Brown Sugar Cookies Recipe
Brown Sugar Cookies are the ultimate treat when you crave something irresistibly soft and chewy. Packed with deep, caramel-like sweetness, these cookies deliver classic comfort in every bite.
With no need for a mixer and minimal effort, these Brown Sugar Cookies promise buttery richness and a melt-in-your-mouth texture that makes them perfect for any occasion.
Key Ingredients for Perfect Brown Sugar Cookies
- Unsalted Butter – Melted and cooled butter gives these cookies their extra tender crumb and rich, buttery base.
- Brown Sugar – The star ingredient brings deep molasses flavor and keeps the cookies soft and moist.
- Egg + Egg Yolk – The combination ensures a chewy texture while adding richness.
- Vanilla Extract – Enhances the warm, sweet notes that make these cookies so comforting.
- All-Purpose Flour – The perfect base for structure while staying tender.
- Cornstarch – Softens the dough for that signature chewy bite.
- Baking Soda & Baking Powder – Together, they help the cookies rise just enough while keeping them dense and soft.
- Granulated Sugar – For rolling, adding a delightful crisp edge that contrasts the soft interior.
How to Make These Soft Brown Sugar Cookies
Start by whisking melted, cooled butter with tightly packed brown sugar until smooth and glossy. Beat in the egg, extra yolk, and vanilla to create a rich base.
In another bowl, mix flour, cornstarch, baking soda, baking powder, and salt. Gently fold the dry mix into the wet until no streaks remain. Chill the dough for at least 45 minutes — this step ensures thick, bakery-style cookies.
Once chilled, roll the dough into balls, coat each one in granulated sugar, and space them out on a parchment-lined baking sheet. Bake just until the edges set but the centers look slightly underdone. Let them finish cooking on the sheet for soft, tender perfection.
Sweet Success Tips for Brown Sugar Cookies
For extra depth of flavor, try using half dark brown sugar and half light brown sugar — the dark brown sugar adds a deeper molasses note, while the light keeps it balanced. Make sure the butter is fully cooled to avoid greasy cookies and maintain the right texture.
Chilling the dough is non-negotiable — it prevents spreading and ensures thick, chewy cookies. If you like a crisper edge, roll the dough balls generously in sugar before baking.
Storing and Savoring Leftover Brown Sugar Cookies
Keep these Brown Sugar Cookies soft by storing them in an airtight container at room temperature for up to five days. To freeze, stack cooled cookies with parchment between layers and seal tightly — they’ll keep for up to three months.
When ready to enjoy, let frozen cookies come to room temperature or warm them briefly in the microwave for a fresh-from-the-oven softness that makes every bite as dreamy as the first.
Brown Sugar Cookies Recipe
Ingredients
- ¾ teaspoon salt
- 1 large egg plus 1 egg yolk preferably at room temperature
- 1 Tablespoon cornstarch
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups 350 g all-purpose flour
- 1 ¾ cup 350 g brown sugar, tightly packed*
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup 226 g unsalted butter, melted and cooled to nearly room temperature
- Granulated sugar for rolling
Instructions
- In a large mixing bowl, blend the cooled melted butter and brown sugar thoroughly until fully incorporated. Stir in the whole egg, additional yolk, and vanilla extract, mixing until smooth. In a separate medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt until evenly combined. Gradually fold the dry mixture into the wet ingredients, stirring just until the dough forms. Cover the bowl securely with plastic wrap and refrigerate for no less than 45 minutes. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or leave ungreased if none is available. Retrieve the chilled dough and portion into balls approximately 2 tablespoons each, rolling each into a smooth sphere before coating thoroughly in granulated sugar. Arrange the cookie dough balls on the prepared sheet, ensuring at least 2 inches of space between each. Bake for 11–12 minutes; the centers may appear slightly underdone — this ensures a soft texture. Leave the cookies on the sheet to cool entirely, allowing them to finish setting as they rest.
