Name: Brown Sugar Cookies
Prep time: 15 min
Cook time: PT-485781H6M22S
Total time: PT-485781H6M22S
Cuisine: American
Ingredients: 1 cup (220g) packed brown sugar (light or dark); 1/2 cup (115g) unsalted butter, softened; 1 large egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt

I love making these Brown Sugar Cookies because they have a wonderfully chewy texture and a deep caramel flavor thanks to the brown sugar. They’re simple to prepare and come together quickly, making them a perfect treat for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (220g) packed brown sugar (light or dark)

1 large egg

1/2 cup (115g) unsalted butter, softened

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

Directions

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

In a bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy.

Add the egg and vanilla extract to the butter-sugar mixture and mix until smooth.

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

Gradually add the dry ingredients to the wet ingredients, mixing just until combined—don’t overmix!

Drop rounded tablespoons of dough onto the prepared baking sheets.

Bake for 10–12 minutes until the edges are set but the centers still feel soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For extra chewiness, I like to chill the dough for 30 minutes before baking. If I want to mix things up, I sometimes add chocolate chips or chopped nuts right into the dough.

Servings and Timing

This recipe yields about 24 cookies. Preparation takes around 15 minutes, and baking requires 10 to 12 minutes per batch. If I chill the dough before baking, I add about 30 minutes for chilling time.

Variations

I enjoy customizing these cookies in different ways:

Adding chocolate chips or chunks for a classic twist.

Stirring in chopped nuts like walnuts or pecans for a bit of crunch.

Mixing in a teaspoon of cinnamon or ginger for a warm spice flavor.

Using dark brown sugar for a deeper molasses taste.

Making mini cookies by using smaller dough portions for bite-sized treats.

Storage/Reheating

I keep these cookies fresh by storing them in an airtight container at room temperature for up to a week. If I want them softer later on, I microwave a cookie for about 10 seconds or so. For longer storage, I freeze the dough balls and bake them fresh whenever I want.

FAQs

What type of brown sugar should I use, light or dark?

I usually use light brown sugar for a milder flavor, but dark brown sugar gives the cookies a richer, more molasses-heavy taste. Both work well, so it depends on what flavor I’m aiming for.

Can I substitute butter with margarine or oil?

Butter gives the best flavor and texture, but margarine can work in a pinch. I wouldn’t recommend oil because it changes the texture, making the cookies less chewy and more cakey.

How do I keep these cookies chewy instead of crunchy?

I find that chilling the dough for 30 minutes before baking helps keep the cookies chewy. Also, baking them just until the edges set but the centers remain soft makes a big difference.

Can I make these cookies gluten-free?

To make a gluten-free version, I swap the all-purpose flour with a 1:1 gluten-free flour blend. The texture might be slightly different, but the flavor stays great.

Can I add other mix-ins to this recipe?

Definitely! Chocolate chips, nuts, dried fruit, or even toffee bits all work beautifully. I just fold them into the dough before scooping it onto the baking sheet.

Conclusion

I find these Brown Sugar Cookies incredibly satisfying whenever I want a quick, tasty treat with a chewy, buttery texture and rich flavor. The recipe is simple, flexible, and easy to customize depending on my mood or pantry supplies. Whether enjoyed fresh out of the oven or stored for later, these cookies always hit the spot.

Recipe: