These Brown Sugar Cookies are chewy, soft, and absolutely delicious. If you like sugar cookies, then, you will love these brown sugar cookies. The vanilla, brown sugar, and molasses used in this recipe make these cookies the perfect cozy treat and the brown sugar topping adds a beautiful texture to these cookies that will make you keep coming back for more!

The Best Brown Sugar Cookies Recipe 

Don’t get me wrong…I love a classic sugar cookie just like everyone else. However, if I have a choice between traditional sugar cookie recipes and this brown sugar cookie recipe, I’m choosing this one every single time. 

It has all the sweet flavor and soft texture you look for, but it’s taken to a whole new level! The brown sugar keeps the dough soft and moist, and the molasses adds lots of depth and a sweet, smokey, caramel flavor. Topped with extra brown sugar for good measure, these cookies satisfy even the strongest sweet tooth. 

Plus, these cookies are super easy to make. Just combine the dough, roll the cookies in sugar, and bake. The only hard part is waiting for the dough to chill! One batch makes about 21 cookies, but its easy to double (or triple, wink wink) this recipe. So, this recipe is perfect for bake sales, holiday parties, and family gatherings. I won’t blame you if you don’t want to share, though — the cookies are just that good!

Ingredients You’ll Need

Flour: We are using all-purpose flour to form the base of the cookie dough. However, if you need these cookies to be gluten-free I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options. I also include tips on measuring flour below, which will ensure your cookies do not turn out dry or crumbly.  

Baking Soda and Powder: These are leavening agents that help give the cookies rise and aid in their texture. The combination ensures chewy cookies with a tender crumb. Make sure they’re fresh for the best results! 

Salt: Trust me on this. Salt is key to any good dessert. It helps enhance the rest of the ingredients and balance the flavors. 

Butter: We are using unsalted butter to avoid an overpoweringly salty taste. Not only does butter create a rich flavor but it also enhances the texture contributing to the soft, chewy consistency. Let it come to room temperature before you begin so that it mixes into the dough easily. 

Dark Brown Sugar: You can’t have a brown sugar cookies recipe without brown sugar! It contributes to the bold taste and provides extra moisture, which helps us achieve the perfect chewy texture. Don’t substitute light brown sugar, either, or your cookies won’t have the rich flavor we want. 

Eggs: We’re using a whole egg and an egg yolk to give the cookies structure and deepen the rich flavor. 

Vanilla Extract: Use pure vanilla extract to infuse the recipe with notes of vanilla in every bite. 

Molasses: This is what truly makes this recipe better than any other sugar cookie, adding a smokey, “caramelly” taste that will have you coming back for seconds and thirds.

How to Make Brown Sugar Sugar Cookies

Step 1: Add the brown sugar topping to a small bowl, and set it aside. 

Step 2: In a medium mixing bowl, sift the flour, baking soda, and salt. If you don’t have a sifter, you can whisk the ingredients together. Just make sure they’re well combined! 

Step 3: In a separate large mixing bowl, add the dark brown sugar and butter, and beat with a hand mixer for 2-3 minutes. The mixture should be light and fluffy. 

Step 4: Add the vanilla and molasses to the bowl of wet ingredients, and beat again until smooth.

Step 5: Next, add the egg and egg yolk, and beat for 1-2 minutes or until combined. The mixture will be darker in color and slightly thicker at this point. 

Step 6: Add the “sifted flour mixture” to the bowl of wet batter, and use a wooden spoon or rubber spatula to mix just until the batter is smooth and combined. Be sure not to overmix, or your brown sugar cookies will be tough! 

Step 7: Transfer the cookie dough to the fridge, and let it chill for at least 30 minutes. Don’t skip this step! (Pro tip: If you have the time, allowing your dough to refrigerate for 2 hours will result in the best-flavored cookies.) 

Step 8: Preheat your oven to 350°F, and line a non-stick baking sheet with parchment paper. 

Step 9: Remove your chilled cookie dough from the fridge, and use a 2 tablespoon-sized cookie scoop to scoop a ball of dough. Next, roll the cookie dough into a ball, and roll it in the sugar topping, coating it completely. Place the cookie dough ball on the prepared baking sheet, and repeat, portioning all the dough. Leave about 2-3 inches between each cookie dough ball to prevent the cookies from clumping together as they bake! 

Step 10: Bake the cookies for about 9-11 minutes or until the edges are set and the center is soft. Remove your brown sugar cookies from the oven, and let them rest for 15-20 minutes or until set. It’ll be hard to wait, but I promise it’s worth it! 

