Easy Soft and Chewy Brown Sugar Cookies Recipe

There’s just something magical about a simple cookie, isn’t there? Especially one that fills your home with that warm, comforting scent of brown sugar and butter. It instantly takes me back to cozy afternoons in the kitchen, maybe stealing a bit of dough when no one was looking! These Soft Brown Sugar Cookies are exactly that kind of magic. They’re incredibly easy to whip up, seriously fast, and result in a cookie that’s perfectly chewy on the inside and just a little crisp on the edges. Get ready, because these are going to become your go-to for everything from weeknight treats to holiday baking.

Why You’ll Love This Recipe

• Fast: From start to oven in under 20 minutes! Perfect for when a cookie craving hits.
• Easy: No fancy steps, just simple mixing and baking. Beginner baker friendly!
• Giftable: Everyone adores a homemade cookie, and these are always a hit.
• Crowd-pleasing: The deep flavor of brown sugar and chewy texture is universally loved.

Ingredients

Here’s what you’ll need to make these delightful cookies. Most of these are probably already in your pantry!

• 14 tablespoons unsalted butter (divided): This is our magic ingredient! We’ll brown most of it for incredible nutty flavor.
• ½ cup sugar (divided): For a touch of classic sweetness and for rolling the cookie balls for that extra sparkle and texture.
• 2 cups packed light brown sugar (divided): The star of the show! Make sure it’s packed tightly in your measuring cup for the right texture and moisture. Using divided amounts helps build layers of flavor and structure.
• 2 cups all-purpose flour + 2 tablespoons: Just your standard all-purpose flour works perfectly here. The little extra helps get the dough just right.
• ½ teaspoon baking soda: Our leavening friend for chewiness and spread.
• ¼ teaspoon baking powder: Adds just a little lift to keep them soft.
• ½ teaspoon salt: Crucial for balancing all that sweetness and enhancing the flavors.
• 1 large egg: Binds everything together.
• 1 large egg yolk: This is a little trick! The extra yolk adds richness and contributes to that wonderfully chewy texture without adding extra liquid (like a whole second egg white would).
• 1 tablespoon vanilla extract: Use good quality vanilla for the best flavor!

How to Make It

Alright, let’s get baking! These steps are super simple, I promise.

1. First things first, preheat your oven to 350°F (175°C). While it’s warming up, get your baking sheet ready by lining it with parchment paper. This prevents sticking and makes cleanup a breeze!
2. Now, let’s work some butter magic! Grab a small pot and melt 10 tablespoons of your unsalted butter over medium heat. Keep an eye on it and stir constantly. It’ll melt, then get foamy, and finally, you’ll see little brown bits forming at the bottom and it will smell wonderfully nutty. This usually takes about 3-5 minutes. As soon as you see those brown bits and smell the nutty aroma, remove the pot from the heat immediately to stop the browning.
3. While the browned butter is still hot, add the remaining 4 tablespoons of cold butter to the pot. Stir it until it melts completely into the hot browned butter. Then, stir in 1 ½ cups of the packed light brown sugar until everything is smooth and glossy. This cools the butter mixture down a bit and starts dissolving that sugar.
4. In a separate bowl (or you can just whisk them directly into the slightly cooled butter mixture once it’s not piping hot!), whisk in the large egg and the egg yolk, followed by the salt and the vanilla extract. Make sure everything is well combined. Set this glorious butter mixture aside for a moment.
5. In a large separate bowl, whisk together the dry ingredients: ¼ cup of the granulated sugar, ½ cup of the packed brown sugar, the all-purpose flour (2 cups + 2 tablespoons), the baking soda, and the baking powder. Whisk it all together until everything is evenly distributed. This helps ensure your cookies rise properly.
6. Now for the fun part! Pour the wet butter mixture into the bowl with the dry ingredients. Grab a sturdy spoon or a spatula and start stirring. Keep stirring until everything comes together and forms a nice, cohesive cookie dough. Don’t overmix here – just mix until there are no dry streaks left.
7. It’s cookie shaping time! Roll the dough into balls. I like to make them about 1 to 1.5 inches in diameter, but you can make them bigger or smaller depending on how you like your cookies. For that signature look and touch of sweetness, place the remaining ¼ cup of granulated sugar in a small bowl and roll each cookie ball in the sugar until it’s coated. Place the coated balls on your prepared baking sheet, leaving some space between them as they will spread slightly.
8. Pop the baking sheet into your preheated oven. Bake for 12-14 minutes. Here’s my biggest tip: DO NOT OVERBAKE! You want the edges to look just set and perhaps slightly golden, but the centers should still look a little soft and maybe even slightly underdone. They will continue to cook as they cool on the hot baking sheet.
9. Once they come out of the oven, let the cookies cool on the baking sheet for at least 5-10 minutes. This is crucial for them to finish setting up and develop that perfect chewy texture. Then, carefully transfer them to a wire rack to cool completely (if you can wait that long!).

