Soft & Chewy Brown Sugar Cookies (Bakery-Style Recipe)

In the world of fancy cookies, Brown sugar cookies are often ignored. They’re not full of add-ins or fancy ingredients and sort of just sit there on the plate. Beckoning you.

They’re one of those quiet classics that remind you what a good cookie should taste like.

Our brown sugar cookies are soft, chewy, and loaded with deep caramel notes thanks to the molasses-rich brown sugar.

These are the cookies you make when you want to taste the cookie’s true flavor. Simple, no frills, just delicious, bite after bite.

These cookies are pure comfort baked into every bite. Made with simple wholesome ingredients, it’s a cookie you can feel good about serving to your family.

If you love simple cookies that let you taste the ingredients, not just sugar, try our classic sugar cookie and peanut butter cookie recipes.

Ingredients

Gather the ingredients to prepare our brown sugar cookiesrecipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have everything you need on hand to make the recipe.

Recipe Variations

Brown Sugar Cinnamon Cookies (Bakery Classic): Add 1½-2 teaspoons ground cinnamon. Roll the dough balls in cinnamon sugar before baking for crackled edges and better aroma.

Brown Sugar Pecan Cookies: Fold in ¾ cup chopped, toasted pecans into the batter. Chill the dough for 15 minutes after folding in nuts to prevent over-spread.

Brown Sugar Toffee Cookies: Add ½-¾ cup toffee bits (Heath-style). Don’t overdo it. Too much toffee turns the cookie brittle once cooled.

Espresso Brown Sugar Cookies: Sprinkle 1½ teaspoons instant espresso powder (regular or decaf). Pair this version with dark brown sugar. Light brown sugar won’t carry the flavor.

Bourbon Brown Sugar Cookies: Replace 1 teaspoon vanilla extract with bourbon, and add ¼ teaspoon cinnamon.

Brown Butter Brown Sugar Cookies: Brown the butter, then cool until just soft. Weigh or re-measure the butter after browning. Lost moisture matters in cookies.

How to Make Brown Sugar Cookies

Follow my simple step-by-step instructions to learn how to make brown sugar cookies in your home kitchen.

Preheat the oven to 350 degrees F.

Line baking sheets with parchment paper.

Add the all-purpose flour, baking soda, and salt to a large bowl.

Whisk to combine.

Add the butter to the bowl of a stand mixer fitted with a paddle attachment.

Beat on medium speed until creamy, about 1 minute.

Add the brown sugar and the molasses to the mixture.

Cream on medium speed until light and fluffy, 2 to 3 minutes. Don’t overdo it.

Add the egg, yolk, and vanilla to the dough.

Beat on medium speed until combined.

Add the flour mixture to the bowl.

Beat on low speed until just combined. Let the dough rest in a cool place in the kitchen for 15 minutes.

Use a number 40 scoop (2 tablespoons = 1.5 ounces) to make the dough balls.

Roll each ball in granulated sugar.

Place them on the prepared sheet pan about two inches apart.

Place the pan on the center rack of the preheated oven and bake for 10-12 minutes, rotating the pan halfway through baking. Bake until the sides are set and the bottoms are light golden brown.

Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan.

Remove them from the pan and return them to the rack to cool completely.

Chef Tips

Butter Temperature Matters More Than You Think: Your butter should be soft but cool, not greasy and not melting. If it looks shiny, it’s too warm. Press your finger into the butter, and if it leaves a dent but doesn’t slide through, you’re good.

Creaming Is Not Beating: Cream the butter and brown sugar just until lightened and fluffy. Medium speed, 2-3 minutes. Stop once the sugar looks fully incorporated. If it looks whipped, you’ve gone too far.

Brown Sugar Choice Controls Texture: Use dark brown sugar for a deeper molasses flavor and extra chew. Light brown sugar will yield a milder flavor and a slightly drier crumb.

Don’t Overmix Once Flour Goes In: Overmixing activates gluten and turns tender cookies tough.

Let the Dough Rest Without Chilling: Let the dough rest 10-15 minutes before scooping. This hydrates the flour and improves chew without firming the dough.

Remove the Cookies From the Oven: When the edges are set, and the centers still look slightly underbaked. Carryover heat finishes the bake. If they look “done” in the oven, they’re already overdone.

If you love soft, chewy cookies with real flavor, our brown sugar cookies are just what you’re looking for. It’s a no-nonsense cookie recipe that delivers every time. Simple, reliable, and deeply satisfying.

Serving Suggestions

Serve warm with a glass of cold milk or oat milk, coffee, or espresso.

Use vanilla, butter pecan, or salted caramel ice cream to make ice cream sandwiches with two cookies.

Crumble over ice cream or pudding.

Make crumbs and use them as a cheesecake base instead of graham cracker crumbs.

How to Store

Store the cookies in an airtight container on the counter, with a slice of bread to keep them soft for up to 5 days. You can freeze baked cookies or raw dough balls, well sealed, for up to 2 months.

Warm briefly in the microwave for a fresh-baked texture

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