Brown Sugar Cookies are a delightful treat that combines rich, caramel-like sweetness with a soft, chewy texture. These cookies are perfect for anyone who loves a deep, molasses-kissed flavor that lingers on the palate. With just 20 minutes of prep and a quick 10-minute bake, they’re surprisingly simple to make, yet the 45-minute chilling time ensures they hold their shape beautifully. Each bite offers a satisfying contrast of crisp edges and a tender center, making them irresistible.
Packed with warm, comforting flavors, these cookies are ideal for sharing or savoring solo. The generous use of brown sugar creates a moist, melt-in-your-mouth experience, while the hint of vanilla adds a subtle aromatic depth. At 279 calories per cookie, they’re a decadent yet balanced indulgence. Whether you’re baking for a crowd or treating yourself, these cookies are sure to become a cherished favorite.
Ingredients for Brown Sugar Cookies
- 1 cup (226 g) unsalted butter, melted and cooled (let it cool for at least 10 minutes or until nearly back to room temperature)
- 1 ¾ cups (350 g) brown sugar, tightly packed (light or dark brown sugar works)
- 1 large egg + 1 egg yolk, room temperature preferred (for better mixing)
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 1 Tablespoon cornstarch (helps create a soft texture)
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- Granulated sugar, for rolling (about ¼ cup, adjust as needed)
Step-by-Step Instructions
- In a large bowl, combine the melted (and cooled) butter and brown sugar. Stir until well-combined.
- Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Stir well until fully incorporated.
- In a separate medium-sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 45 minutes to firm up.
- While the dough chills, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper (or bake directly on an ungreased sheet).
- Once the dough is chilled, scoop out approximately 2-Tablespoon-sized portions. Roll each into a ball, then roll through granulated sugar until fully coated.
- Place the sugar-coated dough balls on the prepared cookie sheet, spacing them at least 2 inches apart to allow for spreading.
- Bake in the preheated oven for 11-12 minutes. The centers may still look slightly underbaked, but they will firm up as they cool.
- Allow the cookies to cool completely on the cookie sheet before moving them. They will be too fragile to handle while hot.
Perfect Pairings: Serving Suggestions
These brown sugar cookies are delicious on their own, but they shine even brighter with a few thoughtful pairings. Serve them warm with a glass of cold milk for a classic treat, or pair them with a scoop of vanilla ice cream for an indulgent dessert. For a cozy afternoon, enjoy them alongside a cup of coffee or tea—their rich, caramel-like flavor complements both perfectly.
Keep Them Fresh: Storage Tips
To maintain their soft, chewy texture, store the cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, freeze the dough balls before baking. Simply roll them in sugar, place them on a baking sheet to freeze, then transfer to a freezer bag. Bake straight from the freezer, adding an extra minute or two to the cooking time.
Mix It Up: Recipe Variations
Want to add a twist? Try mixing in ½ cup of chocolate chips or chopped nuts for extra flavor and texture. For a festive touch, sprinkle the cookies with a pinch of sea salt before baking. If you’re a fan of spices, add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor.
Quick Tips for Success
For the best results, make sure your melted butter has cooled to nearly room temperature before mixing—this prevents the dough from becoming too greasy. Chilling the dough is essential for preventing the cookies from spreading too much, so don’t skip this step! If you’re short on time, pop the dough in the freezer for 20 minutes instead of the fridge.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt to ¼ teaspoon to avoid over-salting.
Why roll the cookies in sugar?
It adds a delightful crunch and a touch of sweetness.
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free blend for equally delicious results.
Brown Sugar Cookies
Ingredients
- 1 cup unsalted butter melted and cooled at least 10 minutes or until nearly back to room temperature, about 10 minutes
- 1 ¾ cup brown sugar* tightly packed
- 1 large egg + 1 egg yolk room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- Granulated sugar for rolling
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.