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Easy Brown Sugar Cookies are soft, chewy, and simple to make. Made with just a few ingredients, these cookies are filled with a buttery, caramel flavor and are so delicious!
Easy Brown Sugar Cookies
If you’re on the hunt for a new cookie recipe, these chewy brown sugar cookies are it.
So chewy, so soft, and filled with a deep flavor. There’s nothing quite like it. These cookies are in a world of their own.
You can also try these Lemon Poppy Seed Cookies, Peanut Butter Oatmeal Cookies, and Maple Sugar Cookies for more soft and chewy treats.
Brown sugar cookies are similar to a classic sugar cookie, but with a richer flavor. If you’ve never tried baking with just brown sugar in your cookie recipe, then you must try these.
In fact, I love swapping out granulated sugar for brown sugar in a lot of my dessert recipes. The flavor is heightened and tastes almost magical.
Ingredients in Brown Sugar Cookies
To make this brown sugar cookie recipe, you’ll need the following pantry staples:
- All-purpose flour
- Cornstarch
- Baking soda
- Baking powder
- Salt
- Unsalted butter
- Light brown sugar
- Eggs
- Vanilla bean paste (or extract)
- Granulated sugar (for rolling the dough)
How to make Brown sugar cookies
Making brown sugar sugar cookies from scratch is so simple. You have to let the dough chill before baking it, but otherwise it’s a quick and easy process.
- In a medium bowl, combine flour and rest of dry ingredients. Set aside.
- In a large bowl, cream butter and brown sugar with a hand mixer or stand mixer until light and fluffy, about 3-4 minutes. Add eggs and vanilla, mixing well.
- Gradually add flour mixture to butter mixture, beating until just combined.
- Cover and refrigerate the dough for at least two hours.
- When ready to bake, preheat oven to 350°F. Line two large baking pans with parchment paper or lightly grease with cooking spray.
- Scoop dough by the tablespoonful and then roll in some granulated sugar. Place onto prepared pans and bake for 10-12 minutes, or until edges are lightly browned.
What does brown sugar do to cookies?
Brown sugar contains molasses, which helps give cookies a deep, caramel-y flavor. It also adds more moisture, which means cookies typically bake up chewier.
Which brown sugar is better for cookies?
Light brown sugar and dark brown sugar are interchangeable in most recipes. While dark brown sugar typically results in a deeper flavor, I prefer to use light brown sugar in most recipes because it results in a lighter molasses flavor.
Does the cookie dough have to be chilled?
Yes, you must chill the dough for at least two hours before baking it. If you don’t chill the dough, the cookies will spread in the oven and won’t be the right texture.
How long do chewy brown sugar cookies last?
This easy brown sugar cookie recipe will last in an airtight container at room temperature for up to three days. You can also freeze these cookies in a freezer-safe container or ziploc bag for up to three months.
Tips for Making Brown Sugar Sugar Cookies
- Be sure to use a mixer. A hand mixer or stand mixer with a fitted paddle attachment will work.
- Light brown sugar is best for the recipe. While you can use dark brown sugar, the brown sugar gives a lighter flavor.
- Cream the butter and sugar together for at least 3-4 minutes. This gives the cookies that lighter, softer texture.
- I like to use this vanilla bean paste in all of my recipes that call for vanilla extract. The paste gives it a stronger vanilla flavor, without causing the mix to become watered down.
- Be sure to refrigerate the cookie dough for at least 2 hours, or overnight. This will help the cookies to bake up fluffy and not spread so much when baking.
- Don’t overbake this brown sugar cookie recipe! It’s important to watch these cookies, as overbaking will cause them to become hard.
Looking for more chewy cookie recipes? I’ve got you covered!
- Chai Spiced Sugar Cookies
- Chocolate Chunk Peanut Butter Cup Cookies
- Chewy Twix Cookies
- Pumpkin Doodle Cookies
- Strawberry Cake Mix Cookies
Easy Brown Sugar Cookies
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1½ cups packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ½ cup granulated sugar, for rolling dough (if desired)
Instructions
- In a medium bowl, combine flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream butter and brown sugar with a hand mixer or stand mixer with a fitted paddle attachment until light and fluffy, about 2-3 minutes. Add eggs and vanilla and mix.
- Gradually add flour mixture to butter mixture, beating until just combined. Cover and refrigerate dough for at least two hours, or overnight.
- When ready to bake, preheat oven to 350°F. Line two large baking pans with parchment paper or lightly grease with cooking spray.
- In a small bowl, add remaining ½ cup granulated sugar. Scoop dough by the tablespoonful and then roll in sugar.
- Place onto prepared pans and bake for 10-12 minutes, or until edges are lightly browned. Let cool on pan for 10 minutes, then remove from pan and let cool completely on wire racks.
Notes
- Brown sugar cookies will keep in an airtight container at room temperature for up to three days.
- See my tips and tricks for making these Easy Brown Sugar Cookies above the recipe box.
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