Brown sugar cookies are chewy, delicious, and have the most wonderful taste of brown sugar. You will fall head over heels with these delightful cookies.
I am absolutely obsessed with these cookies. They went through multiple rounds of testing with little tweaks to each version. With each passing round, I fell more and more in love with them. The final cookie has the most perfect chewy center and crisp exterior. I love them a little under-baked (at eight minutes), but totally support you baking them for the full 10 minutes if that is more your speed.
How to Make Brown Sugar Cookies
Here is a brief overview of how this brown sugar cookies recipe comes together. For the full recipe including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
- Combine dry ingredients. Whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugar. In the bowl of your stand mixer, beat the butter and brown sugar until light and fluffy. Read more on why this step is so important below.
- Add the other ‘wet’ ingredients. Mix in the molasses to the brown sugar mixture. Then add in the egg, egg yolk, and vanilla, mixing before adding the next ingredient.
- Combine the wet and dry ingredients. Add the flour mixture to the wet ingredients. Mix on low until it just begins to combine. Then turn up the mixer to high just long enough that you don’t see streaks of flour.
- Bake the cookies. Roll the dough into one-inch sized balls, then roll the cookie dough balls in granulated sugar. Place on the prepared baking sheet and bake for 8-10 minutes.
Creaming Butter and Sugar
When you beat or cream butter and brown sugar together, you’re beating air into the mixture. This aerates the butter, giving the cookies a lighter, softer texture instead of being dense or heavy. This takes three to six minutes and totally affects the texture of the cookies and will result in getting more cookies out of your dough.
Cookie Tips and Tricks
- Make sure your baking soda is active. To test the freshness of your baking soda, mix a little with some vinegar. It should bubble up right away. If it doesn’t, it’s time to toss it and get new.
- Measure your flour correctly. This is crucial for any recipe that calls for flour. Read the steps for how to do this below.
- Use room temperature butter. It should be soft enough to dent with your finger, but not enough that you can push all the way through. The quickest way to soften your butter is to cut it into pieces and let it sit on the counter. Do not soften it in the microwave.
- Use a cookie scoop. Using a cookie scoop is an easy way to get even-sized dough balls that will bake evenly. I’ve linked my favorite one below.
Cookie Scoop
Measuring Flour
Getting too much flour can result in cookies that are dry, dense, and crumbly. Flour can easily be packed into a measuring cup, especially if scooped directly from the bag, which can add 20-30% more flour than intended. Following these simple steps will ensure you get the correct amount of flour every time!
- Fluff the flour in its container. Before measuring, fluff the flour in its container or bag with a fork or whisk to aerate it.
- Use a spoon to scoop the flour into a dry measuring cup. Make sure it is heaping over the rim of the cup and do not pack it down.
- Use a knife or the flat edge of a spatula to level off any excess flour.
- Repeat as needed.
How to Measure Flour
Freezing as Dough
These cookies work great to freeze as dough. Once you have formed them into balls, roll them in sugar, and then place them in a single layer on a wax paper lined tray. Ensure that the dough balls aren’t touching. Freeze them for four hours and then transfer them to an air tight container. The dough balls can be kept for up to three months in the freezer.
The dough balls can be baked from frozen. Follow the baking instructions in the recipe, leaning towards the longer end of the baking time. I love this trick because you can have a fresh from the oven cookie whenever you want, baking just one or two at a time.
Storing and Freezing Brown Sugar Cookies
These cookies should be enjoyed within one week of baking them. Store them at room temperature in an airtight container or bag.
They can also be frozen. Once they are baked and have cooled, transfer the cookies to a freezer-safe container or bag and keep in the freezer for up to three months.
Other Great Cookie Recipes
If you make this brown sugar cookie recipe or any of my other recipes, I’d love to hear what you think and would be so grateful if you came back and left a comment.
Brown Sugar Cookies
Ingredients
- 2 1/2 cups all purpose flour (300 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons unsalted butter room temperature (197.8 gram)
- 1 1/2 cups light brown sugar (319.5 grams)
- 2 tablespoons molasses
- 2 teaspoons vanilla extract
- 1 large egg
- 1 egg yolk
- 1/3 cup granulated sugar for rolling (66 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line rimmed baking sheets with parchment paper and set aside.
- In a large bowl whisk together the flour, baking soda, and salt. Set aside.2 1/2 cups all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy, about 3 to 6 minutes.1 1/2 cups light brown sugar, 14 tablespoons unsalted butter
- Mix in the molasses. Once combined, add in the egg. After it is combined, add in the egg yolk. Then the vanilla until well combined.2 tablespoons molasses, 2 teaspoons vanilla extract, 1 large egg, 1 egg yolk
- Add the flour mixture to the wet ingredients. Mix on low until it just begins to combine. Then turn up the mixer to high just long enough that you don't see streaks of flour. Scrape down the bowl and on the bottom to ensure that all the flour is added. Only mix long enough to combine the flour.
- Using a 1 1/2 tablespoon cookie scoop, roll the dough into one inch sized balls. Roll the balls in granulated sugar. Place on the prepared baking sheet. Space the cookies about two inches apart.1/3 cup granulated sugar
- Bake for 8 to 10 minutes, rotating the pan halfway through the baking, or until the cookies just begin to turn golden brown around the edges. Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Once cool, store in an airtight container for up to 2 weeks.
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