These Brown Sugar Butter Cookies are soft, chewy, and incredibly flavorful with a rich, caramel-like sweetness. Made with simple pantry ingredients, they come together quickly and are perfect for any time I want to whip up a comforting homemade treat. The brown sugar adds depth, and the butter gives them a melt-in-my-mouth texture.
Why You’ll Love This Recipe
I love how these cookies turn out perfectly every time—crisp on the edges with a soft, chewy center. The brown sugar gives them a warm, molasses-like flavor, and the buttery richness makes each bite irresistible. They’re quick to prepare, require no chilling time, and pair beautifully with a cup of coffee or a glass of milk. Whether I’m baking for the holidays or just craving a homemade cookie, this recipe never lets me down.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup (226g) unsalted butter, softened
1 ½ cups (300g) light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
2 ½ cups (312g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
Directions
I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, I cream the softened butter and brown sugar together until it’s light and fluffy.
I add in the egg and vanilla extract, mixing until fully incorporated.
In a separate bowl, I whisk together the flour, baking soda, and salt.
Gradually, I add the dry ingredients to the wet mixture, stirring just until everything is combined.
Using a tablespoon or cookie scoop, I drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
I bake the cookies for 10 to 12 minutes, or until the edges are just golden.
Once baked, I let them cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 30 cookies. The total prep time is around 15 minutes, and they bake in just 10 to 12 minutes. Cooling takes an additional 10 to 15 minutes, so I can have a full batch ready to eat in under 45 minutes.
Variations
Sometimes I like to switch things up by adding mix-ins like mini chocolate chips, chopped pecans, or a sprinkle of cinnamon. For a crispier texture, I bake them for a couple of minutes longer. If I’m feeling indulgent, I drizzle them with melted white or dark chocolate once they’re cooled.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I place a slice of bread in the container. If I want to reheat them, I pop one in the microwave for about 8 seconds to bring back that fresh-baked warmth. For longer storage, I freeze the cookies in a zip-top bag for up to 3 months.
FAQs
What makes these cookies so soft and chewy?
The combination of brown sugar and butter creates a moist, chewy texture. Brown sugar retains more moisture than white sugar, which helps keep the cookies soft.
Can I use dark brown sugar instead of light?
Yes, I can use dark brown sugar for a deeper, more intense molasses flavor. It’ll slightly change the taste but still be delicious.
Do I need to chill the dough?
No, I don’t need to chill the dough for this recipe. The cookies spread just enough without chilling, which makes it a quicker bake.
Can I make these cookies gluten-free?
Yes, I can substitute the all-purpose flour with a gluten-free flour blend designed for baking. I just make sure it includes xanthan gum for the best texture.
How do I know when the cookies are done?
I look for lightly golden edges with soft centers. They may seem underbaked in the middle when I take them out, but they’ll firm up as they cool.
Conclusion
These Brown Sugar Butter Cookies are a cozy, delicious treat I love baking any time I want something sweet and comforting. With their soft centers, crisp edges, and rich flavor, they’re a crowd-pleaser and a go-to recipe in my kitchen. Simple, quick, and always satisfying, they’re everything I want in a homemade cookie.
