Brown Sugar Cookies

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Brown Sugar Cookies made with dark brown sugar and butter are sweet, soft, chewy, and the PERFECT spin on the traditional cookie ready in under 30 minutes!

We’re getting ready to serve up some classic desserts for the holiday, and to go with these cookies we’re also making Award Winning Gingerbread Cookies my Ultimate Apple Crisp!

Brown Sugar Cookies
Brown Sugar Cookies

Brown Sugar Cookies are a great twist on this traditional cookie recipe, and gets its color and rich flavor from dark brown sugar and butter. They’re soft and chewy and super EASY to make. They also have a prep and cook total time of 30 minutes, which means you’ll be in cookie heaven in almost no time at all.

I hadn’t ever had these cookies before I spent a hosted weekend at the Kohler Food and Wine Festival eating the most delicious food I’ve EVER eaten.I know, I know, that’s a huge statement. But it is true. there is really no other way to describe a weekend so full of pampering and delicious food that I have already begun looking into the 2019 festival for a repeat trip.

If you were following along on my Instagram stories you saw some of the delicious food, but it was full of A5 Wagyu steak (The Immigrant Restaurant is a four star restaurant and the best restaurant meal I’ve ever had), beef cheeks, coffee, melt in your mouth pastries, the BEST chocolates ever (these Peppermint Crunch Terrapins were amazing) and I got to attend no less than three days of events where I learned how to make some delicious food including these Brown Sugar Cookies at the Cooks Illustrated Cooking event.

Plus I stayed at the American Club (a five diamond resort) and the spa made me feel like I was in heaven. If you go, you have to try the healing waters treatment which is basically the best spa treatment I’ve ever had. Also its the only place in the world you can get it! Trust me, if it were available local to me, I’d need it in my life all the time.

You can use this recipe to cut out cookies in fun shapes, but I like to roll little cookie dough balls and let them drop into circles while they’re baking. You can roll the balls in light brown sugar or granulated sugar, to give the cookies extra sweetness. I’ve also used cinnamon sugar to top cookies in this recipe for some extra flavor.


Sugar cookies will last in an airtight container at room temperature for up to a week. You can also freeze them for several months to make them last longer, or get ahead on holiday baking!

You can make this dough ahead of time and freeze it for up to a month. Just pull it out and defrost in the refrigerator before rolling, cutting, and baking.


You’re going to want to take them out when the edge just barely start to brown and the middles still look wet.

Easy Brown Sugar Cookies

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For soft and chewy brown sugar cookies you want to add ingredients that have a lot of moisture in them. Dark brown sugar contains some molasses, so combining that with butter makes these cookies have an amazingly soft and chewy texture.

This recipe will also work with light brown sugar or white sugar, but the cookies may turn out less chewy and more crumbly. If your cookies are too crispy, try less baking time and making sure your oven is at the right temperature with an oven thermometer.

For a deeper flavor, try brown butter instead of regular. You can make brown butter by cooking butter over medium heat until it melts. Let it keep cooking until the butter turns brown and smells slightly nutty. Let the brown butter cool before adding it to the cookie dough.



  • Add all purpose flour as needed if your dough is too sticky to work with. You can also flour your rolling pin, and just dust the extra flour off of the cookies before baking. Be careful not to add too much flour, or your cookies may turn out too dry after you bake them.
  • Place a piece of parchment paper under your dough when you’re rolling it out. It’ll make it easier to pick up and prevent it from sticking to your surface. You can also add parchment paper to an ungreased baking sheet to make cleanup easier.
  • If you don’t have vanilla extract, you can try this recipe with a teaspoon of almond extract in its place. It will give them a really indulgent flavor, but only add a teaspoon because it has a stronger flavor than the vanilla.

Brown Sugar Cookies

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Brown Sugar Cookies

5 from 24 votes
  • Yield: 24 cookies
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

Brown Sugar Cookies made with dark brown sugar and butter are sweet, soft, chewy, and the PERFECT spin on the traditional cookie ready in under 30 minutes!


  • 14 tablespoons unsalted butter (1 3/4 sticks)
  • 1/4 cup sugar
  • 2 cups packed dark brown sugar
  • 2 cups flour , plus 2 tablespoons
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

  2. In a skillet melt 10 tablespoons butter over medium-high heat. Whisk constantly until butter starts to brown, about 3-4 minutes. Pour into bowl, add remaining butter to same bowl and set aside.

  3. In a separate bowl whisk together sugar, 1/4 cup brown sugar, flour, baking soda, and baking powder.
  4. Add remaining brown sugar and salt to butter and whisk until smooth. Whisk in egg, egg yolk, and vanilla.
  5. Combine butter mixture with dry ingredients, stirring until a dough forms.
  6. Either roll dough out to 1/2-inch thick and use a cookie cutter, or roll into a ball and place on cookie sheet. Sprinkle with sugar.
  7. Bake for 12-14 minutes, or until cookies begin to set.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

Yield: 24 cookies, Amount per serving: 181 calories, Calories: 181g, Carbohydrates: 28g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 32mg, Sodium: 80mg, Potassium: 44mg, Sugar: 19g, Vitamin A: 225g, Calcium: 23g, Iron: 0.7g

All images and text © for Dinner, then Dessert.

Keywords: brown sugar cookies, chewy cookies, christmas, cookies, holidays

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. No, it creates a more nonstick surface but it is not necessary if you have clean, good quality nonstick pans. I use gold touch pans from WS and I can get away with no parchment. I just know many people have well loved pans and they will need parchment if theres baked on remnants of cookies past.

    1. I only had light brown sugar and salted butter on hand, but still fabulous! I halved the recipe (approximated) for just two of us, but wish I’d made more. Thank you!!

