Brown Sugar Cookies

There’s something about a warm cookie that feels like a hug, and these brown sugar cookies are exactly that — soft, chewy, and smelling like caramel as soon as they hit the oven. I make these when I want comfort without fuss: a handful of pantry staples, a little mixing, and soon the whole house smells like golden afternoons. They come out soft in the middle with just enough crisp at the edges, and the deep, molasses-y sweetness of **brown sugar** keeps me coming back for one more (and then another). Pull one from the sheet, press it lightly while still warm, and savor that buttery, caramel scent. Heaven.

Quick Facts

• Yield: Serves 12 (about 24 cookies)
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Why This Recipe is Awesome

These cookies are stupidly simple and comfort-forward. The heavy use of **brown sugar** gives them a chewy, caramel-forward bite while a touch of cornstarch keeps the centers pillowy. They spread just enough for golden, lacy edges and stay tender in the middle — perfect with a glass of milk or a cup of coffee. It’s so easy even your oven can’t mess it up. Plus, the ingredients live in most kitchens already, so you can bake on a whim.

Ingredients

For the Main Dish:

• 2 cups all-purpose flour
• 1 1/2 tsp cornstarch (for tenderness)
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/4 cups packed light brown sugar
• 1/4 cup granulated sugar (optional — for a little crisper edge)
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature (extra chew)
• 1 tbsp pure vanilla extract
• Flaky sea salt for sprinkling (optional)

For the Sauce / Garnish (if applicable):

• Optional: a small sprinkle of flaky sea salt or a dusting of powdered sugar before serving

How I Make It

Step 1:

Preheat your oven to 350°F and line two baking sheets with parchment. In a bowl, whisk together the **2 cups all-purpose flour**, **1 1/2 tsp cornstarch**, **1 tsp baking soda**, and **1/2 tsp salt**. The cornstarch keeps the centers soft — don’t skip it. I love how the dry mix looks like sand with tiny peaks; it smells faintly of flour and promises.

Step 2:

In a large bowl, beat the **1 cup softened butter** with **1 1/4 cups packed light brown sugar** (and the **1/4 cup granulated sugar** if using) until light and fluffy, about 2–3 minutes. Scrape the bowl and add the **egg**, **egg yolk**, and **1 tbsp vanilla**; beat until glossy. The batter will smell deeply of caramel and butter — that’s your cue that things are getting good.

Step 3:

Fold the dry ingredients into the wet with a spatula until just combined. Don’t overmix; you want tender cookies, not a tough hockey puck. If the dough feels very soft or sticky, chill it 15–20 minutes — colder dough spreads less and gives you thicker cookies. I sometimes sneak a spoonful at this stage; the raw dough tastes like sweet toffee.

Step 4:

Scoop dough into roughly 1 1/2-tablespoon mounds (I use a small cookie scoop) and place them 2 inches apart on your prepared sheets. Bake one sheet at a time in the preheated oven for 10–12 minutes, rotating halfway. Pull them when the edges turn golden and the centers look set but still soft — they’ll firm up as they cool. Listen for the quiet, gentle oven hum and watch the tops develop tiny, shiny cracks. Resist the urge to overbake.

Step 5:

Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling. Sprinkle with flaky sea salt while warm if you like that sweet-salty contrast. Store cooled cookies in an airtight container at room temperature for up to 4 days — if they lose a little chew, zap one in the microwave for 6–8 seconds to soften.

Pro Tips

• Use room-temperature eggs and butter for the quickest, creamiest mixing. Cold butter fights the mixer and gives uneven texture.
• If your dough spreads too thin, chill it for 15–30 minutes. If it barely spreads, press gently with your palm before baking.
• For extra chew, swap one tablespoon of flour for one tablespoon of molasses — I do this when I want a deeper, almost gingerbread note.
• Want crispier cookies? Replace the egg yolk with a whole egg and add the 1/4 cup granulated sugar. You’ll get thinner, crisper edges.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Butter ↔ coconut oil: Use slightly less oil (¾ the amount). Flavor shifts to coconut, so use unscented if you prefer neutral taste.
• All-purpose flour ↔ gluten-free 1:1 blend: Cookies will be slightly crumbly but still tasty; add 1 extra tbsp if dough seems wet.
• Brown sugar ↔ half brown/half white: Reduces molasses flavor and lightens color and chew.
• Dairy-free option: Use vegan butter sticks and a flax “egg” (1 tbsp flax + 3 tbsp water), though texture becomes a touch cakier.

Variations & Tips

• Add 1 cup chopped pecans or walnuts for a nutty crunch.
• Stir in 1/2 cup chocolate chips for a classic twist.
• Mix in 1/2 tsp cinnamon and a pinch of nutmeg for a cozy, spiced cookie.
• Make them sandwich-style with dulce de leche or cream cheese frosting for a party dessert.
• Press a thumbprint in the center before baking and fill with jam after for a thumbprint cookie riff.
• For a bright twist, fold in 2 tsp lemon zest to cut the sweetness.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the dough, shape into balls, and freeze on a tray until solid. Transfer to a freezer bag and bake from frozen — add 2 minutes to the bake time. Store baked cookies in an airtight container for up to 4 days or freeze up to 2 months.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through baking if your oven has hot spots. You don’t need to adjust baking time much; just watch for those golden edges.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and know the flavor and texture will change (softer, less rich).

How do I know it’s done?

Bake until edges turn golden and the centers look set but still soft — about 10–12 minutes. They should feel slightly springy when you press the top; they’ll firm as they cool.

What if I don’t have ingredient X?

No brown sugar? Mix 1 cup granulated sugar with 1 tbsp molasses to mimic it. No cornstarch? Use 1 tbsp extra flour — cookies stay tasty but slightly less tender.

How I Like to Serve It

I love these cookies warm with a tall glass of milk or my morning coffee — the heat makes the brown sugar aroma bloom. For cookie swaps at potlucks, I stack them on a plate with a little paper doily and sprinkle flaky sea salt on top. They also pair beautifully with a scoop of vanilla ice cream for a quick dessert — summer or winter, they fit.

Notes

• Store in an airtight container at room temperature for up to 4 days; freeze for longer storage.
• Reheat individual cookies for 6–8 seconds in the microwave to revive that fresh-baked chewiness.

Final Thoughts

Closing: These brown sugar cookies feel like a small, everyday celebration — simple ingredients, quick steps, and big comfort. Now go impress someone — or just yourself — with your homemade masterpiece!