Easy Brown Sugar Cookies

Close-up of two brown sugar cookies resting on a piece of paper on a wooden surface.

This easy, fool-proof brown sugar cookie recipe delivers a rich flavor, crisp edges, and chewy centers in every batch!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 16

Total Time 36

Servings

Calories 286kcal

Author Sherri Hagymas

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

Add chopped pecans or walnuts
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