  1. Cookies were wonderful. I messed up and didn’t melt the butter like instructions said. I creamed it with the sugar like you normally do with cookies. Had only light brown sugar so added a tablespoon of molasses. They turned out perfect thanks for a great recipie!!

  2. Hi Sabrina!
    I cannot wait to make these cookies for my family. I plan on making them for our camping trip this coming weekend.
    I’m just a little unclear on the amount of butter…
    Is it 14 Tablespoons PLUS 1 3/4 sticks?
    Because I know is isn’t equal to it! LOL
    It’s just that I didn’t see a plus sign, and the only specified amount was the (10 T) to be browned in the skillet in step #2.
    I am very excited to try these but I want to do them right!
    Thank you for this delicious recipe and for your response, which I am sure will be forthcoming.

    1. 14 Tablespoons would be equal to 1.75 standard sticks of butter. (it’s 8 tbsp per stick) Hope this helps and can’t wait to hear how they turn out!

  3. Delicious! I was looking for a recipe to use up some brown sugar and this was super easy! I also halved the recipe– the dough was a bit wet so I added an additional 1/3 cup of flour and they turned out perfectly! I was able to make 12 2 1/2″ cookies and have about six cookies worth of dough leftover. My fiance and I gobbled these up!!

  4. So the only thing was that my dough was super dry. Like it needed more liquid. What should the consistency be? They also didn’t spread much. But they still taste delicious!!

  5. These are amazing! I added pecans and omitted the sugar on top. It’s a great base recipe! I love that you can jazz it up with whatever you have in your kitchen. I also plans to make ice cream sandwiches with them 😉

  6. Just made a batch and tasted a cookie, and I must say… this recipe is fabulous! I’ve never been able to achieve a crinkly top before, but this recipe did it for me. Thank you for sharing 🙂

  7. These came out great! I’ve never made one before that had more sugar than flour in it, but it tasted so good. It’s like a middle ground between a sugar cookie and a caramel candy; the texture is almost candy-like, which is very interesting. The only problem, like some other people here have said, is that it was very hard not to eat all the dough!

    1. It’s listed right after the dark brown sugar. You’ll use 2 cups flour plus 2 tablespoons. Sorry you missed it. Hope you still enjoyed them.

  8. Was worried these would turn it super sweet or too buttery but it ended up tasting AMAZING! LOVE this recipe!

  9. Simply amazing! I halved the recipe (using one egg and no egg yolk) because I can’t have that many cookies in my house, I live alone. Perfect and so yummy! I’m always looking for new brown sugar sweets. Thank you!

  10. These smelled even more heavenly before they went into the oven, if that’s possible. Easy to make. I used an ice cream scooper, and flattened them with my hand before going in the oven for about 12.5 mins.

      1. Oh my God these cookies these cookies are so Amazing…I’m a Baker and these cookies is that and some…Thank you for sharing…

  11. I am wondering if any of you have ever substituted a lower carb flour for any of these recipes–I am considering using almond flour-and splenda brown sugar–I have to watch my carbs closely–I will let you know how this works–

    1. Oh my God these cookies these cookies are so Amazing…I’m a Baker and these cookies is that and some…Thank you for sharing…

  12. Okay, my biggest problem with these is:
    if you eat all the dough, how are you supposed to get cookies out of it?

    I’ve made so many brown sugar cookie recipes and this one is hands down – THE best. I love that these can be made in 30 minutes! I have, however, chilled the dough and that seems to up the brown butter flavor.
    These are near the top of my “Most Favorite Cookies Ever” list. Thanks for this recipe!

  13. A tip I read years ago said if your recipe calls for dark brown sugar and you only have light, to add a tablespoon of molasses per cup of brown sugar. I’ve used it several times and it works well! My ideal cookie is slightly crunchy yet chewy in the middle and it looks like these cookies will be perfect!

  14. I tried this recipe with some modifications and they came out delicious! Definitelt a hit at my house- it’s been 2 days and they are almost gone! So a big THANK YOU to Sabrina for inspiring me.

  15. Love the consistency of the brown sugar cookies and they taste so good! Curious to try it with peanut butter and make it a peanut butter brown sugar she we cookie. Is hoping it doesn’t mess up how it comes out

    1. I’ve not tested it yet but I don’t see why not especially because you’re melting the butter to start. If you decide to try, I’d love to know how they turn out. Good luck!

    1. Did you adjust any of the amounts of the ingredients? Usually crumbly dough indicates that more liquid is needed.

  16. The instructions say to brown10 T of butter and add it to a bowl and then add the remaining butter to the same bowl–is this remaining butter cold, room temperature or melted?

    1. Once you add the butter to the browned butter, it’ll automatically melt. No need to melt it before. Hope this clears things up.

  17. the tips suggest to use cold butter but the first step is to brown the butter. did i misunderstand? anxious to try-they look great!

  18. Cookies are delicious but they bake up so thick. I’d prefer the flatter cookie shown with your recipe. Any idea how to get them to flatten more while baking?

    1. Sounds like your dough might have been too cold. Try letting your dough get a bit warmer before putting them in the oven. So glad you enjoyed them!

      1. They taste wonderful! Mine came out puffy, too. I made the dough and immediately started scooping. If you omit the baking powder would that help to make it spread rather than puff up? I like my cookies flatter and gooey/chewy.

        1. I’m so glad they were still yummy! Next time, make sure you’re measuring the flour correctly. Don’t just scoop it into the measuring cup as too much flour causes puffy cookies. I like to lightly spoon it in instead. Hope this helps.

  19. You had me at cookie but the brown sugar and browned butter is an incredible combination. I love how chewy these are. YUM!