• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    You are here: Home / Desserts / Cookies / Brown Sugar Cookies

    Brown Sugar Cookies

    December 20, 2022 By Sam 86 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of brown sugar cookies, top image of cookies stacked, bottom image is a close up of cookie on cooling rack

    My Brown Sugar Cookies are SO soft and chewy! They have an incredibly rich and buttery flavor and are easy to make without a mixer. Recipe includes a how-to video!

    Close-up view of a crackly, sugar coated cookie.

    Super Soft Sugar Cookies

    If you’re a thin & crispy kind of cookie lover, hop over to my butter crunch cookies, because you won’t find anything of the sort here! My brown sugar cookies are some of the softest, chewiest cookies you’ll ever try. Made with all brown sugar for a rich flavor and added moisture, these cookies are great all year around but I’ll definitely be saving a spot for them on my Christmas cookie platter.

    This recipe is a close cousin to my super soft molasses cookies, only with a much, much lighter molasses flavor from the brown sugar. They’re simple to make (no mixer required) and are rolled through a coarse sugar coating before baking for sweet and sparkly results.

    Why you’ll love them:

    • Easy: no mixer needed!
    • So soft: thanks to carefully selected ingredients.
    • Simple: just 10 ingredients.

    What You Need

    Overhead view of ingredients including brown sugar, flour, vanilla, butter, and more.

    Here are the ingredients that make these brown sugar cookies super soft and chewy:

    • Brown sugar. Generally I default to using light brown sugar in most of my recipes, but I like using a 50/50 split of light and dark brown sugar in this recipe. I talk more about using each type and the results you’ll have in the FAQ section below.
    • Egg + egg yolk. An extra egg yolk makes these cookies so tender. Adding a full egg (instead of just the yolk) could dry the cookies out, so stick with just the yolk. If you don’t want to waste the white, use it to make candied pecans!
    • Corn starch. One of my favorite ingredients in cookies, corn starch prevents the cookies from spreading too much and adds to their softness.
    • Coarse sugar. You can use either regular white granulated sugar or a coarse granulated sugar for rolling. My grocery store sells an organic cane sugar that has big crystals, so I just use that.

    SAM’S TIP: Let your butter cool before adding your sugar! Adding your sugar while the butter is still hot could melt the sugar and ruin your cookies (they’ll be greasy and spread all over the baking sheet).

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Brown Sugar Cookies

    Cookie dough ball being rolled in sugar.
    1. Combine butter and sugar – Melt your butter, let it cool, then stir in your brown sugar.
    2. Stir in the eggs – Stir in the egg, egg yolk, and vanilla.
    3. Add the dry ingredients – Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
    4. Chill the dough – Cover and chill your dough for at least 45 minutes.
    5. Coat in sugar – Scoop 2-tablespoon sized dough balls and roll them between your palms before rolling in sugar.
    6. Bake and enjoy! Bake the cookies for 11-12 minutes and let them cool completely on their baking sheet before enjoying.

    SAM’S TIP: Don’t over-bake your cookies! If you do, they’ll end up dry and crumbly instead of soft and chewy. I recommend taking them out of the oven when they look slightly underdone in the center so they can finish baking on the cookie sheet outside of the oven.

    Stacked brown sugar cookies with the top cookie missing one bite.

    Frequently Asked Questions

    What type of brown sugar is best?

    The difference between light and dark brown lies in the molasses content (which, you might already know if you recall my post on how to make brown sugar). Dark brown sugar has approximately twice the molasses in it that light brown sugar does.

    Using all light brown sugar will yield cookies with a lighter flavor (that’s not a bad thing!). They’ll be buttery with accents of vanilla and a soft interior, but a lighter molasses flavor. Opting for all dark brown sugar will give you a richer flavor and ever-so-slightly softer centers.

    Use whichever you prefer, or a mix of the two!

    Why did my brown sugar cookies stay in balls instead of flattening?

    This most often happens from having too much flour in the dough. Make sure you know how to measure your flour properly (using weights is more accurate than cups!) to avoid this happening in the future. However, hang onto your extra egg white. If you notice your dough is too stiff and crumbly after adding all the flour, it can often be saved with a bit of moisture and you can stir in that reserved egg white.

    Can this cookie dough be frozen?

    Yes! You can follow the instructions for sugar coated cookies in my how to freeze cookie dough post. They’ll keep for several months stored this way.

    Sparkly brown sugar cookies with crackled tops on a metal cooling rack.

    If you’re a big fan of soft cookies, you will also love my soft and chewy butter pecan cookies or my soft and chewy gingersnaps.

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Sparkly brown sugar cookies with crackled tops on a metal cooling rack.

    Brown Sugar Cookies

    My brown sugar cookies are SO soft and chewy! They have an incredibly rich and buttery flavor and are easy to make without a mixer.
    Recipe includes a how-to video!
    4.98 from 38 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Chilling Time: 45 minutes
    Total Time: 1 hour 15 minutes
    Servings: 16 cookies
    Calories: 279kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup unsalted butter melted and cooled at least 10 minutes or until nearly back to room temperature, about 10 minutes (226g)
    • 1 ¾ cup brown sugar* tightly packed (350g)
    • 1 large egg + 1 egg yolk room temperature preferred
    • 1 ½ teaspoon vanilla extract
    • 2 ¾ cups all-purpose flour (350g)
    • 1 Tablespoon cornstarch
    • ¾ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¾ teaspoon salt
    • Granulated sugar for rolling
    Prevent your screen from going dark

