These brown sugar cookies are soft, chewy, and just a little crisp around the edges–exactly how I like them! With a cozy molasses flavor from brown sugar and a hint of cinnamon, they’re the more grown-up cousin to classic sugar cookies. I especially love making these in the fall when I’m craving holiday flavors but not quite ready for full-blown Christmas baking.
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
Sugar Cookies with Brown Sugar
Making sugar cookies with brown sugar might be my favorite baking shortcut. The brown sugar adds moisture for a perfectly chewy texture, and a hint of cinnamon gives them just enough warmth to feel extra special.
These brown sugar cinnamon cookies come together in under 20 minutes–no mixer and no chilling needed. The method is just like any classic sugar cookie recipe, but the brown sugar gives them that rich, caramel-like flavor I always crave. When I want an easy cookie that feels homemade and impressive, this is the one I reach for.
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Press Your Cookies for an Even Bake
These brown sugar cookies don’t spread much on their own, so I recommend pressing them with a glass or other flat object to spread them out manually before baking. This helps the cookies bake through more evenly and gives them a consistently chewy texture all over with no raw, doughy spots in the center.
Brown Sugar Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Cookie Portion Scoop
Ingredients
- 1 cup unsalted butter slightly melted (2 sticks)
- 1 cup brown sugar *
- 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
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
- 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.
How to Make Brown Sugar Cookies Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. Preheat your oven to 350°F, line a baking sheet with parchment paper, and set it aside. Bring the egg to room temperature, and slightly melt the butter by microwaving it for about 30 seconds.
Mix the Wet Ingredients: In a large bowl, using a rubber spatula or spoon, mix 1 cup of slightly melted unsalted butter and 1 cup of brown sugar until combined. Add 1 large room-temperature egg and 3 teaspoons of vanilla extract, and mix until combined.
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 a small bowl filled with ½ cup of granulated sugar. Toss to coat completely, and place the cookies 2 inches apart on the prepared baking sheet.
Flatten the Cookies: Using a glass or something with a flat bottom, gently press the cookies flat. I like to dip the glass in granulated sugar before pressing each cookie to help prevent sticking.
Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the tops no longer look wet. Let them cool on the cookie sheet for 2 minutes, then move to a rack to finish cooling completely.
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.
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