Brown Sugar Cookies

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.

HOW LONG DO SUGAR COOKIES LAST

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.

HOW DO YOU KNOW WHEN COOKIES ARE DONE?

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

HOW DO YOU MAKE SUGAR COOKIES SOFT AND CHEWY?

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.

MORE GREAT RECIPES FOR COOKIES

TIPS FOR BROWN SUGAR COOKIES

  • 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

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!
Yield 24 cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 14 tablespoons unsalted butter (1 ¾ 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

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • 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.
  • In a separate bowl whisk together sugar, ¼ cup brown sugar, flour, baking soda, and baking powder.
  • Add remaining brown sugar and salt to butter and whisk until smooth. Whisk in egg, egg yolk, and vanilla.
  • Combine butter mixture with dry ingredients, stirring until a dough forms.
  • 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.
  • Bake for 12-14 minutes, or until cookies begin to set.

Notes

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

Nutrition

Calories: 181kcal | Carbohydrates: 28g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 80mg | Potassium: 44mg | Sugar: 19g | Vitamin A: 225IU | Calcium: 23mg | Iron: 0.7mg
Keyword: 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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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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Comments

  1. I used 1 1/2 cup sugar, without rolling it in sugat and still sweet. But my children love it, i will surely make it again with 1 cup of sugar.

  2. DELICIOUS! I learned a long time ago from Molly Wizenberg of A Homemade Life & orangette.blogspot.com to always read the entire recipe carefully before starting so you understand it all and there are no surprises or misunderstandings…
    I enjoyed reading the comments/ideas of adding toasted pecans to be more like a praline, or chocolate, or oat flour. Lastly, I did cut back on the sugar & the vanilla and they turned out GREAT! Thank you Sabrina, look forward to trying more of your recipes!

  3. I loved the texture of the cookies; they had a nice crust on the outside and were chewy in the center. With that being said, these cookies were too sweet.

  4. After reading the comments, I have to wonder if anyone has thought of cutting the sugar in the recipe?. Im going to bake these today and use 1 1/2 cups of brown sugar.

  5. The cookie was too sweet and the vanilla was very overpowering. Definitely needs some adjustments but the texture of the cookie was nice soft and chewy.

  6. Made this recipe today and I’m not tasting anything other then an intense sweetness that’s not great for it leaves a weird after taste in my mouth. The cookie is hard as a rock on outer edge yet soft towards center. I prob wont make again with out some balancing adjustments. Thank you for something to try out.

  7. Yes, the cookies are very sweet but what do you expect with the title “brown sugar cookies”? I made these with a maple cream cheese frosting with no added sugar and it balanced out very nicely. These cookies have a great texture. So chewy and crispy on the edges!

  8. These cookies were a huge hit in my house! I was wondering if i can add peanut butter to the recipe? Im looking for a good peanut butter cookie recipe but i cant find one i like. If peanut butter would work in this recipe how much should i use?

    1. I haven’t tested it but I’d think it would work. Maybe try using 1 cup of peanut butter to start and go from there. I’d love to know how they turn out if you decide to play around with it. Good luck!

  9. Hello! Thank you for the recipe. Quick question, is there 1/4 cup of white sugar and 1/4 cup of brown sugar in the flour mixture? I made them last night and they were very good. But I wasn’t sure about the sugar. Merry Christmas!!

  10. While these do taste great… be warned that if you do not chill your dough, they will spread. Keep this in mind if your choosing to do cut out cookies because they will not hold shape.

  11. There weren’t bad, but I agree with the other commenter they were sickeningly sweet. I usually love a sweet cookie, but these are overboard.

  12. These were DELICIOUS but waaayyy too sweet. For people sensitive to that stuff, I’d scale back on the amount of sugar in here. But overall, great recipe!

    1. I liked the recipe but the cookies were insanely sweet so i added large chunks of dark chocolate to the recipe and that seemed to help offset the sweetness a bit. Also used salted butter instead of unsalted.

  13. I made these for a cookie exchange last year (2019) — they were so simple, yet elegant on a platter. I had three ladies reach out to be afterwards for the recipe. They are perfect with a cup of coffee. We will make them again this year! They have such a nice chew to them.

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