These amazing brown sugar cookies are a twist on the classic sugar cookie. Using dark brown sugar, a touch of cinnamon and ginger, and simple pantry staples, they bake up with buttery flavor, crisp edges and chewy centers. They’re straightforward to make and irresistibly snackable—try to keep them away from curious hands while they’re cooling.
A simple variation of a sugar cookie, these brown sugar cookies deliver a richer, more caramel-like flavor than the original. –Gretchen Holt-Witt
WHY SHOULD I LET COOKIE SHEETS COOL BEFORE MAKING THE NEXT BATCH?
Allowing cookies to rest briefly on the baking sheet and then letting the sheet cool between batches are small steps that make a noticeable difference in texture. In the oven, these cookies puff and then gently collapse as they cool, producing the attractive cracks on top and a cookie that is crisp at the edges with a tender, chewy middle.
If you put cold dough onto a hot baking sheet, the cookies will start spreading immediately. That can produce overly large, very flat cookies or cause batches to merge. Letting cookies set on the sheet for a minute or two helps them hold their shape, and letting the sheet cool fully prevents excess spreading when you bake the next batch.
Brown Sugar Cookies
Author: David Leite
Course: Dessert
Cuisine: American
Servings: 48 servings
Calories: 68 kcal per serving
Prep Time: 20 minutes
Cook Time: 8–12 minutes
Total Time: 45 minutes
Ingredients
- 1 1/2 sticks (6 oz) unsalted butter, at room temperature
- 1 1/4 cups dark brown sugar
- 1 large egg, at room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C).
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and dark brown sugar until smooth and creamy. Add the egg and mix well, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, salt, ground ginger and ground cinnamon until evenly combined.
- Add the dry ingredients to the butter mixture and beat on low speed just until everything is incorporated. Scrape down the bowl and beat briefly once more so the dough is uniform.
- Drop large teaspoonfuls of dough onto a baking sheet lined with parchment, spacing them about 2 inches apart. Bake until the edges are just beginning to brown, 8 to 12 minutes depending on size and oven. For slightly crisp cookies, let them cool on the baking sheet; for softer, chewier cookies, transfer to a wire rack to cool. Let the baking sheet cool completely between batches to prevent excess spreading.
Notes & Tips
Dark brown sugar gives these cookies their deep, caramel-like flavor. If you only have light brown sugar, the cookies will still be very good, though slightly less molasses-forward. Cookie size affects bake time: smaller drops bake in about 8 minutes, larger tablespoon-sized cookies may take around 11 minutes.
If you prefer a hint of vanilla, add 1 teaspoon when you add the egg. For mix-ins, toasted pecans, raisins or chocolate chips all work well — but these cookies are delicious on their own and don’t require additions.
For the crispiest edges and chewiest centers, follow the cooling guidance above. Chilling the dough for 30 minutes won’t harm the flavor and can help control spreading if your oven runs hot.
Adapted From
Cookies for Kids’ Cancer
Nutrition
Serving: 1 portion
Calories: 68 kcal
Carbohydrates: 10 g
Protein: 1 g
Fat: 3 g
Nutrition information is automatically calculated and should be used as an approximation.
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Recipe Testers’ Reviews
Only a portion of recipes tested make it onto the site; these brown sugar cookies passed a rigorous blind testing process and earned the testers’ approval. Below are selected remarks from people who tried the recipe.
Trista C.
“I love these brown sugar cookies. They were quick and easy to make, and all the ingredients are usually in my pantry. I accidentally used light brown sugar and they were still wonderful. I baked mine for eight minutes for a softer cookie and they’ll be part of my regular rotation.”
Natalie R.
“A real keeper—rich, buttery and chewy. The dough didn’t need refrigeration and the short ingredient list produced complex flavor. No additions required; perfect for fall or winter.”
Sandy H.
“A delicious drop cookie—spicy, chewy, and excellent with milk. The dark brown sugar gives a molasses-like note. They were a bit flat after cooling, which only led to eating more of them.”
Lisa O.
“Easy recipe with great results. I tried half the batch cooled on the sheet (crisp) and half cooled on a rack (soft); both were wonderful. Soft cookies would make excellent ice cream sandwiches. I added a teaspoon of vanilla and loved the result.”
Maria P.
“Very tasty with a balanced hint of ginger and cinnamon. I made different sizes and both were delicious: small cookies took about 8 minutes, larger ones about 11.”
Sofia R.
“Simple, fast, and fragrant. These cookies weren’t overly sweet and had a light texture—gone in no time. I made about 40 cookies rather than the advertised 48.”
Sheri C.
“Buttery with warm spice notes, not as intense as a molasses cookie. I think the dough benefits from some time in the refrigerator before baking.”