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
Want to save this recipe? Create a free account to easily save your favorite recipes
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 are sickeningly sweet. And I never thought I could say this since I love vanilla, but these have way too much vanilla extract.
They might taste a little better if you add pecans, similar to a praline.
Before you bake, what is the consistency of the dough supposed to be like? Mine feels much drier than a normal cookie dough.
Sounds like there might be too much flour. Make sure to measure it by spooning it into your measuring cup vs scooping it.
I was hoping these would taste like my mom’s chocolate chip cookies, when she would leave the chips out. Those were my favorite! These are great cookies! I dropped by spoons and ended up with 31 cookies. They went extremely flat (?) so I had to cut them apart. Still delicious and VERY chewy.
I’m glad they were still yummy. Baking can be tricky and a few things could lead to them going flat. Instead of just dropping the dough, I suggest rolling it and cutting or rolling them into balls. That will help keep the shape. Hope this helps for next time.
I made these and they were sooo good. Mine were a bit darker thanks to browning the butter a bit more than you stated, but it was perfect
These are absolutely delicious! Worth your time to brown the butter!
Do you brown the butter and then let it come to a solid again?
Hi! I have two questions for this recipe. My first question is can I add cornstarch to this recipe to make the cookies softer or will it ruin the recipe. Second question is, can I chill the cookie dough if i’m going to roll out these cookies?
I’ve not tested this recipe using cornstarch but usually that’s a good secret to use. You can definitely chill the dough to roll them out. Good luck!
This recipe made delicious cookies that were chewy without tasting undercooked. They were precisely what I was craving.
I never would have thought of browning butter, so thank you for that.
There is some information about them that I had read in recipes while looking for the right one (this one). I’m not an experienced baker, so I would not have known these:
* Don’t overstir the batter when you mix the two bowls together. You just want all the flour wet.
* Mix dry into wet, a bit at a time to avoid clumps
* Chewy cookies “set” when the edges brown and the middle is still wet. For these cookies, the browning is not very noticeable. You may want to rely on the crinkling instead.
*The number of cookies (24) should have been at the bottom as well, where you make the balls. I had taken a screenshot of the recipe and had to go and search for it again in order to get the number of balls to make so I didn’t make them too big or small so they came out the right amount of chewiness.
*I also recommend saying where to put the cookies – high/low in the oven. I put three sheets in, two high and 1 low. I took out the low one 2 minutes early and left the high one in 1 minute longer. The high ones turned out a bit chewier but slightly less developed flavor. The high ones barely browned, while the low ones had crinkled layers on the edges.
First time to make these and they are very delicious! I’ve been looking for a recipe I used as a kid that we called Texas Drop. That is the first cookies I learned to bake in about 1961 and the recipe was lost in the many moves over the years. It was one that was passed down from my great grandmother in Louisiana and it is very, very similar, but I don’t recall starting with brown butter.
Anyway, thanks for sharing and we love this one!
These were so good! My brother wanted me to make some sugar cookies today and I came across this recipe! So glad I did! These are sweet, chewy and soft. Will be making these again for sure! I used margarine instead of butter and I had no problems with it
these are a family favorite! i’ve made them about 10 times. Even my extended family requests i make them some anything we meet up.
At the last minute of baking my cookies spread perfectly and they have that perfect cracked top! And like I said in my first post-the flavor is there. Yummy!
Yay!!
I am rating these cookies 5 stars, because my family really liked them, and so did I! The recipe is very good, and i printed it out too!
Thanks for coming back to let me know, Logan.
I made these cookies once and they were perfect!
I just made them again today exactly how I did it the first time, but they didn’t crinkle at the top and got really hard despite only being in there for 12 minutes. I think it might be because my brown sugar wasn’t sealed airtight and when I opened it, it was slightly drier than fresh brown sugar. Would this be where I went wrong?
It’s possible or the batter might have been overmixed. Hopefully they turn out perfect the next time. Good luck!
What is the flour measurement?
2 cups of flour plus 2 tablespoons.
Just whipped up a batch and they are as good as all the Five star comments say. Chewy, rich and delicious. I added a cup of toasted pecans and they remind me of another favorite…Pecan Pie. Doesn’t get much better than that.
Omggggggg thanks so much for this!!! They are the best cookies I’ve had! They taste of autumn ? if you know what I mean ?… They came out perfect; crisp on the outside and chewy in the centre. Thanks!
Thanks for the 5 stars, Leah!
