brown sugar cookies

Super soft and chewy brown sugar cookies - no mixer required!

Chewy Brown Sugar Cookies

(250 grams) all-purpose flour (spoon & leveled)

baking soda

cornstarch*

ground cinnamon (use 1 teaspoon if you love cinnamon)

salt

(170 grams) unsalted butter, melted and slightly cooled*

(250 grams) packed light or dark brown sugar

egg, room temperature

vanilla extract

(67 grams) granulated sugar, for rolling

Toss together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 hours.

Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Pour the granulated sugar into a bowl. Take 2 scant Tablespoons of dough and roll into a ball, then roll into the sugar. Place 3 inches apart on the baking sheets.

Bake for 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You&#8217;re trying to obtain a crinkly top. Place back into the oven for 2-4 more minutes. The total time these cookies are in the the oven is 10-13 minutes. The cookies will be puffy and still appear very soft in the middle. Remove from the oven and allow to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely. They will continue to cook in the center on the baking sheet after being removed from the oven.

 Cookies will stay fresh covered at room temperature for 1 week.

What a fun recipe! Makes good size sugar cookie!  Great afternoon foodie project. Love the addition of cinnamon for a warmth.

Terrific!  I'm going to add cinnamon to the "rolling" sugar next time - shades of snickerdoodles!

These biscuits are the best i have ever made...i followed the recipe exactly and they turned out scrumptious

I loved this recipe! 

I'm not a great baker and this wsimple to follow. The cookies are perfect! So delicious

Normally when I try a new-to-me recipe, I find things that I need to change. Often it is just the time in the oven and maybe tweak the amount of an ingredient or two. But this recipe is perfect in every way. This will be a go to for me in the future.

Delicious! I didn’t have corn starch so I subbed 3 extra tablespoons of flour. Turned out great 

Followed the recipe exactly and my cookies turned out very flat! Taste great and soft but not fluffy at all. Any fixes to this?

Absolutely love this recipe! First time doing them they have come out lovely, i didnt have the corn flour but just added slightly more flour. Would HIGHLY recommend making these. Me and my kids destroyed them all in 1 sitting and it made exactly 20 identical cookies.

Just made this with my girlfriend for mother's day! They're absolutely delicious. I love the contrast of the crunchy exterior and soft interior.

My mum loves it so much as well. We don't often bake in this house but we gave it a shot since your recipe looked simple and yummy. 

Also, we don't even have an actual oven. We cooked them in small batches in the microwave oven and they made the house smell pleasant (+:

It was 8pm and I didn’t have any butter... it’s the quarantine and I was extremely bored so I just subbed it for coconut oil and hoped for the best. I also added an extra teaspoon of vanilla and some semi sweet chocolate chips. Other than that I followed the recipe to a T. These were a HIT! My family and friends loved these. my new go to. Im going grocery shopping tomorrow and def getting butter to see the difference. I’m excited to try the chocolate chip recipe here too

I have made this recipe twice now because they are so good! I didn't have lots of time to put them in the fridge this time but I did leave them in there for ten minutes so that they could at least cool down a little. The cookies came out good just a little more spread out than the last time I made them. I 100% recommend my whole family(even my dog) enjoyed these cookies.

These are amazing! I’ve made them three times and even my healthy-eating husband asks for them! They’re sooo good! I add more salt and randomly scoop out some of the sugar and they’re delish.

Stumbled upon your recipe and let me tell you, FANTASTIC! I portioned the dough out using an ice cream scoop and froze them for future use, the dough held up so well! In my batch I mixed in milk chocolate chips and dried cranberries, absolutely delish!

Tossed in choc chips and loved the result! 
Thanks for sharing this recipe.

Boring, one-dimensional. These cookies are super-sweet, period. They also spread too much.

Was feeling "Autumnal" so I replaced the cinnamon with a tsp of pumpkin pie spice and pressed a pecan into the tops during the flattening step. Great tender/chewy texture and so easy to whip up!  Going on my favorites list, along with Sally's candy bar blondies--I guess I hate waiting for butter to soften &lt;3

Excellent recipe! Easy to follow, not complicated at all. I added more cinnamon than recommended (about 1 1/2 tbsp), and it turned out great! I also rolled the dough balls in coconut flakes, it in the end it added an extra burst of flavor. Will be making this again in the future!

I had the best time making these. I followed the recipe and made the best brown sugar cookies.