Tips and Tricks for Success

1. Don’t skip chilling the dough before baking your cookies. I know it’s hard to wait, but chilling the dough hydrates the flour. This produces cookies with a thicker texture and stronger flavor. If you have the time, I highly recommend letting it chill for 2 hours for the best results. However, if you’re in a pinch, 30 minutes will do. 
2. Use room temperature ingredients. This makes them easier to mix and prevents the dough from being overworked. 
3. Measure the flour accurately. If you can, use a food scale for the most accurate results. Or, if that’s not an option, use a dry measuring cup, and fluff the flour in the bag with a spoon. Then, spoon it into the measuring cup, allowing it to pile above the rim, and use a flat edge like the back of a knife to level off any excess. 
4. For perfectly circular cookies, swirl a cup or cookie cutter around the cookies as soon as you pull them out of the oven. 

Can I Freeze These Cookies?

Yes! You can freeze the cookies either baked or unbaked to keep on hand whenever a craving strikes.

• Freeze baked cookies for up to 1 month. Or, follow the instructions below to freeze unbaked cookie dough: 
• Shape the Dough: Combine the ingredients, and portion the dough into balls. 
• Freeze: Arrange the cookies on a baking sheet, and freeze for 1-2 hours or until the balls are solid. 
• Store: Transfer the cookies to a sealable bag or airtight container, and freeze for up to 3 months. 
• Bake: When you’re ready to bake, thaw the cookies at room temperature for 30 minutes. Then, roll them in the sugar topping, and bake as normal. You may need to add a few minutes to the baking time. So, keep a close eye on the cookies, and adjust as needed! 

More Delicious Cookie Recipes

• Soft and Chewy Spice Cookies
• Soft and Chewy Pumpkin Spice Cookies
• The Best Cinnamon Cookies Recipe
• Soft and Chewy Sugar Cookies

I hope you love this Brown Sugar Cookies Recipe! It’s unbelievably delicious and sure to be your new favorite cookie recipe. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @‌butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

brown sugar cookie recipe, Brown Sugar Cookies, brown sugar cookies recipe, brown sugar sugar cookies

Brown Sugar Cookies

5 from 2 votes

Prep Time :15 minutes mins

Cook Time :10 minutes mins

Chill Dough :30 minutes mins

Total Time :55 minutes mins

Serves: 21

Pin Recipe Print Recipe Email Recipe

Ingredients

1x2x3x

• ▢ 1 1/2 cup all purpose flour
• ▢ 1/2 tsp baking soda
• ▢ 1/4 tsp baking powder
• ▢ 1/4 tsp salt
• ▢ 1/2 cup 1 stick of unsalted butter, room temperature
• ▢ 1 cup packed dark brown sugar
• ▢ 1 large egg
• ▢ 1 egg yolk
• ▢ 2 tsp vanilla extract
• ▢ 1 tbsp molasses

Sugar Topping

• ▢ 1/4 cup of dark brown sugar

US Customary – Metric

Instructions

• Brown Sugar Topping. In a small bowl, add the brown sugar and set aside.
• In a medium mixing bowl, sift the flour, baking soda, and salt. Set aside.
• In a large mixing bowl, add dark brown sugar, and butter, and beat with a hand mixer for 2-3 minutes.
• Add the vanilla and molasses. Beat until well combined.
• Add the egg and egg yolk. Beat until well combined.
• Add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
• Transfer the cookie dough to a fridge and let chill for at least 30 minutes to allow the flour to hydrate (Pro tip: Allowing your dough to refrigerate for 2 hours will result in the best flavored cookie; however, 30 minutes works just fine.)
• Rreheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
• Remove your chilled dough from the refrigerator. Use a 2 tablespoon-sized cookie scoop to scoop a ball of cookie dough. Roll the cookie dough into ball and roll it into the sugar topping. Once covered in sugar topping, place the cookie dough on a lined baking sheet. The dough should be about 2 -3 inches apart.
• Bake the cookies at 350 degrees for about 9-11 minutes or until the edges of the cookies are set and the center is soft. Let the cookies rest for about 15-20 minutes or until set. I'll be hard, but worth the wait.
• Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!

Notes

1. Don’t skip chilling the dough before baking your cookies. I know it’s hard to wait, but chilling the dough hydrates the flour. This produces cookies with a thicker texture and stronger flavor. If you have the time, I highly recommend letting it chill for 2 hours for the best results. However, if you’re in a pinch, 30 minutes will do. 
2. Use room temperature ingredients. This makes them easier to mix and prevents the dough from being overworked. 
3. Measure the flour accurately. If you can, use a food scale for the most accurate results. Or, if that’s not an option, use a dry measuring cup, and fluff the flour in the bag with a spoon. Then, spoon it into the measuring cup, allowing it to pile above the rim, and use a flat edge like the back of a knife to level off any excess. 
4. For perfectly circular cookies, swirl a cup or cookie cutter around the cookies as soon as you pull them out of the oven. 

Nutritional Information

Calories: 131kcal (7%)Carbohydrates: 20g (7%)Protein: 1g (2%)Fat: 5g (8%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 29mg (10%)Sodium: 67mg (3%)Potassium: 47mg (1%)Fiber: 0.2g (1%)Sugar: 14g (16%)Vitamin A: 159IU (3%)Calcium: 21mg (2%)Iron: 1mg (6%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan