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.
These were so good, I had to give them away to my neighbors so I wouldn’t eat them all! The grocery store was out of light brown sugar, so I used 1/2 dark brown sugar and 1/2 turbinado sugar. I also pressed them and decorated with sugar sprinkles before baking. I will definitely be making these again – best sugar cookie recipe I’ve tried in years!
Easy to make, although I never use a mixer … so stirring the butter and brown sugar to the right consistency was a workout. Mine had a blondie brownie consistency in the middles that my wife loves. Highly recommended!
Which is better for your recipe. Dark or light brown sugar.
Light brown sugar.
Do you have to use cornstarch for the cookies or could you just skip over that
You would need to use it or your cookies will spread more than intended.
Hi! I am having a problem with my measuring cups because they aren’t as exact as a scale, but I don’t have a scale at home. Any recommendations on how to measure the ingredients without it?
For dry ingredients you want to use a measuring scoop, not the measuring cup that you use for liquids. For measuring your flour, I recommend giving it a good stir and then scooping out your flour and leveling it off. You don’t want to pack it in there.
Great recipe. Thank you for sharing
Just rating……missed that when I commented.
Only had time to make the dough and bake just a few as it’s late. They look perfect – tops cracked late and just right. I could tell by the instructions and your answers to the comments that you know your way around cookie baking. Thanks.
So glad you enjoyed them!
I currently have these in the oven now. I found the recipe very easy to read and follow! These are the ONLY cookie recipe that I have found that I can have on a cinnamon and benzoate free diet! Thank you!!!
My daughter and I tried baking for the first time! They were Great tasting cookies! Although made them smaller than the usual and they are ok. One question though does the sprinkles really dont stick well with the dough? I noticed the baking time was a little different because some doughs are smaller than the others? Can I send you how they look like?
These cookies are delicious and addictive. Multiple people have begged me for the recipe they are so good. Key is not over cooking them and getting that perfect soft chewiness you crave. This recipe will be a staple in our kitchen. Thanks
I made this recipe with only 1/2 a cup of butter and they turned out perfect. They didn’t need the 3/4 cup butter at all! I also didn’t have cornstarch or baking powder, so I subbed the baking powder for extra baking soda and didn’t use the cornstarch. I added 1/2 of Pecans, 3 tsp of Pumpkin pie spice, 3 tsp of cinnamon, and 5 smashed whole cloves. If you add the mix-ins I did, the cookies taste like Gingerbread cookies!!! And FYI I only eat Organic and If you sub all the ingredients for Organic, its better for your body! If you can reply, I have a question. ???Who eats Organic??? I also cooked my cookies for 10 minutes.
I’m not sure what happened as I followed the instructions exactly but these just tasted like melted butter. They had virtually no flavor and my cookies didn’t spread at all. Pretty disappointed after seeing all the good reviews. Ended up being a waste of time and ingredients.
I can’t speak to the lack of flavor – as you mention, the other reviewers didn’t have that problem and the flavor should easily be there from the brown sugar – but as for them not spreading enough, I’m guessing something was mis-measured. It’s typically the flour. Just a little too much can give that result.
Your sugar cookie recipes are fantastic! I share them far and wide. I use dark brown sugar in mine, but I’ve made them with light brown sugar and both were amazing.
These cookies were wonderful! My only complaint is that they don’t last very long. I added choco chips, walnuts and bourbon soaked raisins as a means to clean out my pantry. A minute before they were done I hit the top of each one with a fork to flatten them somewhat. Thanks for sharing this great recipe which is one of my favorites!
I tried this recipe but my cookies didn’t spread and came out quite dry. Has anyone else had this problem?
I haven’t heard from anyone having that issue. There are a few possibilities if they didn’t spread properly. It could be that an ingredient was mis-measured. Did you use a food scale or cups? A small difference in the flour can make a big difference in the way they turn out. Did you refrigerate the dough? That can make a difference. But if they were dry, I’m guessing it’s an ingredient or they were over baked.