Brown sugar cookies are sweet, soft, and ultra-chewy—a flavorful twist on a classic cookie.
These brown sugar cookies are seriously addictive; it’s hard to stop at just one. Their texture is similar to ginger snap cookies but softer, and they have the chewy appeal of a classic sugar cookie with a richer molasses note thanks to the brown sugar.
Chewy Brown Sugar Cookies
Using brown sugar produces a denser, moister cookie with a deeper, richer flavor than a typical recipe that relies mostly on white sugar. These may be the softest, chewiest cookies you’ll make—ready in under 20 minutes from start to finish, they’re perfect for gifting in a tin or enjoying as an afternoon treat.
Just mix, roll & bake!
Wet ingredients: Cream butter (softened), vegetable oil and brown sugar until light. Add the eggs and beat until fluffy.
Dry ingredients: Add baking soda, baking powder, salt, vanilla and flour. Mix until incorporated, then stir in chocolate chips if using.
Bake: Scoop dough into balls, roll them in white sugar, place on a lightly greased baking sheet and bake at 350°F for 9–11 minutes.
Light or dark brown sugar: Either works. Using all brown sugar instead of a mix of white and brown yields a chewier cookie. Dark brown sugar contains more molasses, which produces a slightly darker, chewier result.
Variations
These cookies are delicious on their own, but you can customize them easily:
- Add baking chips—milk, dark, white chocolate, or butterscotch.
- Add a little cinnamon to the white sugar used for rolling for a warm, spiced finish.
Make mini cookies by forming smaller dough balls and baking 6–8 minutes. For a crunchier cookie: bake slightly longer at a lower temperature, reduce the flour by about 1/8 cup to make them thinner and crisper, or use only one egg.
Storing & Freezing
Cookies store well, so you can make them ahead and still serve a fresh-tasting treat.
Once cooled, store cookies in an airtight container for up to 5 days. Adding a slice of white bread to the container helps keep them soft and chewy.
Freeze baked cookies for up to 3 months. They thaw quickly and make a convenient snack or lunchbox addition. The dough also freezes well: refrigerate for 3–4 days if you’ll bake soon, or freeze for up to 3 months.
- Log form: Shape the dough into one or two logs, wrap tightly in plastic wrap and foil, then freeze.
- Dough balls: Place shaped dough balls on a pan, freeze until firm, then transfer to a freezer-safe bag or container.
Note: If you freeze dough, be sure to coat each ball in sugar just before baking for the best exterior texture and shine.
For more tasty cookies:
- Gooey Rolo Cookies
- Strawberry Pudding Cookies
- Cookies and Cream Cookies
- Molasses Crinkle Cookies
- Copycat Swig Cookies
- Amish Sugar Cookies
Brown Sugar Cookies Recipe
Ingredients
- 2 c brown sugar
- 1/2 c butter, softened
- 1/2 c vegetable oil
- 2 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 3 c all-purpose flour
- white sugar (for rolling)
Instructions
-
Cream butter, oil and brown sugar in a stand mixer or with a hand mixer. Add eggs and beat until fluffy.
-
Add baking soda, baking powder, salt, vanilla and flour. Mix until combined, then stir in chocolate chips if desired.
-
Scoop dough into balls, roll each in white sugar, and place on a lightly greased baking sheet.
-
Bake at 350°F for 9–11 minutes. Let cool slightly on the sheet before transferring to a rack.
Nutrition
Calories: 137kcal,
Carbohydrates: 20g,
Protein: 1g,
Fat: 6g
Nutrition information is automatically calculated and should be used as an approximation.