Brown Sugar Cookies are sweet, soft, chewy, and the perfect spin on the traditional cookie – ready in 30 minutes! Click for a yummy cookie!
Brown Sugar Cookies are a great twist on this traditional cookie recipe and get 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. If you’re looking for some classic Cookie Desserts for the holidays, try our Award Winning Gingerbread Cookies and the Ultimate Apple Crisp!
You can use this recipe to cut out cookies in fun shapes, but you can also 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. Spice it up with some cinnamon sugar to top cookies in this recipe for some extra flavor!
Video: How to Make Brown Sugar Cookies
Table of contents
- Video: How to Make Brown Sugar Cookies
- Sabrina’s Brown Sugar Cookie Recipe
- Ingredients for Brown Sugar Cookies
- Kitchen Tools & Equipment
- How to Make Brown Sugar Cookies
- Nutritional Facts
- Recipe Tips & Tricks
- How to Store Brown Sugar Cookies
- Frequently Asked Questions
- Recipe Card
- Variations on Brown Sugar Cookies
Sabrina’s Brown Sugar Cookie Recipe
This classic is a delightful, easy-to-follow treat that’s perfect for family or holiday gatherings and casual get-togethers. The heart of this recipe lies in the browning of the butter, a simple step that adds a rich, nutty flavor to the cookies. Combined with the essential ingredients of sugar, flour, and eggs, this recipe is straightforward yet yields delicious results. The dough is versatile, easily rolled out or shaped into balls, and each cookie can be finished with a sprinkle of sugar for a touch of sweetness. These cookies are not just tasty but also a joy to make, bringing a homemade charm to any occasion. With their inviting aroma and golden appearance, they’re sure to be a hit at any party or family event.
Ingredients for Brown Sugar Cookies
- 14 tablespoons Unsalted Butter: The butter is browned to add a rich, nutty flavor to the cookies.
- ¼ cup Sugar: This adds sweetness and helps in creating a tender texture. Granulated white sugar is standard.
- 2 cups packed Dark Brown Sugar: Dark brown sugar imparts moisture and a deep molasses flavor, making the cookies chewy.
- 2 cups + 2 tablespoons Flour: Flour forms the structure of the cookies. All-purpose flour works best, but a gluten-free blend can be used for dietary needs.
- ½ teaspoon Baking Soda: This leavening agent helps the cookies rise and spread.
- ¼ teaspoon Baking Powder: Baking powder also contributes to the rise and texture of the cookies.
- ½ teaspoon Salt: Salt balances the sweetness and enhances the flavors. If using salted butter, reduce the added salt accordingly.
- 1 large Egg + 1 large Egg Yolk: Eggs bind the ingredients and add moisture. The extra yolk makes the cookies richer and chewier.
- 1 tablespoon Vanilla Extract: Vanilla adds depth and aroma to the cookies. Pure extract is preferred for the best flavor. 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 vanilla.
Kitchen Tools & Equipment
- Skillet: Used for browning the butter, a skillet provides even heat distribution. A medium-sized, heavy-bottomed skillet works best to prevent the butter from burning.
- Baking Sheet: This is where you’ll place your cookie dough before baking. Opt for a flat, non-stick baking sheet or line a regular one with parchment paper for easy removal of cookies.
- Parchment Paper: Lining the baking sheet with parchment paper prevents the cookies from sticking and ensures even baking.
- Cooling Rack: After baking, it’s important to let the cookies cool on a wire rack to prevent them from becoming soggy. A cooling rack allows air to circulate around the cookies, cooling them evenly.
How to Make Brown Sugar Cookies
Time needed: 30 minutes.
- Step 1: Preheat Oven and Prepare Baking Sheet
Set your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper for non-stick baking.
- Step 2: Brown and Mix Butter
Melt 10 tablespoons of unsalted butter in a skillet over medium-high heat until browned (about 3-4 minutes), then add the remaining 4 tablespoons of butter and set aside.
- Step 3: Combine Dry Ingredients and Butter Mixture
In a separate bowl, whisk flour, baking soda, baking powder, and ¼ cup dark brown sugar. In the butter bowl, add the remaining dark brown sugar, ¼ cup granulated sugar, eggs, and vanilla, whisking until smooth.
- Step 4: Form Cookie Dough
Gradually mix the wet ingredients into the dry ingredients until a dough forms.
- Step 5: Shape and Bake Cookies
Shape the dough using a cookie cutter or by rolling into balls, place on the baking sheet, sprinkle with sugar, and bake for 12-14 minutes until golden brown. Allow to cool on the sheet before moving to a cooling rack.
Nutritional Facts
Recipe Tips & Tricks
Here’s a few extra tips. Feel free to share your own tips and tricks in the comments – baking is all about personal touches and creativity!
