Brown Sugar Cookies
These Brown Sugar Cookies are everything you’ve been dreaming of in a cookie—soft, chewy, and bursting with rich, buttery flavor.
With minimal prep and no mixer required, these cookies are a breeze to make, yet totally irresistible.
The perfect combination of crispy edges and gooey centers, they’re sure to become your new go-to treat.
Ready to enjoy a homemade cookie that’s easy to make and impossible to stop eating?
Let’s get baking!
For Brown Sugar Cookies
- Butter – Melted and cooled for the best soft, chewy texture.
- Brown Sugar – Adds richness and depth to the flavor of the cookies.
- Egg + Egg Yolk – Contributes to the soft, chewy texture and richness.
- Vanilla Extract – For a hint of warm, aromatic flavor.
- All-Purpose Flour – The base of the dough, providing structure.
- Cornstarch – Helps to make the cookies extra soft.
- Baking Soda – Provides a bit of rise to the cookies.
- Baking Powder – Ensures a light, fluffy texture.
- Salt – Balances the sweetness and enhances flavor.
- Granulated Sugar – Used for rolling the cookie dough, giving a sweet, slightly crisp exterior.
For Brown Sugar Cookies Notes:
- You can use a mix of light and dark brown sugar or choose one type depending on preference. Both will give great results!
Brown Sugar Cookies
Ingredients:
- 1 cup (226 g) unsalted butter, melted and cooled (allow to cool for at least 10 minutes)
- 1 ¾ cups (350 g) packed brown sugar*
- 1 large egg + 1 egg yolk (room temperature is preferred)
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 1 tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- Granulated sugar (for rolling)
Instructions:
- Prepare the Wet Ingredients:
- In a large bowl, combine the cooled melted butter and brown sugar.
- Stir until the mixture is fully incorporated.
- Add the Egg and Vanilla:
- Add the egg, egg yolk, and vanilla extract.
- Stir until everything is well combined.
- Combine the Dry Ingredients:
- In a separate medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt.
- Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients into the wet mixture, stirring until fully combined.
- Chill the Dough:
- Cover the dough with plastic wrap and chill in the refrigerator for at least 45 minutes.
- Preheat the Oven:
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper (or bake directly on an ungreased sheet if parchment is unavailable).
- Shape the Dough:
- Once the dough has chilled, remove it from the fridge and roll the dough into balls, each about 2 tablespoons in size.
- Roll the dough balls in granulated sugar until they are evenly coated.
- Bake the Cookies:
- Place the sugar-coated dough balls on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake for 11-12 minutes. The centers may still appear slightly underbaked, but they will firm up as they cool.
- Cool the Cookies:
- Allow the cookies to cool completely on the baking sheet for best results.
Notes:
- I like to use a mix of dark brown and light brown sugar, but you can use either one exclusively. Both will work well, so feel free to choose your favorite.
- Check the blog post for more information on the differences between dark and light brown sugar.
Nutrition
Calories: 279 kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 174mg | Potassium: 76mg | Fiber: 1g | Sugar: 23g | Vitamin A: 371 IU | Calcium: 34mg | Iron: 1mg
- Can I prepare the dough in advance?
Yes, you can! Make the cookie dough ahead of time and chill it in the fridge for up to 3 days. Just cover it tightly to keep it fresh. When you’re ready to bake, simply scoop and bake as usual.
- Do I have to roll the dough in sugar before baking?
Rolling the dough in sugar is optional but highly recommended. It creates a sweet, crunchy exterior that adds to the flavor and texture. However, if you prefer a less sweet cookie, feel free to skip this step.
- How do I store leftover cookies?
Keep the cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, you can freeze the cookies for up to one month.
- Can I freeze the cookie dough?
Absolutely! Roll the dough into balls and freeze them individually on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag or container. When ready to bake, just place the frozen dough balls on a baking sheet and add a couple of extra minutes to the baking time.
- My dough is too thick and not spreading, what should I do?
If your dough is too thick and not spreading, it may be due to too much flour. Be sure to measure your flour accurately by spooning it into the measuring cup and leveling it off. Also, check that your butter is softened, not melted or too cold, for the perfect cookie texture.