I didn't read the instructions properly as I was trying to do this with a 3 year old and 1 year old.  I ended up literally dumping everything in a bowl and mixing with an electric mixer.  Then I just baked them for 13 mins straight through.  They were still AMAZING!  Certainly will do this again but actually follow the instructions 

This recipe was great! My family ate the entire batch in less than 24 hours! Thank you Sally. Love your recipes.

Followed this recipe to a T but the cookies turned out incredibly flat. I use a food scale and have made many of Sallys recipes and I have no clue what went wrong. The dough was chilled for over 24 hours. I may try making them again but with more flour. It would probably be helpful to include a picture of the dough before being rolled so you can see that its the right consistency.

These simple brown sugar cookies are crunchy on the outside and chewy on the inside. A favorite recipe from a family friend who is a caterer!

<span class="fn">Brown Sugar Cookies

white sugar

brown sugar

shortening (I used butter)

flour

vanilla

cream of tartar

sugar

Cream sugars and shortening. Mix in the egg, then add dry ingredients.

Use a cookie scoop to form nice round balls and roll each dough ball in white sugar. Don&#8217;t flatten.

Brown Butter Brown Sugar Cookies are an easy sugar cookie recipe, made from scratch! Trust me, you don&#x27;t want to skip these delicious brown butter cookies.

Brown Butter, Brown Sugar Cookies

(1 stick) butter

flour,

baking powder

Heat butter in small saucepan, over medium heat,...

Heat butter in small saucepan, over medium heat, until melted. Continue cooking butter, whisking or swirling the pan as needed, until the melted butter takes on a light golden brown color. There will be small flakes of dark brown on the bottom of the saucepan. Remove butter from heat and transfer to a small bowl immediately. Let cool until the bottom of the bowl is no longer warm to the touch, about 20 minutes.

Preheat oven to 350 degrees and line a...

Preheat oven to 350 degrees and line a large baking sheet with parchment paper or a silpat.

In a shallow bowl, combine the 2 tablespoons...

In a shallow bowl, combine the 2 tablespoons brown and granulated sugar. I used my fingers, but you could also use two forks. Set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Add 1 cup brown sugar to bowl with...

Add 1 cup brown sugar to bowl with cooled, browned butter and mix until combined. Add egg and vanilla and mix until combined and there are no lumps. Add flour mixture and mix until just combined.

Roll about 1 1/2 tablespoons of dough into...

Roll about 1 1/2 tablespoons of dough into a ball using your hands. Then toss the dough in the brown/granulated sugar mixture. Place on prepared baking sheet, leaving 2 inches between each cookie.

::Edit:: After some readers had some issues with...

::Edit:: After some readers had some issues with flat cookies, I retested the recipe. I baked them immediately after rolling and they came out great. I also rolled some, put them in the fridge for 15 minutes, and then baked them…and those came out great too. If you are having issues, and you know your ingredients are fresh & your oven is the correct temp, try popping them in the fridge before baking.

Bake for 10-12 minutes, rotating the baking sheet...

Bake for 10-12 minutes, rotating the baking sheet halfway through. The cookies are ready to come out when the edges have just turned a light golden brown. They will appear underdone in the center…but they will be fine after resting!

Remove cookies from oven and let cool on...

Remove cookies from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack. Let cool completely and store in an airtight container until ready to enjoy! I found they were the best after 12 hours of resting…if you can wait that long. 🙂

Thin and chewy brown sugar cookies!  Each cookie has a generous amount of cinnamon taste and loads of cinnamon chips!

Cinnamon Brown Sugar Cookies

butter

cinnamon

10 oz bag Cinnamon Chips

Preheat oven to 350.

In a bowl of a mixer, combine butter...

In a bowl of a mixer, combine butter and sugar and beat until creamy. Add the egg and mix well. Place the four, baking soda, salt, and cinnamon in a separate bowl. Carefully add flour mixture to butter mixture-scraping bowl as necessary. Continue to mix until well blended. Stir in cinnamon chips.

Drop dough by tablespoons onto cookie sheets. Bake...

Drop dough by tablespoons onto cookie sheets. Bake just until edges are set, about 8-10 minutes. Let cookies cool for 1 minute on baking sheets before removing to a cooling rack.

https://mediavine-res.cloudinary.com/video/upload/eyjagkhvjkpxmnbmikrz.mp4

Brown Sugar Cinnamon Cookies

Soft and Chewy brown sugar cookies are made with all brown sugar, flavored with real maple syrup and rolled in sugar to finish them off.

