Soft Brown Sugar Cookies

Recipe by David Turner
Not Yet Reviewed
Bake it Easy

Swap in brown sugar for white in a classic sugar cookie and you’ll get these brown sugar cookies: They’re softer and chewier than their granulated sugar counterparts, with a richer, deeper flavor (plus, a touch of molasses helps drive those caramel notes home). Choose dark brown sugar for bold richness or opt for light brown sugar for cookies that are lighter in color and milder in flavor. We couldn’t resist the granulated sugar entirely: Each cookie gets rolled in white sugar for a slightly sparkly finish.

Prep
15 mins
Bake
10 to 12 mins
Total
40 mins
Yield
26 to 28 cookies
Soft Brown Sugar Cookies laid out on white parchment showing the top of the cookies with a soft cracked top and dark golden hues. - select to zoom
Soft Brown Sugar Cookies laid out on white parchment showing the top of the cookies with a soft cracked top and dark golden hues. - select to zoom
Soft Brown Sugar Cookies spread out on various plates with a small jar of King Arthur Baking Vanilla Extract. - select to zoom
Ingredients to make Soft Brown Sugar Cookies laid out on a warm countertop showing butter, brown sugar, an egg, vanilla, and all-purpose flour. - select to zoom
Shop Holiday Gifts

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment or lightly grease. 

  2. To make the dough: In a medium bowl, whisk the flour, salt, baking soda, and baking powder. Set aside. 

  3. In a large bowl or the bowl of a stand mixer fitted with the flat beater, add the brown sugar, butter, and molasses. Mix by hand (a dough whisk is a helpful tool here) or on medium speed until well combined, about 1 minute, scraping the bowl halfway through mixing. 

  4. Add the egg and vanilla and mix until well combined, about 1 minute, scraping the bowl halfway through mixing. 

  5. Add the dry ingredients and mix until fully incorporated, about 1 minute, scraping the bowl as needed. 

  6. To add the topping: In a small, shallow bowl, place the granulated sugar. Using a Tablespoon Scoop or a generous tablespoon measure, scoop three or four portions of dough into the sugar bowl and roll them until evenly coated. (For perfectly round cookies, roll the dough into neat balls before coating.)  

  7. Transfer to a prepared baking sheet (about 12 to 14 cookies per pan), spacing evenly apart. Continue until you’ve used all the dough. 

  8. Bake the cookies for 10 to 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through, until the edges of the cookies are set and the surfaces begin to crack.  

  9. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Serve at room temperature. 

  10. Storage information: Store brown sugar cookies in an airtight container at room temperature for up to 4 days. Freeze for longer storage.  

Baker’s Resources