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Brown Sugar Cookies

These Brown Sugar Cookies taste like your favorite chocolate chip cookies without the chocolate chips. These cookies have the perfect crispy edges with a soft and chewy center.

brown sugar cookies stacked on a plate

I grew up with a fully stocked cookie jar at all times. My mom made a big batch of cookies for the week every Sunday night, like her Classic Peanut Butter Cookies or Chewy Chocolate Cookies, for my Dad to take in his lunch.

Any time she would make chocolate chip cookies I would beg her to make me a few without any chocolate chips inside. She would usually sneak one or two on the baking sheet for me. I asked why she couldn’t just make the entire batch that way, and I don’t remember her exact answer but it was something along the lines of “we just don’t do that” haha. 

I was craving a chocolate-chip-less-chocolate-chip-cookie the other day and thought to myself, why not make an entire batch??? I’m an adult now. I can do these things. Big girl decisions, y’all.

These brown sugar cookies taste just like your favorite chocolate chip cookie without the chocolate chips. They’re buttery and salty and delicious. The edges are perfectly crispy but the centers stay soft and chewy. 

What’s in Brown Sugar Cookies? 

To make these brown sugar sugar cookies, all you need is: 

  • Butter
  • Brown sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt

How to Make Homemade Cookies

  1. Cream together the butter and sugar until light and fluffy. 
  2. Add in the eggs one at a time, followed by the vanilla. 
  3. Whisk the dry ingredients together in a separate bowl, then add to the wet ingredients. 
  4. Add an additional ¼ cup sugar to a small bowl. 
  5. Use a cookie scoop to portion out the cookie dough and roll each dough ball in the sugar. 
  6. Bake the brown sugar cookies for 10 to 12 minutes at 350 degrees F. 

stack of five brown sugar cookies on a white plate

How to Store Brown Sugar Cookies

These brown sugar cookies will last up to 5 days at room temperature in an airtight container. 

Can I Freeze Brown Sugar Cookies? 

Yes! You can freeze either the baked brown sugar sugar cookies or the raw cookie dough balls. To thaw the frozen baked cookies, pop them in the microwave for a few seconds or let thaw on the countertop. 

To bake the frozen raw cookie dough, bake straight from frozen. Just note that you may need to add an extra minute or two to the total bake time. 

Tips for Making Cookies From Scratch

Your butter needs to be softened to room temperature before making the cookie dough. If the butter isn’t soft enough, it won’t cream together properly with the sugar. 

If your cookie dough seems extremely soft, chill the cookie dough balls in the fridge for 15 to 20 minutes before baking. 

Be careful not to over-bake these, take them out when the edges are just starting to turn golden and the centers are still soft.

More Quick Cookie Recipes: 

These Brown Sugar Cookies taste like your favorite chocolate chip cookies without the chocolate chips. These cookies have the perfect crispy edges with a soft and chewy center.

Brown Sugar Cookies

3.99 from 92 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 40 cookies
Calories: 96kcal
Author: Emily Grace

Ingredients

  • 1 cup butter (2 sticks), softened
  • 1 1/4 cups brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet. Set aside.
  • Cream the butter and sugar together with an electric mixer until light and fluffy. 
  • Add in the eggs, one at a time, beating after each addition. Stir in the vanilla. 
  • In a separate bowl combine the flour, baking powder, baking soda, and salt. Slowly mix the flour mixture into the wet ingredients.  Set aside.
  • Add 1/4 cup sugar to a shallow bowl.  Use a cookie scoop to portion out a ball of dough and drop it into the bowl of sugar. Coat each ball of dough with sugar completely.
  • Bake 10-12 minutes- the edges of the cookies should be just starting to brown.  The centers will be soft; do not over-bake. Let stand on cookie sheet 2-3 minutes before removing to cooling rack.

Notes

The yield will depend on the size of your cookie scoop.

Nutrition

Serving: 1cookie | Calories: 96kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 90mg | Potassium: 27mg | Sugar: 6g | Vitamin A: 155IU | Calcium: 12mg | Iron: 0.4mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!

Originally published June 2012.  Updated June 2017.

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Recipe Rating




Laura

Friday 12th of July 2019

I didn't have any butter, so I ended up using 3/4 cup of vegetable oil. I was worried they wouldn't turn out well because I didn't have butter, but they still turned out lovely! :)

Christine Costello

Monday 8th of April 2019

This is a correction to the comment I just made.

What did I do wrong? The dough was too soft and creamy to roll into a ball. So I scoop them out with the scoop and put them on the cookie sheet that way. The only thing on the cookie that cooked were the edges.

Emily Grace

Monday 8th of April 2019

Hmm, it sounds like maybe your butter was too soft? If the dough is too soft, you might try chilling it in the refrigerator for 15-20 minutes to allow it to firm up. Hope this helps!

Josy

Sunday 10th of February 2019

Glad I'm not the only one to prefer these without the chocolate chips. It's not something one can usually discuss in polite company ?

Liz

Monday 21st of January 2019

Just made these, didn't have any eggs so I substitutes 8 tablespoons of sweetened condensed milk and I decided to throw in some raisins. All the kids and my mother in law are eating them faster then I can bake them.

Kristie

Tuesday 1st of January 2019

These turned out pretty delicious overall, but there are a few quibbles about the recipe though in regards to the sugar. Do you use the entire 1 1/4 cup of brown sugar in the dough and then reserve another 1/4 cup of the sugar for the rolling? Or do you use just 1 cup of sugar and use the 1/4 cup to roll the dough in? Slightly confusing. I did the former, but was frustrated as heck when the cookies did not roll very well in the brown sugar. I stopped 7 cookies in and used white sugar instead with much better results - and the white sugar cookies look exactly like yours rather than my brown sugar rolled ones. Perhaps a few edits to clarify in the recipe would help, otherwise yum!

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