Brown Sugar Cookies

cup (113 grams) unsalted butter,

cups (220 grams) light brown sugar, packed

(78 milliliters) pure maple syrup

maple extract (optional)

(245 grams) all-purpose flour

½ teaspoon baking soda

½ teaspoon cream of tartar

granulated sugar (for rolling the dough)

Soften cold butter in the microwave for 10-12 seconds. Combine the butter with the brown sugar and beat on medium speed until well creamed together.

Add the maple syrup, eggs and extracts and mix until well combined, scraping down the bowl as needed.

In a separate bowl, combine the dry ingredients. Slowly add into batter and beat on medium low speed until well combined and dough forms.

Use a large cookie scoop and scoop cookie dough onto a parchment paper lined baking sheet. Roll in granulated sugar. Refrigerate the dough for a minimum of 45 minutes.

Preheat the oven to 350° F.  Place the dough about 2 inches apart, and let sit at room temperature for 10 minutes prior to baking.

Bake at 350° F 11-13 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

Fudgy black cocoa brownie cookies with crisp edges, topped with candy eyes for halloween!

Black Cocoa Brownie Cookies

chocolate

g black cocoa powder ((3 tbsp.))

light brown sugar ((scant ½ c.))

g all purpose flour ((scant ½ c.))

90 g semi sweet chocolate baking bar ((½ c.) chopped)

count candy eye sprinkles

Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.

Chop up the baking bar if using one, and set aside.

In a small microwave safe bowl, melt together the semi sweet chocolate chips and butter until the mixture is smooth. Then, mix in the black cocoa powder and set aside.

In a medium sized bowl, use a hand mixer to beat together the sugar and egg on medium high speed for 3-4 minutes, until the mixture is pale and fluffy.

Add in the melted chocolate mixture and mix until just combined.

Add in the flour, baking powder, baking soda, salt, and chopped chocolate. Fold the mixture together with a rubber spatula just until no flour streaks remain.

Use a 3 tbsp. cookie scoop to generously scoop out 6 cookies. Leave at least 2&quot; of space between each cookie, to allow room for spreading. Top with additional chocolate chips or chocolate if desired, and bake for 10 minutes.

Immediately after taking the cookies out of the oven, you can take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular. Also while they are still hot, press the candy eye sprinkles in to the tops of each cookie.

Serve and enjoy!

Brown Butter Brown Sugar Cookies Recipe - Rich nutty brown sugar cookies with intense depth of flavor. These cookies are utterly addictive!

Brown Butter Brown Sugar Cookies

all-purpose flour, (sifted)

unsalted butter ((3 sticks))

brown sugar, (packed (light or dark))

eggs

Place the butter in a small sauce pot over medium heat. Watch the butter as it melts and simmers, stirring occasionally. Once the butter particles in the bottom of the pot have turned a dark teddy bear brown, and the butter is light brown, turn off the heat. It should smell nutty, not burnt. Place the butter in the refrigerator until in has solidified again.

Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper. Scrape the firm brown butter into the bowl of an electric stand mixer. Make sure to scrape in all the dark particles... They add a lot of flavor! Add the brown sugar and beat the mixture on high until light and fluffy, about 5 minutes. It&#39;s okay if there are a few brown sugar chunks left.

Scrape the bowl and set the mixer of low. Beat in the eggs, vanilla extract, baking powder, and salt. Once well-combined, slowly add in the flour. Turn the mixer off when the mixture looks smooth.

Place the granulated sugar in a small bowl. Use a 1 1/2-tablespoon cookie scoop to portion out the cookie dough. Roll the scoops into balls, then roll each ball in the granulated sugar to coat.

Place the cookies two inches apart on the baking sheets. Use the bottom of a drinking glass to press to dough balls into flat 1/2-inch disks.

Bake for 8-10 minutes. The cookies should look golden around the edges, but a little under-baked in the center. Cool on the baking sheets.

https://content.jwplatform.com/videos/u1i68hob.mp4

All you need are a few simple ingredients to make these rich and chewy Brown Sugar Cookies! Their soft and tender centers are absolutely irresistible!

all-purpose flour ((360 grams))

unsalted butter (softened (227 grams))

light brown sugar ((385 grams))

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, beating until well combined, stopping to scrape down the bowl as needed.

With the mixer on low speed, add in the flour mixture and beat until combined, stopping to scrape down the bowl at least once. Scoop the dough into small balls (about 2 tablespoons). If desired, roll the balls in additional brown sugar or decorating sugar. Chill the cookie dough balls for 1 hour.

