Cookies Holidays Winter

Chewy Brown Sugar Cookies

Tuesday, December 15, 2020

A brown sugar version of sugar cookies, with a touch of molasses. These cookies are rich in flavor, with crispy edges and an almost fudgy center. When they bake, they rise; when they cool, they fall, giving them a beautiful crackly surface. So simple, so good!

Brown Sugar Cookies on parchment paper

I will never say no to a simple sugar cookie or pan-banging sugar cookies, but adding brown sugar makes for an interesting twist.

A teaspoon of molasses increases the dark brown sugar flavor without making it taste like holiday fare (but, to be sure, these are a great addition to your holiday cookie tray). Rolling them in a bit of sugar gives them a beautiful sparkle, but even more important: another interesting texture.

These cookies debuted in my 100 Cookies cookbook, and have been a reader favorite!

A few tips for making Brown Sugar Cookies:

  • Don’t skip the egg yolk! It helps make the center fudgy and rich.
  • The cookies will puff in the oven and then collapse as they cool, forming cracks across the top.
  • Let the cookies cool on the pan for the time called for — this helps them set and will ensure the perfect texture upon first bite.

More Cookie Recipes:

Brown Sugar Cookies

Chewy Brown Sugar Cookies

Servings: 20 cookies
Prep Time: 10 minutes
Cook Time: 11 minutes
Additional Time: 5 minutes
Total Time: 26 minutes
A brown sugar version of sugar cookies, with a touch of molasses. Rich in flavor, with crisp edges, an almost fudgy center, and beautiful crackles across the top.
Sarah Kieffer
4.67 from 9 votes
Print Pin Rate

Ingredients

  • 2 1/2 cups plus 1 tablespoon [364 g] all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup [2 sticks | 227 g] unsalted butter at room temperature
  • 1 3/4 cup [350 g] dark brown sugar
  • 1 teaspoon molasses
  • 1 large egg plus 1 large yolk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup [100 g] granulated sugar for rolling

Instructions

  • Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with parchment paper.
  • In a medium bowl, combine the flour, baking soda, and salt.
  • In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.
  • Place the granulated sugar in a medium bowl.
  • Form the cookies into 1 1/2 oz [45 g] balls (2 tablespoons). Roll each ball in the sugar and place 8 cookies on a sheet pan.
  • Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown, 10 to 11 minutes.
  • Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Store the cookies in an airtight container at room temperature for up to 3 days.

Notes

This recipe is from my cookbook, 100 Cookies.
  • Reply
    Marilyn Mahmud
    Wednesday, April 14, 2021 at 6:14 pm

    I made these today, and they are delicious! One question, though, mine puffed up as you said but they didn’t really collapse much or get the crinkles? I did use European butter, but otherwise followed the recipe exactly. Any suggestions?

  • Reply
    Giftbasketworldwide
    Thursday, January 7, 2021 at 12:30 am

    Very inspiring post. Thanks for sharing.

  • Reply
    agreso
    Sunday, January 3, 2021 at 7:19 pm

    Made these yesterday…fantastic! Soft and chewy, and sweet – with just the right amount of salt for balance. Sometimes you want a simple, straightforward cookie without all the competing flavors and textures, and this one nails it. Thanks for a really nice recipe.

  • Reply
    Ana
    Saturday, January 2, 2021 at 4:13 pm

    Delicious cookies and I love how quickly this recipe came together!

  • Reply
    Liz
    Thursday, December 17, 2020 at 7:07 pm

    Made these yesterday…fantastic! Soft and chewy, and sweet – with just the right amount of salt for balance. Sometimes you want a simple, straightforward cookie without all the competing flavors and textures, and this one nails it. Thanks for a really nice recipe.

Leave a Reply

Recipe Rating