Short description
A delightful batch of soft, chewy cookies infused with rich caramel notes from brown sugar, featuring crackled tops and a tender center that melts in your mouth.

Why You’ll Love This Recipe

Deep flavor: Packed with the warm, molasses-infused sweetness of brown sugar.
Perfect texture: Crisp edges give way to a lush, chewy interior.
Simple ingredients: Requires no elaborate pantry items—just basics you likely already own.
Versatile: Easily adaptable with optional mix-ins or toppings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All‑purpose flour
Brown sugar (light, dark, or a combination)
Unsalted butter (room temperature or browned, depending on desired depth of flavor)
Egg and/or egg yolk
Vanilla extract
Baking soda or baking powder (or both, for leavening and texture)
Salt (fine or kosher)
Optional granulated or coarse sugar for rolling

Directions

Preheat your oven (typically to 350 °F or 175 °C) and prepare a baking sheet with parchment paper.
In a bowl, whisk together the dry ingredients: flour, leavening agent, and salt.
In another bowl, cream the butter and brown sugar together until light and fluffy (or combine browned butter with sugar for a richer, toffee‑like flavor).
Add the egg (plus yolk, if using) and vanilla to the creamed mixture and mix until combined.
Gradually incorporate the dry ingredients into the wet mixture until just combined.
(Optional) Chill the dough for 15 minutes to an hour—this enhances texture and browning.
Form dough into balls (typically about 2 tablespoons or 40 g each), then roll in granulated or coarse sugar if desired.
Place on prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, until edges are set and lightly golden; the centers may appear underbaked but will firm up as they cool.
Allow cookies to rest on the baking sheet for a few minutes before transferring to a cooling rack.

Servings and timing

Servings: Makes approximately 20–25 cookies (varies with cookie size).
Prep time: 10–20 minutes (plus chill time if used).
Cook time: 10–12 minutes per batch.
Total time: About 30 minutes active time (longer if dough is chilled).

Variations

Mix-ins: Add toasted nuts (e.g., pecans, walnuts), chocolate chips, or dried fruit.
Flavor twists: Substitute part of the vanilla with maple extract or swap some brown sugar for molasses for deeper flavor.
Topping options: Sprinkle flaky sea salt, dust with cinnamon sugar, or drizzle melted chocolate once cooled.

Storage/Reheating

Store cookies in an airtight container at room temperature—they’ll remain soft for 3–5 days. For longer life, freeze baked cookies for up to 3 months, layering parchment between them. To reheat, warm gently in a 300 °F oven for 5 minutes, or microwave briefly to regain softness.

FAQs

What type of brown sugar should I use?

You may use light, dark, or a mix. Light brown sugar yields a milder caramel flavour, while dark brown sugar adds deeper molasses notes and extra moisture.

Should I use baking soda or baking powder?

Either works. Baking soda promotes spreading and subtle browning, while baking powder gives a puffier cookie. Some recipes use both for balanced texture.

Do I need to chill the dough?

Chilling is optional but helpful. It solidifies the butter and slows spreading, contributing to thicker, chewier cookies and slightly richer flavor.

Can I make cookies without a mixer?

Yes—many versions call for simply stirring melted or softened butter with sugar by hand, ensuring easy preparation without special equipment.

Why do the cookies look underbaked at the center?

They continue baking on the warm sheet after removal. Removing them slightly early ensures a soft, not overbaked, interior.

How can I keep cookies soft longer?

Store in an airtight container at room temperature. Placing a small slice of bread inside can help maintain moisture over several days.

Can I freeze the dough instead of baked cookies?

Yes. Scoop and freeze dough balls on a sheet, then transfer to a bag once firm. Bake directly from frozen, adding a minute or two to baking time.

Why are my cookies spreading too much?

Over-softened butter or too much flour can contribute. Measure flour accurately (preferably weighed), and chill the dough if needed to control spreading.

How do I get a crackled top?

Rolling dough balls in granulated sugar before baking creates a sparkly, crackled exterior as the dough expands. Letting cookies cool on the tray helps set those cracks.

Can I make smaller or larger cookies?

Absolutely. Adjust portion size as desired; note that larger cookies may need extra baking time and will have a softer center.

Conclusion

These Brown Sugar Cookies offer a timeless balance of simplicity and indulgence. Richly flavored, texturally blissful, and adaptable to your preferences, they’re perfect for sharing—or savoring solo. Whether you bake them as-is or experiment with mix-ins and flavor tweaks, their comforting sweetness and tender chew are sure to make them a beloved fixture in your baking repertoire.