Brown Sugar Cookies


One thing I’ve done in a lot of my baking is replaced portions of white sugar with brown sugar. This does two things. First, it adds flavor. Brown sugar has molasses in it, which has a rich, dark flavor that is both distinctive and delicious, at least in small doses. Second, it adds moisture, and I find that cookies and other confections I make with brown sugar tend to stay softer and chewier for longer.

Plus, my partner loves brown sugar. He’s been on a quest for ages to find a kind of brown sugar candy that rivals “just eating a spoon full of brown sugar” and hasn’t yet managed to find it. If you have ideas on that front, let me know!

So, when a brown sugar version of basic sugar cookies came across my social media feeds, I knew I had to try it. In concept, it’s basically just a sugar cookie, but with dark brown sugar to give it that rich molasses taste.

Fair warning: these cookies spread out a lot when you bake them. Chilling them thoroughly before baking helps a bit, but they’re still going to be super thin. Keep that in mind when you space them on your cookie sheets! They end up a little crispy around the edges and nicely chewy in the middle, which is really the best of both worlds when you think about it.

Brown Sugar Cookies

Sugar cookies made with dark brown sugar for a delicious molasses flavor, a soft, chewy center, and crispy outer edge.
Servings 36 Cookies
Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 1 hour 5 minutes
Total Time 1 hour 31 minutes


  • Stand Mixer
  • Rubber Spatula
  • Cookie Scoop
  • Cookie Sheets
  • Parchment Paper


  • 2⅓ Cups Flour
  • 1 Tbsp Corn Starch
  • ¾ Tsp Baking Soda
  • ¼ Tsp Baking Powder
  • 2 Sticks Unsalted Butter Softened
  • 2 Cups Dark Brown Sugar
  • 2 Eggs One egg + one yolk, specifically.
  • 1 Tsp Vanilla Extract
  • ¼ Cup White Sugar
  • ½ Tbsp Cinnamon


  • Make the cookie topping by combining the white sugar and cinnamon, and set aside.
  • In a mixing bowl, combine the flour, corn starch, baking powder, and baking soda, and set aside.
  • With your mixer, cream together the butter and brown sugar until light and fluffy. Add in the eggs and vanilla, and mix to combine.
  • Add the flour and brown sugar mixture and mix until combined; it will pull together into a cookie dough fairly quickly.
  • Using a tablespoon-sized cookie scoop, scoop balls of dough and roll them into smooth balls. Roll each ball in the cinnamon-sugar mixture to coat them.
  • Place the dough balls in the fridge and chill for at least 45 minutes to cut back on how much they spread out while baking.
  • Preheat your oven to 350℉. Arrange your dough balls on a parchment-lined baking sheet at least 2" apart to allow for spread. Bake for 11 minutes.
  • When baked, slide the parchment paper to a cooling rack to cool and set.
Course: Dessert, Snack
Cuisine: American
Keyword: Brown Sugar, Cookies, Molasses

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