Looking to take your cookie game to the next level? These brown sugar cookies are the perfect upgrade. With their chewy centers, crisp edges, and rich molasses-y flavor, you won’t be able to stay away!
If you love my soft, chewy sugar cookies but are looking for a deeper, more complex flavor, these brown sugar cookies are about to steal the spotlight. Made with rich brown sugar, they bring a molasses-y sweetness that elevates the classic sugar cookie into something even more special. And the texture? Pure heaven. With soft, chewy centers (similar to my Classic Snickerdoodles) and lightly crisp edges, you’re in for the perfect bite with these cookies…over and over again.
The Best Soft and Chewy Brown Sugar Cookies
I can’t stop making this brown sugar cookies recipe. Here’s why it’s been a repeat favorite in my house for years:
- Rich, complex flavor. These brown sugar cookies have a heart-warming, molasses-like flavor (thanks to the brown sugar), offering a deeper, more exciting taste than your typical sugar cookie.
- Incredible chewy texture. With a perfectly chewy, moist center and a delicate crunch around the edges, these cookies are a total dream come true.
- Quick and easy. These cookies come together in just 40 minutes (you don’t even have to chill the dough!) and use simple ingredients you likely already have in your pantry. They’re perfect for satisfying those last-minute cravings.
What Does Brown Sugar Do in Cookies?
Brown sugar plays a key role in these goodies, adding both flavor and texture. Unlike white sugar, brown sugar contains molasses, which gives it a richer, more complex flavor with subtle caramel notes. The molasses also adds moisture to the dough, resulting in cookies that are softer, chewier, and stay fresher for longer. Additionally, the slight acidity in brown sugar helps activate the baking soda, contributing to these cookies’ perfect rise and tender texture.
What Makes These Cookies Work
Since I started from my regular sugar cookie recipe, some changes needed to be made to account for the extra moisture from the light brown sugar. Here’s what I did.
- Butter – I reduced the butter a bit first. The moisture from the sugar and butter both add to the spread of the cookie, so increasing the sugar meant reducing something else. I started with the butter.
- Flour – I still needed to account for differences in moisture and tenderness after reducing the butter, so I set my eyes on the flour next. The problem with adding too much flour is that it can actually dry out your cookies. To avoid that, I reduced the flour and added some cornstarch instead. Since cornstarch acts as a thickener, it works well in place of the flour. You can add less flour and and still get the same result of less spreading, meaning your cookie doesn’t spread too much in the oven or get too dry.
- Egg yolk – Egg yolks add tenderness, structure and moisture to cookies. I decided to add an extra one to these cookies to not only build the structure of the cookie, but to help make them extra chewy.
- Baking powder – And finally, I added less baking powder to ensure that these cookies didn’t end up too cakey and dry.
Ingredients and Notes
You probably have most of the ingredients for these cookies in your pantry already. Here’s a look at what you’ll need (you’ll find precise measurements in the recipe card below):
- All-purpose flour – I highly recommend a food scale to measure your flour to ensure that you don’t use too much or too little. You don’t want dry cookies!
- Leavening agents – I used a combination of baking soda and baking powder for the perfect rise and texture.
- Cornstarch – The cornstarch allows you to use less flour while still maintaining structure in the cookies. The use of a tad less flour does wonders in keeping these cookies soft and chewy.
- Salt – Brings out the flavors naturally present in the cookies. Without it, they’d be bland.
- Unsalted butter – The butter should be at room temperature; otherwise, it won’t cream properly with the sugar. You can use salted butter in a pinch if you leave the additional salt out of the recipe.
- Light brown sugar – I would stick with light brown sugar here. Dark brown sugar will have even more molasses, which could affect the spread and texture of your cookie.
- Egg and egg yolk – The use of an additional yolk helps keep the cookies tender and moist and gives them added structure.
- Vanilla extract – To add a little warmth and depth to the flavor profile.
- Coarse sugar – The sugar is optional, but I love the slight crunch and subtle shine it gives these cookies.
