Picture warm sugar-kissed rounds emerging from the oven, their crinkled tops shimmering like caramel sand, the aroma of butter and vanilla wrapping the kitchen in a cozy hug.
Imagine biting into a soft, tender center with gently crisp edges, a butterscotch whisper that feels like a blanket on a chilly evening. These brown sugar cookies are my go-to comfort—simple, soulful, and wonderfully reliable.
They matter to me because they turn small moments into celebrations, whether it’s a quick pick-me-up after work or a sweet finish to Sunday supper. They’re perfect for bake sales, after-school treats, or last-minute guests when you need something crowd-pleasing fast.
Once, on a hectic weeknight, a single batch smoothed frayed tempers and refueled homework energy—proof that a warm cookie can reset the room. Ready to bring that same calm, caramel-scented joy to your kitchen? Ready? Let’s cook!
Why You’ll Love It
- Delivers deep butterscotch flavor from all light brown sugar
- Bakes up chewy centers with lightly crisp, golden edges
- Uses simple pantry staples and basic kitchen tools
- Chills quickly for easy scooping and consistent results
- Freezes beautifully; bake from frozen with minimal extra time
Ingredients
- 170 g unsalted butter, softened — room temp helps cream better (choose high-fat European-style if possible)
- 220 g light brown sugar, packed — for butterscotch depth (look for soft, fresh sugar)
- 50 g granulated sugar — balances sweetness and texture (use fine cane sugar)
- 1 large egg, room temperature — binds and enriches (free-range if available)
- 1 large egg yolk, room temperature — adds chew and richness (separate cleanly)
- 2 tsp vanilla extract — rounds flavor (use pure extract, not imitation)
- 260 g all-purpose flour — structure without toughness (unbleached preferred)
- 1/2 tsp baking soda — lift and spread (check freshness/date)
- 1/2 tsp baking powder — added lift for tenderness (aluminum-free if sensitive)
- 1/2 tsp fine sea salt — balances sweetness (fine grain disperses evenly)
- 30 g granulated sugar, for rolling (optional) — lightly crisp exterior (use shallow dish)
Step-by-Step Method
Cream the Butter and Sugars
Beat softened butter with packed light brown sugar and 50 g granulated sugar until light and fluffy, about 2 to 3 minutes. Use a hand or stand mixer on medium speed. Scrape the bowl as needed.
Proper creaming traps air, ensuring tender cookies with good spread and texture.
Whisk the Dry Ingredients
Combine the all-purpose flour, baking soda, baking powder, and fine sea salt in a separate bowl. Whisk until evenly blended and no pockets of leavening remain.
This step distributes the baking agents uniformly, preventing uneven rise and ensuring consistent texture in every cookie.
Blend in Eggs and Vanilla
Add the egg, extra yolk, and vanilla to the creamed butter-sugar mixture. Beat until smooth, glossy, and fully combined.
The mixture should look cohesive with no streaks.
The extra yolk adds richness and chew, while vanilla enhances the brown sugar’s butterscotch notes.
Combine Wet and Dry
Add the dry mixture to the wet ingredients. Mix on low just until a soft dough forms and no dry streaks remain.
Don’t overmix; stop as soon as the flour disappears.
Overmixing develops gluten and can make cookies tough instead of tender and chewy.
Chill the Dough Briefly
Cover the bowl and chill the dough in the refrigerator for 30 minutes. Allow it to firm slightly for easier scooping and controlled spread.
If the dough still feels sticky after chilling, give it another 10 to 15 minutes.
Meanwhile, preheat the oven to 350°F (175°C).
Portion and Roll
Scoop 1.5-tablespoon portions of dough using a cookie scoop for uniform size. Roll each portion into a smooth ball.
For a sparkly finish and subtle crunch, roll the balls in the optional 30 g granulated sugar. Arrange prepared dough balls as you work.
Space on Prepared Sheets
Line baking sheets with silicone mats or parchment. Place dough balls 2 inches apart to allow room for spreading.
Bake one sheet at a time for even heat exposure. Stagger placement if using multiple sheets to maintain proper airflow in the oven.
Bake Until Just Set
Bake at 350°F (175°C) for 9 to 11 minutes. Look for set, lightly golden edges and centers that appear slightly underbaked.
Pull the tray before they look fully done. Residual heat will finish cooking, preserving a chewy center and soft texture.
Set, Then Transfer
Let cookies cool on the baking sheet for 5 minutes to set their structure. Transfer carefully to a cooling rack to cool completely.
This rest prevents breakage and overbrowning. Enjoy once cooled, or store airtight.
For chewier results, always avoid overbaking.
Ingredient Swaps
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend; add 1–2 tsp milk if dough seems dry.
- Dairy-free: Swap butter for vegan butter sticks (not tub); choose one with at least 75–80% fat for best texture.
- Egg-free: Replace 1 egg + 1 yolk with 3 tbsp aquafaba or 1 flax egg (1 tbsp ground flax + 3 tbsp water) plus 1 extra tbsp oil.
- Sugar options: Use all light brown for classic flavor, mix in up to 25–50% dark brown for deeper molasses, or use coconut sugar for a less refined option (slightly drier—add 1–2 tsp milk).
- Budget/availability: Use regular table salt instead of sea salt; vanilla can be reduced to 1 tsp or swapped for almond extract (1/2–3/4 tsp).
- Regional: If only self-rising flour is available, omit baking powder and salt, and keep baking soda at 1/4 tsp.
You Must Know
Doneness • If edges look set but centers jiggle slightly and appear matte, pull the tray at 9–10 minutes; carryover on the hot sheet for 5 minutes finishes setting and keeps chew.