I used a gluten free flour blend that is 1:1 as we are allergic, and also used almond extract at the ratio you suggested (1tsp). As GF is always a weird one to work with, we scooped the cookies onto the parchment and put in the freezer for 5-10 min before baking. They are so yummy! Soft in the centre, chewey on the outside. A perfect cookie. Thank you so much.
Thanks for the suggestion, Kendra.
Hi! I was wondering how the roll-out version of these cookies work? Do we refrigerate them for longer, do they hold their cookie-cutter shape well, etc. Would it be better if I used softened butter instead of brown better for cutout cookies? Thanks!
I would refrigerate the dough to be able to use cut outs.
Hello again just made these with golden brown sugar…supery chewy and yummy…Thank you for simple yet delicious recipe.
Absolutely delicious! I made with light brown sugar since I already had a Costco bag, and agree that baking for 10-11 mins is perfect. Made these to make ice cream sandwiches with, and paired with homemade fresh strawberry ice cream…pure heaven!!
That sounds amazing!
Oh my goodness Sabrina!!! I made your Brown Sugar Cookies today…delicious!! I have been looking for a cookie with that particular buttery, brown sugary goodness for some time and I’m so glad you posted this recipe. Ohhh, especially nice and warm out of the oven with a cool glass of milk?!! Yeah buddy, that’s what I’m talkin’ about!
Thank you again
Yay! I’m glad you love it so much, Joanie. Thanks for the 5 stars.
Love these cookies. The dough was dry and I had to add some water. Maybe because if the high altitude where we live. Delicious ?
Loved these cookies 10/10! I know this sounds weird but rolling them in cinnamon before you bake them makes them so good.
Yum!!
Can I freeze the dough I don’t bake? Since it’s just me enjoying them I don’t want to make too many at a time
Thanks, excited to enjoy!
Yes 🙂
So good and chewy, next time I’m going to add white chocolate.
I had first found these yummy cookies on
(Which I know remember) but I had lost the recipe and really wanted some cookies recently. I am the one of few who LOVE chocolate chip cookies…without the chocolate chips. I KNOW, I KNOW CRAZY but they are so yummy without so I went on a search and found these and they turned out to be identical so Thank You for helping me meet once again with great cookies. If you are thinking about trying them, just do it!!
I feel the same way about chocolate chip cookies without the chocolate! When my mom would make a batch she would bake some for me before adding the chips. A great memory and I can’t wait to try this recipe!!
I had first found these yummy cookies on but I had lost the recipe and really wanted some cookies recently. I am the one of few who LOVE chocolate chip cookies…without the chocolate chips. I KNOW, I KNOW CRAZY but they are so yummy without so I went on a search and found these and they turned out to be identical so Thank You for helping me meet once again with great cookies. If you are thinking about trying them, just do it!!
I’ve read the instructions over and over and it doesn’t clearly state when the last 4 tablespoons of butter should be added…. I’ve read the comments and it says step four… but step four just says butter.. it doesn’t specifically state which butter
So sorry for the confusion. Once you’ve melted the 10 tbsp of butter, pour it into a bowl and add the other 4 tbsp to that. I’ve updated the recipe card so hopefully it reads clearer now.
For the first time ever my brothers actually liked the cookies I made! We have too much brown sugar in the house so this was a good way to use it up. I used coconut oil instead and they still turned out great! Thank you for the recipe ?
Yay!!
I’ve made this recipe at least 5 times and it always comes out great! After making it the first time and seeing how much my family liked it, I always double the recipe. Also, after following directions the first time, I skipped the last step since then. I find the cookie to be sweet enough without sprinkling sugar on it. A double batch for me makes about 7 dozen cookies (Unsure what size cookie scooper I use.).
Scan I just grease a cookie sheet if I don’t have parchment paper?
No, the cookies tend to spread out when baked on a greased cookie sheet.
We live in Ecuador and I don’t have access to parchment paper… is there anything else I can do to keep them from spreading too much?
You could also use a silicon baking mat on the baking sheet to help.
This will now be my signature, go-to cookie for the rest of my life. (I’m 61, lol.) The chew, the caramelly essence from the brown sugar. The simplicity. It’s a classic. Thank you!
This makes me happy, Megan! I’m glad you love them so much!
The cookies were the best of their kind I have ever made. I substituted 1 tsp of almond extract for vanilla. I also added about a tbsp of molasses (subtracting out and equal amount of light brown sugar). I brushed the balls of cookie dough with the egg whites and then pressed them down. I got more than 24 cookies even though my balls were about 1 in (large cookies), crispy on the edge and soft-centered. It’s just right for my 93 year old uncle who is isolating in a memory unit during the pandemic!
