Brown sugar cookies are soft, chewy cookies with a rich caramel flavor, moist centers, and crisp edges.
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This recipe uses light brown sugar and a small amount of molasses to add sweetness and a caramel flavor, and the cookies are baked just long enough to keep the centers soft while the tops crackle slightly.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Gives structure so the cookies hold their shape.
- Unsalted butter: Adds richness and keeps the texture tender.
- Light brown sugar: Sweetens the dough and adds caramel flavor; it can be replaced with dark brown sugar for a deeper taste.
- Molasses (optional): Boosts chewiness and deepens color and flavor.
- Egg + egg yolk: Bind the dough and add moisture for a soft center.
How to Make Brown Sugar Cookies
Note: Full instructions are provided in the recipe card below.
- Place an oven rack in the center of the oven and heat the oven to 350°F (180°C). Line three baking sheets with parchment paper and set them aside.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly mixed.
- Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add the light brown sugar and molasses and continue mixing until light and fluffy, about 2 to 3 minutes.
- Add the egg, egg yolk, and vanilla, and mix until fully incorporated. Lower the speed and add the dry ingredients, mixing just until a soft dough forms.
- Pour the granulated sugar into a shallow bowl. Scoop the dough into portions of about 45 g (2 tablespoons) and roll each into a ball. Coat each dough ball with sugar, then arrange 8 cookies per baking sheet and press each one very lightly.
- Bake one sheet at a time, turning it halfway through baking, until the edges are set and the bottoms are lightly golden, about 10-11 minutes.
- Remove the baking sheet from the oven and let the cookies rest on the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
Hint: Do not overbake-remove the cookies when the edges are set and the centers still look soft to keep them chewy.
Storage, Make Ahead, & Freezing
Storage: Store brown sugar cookies in an airtight container at room temperature for up to 3 days.
Make Ahead: The dough can be prepared and refrigerated for up to 24 hours before baking.
Freezing: Freeze baked cookies or unbaked dough balls for up to 2 months; thaw at room temperature or bake dough balls from frozen, adding 1-2 minutes.
Camila's Tips & Variations
- Extra chew: Use dark brown sugar instead of light brown sugar.
- Softer cookies: Bake just until the edges are set, not fully firm.
- Thicker cookies: Chill the dough for 20-30 minutes before baking.
- Flavor twist: Add ½ teaspoon ground cinnamon for a warm, spiced note.
Frequently Asked Questions
Why are my brown sugar cookies dry?
They were baked too long; remove them once the edges are set.
How do I know when brown sugar cookies are done?
They're ready when the edges are firm, and the centers still look soft.
What happens if I skip molasses?
You can skip it if you want; the cookies will still be good, but with a lighter flavor.
Why didn't my cookies crack on top?
The dough may be too cold; let it sit for a few minutes before baking.
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Recipe
Brown Sugar Cookies
Ingredients
- 364 g all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 227 g unsalted butter at room temperature
- 350 g light brown sugar
- 1 teaspoon molasses
- 1 large egg
- 1 large yolk
- 3 teaspoons pure vanilla extract
- 100 g granulated sugar for rolling
Instructions
- Place an oven rack in the center of the oven and heat the oven to 350°F (180°C). Line three baking sheets with parchment paper and set them aside.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly mixed.
- Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add the light brown sugar and molasses and continue mixing until light and fluffy, about 2 to 3 minutes.
- Add the egg, egg yolk, and vanilla, and mix until fully incorporated. Lower the speed and add the dry ingredients, mixing just until a soft dough forms.
- Pour the granulated sugar into a shallow bowl. Scoop the dough into portions of about 45 g (2 tablespoons) and roll each into a ball. Coat each dough ball with sugar, then arrange 8 cookies per baking sheet and press each one very lightly.
- Bake one sheet at a time, turning it halfway through baking, until the edges are set and the bottoms are lightly golden, about 10-11 minutes.
- Remove the baking sheet from the oven and let the cookies rest on the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