Troubleshoot • If cookies spread too thin into lacy edges, chill the portioned dough 10–15 minutes more and verify butter is cool to the touch (about 65–68°F/18–20°C); warmer fat equals excess spread.
Scale • For 12 cookies, use half the ingredients by weight (e.g., 130 g flour, 85 g butter, 110 g light brown sugar); keep scoop size at 1.5 tbsp and time within 9–11 minutes—diameter, not yield, drives doneness.
Flavor Boost • Swap 25% of light brown sugar for dark (about 55 g) and add a tiny pinch (1/8 tsp) of cinnamon; boosts molasses depth and perceived caramel notes without overshadowing vanilla.
Make-Ahead • For dough held 24–48 hours refrigerated, portion first, then wrap; bake straight from cold, adding 1 minute as needed. Longer hydration tightens gluten slightly for thicker, chewier centers.
Serving Tips
- Serve warm with vanilla ice cream and a drizzle of caramel sauce.
- Pair with cold milk, chai latte, or a dark roast coffee.
- Sandwich two cookies with cinnamon cream cheese or vanilla buttercream.
- Crumble over yogurt or custard with toasted pecans.
- Gift in cellophane bags tied with twine; include a cinnamon sugar packet.
Storage & Make-Ahead
Store cooled cookies in an airtight container at room temperature for 4–5 days or in the fridge up to 1 week.
Dough can be made ahead: chill up to 48 hours.
For longer storage, scoop and freeze dough balls up to 2 months; bake from frozen, adding 1–2 minutes.
Reheating
Reheat gently: microwave 5–10 seconds per cookie, covered with a damp towel.
Oven at 300°F for 5–7 minutes on a tray.
Stovetop: warm in covered skillet on low 2–3 minutes.
County-Fair Bake-Sale Favorite
Sometimes the simplest cookie steals the whole table, and these brown sugar cookies do it with a crackly, sugared top and a butter-toffee aroma that drifts down the aisle.
I’ve watched them vanish faster than ribboned pies—warm edges, soft centers, and that glossy sparkle that catches every passerby.
They’re bake-sale gold because they’re familiar, affordable, and unfussy to scale.
- I price them friendly, stack them in parchment-lined tins, and refresh the tray often.
- A hand-lettered sign: “Brown Sugar Cookies—chewy center, crisp edge.” Sold.
- I bake in waves, so each batch hits the table still whisper-warm.
- I offer a “two-for” bundle; no one wants just one.
You bring the crowd; I’ll bring the fragrance, the crackle, and a line that forms itself.
Final Thoughts
Ready to bake? Give these brown sugar cookies a try and make them your own—swap in a little dark brown sugar for deeper molasses flavor or roll in sugar for extra sparkle.
Have fun experimenting and enjoy every chewy bite!
Frequently Asked Questions
Can I Make These Cookies Gluten-Free Without Gritty Texture?
Yes—you can. I swap in a quality 1:1 gluten‑free flour with xanthan gum, add 1 teaspoon cornstarch, and rest the dough 45 minutes. The cookies bake tender, caramel-scented, with chewy centers and crisp, golden edges.
How Do Altitude Adjustments Affect Baking Time and Spread?
At higher altitude, I find cookies spread more and bake faster. I lower sugar slightly, add a tablespoon extra flour, and reduce leavening. I also chill longer and pull them earlier—edges set, centers tender, fragrant.
What Mixer Speed Prevents Over-Creaming Butter and Sugar?
Use medium speed; I cream until the mixture turns pale, fluffy, and billowy in 2–3 minutes. I listen for a soft swish, feel lightness on the spatula, then stop before it looks airy like whipped frosting.
Can I Brown the Butter, and How Does It Change Texture?
Yes—you can brown the butter. I do, and it deepens nuttiness, adds toffee aroma, and slightly crisps edges. Expect a bit less loft and chewier centers; chill longer to help structure and balance spread.
How Do I Prevent Cookies From Turning Cakey?
Keep them from turning cakey by reducing flour slightly, using weighed ingredients, creaming butter just until fluffy, and avoiding overbaking. I chill the dough, bake until centers look soft, and favor yolk-rich eggs for dense, chewy bliss.
Brown Sugar Cookies
Equipment
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 2 Baking sheet
- 2 silicone baking mat or parchment paper
- 1 Cooling rack
- 1 Cookie scoop 1.5 tablespoon
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 170 g unsalted butter softened
- 220 g light brown sugar packed
- 50 g granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 260 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 30 g granulated sugar for rolling, optional
Instructions
- Line baking sheets with silicone mats or parchment and set aside.
- In a bowl whisk flour, baking soda, baking powder, and salt until combined.
- In a separate large bowl beat softened butter, brown sugar, and 50 g granulated sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the egg, egg yolk, and vanilla until smooth and glossy.
- Add dry ingredients to the wet ingredients and mix on low just until a soft dough forms with no dry streaks.
- Cover the bowl and chill the dough in the refrigerator for 30 minutes to firm slightly.
- Preheat the oven to 350°F (175°C) while the dough chills.
- Scoop 1.5-tablespoon portions of dough and roll into balls, then roll in the optional granulated sugar if using.
- Arrange dough balls 2 inches apart on prepared baking sheets.
- Bake one sheet at a time for 9 to 11 minutes until the edges are set and lightly golden and the centers look slightly underbaked.
- Cool on the baking sheet for 5 minutes to set, then transfer cookies to a cooling rack to cool completely.
Notes