Preheat the oven to 350F. Line two large baking sheets with parchment paper.

Place cookies 2 inches apart on the baking sheets and bake, one sheet at a time, for 12 minutes or until just starting to turn brown on the edges and then the center doesn’t appear pale. Let cool for a few minutes on the pan then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.

These brown sugar cookies are perfectly sweet, outrageously soft, and oh-so-chewy! If you’re a fan of sweets that melt in your mouth, you have to try them.

(2 sticks) unsalted butter, softened

granulated sugar,

all-purpose flour

In a large mixing bowl, beat the softened butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy. Use a hand or stand mixer. Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture and stir until a soft dough forms.

Cover the dough with plastic wrap and chill for 1 to 2 hours.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Place the 1/2 cup of granulated sugar in a shallow bowl. Roll the dough into balls, about 2 tablespoons each. Then, roll them in the sugar to coat completely.

Place the sugared dough balls 3 inches apart on the prepared baking sheets and bake for 11-12 minutes or until the edges are lightly browned.

Remove from the oven and allow cookies to cool for 5 to 10 minutes on the baking sheet. Transfer them to a wire rack to cool completely. Serve and enjoy!

These Brown Sugar Cinnamon Cookies with white chocolate chips are so over the top delicious. If you love soft and chewy cinnamon cookies, you've struck gold with these!

unsalted butter, room temperature

all purpose flour

white chips *optional

Line your baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together for 2 minutes on medium speed, scraping the sides of your bowl as necessary.

Add in the egg, yolk and vanilla mixing for 1 minute until combined.

Add in the cinnamon, salt and baking soda, mixing for 30 seconds.

Turn the mixer to low and add in the flour until just combined.

If you are adding in the white chocolate, stir the chips in now until evenly incorporated.

Using a medium (2 tablespoon) cookie scoop, drop the dough onto the prepared baking sheet 2 inches apart. Bake the cookies for 8-10 minutes until the edges are lightly golden and the centers are almost set.

Remove the sheet from the oven and allow the cookies to cool on the pan for 4-5 minutes before transferring them to a wire rack to cool completely.

Delicious!!!  I love cinnamon and these cookies are chewy, soft, sweet, cinnamon and craveable!!!

I made them for an event the next day, but had to taste one to make sure they were good enough....

They were so good, I had to remind myself and husband that we had to save them for the event.

Will make them again!

Made this recipe with the white chocolate chips, and it turned out perfectly!! Let my whole family try and they said it was a bit too sweet, so maybe next time omit the white chocolate chips. Other than that, highly recommend you try these out!

I had really high hopes for these as they turned up as an alternative recipe to Chips Ahoy's Cinnamon Sugar Thins, which I recently found just before moving to the UK, where they aren't sold.  So I tried to make them, following the recipe as stated. And I'm sorry, but these tasted nothing like those.  And beyond that, I wouldn't even say they tasted good when it comes to cookies.  And now I'm stuck with 50 of them... I'll be searching for a new recipe... :(

I made these for our family. These are the best cookies ever! Everyone loved them! We also mixed in some cinnamon chips with the white chocolate. Delicious!

Hi Shelly,
I just made these cookies for the first time and they were delicious! They tasted just like a warm hug and my family has gobbled them up. One thing I noticed was that they were quite buttery and left my hands feeling greasy. Would reducing the butter a little be alright? Or should I add more flour instead? Thanks so much for sharing this recipe!

I feel like I must have made a different recipe than everyone else. The batter was dry and crumbly and the first batch didn’t spread at all but baked up like rocks. I had to flatten them like peanut butter or shortbread cookies after 9 minutes of bake time. I also didn’t find them to have any particular flavor and if I make them again I’d add double the cinnamon. I added milk to the second batch to see if I could get them to spread and chocolate chips for sweetness but still didn’t spread. I don’t think I’ll try these again.

Hi there! I made these cookies before but didn't have any white chocolate chips...so I lightly gllfristed the cookies woth some vanilla icing I had kicking around.  They tasted like cinnamon Buns! So yummy. I upped the cinnamon and added a bit of nutmeg for a bigger spice kick too.

My question is this: can I freeze these? I'd like to make a batch now and freeze for Christmas.  Would they still be okay by the time I need to use them?

If you&#039;re craving something sweet and crunchy then look no further than these irresistible sweet-salty brown sugar pecan cookies.