Tips For Perfectly Chewy Cookies
- Measure your flour carefully. Using too much (or too little) flour can greatly impact the texture of these cookies. So use a food scale (or the spoon and level method) to get it right!
- Don’t skimp on creaming time. When creaming together the butter and brown sugar, do so until the mixture has significantly lightened in color and become fluffy. This process incorporates air into the dough, which helps ensure that soft, tender, chewy texture you’re looking for.
- Don’t over-mix. Once you add the dry ingredients to the dough, it’s important not to mix any more than you have to. Over-mixing can cause the glutens in the flour to overdevelop, yielding tough, overly-dense cookies.
- Cookie size. Be sure to make balls of cookie dough that are 1 1/2 tablespoons in size for the baking time to be correct. If you make larger or smaller balls, you’ll need to adjust the time.
- Don’t over-bake. Baking these cookies for too long is a surefire way to zap them of their moist, chewy texture. Set a timer and check on the cookies a couple of minutes before the baking time is up (and every couple of minutes after) until they are just barely golden around the edges.
How to Store
- Countertop. Once they’ve cooled completely, seal the cookies in an airtight container and store them at room temperature. They should last for up to 1 week.
- Freeze the cookies. Seal the fully cooled cookies in an airtight freezer-safe container and store them in the freezer for up to 3 months. Thaw them on the countertop before diving back in.
- Freeze the dough (and bake later). After rolling the dough balls in sugar (if using), arrange them on a baking sheet and pop them in the freezer for a couple of hours. Once they’ve firmed up, transfer them to a freezer bag and store them in the freezer for up to 3 months. When you’re ready to enjoy, you can bake them from frozen, or bring them to room temperature. If baking from frozen, just keep in mind they may spread a little bit less and need a couple more minutes of baking time.
Easy Brown Sugar Cookies
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Ingredients
- 2 ½ cups (325g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¾ cup (168g) unsalted butter (room temperature)
- 1 ½ cups (336g) packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ⅓ cup coarse sugar (for rolling)
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda, baking powder, cornstarch and salt in a medium sized bowl and set aside.
- Cream the butter and brown sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it’s ready.
- Add the egg and mix until well combined.
- Add the egg yolk and vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough comes together and is combined. Do not over mix.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
- Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I was looking for a brown sugar cookie recipe as the hoarders have bought up all the white sugar panic buying because of the current scare. I need to save my white for hummingbird feeders.
Very good recipe! I used dark brown sugar. Weighed each at 20 grams. Rolled into balls and pressed into raw sugar. Flattened them a wee bit. Turned out perfect at bake time of 9 minutes. Recipe is a keeper.
Oh my gosh, yes. The panic buying is making it hard for me to get things too. Great idea to make the brown sugar cookies and I’m glad you enjoyed them!
Help… I added the sugar into the recipe on accident cuz I don’t pay attention a lot LOL. So how much flour do I add to it to make it right cuz it’s too liquidy?
Do you mean you added the sugar that’s for rolling the cookies into the dough? It’s really not as simple as just adding more flour. It would ultimately change the final texture of the cookie. If you really want them to be right, I’d redo the cookie dough.
My new Favorite cookie! Everyone at work is binging on them. Thanks so much for this recipe! I used different coloured sugars to roll them in and the cookies were perfectly chewy and not undercooked at all.
So glad they were a hit!
Can I roll all the dough out and use cookie cutters. If not, do you have a similar recipe that I can use with my cookie cutters? It is Valentine’s Day and I want to make some cookies with my little one.
I’d recommend this recipe. https://www.lifeloveandsugar.com/cutout-sugar-cookies/
Fantastic recipe! I am making them for the third time this weekend. By far, the best sugar cookie I have ever eaten!!
I’m so glad to hear you’ve enjoyed them!
These are great! My husband was doing laps through the kitchen to keep snagging them. I used dark brown sugar (I love that molasses-y flavor!) and split the vanilla into half vanilla/half almond extract (my standard cookie trick.) The dough was pretty stiff and they didn’t spread much probably because I used a smaller cookie scoop, but they did dome and then drop beautifully. These are easily as wonderful as your original sugar cookies (love that recipe too!)
I’m glad to hear you enjoyed them!
can I used confectionery sugar instead? I’ve ran out of granulated sugar. Do I have to put sugar on at all even? would they still taste good?
If you’re just out of sugar to go on the outside of the cookie, you should be able to leave it off and they’d be OK.
I made these cookies today & they are great! My husband was trying to remember some kind of brown sugar cookies his mom used to make many years ago so I searched & found these, he thinks I hit the jackpot! Next time I’m going to try putting pecans in, think they will be really good!
I’m so glad you enjoyed them!
I’m anxious to bake these cookies, but I have a question—is the ⅓ cup of coarse sugar added in with the dry ingredients or is it to be used for coating the cookie only? I didn’t see any reference in the recipe as to where to add it.
Any help is appreciated.
The additional sugar is for rolling, as mentioned in the parentheses next to it. The instructions for it are included in number seven. I hope you enjoy them!
Wish I had read this comment. Not how the recipe reads at all.
Instructions for the additional sugar are in step seven. I’m not sure how it could be more clear. Do you have a suggestion? I’m happy to try to make it more clear.
I’m glad I searched for this comment. Lindsay, it might be helpful to put (optional, for rolling) next to it, or optional: before it. As written, it seems like 1/3 c. goes into the recipe, plus more is used for rolling. The specific cup measurment makes it more confusing.
I was only reading through the ingredients to make sure I had what was necessary before moving onto the steps. Once I read through the steps, I saw that only the butter and *brown* sugar are creamed together, meaning that the coarse sugar was optional.
Looking forward to eating these cookies!
WOW!!! Hubs Loves these cookies-I added chopped walnuts for him. I haven’t tasted yet…guess I should grab one before they are all gone.. Definitely adding these to my cookie recipes. Thanks!!✌❤
Can bourbon be used in place of the vanilla extract?
Sure. But that would be a pretty small amount and I’m not sure you’d really taste it. You could try adding a little bit more, but your cookies would spread a little more.
These are HEAVENLY!!! Instead of using parchment paper to prevent sticking, I used butter and sprinkled the tops with cinnamon instead of coating in sugar. Absolutely some of my favorites!
Awesome! So glad you enjoyed them!
I modified this recipe by using 1/4 cup of crisco (because all butter recipes tend to spread waaay too much in my oven) and they are so amazing!
Rolled a batch in some pumpkin pie spice/ brown sugar too because i really need October lol
Thank you!!
I’m so glad you enjoyed them!
Ok, thank you!
Can you use dark brown sugar instead of light brown sugar?
Dark brown sugar has a little more molasses in it than light brown sugar. The cookies might spread a little bit more, but you could use it.
Hi! I made these cookies but they did not spread. What did I do wrong? They flattened out a little but still quite dome shaped.
Thank you!
Did you measure the flour with cups or a food scale? I ask because I find cookies are the most sensitive thing to having a little more or less flour and a food scale is definitely the most accurate way to measure. That said, one thing you can do so that you don’t waste the cookie dough is flatten them out a bit before baking so they are able to spread a little more.
Can this recipe be used for cutout cookies?
I would think they’d spread when baked and not hold their shape well, but you could certainly try it.
Did you try the cutout cookies?
I added some ginger, nutmeg, and allspice to this and used it as an apple pie crust. Absolutely delicious.
These look perfectly soft and chewy! My favorite kind of cookie!
I haven’t made these yet but they look amazing and I will make them. I absolutely love your baking and tips! You are my go to for desserts! Thank you for sharing your passion for baking with the world!
Thanks so much Jennifer! So glad you enjoy the recipes!
WOW!! Even better than I expected…these are a new staple my recipe book! If you love regular sugar cookies, these will make you swoon!
💛💛💛