These brown sugar cookies have a nice crunch on the outside and a soft chewy center. Just like a traditional drop sugar cookie but with dark brown sugar and a light molasses taste!
Cookies with Brown Sugar
If you love chewy brown sugar cookies, then you will love this simple recipe! These are the best cookies because they offer a classic brown sugar taste with a touch of cinnamon. They are sweet, soft, and will go great as a dessert to any meal. You might even want to try it with your coffee in the morning too!
Why You’ll Love this Brown Sugar Cookie Recipe:
- Easy: This brown sugar cookies recipe couldn’t be more simple to make. All you need are several simple ingredients, a mixer, and an oven!
- Brown sugar flavor: These soft brown sugar cookies have a classic brown sugar flavor with a touch of cinnamon!
How to Make Brown Sugar Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Combine brown sugar and wet ingredients.
- In a separate bowl, combine and whisk the remaining dry ingredients. Then fold in the flour mixture with the wet mixture.
- Using a cookie scoop, drop cookie dough balls into granulated sugar to coat. Then place on the cookie sheet and bake.
- Once golden brown, take out the baked cookies and allow them to cool before serving.
- Serve and enjoy your delicious brown sugar cookies!
These cookies have a nice crunch on the outside and a soft chewy center. They are just like a traditional drop sugar cookie but with a dark brown sugar/light molasses taste, similar to a molasses or ginger cookie. These are perfect for fall.
Brown sugar adds additional moisture and a rich, molasses taste to cookies. Using all brown sugar results in cookies that are more moist and dense than those using granulated white sugar.
Light brown sugar or dark brown sugar will work in these cookies. The dark brown sugar will give a darker molasses taste.
Room temperature butter will be soft but maintains its shape unless pressed. In contrast, slightly melted butter is completely soft and partially liquid. To slightly melt your butter, place it in a microwave-safe bowl and microwave in 10-second intervals until you notice about ⅓-½ of the butter has melted.
These cookies do not spread a lot, which is why we press them before baking. Be sure to press them flat, or else they will come out too thick!
Make Ahead Instructions
Brown sugar cookie dough can be made in advance, formed into dough balls, and stored in an airtight container in the refrigerator or freezer until ready to bake. Store brown sugar cookie dough balls in the refrigerator for up to 3 days or in the freezer for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the final bake time.
Storage Instructions
Store leftover brown sugar cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week. Enjoy at room temperature or warmed gently in the microwave.
Freezing Instructions
Freeze brown sugar cookies in an airtight container or Ziplock bag for up to 1 month. Let thaw at room temperature before enjoying.
Variations
- For a richer flavor, try brown butter instead of regular. Let the brown butter cool before using it.
- For a lighter flavor, use light brown sugar; for a richer molasses flavor, use dark brown sugar.
- Change it up by adding some cinnamon to the rolling sugar.
- For a stronger fall taste, add ⅛ teaspoon nutmeg to the dry mixture.
- Add chocolate or flavored baking chips, such as milk, semisweet, dark, or white chocolate, or cinnamon, butterscotch, or peanut butter baking chips.
- Icing or a glaze would be a fun addition.
Tips for the Best Brown Sugar Cookies
- Mix the butter and sugar well and scrape down the sides of the bowl to ensure the ingredients are evenly incorporated.
- Use a cookie scoop for uniform cookies.
- Add more flour as needed if the dough is too sticky, but be careful not to add too much or the cookies will end up dry.
- Don’t overbake the cookies; they should look set but be soft in the middle.
I hope you love this super easy brown sugar cookie recipe! I’d love to hear how your batch turned out. Let me know in the comments below!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Brown Sugar Cookies Recipe
Ingredients
- 1 cup unsalted butter 226 grams, slightly melted (2 sticks)
- 1 cup brown sugar 213 grams, light or dark
- 1 large egg 50 grams, room temperature
- 3 teaspoons pure vanilla extract 12 grams
- 2 cups all-purpose flour 240 grams
- ¼ teaspoon baking soda 2 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon ground cinnamon 3 grams
- ½ teaspoon kosher salt
- ½ cup granulated sugar 100 grams, for topping
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, using a spatula or spoon, mix the melted butter and brown sugar until combined. Add egg and vanilla; mix until combined. Set aside.1 cup unsalted butter, 1 cup brown sugar, 1 large egg, 3 teaspoons pure vanilla extract
- In another large bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt. Fold the four mixture into the wet mixture, folding until well combined.2 cups all-purpose flour, ¼ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt
- Using a medium cookie scoop (2 tablespoons in volume), drop balls of cookie dough into the granulated sugar, coat completely, and place 2 inches apart on the prepared baking sheet.½ cup granulated sugar
- Using a glass, or something with a flat bottom, press the cookies flat.
- Bake the cookies for 8-10 minutes, until the tops no longer look wet. Cool on the cookie sheet for 2 minutes, then move to a rack to finish cooling.
Notes
- For a richer flavor, try brown butter instead of regular. Let the brown butter cool before using it.
- For a lighter flavor, use light brown sugar; for a richer molasses flavor, use dark brown sugar.
- Change it up by adding some cinnamon to the rolling sugar.
- For a stronger fall taste, add ⅛ teaspoon nutmeg to the dry mixture.
- Add chocolate or flavored baking chips, such as milk, semisweet, dark, or white chocolate, or cinnamon, butterscotch, or peanut butter baking chips.
- Icing or a glaze would be a fun addition.
- Mix the butter and sugar well and scrape down the sides of the bowl to ensure the ingredients are evenly incorporated.
- Use a cookie scoop for uniform cookies.
- Add more flour as needed if the dough is too sticky, but be careful not to add too much or the cookies will end up dry.
- Don’t overbake the cookies; they should look set but be soft in the middle.
This recipe was so fun to make! I haven’t made cookies in forever and this has definitely helped me discover my journey into the cookie baking world!
Yay, I’m so happy to hear that!!