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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- Fried Ice Cream Cake – crunch and cool!
Very good. I added a half teaspoon of fresh ground nutmeg and used Kerrygold butter.
These cookies came out of the oven smelling so enticing and tasting even more delicious. The brown butter, brown sugar, and vanilla made this cookie so much more than their rather plain looks. I’m trying out recipes to bake and donate cookies to our church’s Fall Festival Bake Shop. I know they will be a hit if only people give them a try. Anysugestion o how to dress the up?
I would dip half of the cookie in chocolate and leave like that or sprinkle on some chopped nuts or sprinkles or coarse sugar.
My niece and nephews had such a fantastic day. So, of course I had to make them something special. This recipe has been sitting on my Pinterest board for a VERY long time and it seemed like today was a great day to give it a shot. They came out great! I ended up having to add an extra 1/2 cup of flour to make the dough look like what was in the video. It could just be the humidity of where I live… not sure. That didn’t bother me one bit, though. I actually mushed the dough into a somewhat deep “heart-shaped” mold and it turned out to be cute. Anyway, I love browned butter ANYTHING! Thanks for the recipe…. I’ll make these again soon! I’ll post pictures on Pinterest.
Absolutely scrumptious!! I am a cookie snob, so this is a huge compliment. Cookies must be flavorful and moist, and these are!!! I did freeze the balls for 8-9 mins before cooking.
can you make and freeze?
Yes you can, you can also just freeze the dough balls and take out as many as you want to cook on demand.