Brown Sugar Cookies Recipe
Indulge in the rich, nutty flavor of these Brown Butter Sugar Cookies.
Made with brown sugar for a deep, molasses-like flavor,
these cookies are deliciously addictive.
Whether you choose light or dark brown sugar, you’re in for a treat!
Your kitchen will smell of sweet, caramelized sugar as you bake these delightful treats.
They are perfect for any gathering or a cozy night in.
For Brown Sugar Cookies
- All-Purpose Flour – sifted, to create a smooth, tender cookie texture.
- Baking Powder – helps the cookies rise slightly and gives them a soft, chewy bite.
- Salt – enhances the sweetness and brings out all the rich flavors.
- Unsalted Butter – browned for that deep, nutty flavor that makes these cookies unforgettable.
- Brown Sugar – the star of the recipe, adds rich molasses flavor. You can use light or dark brown sugar.
- Eggs – for binding everything together and adding moisture.
- Vanilla Extract – brings warm, aromatic flavor that complements the brown sugar.
- Granulated Sugar – used for rolling the cookie dough balls to give them a sweet, crackly exterior.
Brown Sugar Cookies Recipe
Notes
Ingredients:
- 3 cups all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter
- 1 1/4 cups packed brown sugar (light or dark)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup granulated sugar
Instructions:
- Brown the butter in a small saucepan over medium heat, stirring occasionally. Once the butter turns a teddy bear brown color and smells nutty, remove from heat and refrigerate until solidified.
- Preheat your oven to 350°F (175°C) and line several baking sheets with parchment paper.
- Transfer the solidified brown butter to a mixing bowl, scraping all the flavorful particles with it. Using an electric mixer, beat with brown sugar until light and fluffy, about 5 minutes.
- Reduce speed to low; add eggs, vanilla extract, baking powder, and salt. Gradually add flour until just combined.
- Pour granulated sugar into a small bowl. Scoop the dough using a 1 1/2-tablespoon scoop, roll into balls, and then roll in sugar to coat.
- Arrange dough balls two inches apart on prepared sheets and flatten into 1/2-inch disks using the bottom of a glass.
- Bake for 8-10 minutes until edges are golden but centers appear slightly underbaked.
- Allow to cool on the baking sheets.
Notes:
- Opt for light brown sugar for a milder sweetness or dark brown sugar for a richer flavor.
- Store cookies in an airtight container at room temperature for up to 2 weeks.
Nutrition
Calories: 144kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 71mg | Potassium: 43mg | Fiber: 0g | Sugar: 8g | Vitamin A: 250IU | Calcium: 19mg | Iron: 0.6mg
- Can I make the dough ahead of time?
Absolutely! Make the dough, cover it, and pop it in the fridge for up to 3 days.
When you’re ready to bake, let it sit on the counter for a few minutes if it’s too firm to scoop.
- Light or dark brown sugar – does it matter?
Both work, but they give different vibes!
Light brown sugar = mild, sweet, buttery.
Dark brown sugar = deep, rich, extra molasses-y. Choose your cookie mood!
- Can I freeze the cookie dough?
Yep, you sure can. Scoop the dough into balls, freeze them on a tray, then stash them in a freezer bag.
Bake straight from frozen — just add 2-3 extra minutes to the bake time.
- How do I make sure my cookies are soft and chewy?
Don’t overbake! Take them out when they look set on the edges but still soft in the center.
Also, brown sugar naturally keeps them chewy — win!
- What if I don’t have brown sugar?
No stress — just mix 1 cup white sugar with 1 tablespoon molasses (for light brown) or 2 tablespoons (for dark brown).
Mix it up well, and you’re good to go!