Substitutions & Additions

Want to get creative? These cookies are a fantastic base! Here are a few ideas:

• Add Chocolate: Stir in a cup of chocolate chips (milk, semi-sweet, or dark!) when you combine the wet and dry ingredients.
• Go Nutty: Fold in ½ cup of chopped walnuts or pecans for some crunch.
• Spice It Up: Add ½ teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a warmer flavor profile.
• Different Extracts: Swap some of the vanilla for almond extract, maple extract, or even a touch of rum extract for a twist.
• Brown Sugar Swap: While light brown sugar is key for this recipe, you could experiment with using some dark brown sugar for an even deeper molasses flavor.

Tips for Success

Here are a few little pointers I’ve learned along the way to make sure your cookies turn out perfectly every time:

• Don’t Skip the Brown Butter: seriously, it adds so much depth of flavor. Just watch it carefully so it doesn’t burn! Medium heat and constant stirring are your friends.
• Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can compact the flour, resulting in too much flour and a dry cookie.
• Underbake Slightly: This is KEY to soft, chewy cookies. Trust the process – they will finish setting as they cool on the hot pan.
• Let Them Cool on the Pan: Patience is a virtue here! Giving them those few minutes on the hot baking sheet allows them to set up properly before you move them.
• Prep Ahead: You can make the dough ahead of time! Roll it into balls, coat in sugar, and place them on a baking sheet lined with parchment. Pop the whole sheet into the freezer until the balls are firm, then transfer them to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time.

How to Store It

Assuming you have any leftovers (a big assumption!), here’s how to keep them fresh and delicious:

• Once completely cooled, store cookies in an airtight container at room temperature.
• Layer them between sheets of parchment paper if stacking to prevent them from sticking together.
• They’ll stay soft and delicious for about 3-5 days.
• Baked cookies can also be frozen in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.

FAQs

Got questions? I’ve got answers!

Q: Why brown the butter?
A: Browning the butter removes some of the water and toasts the milk solids, giving it a rich, nutty flavor that adds amazing depth to the cookies that regular melted butter just can’t replicate.

Q: Can I use dark brown sugar instead of light?
A: You could use all dark brown sugar, but it will result in a stronger molasses flavor and potentially a slightly denser cookie. Light brown sugar gives you that classic soft, chewy texture and perfect brown sugar flavor profile for this recipe.

Q: Why do you only use one egg yolk?
A: The egg yolk adds extra fat and richness to the dough, which contributes significantly to the chewy texture and helps create a tender crumb, without making the cookie cakey like an extra egg white might.

Q: My cookies spread too much! What happened?
A: This can happen for a few reasons! Make sure your butter mixture wasn’t too hot when you added the egg (it can thin the dough). Also, ensure you’re measuring your flour correctly and not accidentally using too little. Sometimes chilling the dough for 30 minutes after rolling can help prevent excessive spreading.