Brown sugar is so delicious, and my brown sugar cookies really highlight that. They’re crunchy on the outside and soft and chewy on the inside with a warm molasses flavor that always keeps me coming back for more. These cookies are perfect for autumn when I start craving those holiday flavors but I’m not quite ready to break out my Christmas baking supplies just yet.
Brown Sugar Cookies Recipe
I love classic sugar cookies, but sometimes I want something just a little different. These brown sugar cookies really scratch that itch with their molasses-y flavor and a touch of cinnamon. They’re so chewy and moist, and they’re ridiculously easy to make, too, with just 10 ingredients.
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How to Store
Store leftover brown sugar cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Let thaw at room temperature before enjoying.
Tips for Success
- Light brown sugar or dark brown sugar will work in these cookies. The dark brown sugar will give a darker molasses taste.
- 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.
- 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!
- Don’t overbake the cookies; they should look set but be soft in the middle.
- 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.
Top Reader Review
- “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!” -CrazyCreativeFeline
Brown Sugar Cookies Recipe
Ingredients
- 1 cup unsalted butter slightly melted (2 sticks)
- 1 cup brown sugar light or dark
- 1 large egg room temperature
- 3 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup granulated sugar for topping
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Cookie Portion Scoop
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
How to Make Brown Sugar Cookies Step-by-Step
Mix the Wet Ingredients: Preheat your oven to 350°F, line a baking sheet with parchment paper, and set aside. In a large bowl, using a spatula or spoon, mix 1 cup of melted unsalted butter and 1 cup of brown sugar until combined. Add 1 large egg and 3 teaspoons of vanilla extract; mix until combined. Set aside.
Fold in the Dry Ingredients: In another large bowl, whisk 2 cups of all-purpose flour, ¼ teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of kosher salt. Fold the four mixture into the wet mixture, folding until well combined.
Coat the Cookies: Using a medium cookie scoop (2 tablespoons in volume), drop balls of cookie dough into ½ cup of granulated sugar, coat completely, and place 2 inches apart on the prepared baking sheet.
Flatten the Cookies: Using a glass, or something with a flat bottom, press the cookies flat.
Bake the Cookies: 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.
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, we’re so happy to hear that!!