Go Back
Brown sugar cookies on cooling rack
Print Recipe
5 from 2 votes

Brown Sugar Cookies

These brown sugar cookies are soft and chewy with a crunchy sugar coating. They have with a delicious brown sugar flavor with hints of cinnamon and vanilla. The perfect variation on rolled sugar cookies.
Prep Time30 minutes
Cook Time8 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Brown Sugar Cookies, Sugar Cookies Made with Brown Sugar
Servings: 32 cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 2 3/4 cups all-purpose flour (344 grams) measured correctly
  • 1/2 - 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (226 grams) softened but not starting to melt
  • 1 1/2 cups brown sugar (315 grams) I used dark, light works too
  • 1 large egg
  • 1 large egg yolk discard the white, in addition the the other egg
  • 1 tablespoon vanilla extract
  • 1/3 cup granulated sugar (67 grams) or raw sugar, for rolling

Instructions

  • Preheat the oven to 350F (180C) degrees. Line baking sheets with parchment of silicone baking mats.
  • In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
  • In a separate large bowl, beat together the butter and brown sugar until creamy (sugar granules are fine - but there shouldn't be lumps of sugar).
  • Beat the egg, additional egg yolk and vanilla extract into butter mixture.
  • Mix the dry ingredients into the butter mixture. I typically do this about 1/2 at a time, starting with the mixer on a low speed.
  • Form the dough into balls with about 1.5 tablespoons of dough each (I use a medium cookie scoop. Roll the dough into a ball, then roll each cookie dough ball in the granulated or raw sugar. To do this, I pour the sugar onto a small plate then roll the cookie dough ball in the sugar.
  • Place the cookie dough balls about 2 inches (5 cm) apart on the lined cookie sheets.
  • Bake 1 sheet at a time in the middle of the preheated oven. The cookies will bake for about 8-11 minutes, or until the tops look just set.
  • Cool the cookies on the cookie sheet for at least 10 minutes before transferring to a wire rack to continue cooling.

Notes

  1. Flour: Be sure to whisk the flour first. Then spoon into dry measuring cups and level off the top. For the most accurate results, measure in grams using a scale. 
  2. Freezing: Cookie dough balls (rolled in sugar) can be frozen for up to 2 months. When ready to bake, preheat the oven and line cookie sheets. Bake cookies as directed. Do not thaw the dough first.
  3. Storage: Store baked and cooled cookies in an airtight container for up to 5 days. 
  4. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 32 uniform cookies. 

Nutrition

Calories: 142kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 68mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 193IU | Vitamin C: 0.001mg | Calcium: 14mg | Iron: 1mg