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    You are here: Home / Desserts / Cookies / Brown Sugar Cookies

    Brown Sugar Cookies

    November 7, 2018 Updated December 1, 2018 BySam 79 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Brown Sugar Cookies

    You know we love soft and chewy cookies around here, but these brown sugar cookies might just be the softest and chewiest I’ve shared yet (and we have some tough contenders, including my peanut butter blossoms and chocolate chip cookies)! 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.

    Recipe includes a brief how-to video at the bottom of the post!

    A stack of chewy brown sugar cookies

    Do you have a soft spot for soft cookies? Or do you prefer them crispy?

    If you’re of the crispy persuasion you mayyyy want to skip today’s post and come back later (I do have a thin & crispy recipe coming up next month!), because these Brown Sugar Cookies are one of my softest and chewiest yet.

    Today’s 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 sparkling sugar coating.

    Now let’s talk sugar.

    Making brown sugar cookies -- rolling cookie dough through sugar

    Tips for Making Brown Sugar Cookies

    Use coarse or regular granulated sugar for rolling

    We’re making our Brown Sugar Cookies entirely with brown sugar, but when it comes to rolling them I found that the brown sugar doesn’t really cut it. It sticks to the cookie dough in awkward patches and looks less than stellar after your cookies finish baking.

    Instead, grab regular white granulated sugar or a coarse granulated sugar (my grocery store sells an organic cane sugar that has big crystals that I use exclusively for rolling) for pretty, sparkly looking cookies.

    What kind of brown sugar is best?

    The difference between brown sugar and white sugar is that brown sugar is made with molasses. The difference between light and dark brown sugar is simply that dark brown sugar has approximately twice the molasses in it that light brown sugar does.

    Generally I default to using light brown sugar in most of my recipes (in pretty much everything except for my Gingerbread). 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. The choice is really yours.

    Personal preference: I like using a 50/50 split of light and dark brown sugar. Honestly, though, you can’t go wrong!

    Plate of crackly brown sugar cookies

    Enjoy!

    Other Soft Cookie Recipes You May Enjoy!

    • Snickerdoodle Cookies
    • Peanut Butter Cookies
    • Cookie Butter Cookies
    • Oatmeal Cookies

    Be sure to check out my Brown Sugar Cookie VIDEO just below the recipe! If you enjoy these videos, please consider subscribing to my YouTube Channel so you can be the first to see all of my cooking videos!

    Brown sugar cookie

    Brown Sugar Cookies

    Brown Sugar Cookies are so soft and flavorful. Be sure to roll yours in a sparkly sugar coating!
    How-to VIDEO included just below the recipe!
    4.97 from 29 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!

     

    Brown sugar cookie cooling on cookie rack

    « Oatmeal Cookie Bars
    Buttermilk Pie »

    Reader Interactions

    Comments

    1. 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
    2. 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
    3. 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
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    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.

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