This easy, fool-proof brown sugar cookie recipe delivers a rich flavor, crisp edges, and chewy centers in every batch!
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Best Brown Sugar Cookie Recipe
As much as I love a good chunky cookie with all the mix-ins, like a kitchen sink cookie or these cowboy cookies, there really is nothing quite like a simple sugar cookie. And even better, a brown sugar cookie! Tender and moist with chewy centers, crispy edges, and a caramel flavor that only brown sugar can deliver. Well, brown sugar and a couple of secret ingredients, including cornstarch and extra egg yolks!
They’re the perfect cookie for snacking, to bring to a potluck, or to have on your dessert tray during the holidays. There’s never a wrong time for a delicious brown sugar cookie. I should know, I eat them all the time!
What You’ll Need to Make This Recipe
Below is a list of the ingredients you’ll need to gather to make this great recipe. Scroll down to the full recipe card with amounts
- All-purpose flour – To get the right consistency, measure your flour accurately. Please don’t scoop the flour out of the bag and pack it down. Use the spoon and level method or, better yet, a kitchen scale.
- Cornstarch – The secret bonus ingredient that helps the cookies become even softer and fluffier.
- Baking soda + baking powder – Gives the cookies their lift and softness, working side by side with the cornstarch.
- Salt – A must-have flavor enhancer that rounds out the flavors in the cookie, ensuring maximum taste.
- Cinnamon – An optional warm spice that goes nicely with brown sugar and vanilla. I like to add this in during the cooler months.
- Brown sugar – The choice between light brown sugar and dark brown sugar comes down to how much of the “molasses” flavor you enjoy. It’s up to you.
- Salted butter – Bring the sticks out to room temperature to soften. They need to be soft enough to cream, but not so warm that they melt.
- Sugar – Provides the necessary sweetness while balancing the brown sugar. It’s nice to have brown and white sugar working together.
- Large eggs + Egg yolks – The extra yolks give these chewy brown sugar cookies their extra chewy texture.
- Vanilla extract – For even more flavor. Use pure vanilla extract if you can.
Variations
So, here’s where you can have some fun, especially if you can’t live without a chunky cookie!
1. Add some chopped pecans or walnuts to the cookie dough.
2. Toss in some chocolate chips and turn them into brown sugar chocolate chip cookies.
3. Sprinkle sea salt on top for a delicious sweet and salty flavor combination.
4. Roll the cookie dough balls in granulated sugar before baking, if desired.
5. Swap the vanilla extract for almond extract or maple extract for a fun twist.
How to Make These Chewy Cookies
The entire batch is ready in just over 30 minutes, requiring no chilling or rolling of the dough. It’s mix, scoop, and bake! I like to make a double batch and freeze half for later.
Step 1: In a large mixing bowl using an electric hand mixer or the bowl of a stand mixer with the paddle attachment, mix the flour, cornstarch, baking soda, salt, baking powder, and cinnamon.
Step 2: Grab a separate bowl and mix the butter and sugars on medium speed for a minute and a half until creamy.
Step 3: Then, add in the eggs, egg yolks, and vanilla extract.
Step 4: Add the dry ingredients to the wet ingredients in batches, mixing until just barely combined. Do not overmix!
Step 5: Use a 1 ½-tablespoon cookie scoop to scoop the cookie dough and place it onto a baking sheet lined with parchment paper or a silicone baking mat. Leave enough space in between them for spreading. I’d say about 4″ should do it.
Step 6: Bake in a preheated 350° F oven on the center rack for 20 minutes.
Step 7: Once done, remove them and immediately tap the bottom of the pan on the counter. You’ll notice they deflate and gain crinkly tops. This helps level them out and make them chewier.
Step 8: Let them set for 3–4 minutes, and then transfer them to a wire rack to cool completely.
Tips
- Work in batches or use two trays, as long as you’re not overcrowding the pan.
- If using unsalted butter, add ½ teaspoon of salt.
- Be sure you only mix until just combined. Overmixing can cause the gluten to overdevelop and make the cookies crumbly.
- Even if your cookie sheet is nonstick, you still want to line your pan. Either with parchment paper or a silicone mat. This will help with even baking and prevent too much spreading.
- The cookies will be soft in the middle and may appear underdone. Not to worry, they will continue to set as they cool. Don’t overbake them!
How to Store Leftovers?
Brown sugar cookies can be kept at room temperature in an airtight container for up to 4 days. It’s important to keep soft cookies covered to prevent them from drying out.
Freeze them for up to 2 months in a freezer bag. Thaw at room temperature.
FAQ’s
The molasses in brown sugar contains moisture that white sugar doesn’t have, making it all the more chewy. Depending on whether you use dark or light brown sugar, you’ll not only have a different intensity of brown sugary flavor, but the cookies will also have a different texture.
Either way, this simple cookie will deliver bold flavor. It’s all about how bold you want to go. Dark brown sugar is a great addition for those who like a little extra molasses flavor in their cookies. It’s what you’d use to make gingerbread, to give you an idea.
Absolutely! This dough can be prepped up to 3 days in advance and kept in the fridge until you’re ready to scoop, drop, and bake!
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Easy Brown Sugar Cookies
Ingredients
- 3 cups all-purpose flour
- 4 ½ teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon optional
- 1 ¾ cup brown sugar
- 18 tablespoons butter salted softened (2 sticks + 2 tablespoons)
- ¼ cup sugar
- 2 large eggs
- 2 egg yolks
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper and lightly spray with baking spray.
- In a large mixing bowl, add the flour, cornstarch, baking soda, salt, baking powder and cinnamon and mix together.3 cups all-purpose flour, 4 ½ teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon salt, ¼ teaspoon baking powder, ¼ teaspoon cinnamon
- In a separate mixing bowl, add the brown sugar, butter and sugar. (You can also use the bowl of a stand mixer with a paddle attachment).1 ¾ cup brown sugar, 18 tablespoons butter, ¼ cup sugar
- Blend with an electric mixer on medium speed for 1 1⁄2 minutes, until creamy.
- Add in the eggs, egg yolks and vanilla extract and and blend until just combined.2 large eggs, 2 egg yolks, 1 ½ teaspoons vanilla extract
- Add in the flour mixture in batches and mix until just barely incorporated.
- Using a cookie scoop (mine is 1 ½ tablespoons), scoop the cookie dough and place it into the prepared baking sheet about 4” apart.
- Place on the center rack in the preheated oven and bake for 20 minutes.
- Then remove from the oven and let the cookies set 3-4 minutes on the cookie sheet. I like to tap the baking sheet on the counter to help level the cookies and make them a little chewier.
- Transfer to a wire cooling rack and cool completely.
- Repeat with the remaining cookie dough.
Notes
Sprinkle with sea salt if desired.
Use light or dark brown sugar.
Cinnamon is optional. Leave it out if desired.
Use unsalted butter may be used but add 1⁄2 teaspoon of salt. Use a Silicone baking mats like this one instead of parchment paper. Here is a link to
my favorite on Amazon. https://amzn.to/4b7Wxae Be sure you only mix until just combined. Over mixing can cause the gluten to overdevelop and make the cookies crumbly. Storage: Room Temperature: Store cooled cookies in an airtight container or baggie for up to 4 days.
Freeze: You can freeze these cookies in a freezer bag or container for up to 2 months. Thaw at room temperature.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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