    Instructions

    • Combine your melted (and cooled) butter and sugar in a large bowl and stir until well-combined.
    • Add egg, egg yolk, and vanilla extract and stir well.
    • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
    • Gradually add dry ingredients to wet and mix until combined.
    • Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least 45 minutes.
    • Preheat oven to 350F (175C) and line a cookie sheet with parchment paper (if you don’t have parchment paper, bake directly on an ungreased cookie sheet).
    • Once oven has preheated, remove your chilled cookie dough from the refrigerator and roll dough into approximately 2-Tablespoon-sized scoops. Roll gently to form a ball and roll through granulated sugar until completely coated with sugar.
    • Place on prepared cookie sheet (space cookies at least 2″ apart).
    • Bake on 350F (175C) for 11-12 minutes. The centers of the cookies may still seem slightly underbaked — allow cookies to cool completely on cookie sheet to finish cooking there, cookies will be too fragile to move while hot.

    Notes

    *I like to use half dark brown and half light brown sugar, but you can use all light or all dark, whichever you choose the cookies will turn out! Please see the post for more information on dark vs light brown sugar.

    Nutrition

    Serving: 1cookie | Calories: 279kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 174mg | Potassium: 76mg | Fiber: 1g | Sugar: 23g | Vitamin A: 371IU | Calcium: 34mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Note: This recipe was originally published in 2018. The recipe remains the same but I have updated the post to include more information and be more helpful in 2022.

    Related Recipes

    • Easy Drop Sugar Cookies
    • Homemade Brown Sugar Pop-Tart Recipe
    • Maple Brown Sugar Cookies
    • How To Make Brown Sugar
    « Overnight Cinnamon Rolls
    Oatmeal Chocolate Chip Cookies »

    Reader Interactions

    Comments

    1. Jana

      January 22, 2023 at 11:49 pm

      5 stars
      This website is a rare gem for providing consistently delicious recipes. These cookies are amazing; the flavors are so well-balanced. I made them with my three year old, and he was so proud of the outcome. My husband loves chocolate, so I added a few chocolate chips to some of the dough with fantastic results. This may be my favorite cookie recipe. Thanks!

      Reply
      • Sam

        January 23, 2023 at 12:06 pm

        Thank you so much, Jana! I’m so glad you’ve enjoyed everything. 🙂

        Reply
    2. Lex

      January 01, 2023 at 2:20 am

      5 stars
      These cookies are absolutely delicious! My third Sugar Spun Run recipe and it was a hit with my family, including my mom who is typically not a fan of sweets. Super easy to put together in one bowl with just a whisk and spatula. I used two medium eggs because I didn’t have large, and everything was just fine. Thanks for another winner!

      Reply
    3. Maureen

      July 10, 2022 at 1:35 pm

      5 stars
      Just pulled these out of the oven… My husband couldn’t wait to try them! They’re a huge hit so far! I used a 1 Tbsp scoop and baked about 10 minutes. Made 45 slightly smaller cookies. Perfect for taking to a party. Thanks for another great recipe, Sam!

      Reply
      • Emily @ Sugar Spun Run

        July 11, 2022 at 9:30 am

        We’re so happy they were such a hit for you, Maureen! Thanks for giving our recipe a try 😊

        Reply
    4. Melissa

      January 25, 2022 at 2:05 pm

      5 stars
      The texture of these cookies is perfect!!!

      Reply
      • Emily @ Sugar Spun Run

        January 25, 2022 at 3:57 pm

        We’re so happy you like them, Melissa! Thanks for your review 🙂

        Reply
    5. Bridgette

      December 11, 2021 at 10:49 am

      Can I use this recipe for roll out cookies?

      Reply
      • Sam

        December 11, 2021 at 1:55 pm

        Hi Bridgette! Unfortunately this recipe is not ideal for cut-out cookies.

        Reply
        • Lori

          January 14, 2023 at 11:34 am

          5 stars
          Hi. Amazing flavored cookies. I want to add finely, chopped toasted pecans to it. How much? Or would this make it too dry? Thx!

        • Sam

          January 16, 2023 at 9:04 pm

          Hi Lori! I would say about 1.5 cups of chopped pecans would work well here. 🙂

    6. Rachel

      September 28, 2021 at 1:45 pm

      Stumbled on these while searching for a Fall cookie recipe and I’m wondering if cinnamon and nutmeg would be a possible add in? If so, do you have any recommendations on how much of each to put in?

      Reply
      • Emily @ Sugar Spun Run

        September 28, 2021 at 2:12 pm

        Hi Rachel! Absolutely! You could start with 1/4-1/2 teaspoon of each and go from there. It really depends on how much spice you like 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Cozy Soup Recipes

    bowl of chicken corn chowder topped with bacon and green onions

    Chicken Corn Chowder

    CHICKEN tortilla soup in white bowl

    Chicken Tortilla Soup

    Close-up view of chicken pot pie soup with shredded chicken, carrots, potatoes, green beans, and other veggies.

    Chicken Pot Pie Soup

    Bowl of broccoli cheddar soup with a spoon scooping out a bite.

    Broccoli Cheddar Soup

    lasagna soup in white bowl

    Lasagna Soup

    Overhead of two bowls of corn chowder

    Summer Corn Chowder

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy|Accessibility Statement

    Footer

    Subscribe To My Newsletter!

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    [widget id="simple-social-icons-3"]

    © 2020 Sugar Spun Run. All Rights Reserved

    • 24