- Butter Browning: The essence of these cookies lies in perfectly browned butter. Maintain a medium-high heat and constantly whisk to avoid burning. The butter is ready when it has a golden-brown hue and emits a nutty aroma.
- Measuring Flour Correctly: For the ideal cookie texture, measure flour accurately. Spoon the flour into the measuring cup and level it off without packing it down. This ensures your cookies are light and not overly dense. 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.
- Rolling Dough: 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.
How to Store Brown Sugar Cookies
To maintain freshness, store leftover Sugar Cookies in an airtight container at room temperature for up to a week.
Freezing Brown Sugar Cookies
To freeze Brown Sugar Cookies, wrap them individually in cling film and place them in a freezer-safe bag. Freezing is an excellent way to preserve their flavor and texture for up to 3 months. Thaw at room temperature before serving to enjoy them as if they were freshly baked.
Frequently Asked Questions
Yes, you can use salted butter in place of unsalted. Just reduce the added salt in the recipe to compensate for the salt in the butter.
If the cookie dough is too sticky, chill it in the refrigerator for about 30 minutes. This will make it easier to roll out or shape.
If your cookies didn’t spread, it might be due to over-measured flour. Next time, spoon the flour into the measuring cup and level it off for accuracy.
Yes, you can make Sabrina’s Sugar Cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend designed for baking.
You’re going to want to take them out when the edge just barely starts to brown and the middles still look wet.
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 make 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.
Recipe Card
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.
Video
Notes
Nutrition
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Variations on Brown Sugar Cookies
- Chocolate Chip Twist: Stir in 1 cup of chocolate chips to the dough for a classic chocolate chip cookie experience.
- Spiced Cookies: Add 1 teaspoon of ground cinnamon or a mix of nutmeg and ginger for a spiced version, perfect for the holiday season.
- Lemon or Orange Zest: Grate the zest of one lemon or orange into the dough for a citrusy twist, ideal for summer gatherings.
- Nutty Delight: Incorporate ½ cup of finely chopped nuts like walnuts or pecans to add a crunchy texture and rich flavor.
- Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend to cater to gluten-sensitive diets. Ensure the blend is suitable for baking.
- Vegan Adaptation: Use vegan butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make vegan-friendly cookies.
Photos used in previous versions of this post.
These came out great! The chewy inside and nice crispy top make this recipe well worth a bookmark. Will definitely be making these again!
Hi so I only have brown sugar on hand and no white sugar so would it be okay if I only used brown sugar or would that mess up the recipe? I plan to try this tomorrow and I hope it turns out delicious though!
It’ll work in a pinch though your cookies might be crispier. Hope you enjoy them!
Great cookie. My 5 dogs wait by the oven until the timer goes off and come and get me. They smell and taste amazing.
haha, smart dog!
Just made these. I left out the baking powder cause I forgot I had it. It turned out to be sooo many cookies & my fiancé has already eaten 4. I am so happy with how they all turned out. Still perfect without the powder! Will def make again!!!
I’m so glad they still worked out for you. Happy Holidays!
These were delicious, but mine got hard almost instantly. Thoughts on how to cut down on that? I’m hoping to take these to a cookie exchange so I need them to stay soft and gooey like they were at first! Yum!
Oh no! Make sure that you’re measuring the flour correctly. Adding too much flour or over-mixing the dough can lead to hard cookies. I hope this helps for next time.
Thanks for this super yummy cookie. We’re enjoying it now. Just wondering if it’s possible to omit the white sugar or if it’s possible to cut the sugar down as it’s just a tad too sweet? Thanks
I haven’t tested it but if you decide to try, just be careful not to reduce too much to make it bland.
These are amazing! Wanted to make cookies while the family was all gone but didn’t have any chocolate chips or anything- these are better! One question- how are people storing them? I have them in a Ziploc bag and after just a couple days they are ROCK hard 🙁 they were so soft and yummy right out of the oven! (Don’t get me wrong, we’re still devouring them, just dunked into coffee now, but curious if anyone else has run into this?)
One way to keep them soft is to keep a small piece of bread in the bag, or store in an airtight container in the fridge. I don’t keep them out at room temp past 2 days.
Is parchment paper necessary in this recipe
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.
Thank you! This is the best brown sugar cookie recipe ever!
So glad they turned out and you liked them!
These cookies are amazing. I just have one question, in the directions it says to add the remaining brown sugar and the salt to the melted butter. It doesn’t mention separating the brown sugar. Is so much supposed to go in the flour and so much in the butter?
Sorry for the confusion. In the recipe instructions, step 3 states to use 1/4 cup of the brown sugar and then you’ll use the remaining brown sugar in step 4. I hope this helps!
