash freezing them on a lined sheet pan first, and then you can place them in a bag without them sticking together.

    If you love this recipe try these out!

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      Banana Oatmeal Cookies

    • A plate with two browned butter-earl grey cookies by a cup of tea and more cookies in the back.

      Browned Butter-Earl Grey Cookies

    • Funfetti cookies on a plate beside a glass of milk.

      Funfetti Cookies

    • A plate with two chocolate chip cookies in front of a cup of milk and platter of cookies.

      Chocolate Chip Cookies

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      Sugar Cookie Recipe

    If you’ve tried this Brown Sugar Cookies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Overhead view of brown sugar cookies.
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    5 from 6 votes

    Brown Sugar Cookies

    All you need are a few simple ingredients to make these rich and chewy Brown Sugar Cookies! Their soft and tender centers are absolutely irresistible!
    Course Dessert
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 12 minutes minutes
    Chill Time 1 hour hour
    Total Time 1 hour hour 22 minutes minutes
    Servings 24 cookies
    Calories 192kcal
    Author John Kanell

    Equipment

    • Mixing Bowls
    • Electric hand or stand mixer
    • Baking Sheets
    • Parchment paper
    • Cookie scoop

    Ingredients

    • 3 cups all-purpose flour (360g)
    • ¾ teaspoon baking soda
    • ¼ teaspoon baking powder
    • 1 teaspoon salt
    • 1 cup unsalted butter softened (227g)
    • 1¾ cups packed light brown sugar (385g)
    • 2 large eggs
    • 2 teaspoons vanilla extract

    Instructions

    • In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
    • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, beating until well combined, stopping to scrape down the bowl as needed.
    • With the mixer on low speed, add in the flour mixture and beat until combined, stopping to scrape down the bowl at least once. Scoop the dough into small balls (about 2 tablespoons). If desired, roll the balls in additional brown sugar or decorating sugar. Chill the cookie dough balls for 1 hour.
    • Preheat the oven to 350F. Line two large baking sheets with parchment paper.
    • Place cookies 2 inches apart on the baking sheets and bake, one sheet at a time, for 12 minutes or until just starting to turn brown on the edges and then the center doesn’t appear pale. Let cool for a few minutes on the pan then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.

    Notes

    • It’s best to use room temperature eggs so they mix easily into your cookie dough. If your eggs are cold, place them in a bowl of warm water for a few minutes. This method will help to quickly bring them to room temperature if you have forgotten to take them out of your fridge beforehand.
    • Just like the eggs, butter should be room temperature as well. To soften butter, simply set it out on your kitchen counter for about 1 to 2 hours. However, the amount of time required depends on the temperature of your kitchen. If you’re short on time, cut the butter into cubes and set them out, as they will come to room temperature faster than a block.
    • I highly recommend using a triggered cookie scoop to portion the cookie dough. A cookie scoop ensures that all the cookies are the same size and bake evenly.
    • To avoid dry or dense cookies, measuring your flour accurately is important. The most common mistake is adding too much flour to the batter. The easiest and most precise way to measure flour is by using a digital kitchen scale. If you don’t have one, fluff the flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. It’s important to avoid packing the flour into the measuring cup.
    • Don’t rush creaming butter and sugar together until light and fluffy. Creaming the butter and sugar helps incorporate air into the dough, which will help naturally leaven your cookies and create a tender crumb. If you don’t cream the butter and sugar enough, your cookies may be dense.
    • Don’t skip chilling the cookie dough! Refrigerating the dough prevents the cookies from overspreading when they bake.
    • Careful not to overbake these brown sugar cookies, as they’ll continue to firm up as they cool and become dry and crumbly if they’re already firm when you take them out of the oven.

    Nutrition

    Calories: 192kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 147mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 256IU | Calcium: 23mg | Iron: 1mg
    *Nutrition Disclaimer
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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