Soft Brown Sugar Cookies
Sugar cookies are pretty much the plainest cookie there is. Their flavor comes entirely from the sugar, butter, and maybe a touch of vanilla. What makes them interesting is the stuff you add to them – colorful icing, sprinkles, or add-ins like candy corn or Andes mints.
But brown sugar cookies – now that’s a completely different story. Simply swapping out the white sugar in basic sugar cookies for brown sugar gives them a darker, richer, molasses-tinged flavor all their own. And if you brown the butter before mixing it into the cookie dough, it adds a rich, nutty note that deepens the flavor even more.
For these Soft Brown Sugar Cookies, you modified my basic sugar cookie recipe by using brown sugar, brown butter, and a whole tablespoon of vanilla to make the flavor as dark and complex as possible. And I reduced the flour, increased the butter, and added an extra egg yolk to give them a super soft, tender texture. When you bite into one, it practically melts in your mouth, releasing all that rich, sweet, molasses-loaded goodness. It’s way more than just another sugar cookie.
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Soft Brown Sugar Cookies
Directions:
- Preheat oven to 350 degrees F. Prepare a baking sheet with parchment paper. In a small pot, melt 10 tablespoons butter over medium heat. Stir constantly until butter starts to brown, about 3-5 minutes.
- Once butter starts to brown, remove pot from heat, and add in the remaining 4 tablespoons of butter.
- When the additional butter has melted, stir in 1.5 cups of brown sugar. Stir until smooth. Whisk in egg, egg yolk, salt and vanilla. Set aside.
- In a separate large bowl whisk together 1/4 cup sugar, 1/2 cup brown sugar, flour, baking soda, and baking powder.
- Combine butter mixture with dry ingredients, stirring until a dough forms.
- Roll into a balls. Place 1/4 cup of sugar in a small bowl. Roll cookie balls in sugar until coated and place on cookie sheet.
- Bake for 12-14 minutes, or until cookies JUST begin to set. Do not over bake so they stay soft. Cracks of cookies will look undercooked, but once they sit out on the drying rack, they will firm up, but stay soft.
TOOLS USED FOR SOFT BROWN SUGAR COOKIES RECIPE:
Measuring Cups and Spoons: Each cup’s “ml” and cup sizes have passed clearly engraved marking, and you can quickly identify the cup scale according to the color of the handle.
Baking Sheets: This set of baking sheets comes with small, medium, and large sizes that provide the perfect option for any of your baking needs.
Parchment Paper: Parchment baking paper is non-stick for quick food release and easy clean up
Soft Brown Sugar Cookies
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Ingredients
- 14 tablespoons unsalted butter divided
- 1/2 cup sugar divided
- 2 cups packed light brown sugar divided
- 2 cups flour plus 2 tablespoons
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees Prepare a baking sheet with parchment paper.
- In a small pot, melt 10 tablespoons butter over medium heat. Stir constantly until butter starts to brown, about 3-5 minutes. Once butter starts to brown, remove pot from heat, and add in the remaining 4 tablespoons of butter. When the additional butter has melted, stir in 1.5 cups of brown sugar. Stir until smooth. Whisk in egg, egg yolk, salt and vanilla. Set aside.
- In a separate large bowl whisk together 1/4 cup sugar, 1/2 cup brown sugar, flour, baking soda, and baking powder.
- Combine butter mixture with dry ingredients, stirring until a dough forms.
- Roll into a balls. Place 1/4 cup of sugar in a small bowl . Roll cookie balls in sugar until coated and place on cookie sheet. Bake for 12-14 minutes, or until cookies JUST begin to set. Do not over bake so they stay soft. Cracks of cookies will look undercooked, but once they sit out on the drying rack, they will firm up, but stay soft.
Video
Notes
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Looking for more easy and delicious sweet recipes?
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- Jumbo Oreo Stuffed Chocolate Chip Cookies – the ultimate cookies
- Edible Sugar Cookie Dough – another yummy raw cookie dough to try
- Sugar Cookie Cake – so easy to make and a fan favorite!
- Fried Ice Cream Cake – crunch and cool!
My husband and I loved them. Used Splenda brown sugar. Very good. But tell me regarding the Nutrition info, is it 227 calories and 36 carbs per cookie? You didn’t have the serving size re nutrition info. Thank you.
That is per cookie Patti. But they should be pretty big cookies 🙂 Your info will be different since you used Splenda.
In the recipe it says both the sugar and brown sugar are divided but it doesn’t say how much of the sugar is to be added to the flour mixture. Is it 1/4 cup, since 1/4 is used to roll thw cookies in?
Yes you are correct. It is 1/4 cup of regular sugar that is mixed into the flour.
Can I freeZe rolled cookie balls?
Yes! When you are ready to make them, I would thaw in the fridge before baking.
Delicious!
They turned out amazing.
I added a touch of cinnamon
Hi! I was so excited about these but mine came out so flat! I realized I forgot the 2 tablespoons of flour, could that be why they became so flat?
That could be why. I have only made the cookies are written, so I can’t say for sure.
I did the exact same thing yesterday. Lol! I was thinking they needed to be chilled or something. I’ll add more flour next time!