Made these today, cuz I had a serious cookie craving, and I actually had most of these ingredients in my pantry. I’m not a seasoned cook/baker, but these came out great! I used maple syrup instead of vanilla (cuz that’s what I had and Google said this could be a substitute), but i forgot to cut down on some sugar so it got a tad bit too sweet for me. But my husband loves them. I’ll definitely make again, and add vanilla to my instacart list!
Great with coffee,by the way!
Also: i know this is gonna change the flavor a LOT, but anyone add orange zest to these? I’m intrigued by that
That sounds like an amazing addition!
If I wanted to add a little bourbon to these how much would you recommend I add?
I’d add in about 3 tablespoons with the vanilla. Enjoy!
These cookies were so yummy! They came out perfectly 🙂
I only heard of brown sugar cookies a few weeks ago, so today we decided to make these. Omg, they are amazing!! Sooo good! The mix appears a tad dry, but they are amazing!! Thank you for sharing! A new family favourite!
So glad you decided to give them a try, Anna.
These are my new favorite cookies! Absolutely delicious. Worked very well with light brown sugar. (all I had on hand) Excellent right out of the oven and the next day dipped in coffee.
I made these this am and they are delish. But where do you use the remaining 4 tablespoons of butter? You only said to melt 10 tablespoons and the recipe does not say what to do with the rest. Also, when do you add the 1/4 cup of white sugar????
They’re included in step 4. I’m so glad you still enjoyed them though.
Hi! So the white sugar is for garnishing on the top (at least that’s what I got from it all) it also says to add the remaining butter to your wet ingredients, because of the brown butter.
I was wondering this same thing. Are you supposed to mix the other 4 with the melted 10 once you put it in the bowl??
You’ll add the remaining butter in with the melted butter. Sorry for the confusion.
Great cookies, I added lime zest and lemon extract. Yum, yum.
I made these cookies today. They are delicious but are not like the picture. They are thin and crispy. Delicious.
These are so good! I did add a little kayro syrup. They turned out so yummy.
Thanks for the suggestion.
Hi! Can I use maple syrup instead of vanilla extract?
Sure 🙂
Exquisite!! So very good, all of us loved them. Will do again. Thank you so much!
Could I substitute coconut oil for the butter?
Yes though it might change the texture and flavor a bit.
Is the 1/4 c brown sugar added in step 3 taken out of the 2 c brown sugar in ingredients list? Or is it in addition to? Thanks!
Yes, it’s taken out of the total of 2 cups. So you’ll use 1/4 cup in step 3 and the other 1 3/4 cups in step 4. Sorry for the confusion.
Really delicious. You need to be patient with the butter. Just used a cookie scoop and rolled them in some “sugar in the raw”. Very addicting cookie, I’m not sure that I am glad that I found the recipe because I can’t stop eating them. I look forward to making these for friends and family.
Can I make these without the white sugar? Will it change the baking composition too much?
I’ve not tested it using a substitute for the white sugar. Usually you can use agave nectar, coconut sugar or honey to substitute. If you decide to try, I’d love to know what worked. Thanks!
Just made these, they were great! The brown butter gave a nice nutty flavour. Great chewy/soft texture and appearance. I did use about 70% sugar from the original recipie just because I don’t like them too sweet 🙂
This recipe is pretty perfect but a few more things i’ll add here after some trial and error on my end:
-Chill your dough first, it does enhance the flavor of your cookies and makes this dough less sticky
-You can use light brown sugar, but dark brown sugar is definitely the way to go. Trust me
-You can substitute cornstarch for baking powder for an even chewier texture
-I find letting these bake for 10 minutes instead of the max 12 – 15 and letting them finish baking on the sheet pan for the remainder allows them to have a super soft center and crispy edges
-Cream cheese frosting was made for these cookies
All in all this is a totally swoon worthy recipe, my husband and co workers loved these!
Just made these with light brown sugar as that is all I had on hand. I had to cut the baking time to 10 minutes. Cookies are best straight out of the oven, however, once cooled, they are still really good, with a crisp edge and chewy middle.
These were AHHHHHmazing. I only had light brown sugar but it worked out pretty good. I’m definitely making these again!
I’m an amateur at baking. When I read “one large egg” and “one large egg yolk,” I’m not sure what that means. Could you explain?
You’ll want to use 1 whole egg and then add an additional egg yolk. Hope this helps.
You have to seperate the egg whites(clear part) and the egg yolk(yellow part)
Hi I was wondering if you had any ideas for a butter substitute? Like the cream cheese mixture?
I’ve not tested a butter substitute so I don’t have a recommendation. Sorry.
Use apple butter i did this and i tell you amazing