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Chewy Brown Sugar Cookies are one of the best cookie recipes I’ve ever made. They’re soft with crisp edges and a delicious flavor thanks to all the brown sugar in the recipe! These are the perfect base cookie dough too and are so delicious.
I used to frequent a cookie shop that had a cookie called “Missing the Chips” which was a chocolate chip cookie without chocolate chips. It was just a plain rich cookie and it was so good, and that’s when I realized that brown sugar cookies are totally a thing.
During my testing of this recipe I tweaked both my sugar cookie recipe and my chocolate chip cookie recipe to get the perfect brown sugar cookie dough cookies – soft, chewy, and the texture of the cookies is perfect too. These are great plain, rolled in more brown sugar for crunch, or you can even add things like nuts or chocolate chips! Because of all the brown sugar, these easy cookies have a more complex flavor than regular sugar cookies.
How to make Brown Sugar Cookies
- These cookies are made with all brown sugar (no granulated or powdered sugar). You can use light brown sugar or dark brown sugar, if you want a deeper and richer flavor.
- Make sure your unsalted butter is softened before creaming it with the sugar.
- For these to be the perfect chewy, soft cookies you need to measure your flour correctly – spoon and level it, or use a scale.
- You can make these any size. I like using a 2 tablespoon cookie scoop but you could use a smaller or larger one.
- You can bake these cookies right after you mix them up, or chill the cookie dough balls for up to a day before baking (add an extra minute or two on the baking time).
Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.
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Dorothy’s Expert Cookie Tips
- Brown sugar in a huge clump? Soften it quickly by adding a slice of bread to the container. Let it sit a few hours and it should soften right up.
- Light brown sugar cookies have a milder flavor, where dark brown sugar will yield a deeper flavor.
- Want a little crunch? Roll them in brown sugar before baking.
- Cookies are done when they’re no longer glossy on top and are light golden around the edges.
- Parchment paper will yield a cookie with the crackle tops. Silicone will yield a flatter top with a thicker edge (it prevents as much spreading).
Brown Sugar Cookies Recipe
Recipe Video
Ingredients
- ¾ cup (170g) unsalted butter, softened
- 1 ¼ cup (250g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups (248g) all-purpose flour
Instructions
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Cream butter and brown sugar until fluffy in the bowl of a stand mixer fitted with the paddle attachment.
- Beat in egg and vanilla extract. Mix in baking soda and salt. Slowly mix in flour.
- Scoop 2 tablespoon balls of cookie dough onto prepared cookie sheets, 2-inches apart. I like to roll them between my palms to form a prettier ball (and a prettier cookie).
- Bake for 10-14 minutes or until no longer glossy on top and light golden around the edges.
- Cool 10 minutes on cookie sheet before removing.
- Store in an airtight container for several days or freeze for up to 2 months.
Recipe Notes
- Parchment paper will yield a cookie with the crackle tops. Silicone will yield a flatter top with a thicker edge (it prevents as much spreading).
Recipe Nutrition
Step-by-Step Photos + Instructions
- Be sure to cream butter and sugar before mixing in large egg, baking soda, salt, and vanilla extract.
- I love doing this with a stand mixer with the paddle attachment or hand mixer in a large bowl.
- Slowly mix in flour just until combined.
- Scoop balls of cookie dough onto a baking sheet covered with parchment paper or silicone baking mats. Bake immediately.
- Cool on a wire rack.
