Brown Sugar Cookies

There’s something about the warm, caramel notes of brown sugar that just makes cookies feel like a cozy hug in dessert form. When I bake my brown sugar cookies, my kitchen instantly fills with a rich, buttery aroma that’s impossible to resist. These cookies aren’t just your average sweet bites—they’re chewy, slightly crisp on the edges, and have that deep molasses flavor that only brown sugar can deliver. If you love cookies that are soft with a tender crumb and a hint of caramel sweetness, you’re in for a treat.

Brown Sugar Cookies: Why This Recipe Works & Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/4 cups packed brown sugar (light or dark, depending on your preference)
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

I love this recipe because it nails the perfect balance between chewy and soft, which can be tricky with cookies. Using unsalted butter—not margarine or oil—adds that rich, creamy flavor that melts in your mouth. Brown sugar is key here; it has molasses content which not only deepens the flavor but also helps keep the cookies moist and chewy. The baking soda reacts with the molasses in brown sugar to create that tender crumb while allowing just the right amount of spread. The vanilla extract amps up the sweetness and rounds everything out, making every bite a little celebration.

The salt is subtle but important—it cuts through the sweetness and brings out the buttery notes. This combination creates a cookie that’s comforting but never cloyingly sweet.

Brown Sugar Cookies

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Soft and chewy Brown Sugar Cookies that satisfy your sweet tooth and bring warmth with every bite Try the perfect treat today

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies
• Category: Dessert
• Cuisine: American

Ingredients

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1 cup unsalted butter, softened

1 1/4 cups packed brown sugar

1 large egg

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

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Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.

Cream the butter and brown sugar together using a hand mixer or stand mixer on medium speed until fluffy and light, about 3-4 minutes.

Add the egg and vanilla extract. Beat until fully combined.

In a separate bowl, whisk together flour, baking soda, and salt.

Slowly add the dry ingredients to the wet ingredients. Mix on low speed until just incorporated.

Scoop the dough onto your prepared pan, leaving about 2 inches between each.

Bake for 8-10 minutes until edges turn golden but centers are still soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

These brown sugar cookies are chewy with slightly crisp edges and a deep molasses flavor, delivering a warm, caramel sweetness that makes them a perfect comfort treat.

Brown Sugar Cookies: Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the butter and brown sugar together. Use a hand mixer or stand mixer on medium speed until the mixture is fluffy and light, about 3-4 minutes. You’ll see a slight change in color—this is your first sign you’re on the right track.
3. Add the egg and vanilla extract. Beat until fully combined. The dough might look a bit curdled at this point, but don’t worry—that’s totally normal.
4. In a separate bowl, whisk together flour, baking soda, and salt. This ensures even distribution of your leavening agents.
5. Slowly add the dry ingredients to the wet ingredients. Mix on low speed until just incorporated. Overmixing here can cause tough cookies, so be gentle and stop as soon as you see no dry flour.
6. Scoop the dough onto your prepared pan. I like using a cookie scoop or tablespoon. Leave about 2 inches between each, because these cookies spread slightly while baking.
7. Bake for 8-10 minutes. Timing is crucial—you want to catch them when the edges start to turn golden but the centers still look soft.
8. Let the cookies cool on the baking sheet for 5 minutes. Then move them to a wire rack to finish cooling. This resting time allows the cookies to firm up perfectly.

Trust me, the difference between “just out of the oven” and “perfectly cooled” bites is night and day. The centers will stay soft and chewy if you’re patient.

Brown Sugar Cookies: Tips for Success

• Don’t skip softening the butter. It needs to be soft enough to cream easily but not melted or greasy.
• Use packed brown sugar. Measuring loosely will throw off the moisture balance, and your cookies might come out dry.
• Chill your dough for 30 minutes if the butter got too warm. This helps control spreading so you get those perfectly thick cookies.
• Keep an eye on baking time. Overbaking makes cookies hard. Pull them out when the edges set but centers look a bit underdone.
• Experiment with the baking sheet. Dark pans brown faster; if yours are dark, cut 1-2 minutes off the baking time.

Brown Sugar Cookies: Storage & Reheating

The best way to keep your brown sugar cookies fresh is by storing them in an airtight container at room temperature. They stay chewy and soft for up to 5 days this way. If you want to keep them longer, pop them in the freezer for up to 3 months—just make sure to separate layers with parchment paper.

When you’re ready to enjoy frozen cookies, let them thaw at room temperature for 15-20 minutes. To get that freshly baked warmth, you can heat them in a 300°F oven for about 5 minutes or microwave them in 10-second bursts. Be cautious not to overheat, or they’ll start to dry out.

Brown Sugar Cookies: FAQ

Can I substitute brown sugar with white sugar in this recipe?

You can, but it will change the flavor and texture. Brown sugar adds moisture and a richer, caramel-like taste. Using white sugar will produce a crisper cookie with less depth.

Why do my brown sugar cookies spread too much?

Too much butter at room temperature or not chilling your dough can cause spreading. Also, warm cookie sheets can lead to early spreading. Try chilling dough and making sure your baking sheets are cool before baking.

Can I make these cookies gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend designed for baking. Just keep an eye on texture as it might change slightly.

Why do my cookies come out cakey instead of chewy?

Overmixing the dough or using baking powder instead of baking soda can lead to cakey cookies. Stick to baking soda and mix just until combined for that chewy texture.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Chocolate chips, chopped nuts, or even a pinch of cinnamon can elevate these cookies and make them your own.

Nutritional Information

Here’s a rough estimate per cookie (based on 24 cookies):

• Calories: 120
• Fat: 6g
• Protein: 1.3g
• Carbohydrates: 17g

Keep in mind, these are approximate numbers and can vary based on ingredients and cookie size.

Brown Sugar Cookies: A Warm Invitation

I hope you find as much joy baking—and eating—these brown sugar cookies as I do. There’s something truly satisfying about a cookie that’s simple but hits all the right notes of texture and flavor. If you try this recipe or put your own twist on it, I’d love to hear how it turns out! Drop a comment, share your tweaks, or give the recipe a rating. Happy baking!