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The flavor and taste in these chewy Brown Sugar Cookies is amazing thanks to brown butter and dark brown sugar. The texture is perfection too!
Why You’ll Love This Recipe
Traditionally, sugar cookies are made with white sugar but today we are switching things up and using dark brown sugar. And let me tell you, the change is amazing. In addition to the brown sugar there is also browned butter in these cookies and that is another WOW in my book. The brown butter keeps the flavor more depth and a slight nutty flavor.
If you are a cookie dough eater, this dough is out of this world. I’m surprised that I actually baked any of the cookies because I couldn’t stop eating the dough! But I’m glad I did bake some of it because the cookies are amazing. My perfect texture combination in a cookie is a crispy edge and a soft chewy texture in the middle and this cookie has it! Melting the butter helps with the chewiness factor.
Ingredients Needed
- Butter. I use salted butter, if using unsalted butter add in a pinch more salt
- Sugar. You will need granulated and dark brown sugar.
- Flour. Unbleached all purpose flour
- Baking Soda
- Baking Powder
- Salt
- Egg. You will need a full egg and an egg yolk.
- Vanilla Extract
How to Make Brown Sugar Cookies Recipe
- Brown your butter. Use this tutorial if you need additional info. Do not brown all of the butter, only 10 Tbsp. Reserve the remaining 4 Tbsp to add in after the butter is browned. Also, be sure and cool the brown butter mixture for about 15 minutes before adding it in with the rest of the ingredients. You don’t want to melt your sugar.
- Combine 1/4 cup granulated sugar and 1/4 cup brown sugar in a separate bowl or pie tin and set aside.
- Pour cooled butter along with remaining brown sugar and salt into the bowl of a stand mixer and stir until there are no lumps.
- Add in egg, yolk and vanilla and mix until well incorporated.
- Stir in flour, baking soda, baking powder, salt. Mix dry ingredients just until combined.
- Roll dough into 24 balls, about 2 Tbsp each.
- Roll the cookie dough ball into reserved sugar mixture and place on baking sheet, 12 balls per pan.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Bake until cookies are browned around edges and puffy in center, just beginning to set. 12 – 14 minutes.
- Cool for 5 minutes on the pan to allow the cookie to set and then transfer to a wire rack.
Tips from Leigh Anne
- Light Brown Sugar vs. Dark Brown Sugar. You are going to get a deeper flavor by using dark brown sugar. It has more molasses in it but if you don’t have it or can’t find it you can definitely use light brown sugar.
- Don’t Overbake. With the darker color of the dough it can happen easily. You want the cookies set around the edges but still puffy in the middle, may even look a little raw between the cracks.
- Don’t skip the egg yolk! This helps make the center fudgy and rich.
Frequently Asked Questions
What’s the best way to store brown sugar cookies?
To keep them soft and chewy, store them in an airtight container at room temperature. You can also freeze them by following the directions in this post.
Flavor Variation
For added flavor you can add a teaspoon of pumpkin pie spice into the dough.
Add some cinnamon in with the sugar mixture to give it more of a snickerdoodle effect.
Now go bake these cookies if you haven’t eaten all the cookie dough already!
For some of my other favorite treats check out these:
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Brown Sugar Cookies
Ingredients
- 1 3/4 sticks butter 14 Tbsp
- 1/4 cups granulated sugar
- 2 cups dark brown sugar packed and divided
- 2 cups all purpose flour plus 2 Tbsp
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp sea salt
- 1 large egg
- 1 egg yolk
- 1 Tbsp vanilla extract
Instructions
- Melt 10 Tbsp of butter in a pan. Continue to cook, stirring constantly until butter is dark golden brown, 2-3 minutes
- Remove from heat and stir in remaining butter. Set aside for 15 minutes to cool.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Combine granulated sugar and 1/4 cup brown sugar in a bowl or pie tin. Mix to combine
- Put cooled butter, remaining brown sugar and salt into mixer and stir until there are no lumps.
- Add in egg, egg yolk and vanilla and mix until well incorporated.
- Add in flour, baking soda, baking powder, salt. Mix just until combined.
- Roll dough into 24 balls, about 2 Tbsp each.
- Roll into sugar mixture and place on baking sheet, 12 balls per sheet.
- Bake until cookies are browned around edges and puffy in center, just beginning to set. 12 – 14 minutes.
- Cool cookies for 5 minutes and then transfer to cooling rack.
Tips & Notes:
- Light Brown Sugar vs. Dark Brown Sugar. You are going to get a deeper flavor by using dark brown sugar. It has more molasses in it but if you don’t have it or can’t find it you can definitely use light brown sugar.
- Don’t Overbake. With the darker color of the dough it can happen easily. You want the cookies set around the edges but still puffy in the middle, may even look a little raw between the cracks.
- Don’t skip the egg yolk! This helps make the center fudgy and rich.
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Nutrition Facts:
Janice says
I don’t have any dark brown sugar…will light brown work? And can you substitute table salt or kosher salt for the sea salt?
Leigh Anne says
Janice, The flavor will change a bit if you use light brown sugar but it will work. I would substitute kosher salt for the sea salt
Heather Mason says
My batter was a tad dry and my cookies didn’t flatten out like the picture ???? Not sure what happened.
Cindy says
I thought I knew this recipe, Toll house without the chocolate chips. One of my favorite cookies. Not being a fan of chocolate I have made them many times. Brown sugar is probably my favorite flavor in the world.
Lorraine says
Tried these yesterday. Left them in a little too long, but they were still delicious. They have a nutty flavor without any nuts. Can’t wait to try them again to get that chewy texture.
Leigh Anne says
Lorraine, It is the browned butter that gives them that lovely flavor So glad you enjoyed them
elizabeth says
look yummy
Leigh Anne says
Thanks Elizabeth – they are so yummy!