Hello! I made this recipe and it turned great! Do you think adding chocolate chips would work? L
Absolutely! Let me know how they turn out!
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!!
Haha that’s some will power to halve a cookie recipe! 😀 Glad you liked them!
Just done baking at this moment with this recipe.Looks yummy.I sprinkled coconut and raisins aling with thus cookies
Oooh that sounds yummy! I hope they turned out as good as they sound!
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!!
Way to work it out on the fly! Thanks for sharing those hacks for others!
Really really great cookie! Adding to my favorites. It’s almost akin to caramel like in flavor. Perfect 10! Thank you.
So glad you like it! I agree – 10/10!
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.
~S~
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!
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!!
So glad you liked them! They make a great date night treat!
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!!
This is a Cook’s Illustrated recipe. Thank you for sharing.
She stated that in her post.
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 😉
Thank you so much for coming back to let me know Katie. Ice cream sandwiches sound like a perfect treat!
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 🙂
You’re welcome Lindsay!
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!
It’s a true test of restraint, haha!
Your recipe doesn’t include the amount of flour needed. I used 2 1/2 Cups but what is recommended?
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.
Was worried these would turn it super sweet or too buttery but it ended up tasting AMAZING! LOVE this recipe!
I’m so glad you enjoyed it, Marisa. Thanks for the 5 stars.
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!
Such a smart idea! I’m so glad you enjoyed them. Thanks for coming back to let me know!
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.
Glad you were able to be patient while they were baking, haha!
Just made the brown sugar cookies. Amazing! Wow!
So glad you enjoyed them, Pam.
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…
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–
Yes, keep us posted. Thanks!
I have subbed almond flour for banana bread recently and it was awesome! Probably just as good for these cookies!
Love them
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…
So glad you love them, Michelle.
Okay, my biggest problem with these is:
if you eat all the dough, how are you supposed to get cookies out of it?
HOLY COW.
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!
Haha, maybe I should add a disclaimer! So glad you love them so much!
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!
Perfect!
I made this recipe and the cookies tasted so good but it was too sugary..could only have 1.
Can I use gluten free flour with this recipe?
I’ve not tested it but if you decide to give it a try, I’d love to know how it turns out. Thanks!
Can I use light brown sugar?
Yes, though it won’t have as intense of a flavor as using dark. I hope you enjoy them.
They turned out great with light brown sugar! So easy and yummy ??
Fantastic!
After making balls do you flatten them out or just put them in the oven that way?
I don’t flatten them but you could push down on each one just a bit if you’d like. Enjoy!
What about adding some crushed pecans & Heath bits? Sound good?
Sounds delicious to me!
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.
You’re welcome! So glad you all enjoyed them.
Hello! I tweaked your recipe and it came out amazing!
So glad you enjoyed it!
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
Sounds amazing!
Can i use all ghee instead of butter?
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!
Hey great recipe, my cookies aren’t forming a dough? still very crumbly. how do i fix this?
Did you adjust any of the amounts of the ingredients? Usually crumbly dough indicates that more liquid is needed.
I had that issue too, following the instuctions to a T. I had to add some milk
Delicious, my new go to! I was wondering what size cookie cutter you would recommend for this recipe?
You can use any size cookie cutter that you want your cookie to be. Enjoy!
Does the dough need to be chilled if doing cutouts? Wasn’t sure if it would keep it’s shape if I didnt chill.
I wouldn’t recommend using this recipe for cut outs. They won’t hold their shape, sorry.
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?
Once you add the butter to the browned butter, it’ll automatically melt. No need to melt it before. Hope this clears things up.
Please indicate the amount of flour needed.
Thanks so much!
You should use 2 cups and 2 tablspoons of flour for this recipe. I hope you enjoy them!
Amazing cookies! I’m a cookie fanatic, I’ve not made a cookie quite like this, class of its own!
So glad you enjoyed them!
Must you roll these cookies out? I’m not a cookie cutter user, nor do I have a rolling pin.
No, you don’t have to roll it out. Just scoop dough into your hand and roll it into a ball. Enjoy!
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!
Thanks for catching that! You’re right, you’ll be browning the butter so no need to keep the butter cold.
what kind of flour should I use is all purpose okay??
Yes, I used All Purpose flour for this recipe.
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?
Thanks!
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!
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.
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.
Can’t beat a homemade sugar cookie! So chewy and delicious!
I know, right?!
There is nothing like a good sugar cookie recipe and we loved this one so much! It’s a keeper!
So glad you loved it, Jennifer!
I love a chewy cookie, and these are perfect!
Thanks, Tara!
You had me at cookie but the brown sugar and browned butter is an incredible combination. I love how chewy these are. YUM!
So glad you loved them, Natasha!
I love how chewy these cookies are. Thanks for a great recipe!