Brown Sugar Pecan Cookies

+ 1 tablesoon (227 grams) unbleached all-purpose flour

(169 grams) salted butter (room temperature)

(125 grams) packed dark brown sugar

(86 grams) salted roasted pecans (chopped)

Maldon sea salt

Measure your flour into a bowl and whisk to aerate the flour and remove any lumps.

In a large mixing bowl or the bowl of a stand mixer combine the salted butter, brown sugar, vanilla extract, and kosher salt. Only add the kosher salt if you want your cookies a little extra salty.  Mix on low until ingredients are roughly combined then increase mixer speed to medium and beat until mixture is lighter in color and fluffy, about 3 minutes.

Add all of the flour at once and mix on low speed until the flour is well combined and the dough comes together into large clumps, about 5 minutes.  At first, the cookie dough will have a crumbly texture and then it will come together.

Add the chopped pecans and mix on low speed until the pecans are distributed throughout the dough.

Turn the cookie dough out onto a lightly floured surface. Use your hands to shape the dough into a large ball and then divide it in half.  Each half should weigh about 300 grams.  Shape each half into a log about 6-1/2 inches long and 1-1/2 inches thick.  Wrap each log in wax wrap and refrigerate for at least 2 hours.

The cookie dough can be refrigerated for up to 2 days.  You can also freeze the cookie dough logs for up to 3 months.  After the dough has refrigerated for 2 hours, please the logs in a freezer storage bag and place them in the freezer.

Make the Cookie Dough

Preheat the oven to 350 degrees F.  Line a cookie sheet with parchment paper.

Using a sharp blade to slice the ends of the cookie logs to even out the ends. Use a thin sharp blade or a serrated knife and slice each log into 1/2 inch rounds and place each slice on a cookie sheet about 1-inch apart. These cookies don’t spread much. Sprinkle each cookie with flaky sea salt and bake for 12-14 minutes until slightly browned on the bottom edges.

Remove the cookies from the oven.  Let them cool on the baking sheet for 5 minutes and then place them on a wire rack to finish cooling.  And then enjoy.

Bake the Cookies

Store the cooled cookies in an air-tight container for up to 10 days.

Storing the Cookies

These cookies are a huge hit whenever I make them! The sweet/salty balance is perfect. I love the precision of measuring dry ingredients by weight and appreciate you showing that option in your recipe. Instead of rolling the dough into logs before chilling and slicing, I simply used a 1 1/2 tbsp cookie scoop to make drop cookies, lightly flattening the dough balls with my fingers before chilling them for two hours and then baking. Worked great and easier for me.

These were so good!! I made my dough into two 2”x5” rectangle prisms instead of logs so it didn’t have to rotate them in the fridge and they baked up perfectly!

Hello Ms. Baker Extraordinaire!
I have one short ?:  what causes the "ridge" around the perimeter of the tops of these cookies in your photo?
Thank you so much.

Fabulous flavor even when veganized using a high quality organic non hydrogenated margarine brand vitaquel. I toasted myself the  raw pecans and added when cooled about 1/2 teaspoon of fleur de sel de Guérande instead of adding on top of  🍪 . And of course the rapadura/moscavado sugar is Top ! Merci beaucoup Cheryl 🩵

Took these to our work holiday cookie exchange today and they were a big hit! Love the flavor!

Top 12 brown sugar cookies recipes from across the web

The most viewed brown sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chewy Brown Sugar Cookies

<span class="fn">Brown Sugar Cookie...

Brown Butter, Brown Sugar Cookies

Cinnamon Brown Sugar Cookies

Brown Sugar Cookies

Brown Sugar Cookies

Black Cocoa Brownie Cookies

Brown Butter Brown Sugar Cookies

Brown Sugar Cookies

Brown Sugar Cookies

Brown Sugar Cinnamon Cookies

Brown Sugar Pecan Cookies

Top 12 brown sugar cookies recipes from across the web

The most viewed brown sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chewy Brown Sugar Cookies

<span class="fn">Brown Sugar Cookie...

Brown Butter, Brown Sugar Cookies

Cinnamon Brown Sugar Cookies

Brown Sugar Cookies

Brown Sugar Cookies

Black Cocoa Brownie Cookies

Brown Butter Brown Sugar Cookies

Brown Sugar Cookies

Brown Sugar Cookies

Brown Sugar Cinnamon Cookies

Brown Sugar Pecan Cookies

The most viewed brown sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine