Brown Sugar Cookies – Soft, Chewy, and Comforting
If you love a cookie that’s soft in the middle, lightly crisp at the edges, and full of cozy caramel flavor, these brown sugar cookies are for you. They’re simple to make, easy to customize, and perfect for weeknights or a last-minute dessert. No fancy ingredients or complicated steps—just pantry basics and a reliable method.
The result is a cookie that tastes like a warm hug, with a buttery richness and a hint of molasses from the brown sugar. Make a batch for sharing, or keep them all to yourself. No judgment here.
Brown Sugar Cookies - Soft, Chewy, and Comforting
Ingredients
Method
- Prep your tools. Line two baking sheets with parchment paper.Set the oven rack in the center. Preheat the oven to 350°F (175°C).
- Cream the butter and sugar. In a large bowl with a hand mixer or a stand mixer fitted with the paddle, beat the butter and brown sugar on medium speed for 2–3 minutes, until light and slightly fluffy.
- Add egg, yolk, and vanilla. Mix in the egg and egg yolk until smooth. Scrape down the bowl.Beat in the vanilla. The mixture should look glossy and cohesive.
- Combine dry ingredients. In a separate bowl, whisk the flour, baking soda, salt, and cinnamon (if using). This helps distribute leavening evenly.
- Bring the dough together. Add the dry ingredients to the wet ingredients.Mix on low just until no dry streaks remain. Do not overmix.
- Chill briefly. Cover and chill the dough for 20–30 minutes. This firms the butter and prevents excessive spreading.
- Portion the dough. Scoop the dough into 1 1/2-tablespoon balls (about a medium cookie scoop).Roll each ball smooth. If you like a crackly crust, roll in granulated or coarse sugar.
- Bake. Arrange on prepared sheets, spacing about 2 inches apart. Bake for 9–11 minutes, until the edges are set and lightly golden and the centers still look soft.They’ll finish setting as they cool.
- Cool. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
- Optional finishing touch. For a hint of salt to balance the sweetness, sprinkle a tiny pinch of flaky sea salt on the hot cookies.
What Makes This Special
These cookies skip the granulated sugar and rely entirely on brown sugar for flavor and texture.
That means a softer crumb, deeper sweetness, and a touch of chew. The dough comes together quickly and doesn’t require special equipment beyond a mixer and a bowl. A few small tweaks make a big difference.
Using a mix of baking soda and salt balances the sweetness and helps the cookies spread just right. A brief chill keeps them thick and tender. And a roll in sugar before baking adds a lightly crackled finish that looks bakery-made.
Ingredients
- 1 cup (225 g) unsalted butter, softened to room temperature
- 1 1/2 cups (300 g) packed light brown sugar (use dark brown sugar for deeper flavor)
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- Optional: 1/2 teaspoon ground cinnamon for warmth
- Optional for rolling: 1/4 cup granulated sugar or coarse sugar
Step-by-Step Instructions
- Prep your tools. Line two baking sheets with parchment paper.Set the oven rack in the center. Preheat the oven to 350°F (175°C).
- Cream the butter and sugar. In a large bowl with a hand mixer or a stand mixer fitted with the paddle, beat the butter and brown sugar on medium speed for 2–3 minutes, until light and slightly fluffy.
- Add egg, yolk, and vanilla. Mix in the egg and egg yolk until smooth. Scrape down the bowl.Beat in the vanilla. The mixture should look glossy and cohesive.
- Combine dry ingredients. In a separate bowl, whisk the flour, baking soda, salt, and cinnamon (if using). This helps distribute leavening evenly.
- Bring the dough together. Add the dry ingredients to the wet ingredients.Mix on low just until no dry streaks remain. Do not overmix.
- Chill briefly. Cover and chill the dough for 20–30 minutes. This firms the butter and prevents excessive spreading.
- Portion the dough. Scoop the dough into 1 1/2-tablespoon balls (about a medium cookie scoop).Roll each ball smooth. If you like a crackly crust, roll in granulated or coarse sugar.
- Bake. Arrange on prepared sheets, spacing about 2 inches apart. Bake for 9–11 minutes, until the edges are set and lightly golden and the centers still look soft.They’ll finish setting as they cool.
- Cool. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
- Optional finishing touch. For a hint of salt to balance the sweetness, sprinkle a tiny pinch of flaky sea salt on the hot cookies.
How to Store
- Room temperature: Keep cookies in an airtight container for 3–4 days. Slip in a slice of bread to maintain softness.
- Freezing baked cookies: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.Thaw at room temperature.
- Freezing dough balls: Portion and freeze the dough on a tray until solid, then bag and freeze for up to 2 months. Bake from frozen, adding 1–2 minutes.
Benefits of This Recipe
- All brown sugar, big flavor. The molasses notes bring caramel warmth without being overpowering.
- Soft and chewy texture. The combination of egg yolk and brown sugar keeps them tender.
- Low effort. No complicated techniques. A short chill is all you need.
- Reliable results. Even beginner bakers get consistent, bakery-style cookies.
- Flexible base. Works with add-ins like chocolate, nuts, or spices.
What Not to Do
- Don’t skip the chill. Warm dough spreads too much and leads to thin, greasy cookies.
- Don’t overbake. Pull them when the centers still look soft.Overbaking makes them dry and cakey.
- Don’t pack the flour. Scoop and level, or weigh it. Too much flour leads to dense cookies.
- Don’t overmix. Once the flour is in, mix just until combined to avoid tough cookies.
- Don’t use cold butter. It won’t cream properly, and the texture will suffer.
Recipe Variations
- Brown Butter Brown Sugar Cookies: Brown the butter and cool until just solid before creaming. Expect a nutty, toffee-like flavor and slightly crisper edges.
- Cinnamon Sugar Crust: Mix 1/4 cup sugar with 1 teaspoon cinnamon and roll dough balls in it before baking for a snickerdoodle vibe.
- Chocolate Chip Twist: Fold in 1 cup of semi-sweet or dark chocolate chips.The brown sugar pairs beautifully with darker chocolate.
- Maple Vanilla: Replace 1–2 tablespoons of brown sugar with pure maple syrup and add 1/2 teaspoon extra vanilla. Bake 1 minute longer if needed.
- Pecan Crunch: Stir in 3/4 cup toasted chopped pecans for nutty texture and flavor.
- Salted Caramel: Press a few caramel bits into each dough ball and finish with flaky sea salt out of the oven.
- Espresso Boost: Dissolve 1 teaspoon instant espresso in the vanilla for a subtle coffee note that deepens the caramel flavor.
FAQ
Can I use dark brown sugar instead of light?
Yes. Dark brown sugar has more molasses, so the cookies will be deeper in flavor and slightly chewier.
If you prefer a lighter caramel note, stick with light brown sugar.
Do I have to chill the dough?
A short chill is strongly recommended. It controls spread and improves texture. If you’re in a rush, pop the scooped dough in the freezer for 10 minutes before baking.
Why are my cookies cakey?
Cakey cookies usually mean too much flour or overbaking.
Weigh your flour if possible, and pull the cookies when the centers still look soft. They firm up as they cool.
Can I make these without a mixer?
You can, but it takes elbow grease. Use very soft butter and a sturdy spatula.
Cream the butter and sugar thoroughly to incorporate air for better texture.
How do I keep them soft for days?
Store in an airtight container with a piece of sandwich bread or a few marshmallows. They add moisture and keep the cookies tender.
What if my dough is too sticky to roll?
Chill a bit longer, or lightly dampen your hands to prevent sticking. You can also scoop directly onto the sheet without rolling; the cookies will still bake nicely.
Can I make them larger?
Yes.
Use 3-tablespoon scoops and bake for 12–14 minutes. Let them rest on the tray a bit longer to set before moving.
Is it okay to reduce the sugar?
You can cut the brown sugar by up to 1/4 cup without major texture changes. Any more, and the cookies may be drier and less chewy.
Wrapping Up
These brown sugar cookies are the kind of simple, satisfying bake that fits any occasion.
They rely on basic ingredients, come together quickly, and deliver a rich, mellow sweetness in every bite. Keep the method the same, and play with the flavors as you like. Once you make them, you’ll want a batch in the freezer at all times—just in case a cookie craving hits.
