You’re not going to want to miss the ultra chewy goodness of brown sugar cookies. With a kickin’ caramelized flavor and the perfect cookie texture, you’re going to fall. in. love. Please, just invite me to the wedding.

A brown sugar cookie on a marble countertop. Brown sugar is sprinkled on the counter. Next to the cookie are more brown sugar cookies on a wire cooling rack.

Brown Sugar Cookie Recipe

Brown sugar cookies are the perfect blend of crisp edges and chewy centers, with a flavor profile that’s more complex than your average sugar cookie. The brown sugar in these bring out a rich, caramel-like taste that launches these cookies to the next level. The flavor is familiar enough to be nostalgic but holds a twist that makes them undeniably irresistible.

If you’ve been looking for a cookie recipe that will stand out in a crowd of classic (read: boring) cookies, then brown sugar cookies are your answer.

Two brown sugar cookies propped on each other on the counter. To the left is a wire cooling rack with additional cookies. On the counter is spilled brown sugar.

Brown Sugar Cookie Ingredients

Butter – You can choose to use all butter (or all margarine), but the way the cookies spread will differ. All butter won’t spread as much & margarine will spread more. I suggest the happy medium of using both.
Margarine
Brown sugar – No surprises here!
Egg
Corn syrup – Hi, ultra chewy texture!
Molasses – This really brings out the delicious brown sugar flavor.
Vanilla – The complements all of the flavors so well.
All purpose flour
Baking soda – This gives the edges the perfect crispy texture.
Salt

A parchment lined tray with cookie dough balls prepped for baking.

How do I make Brown Sugar Cookies?

Preheat the oven to 350° F. Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and brown sugar until well combined. You will know it is ready when the mixture is fluffy and lighter in color.
Scrape the sides of the bowl to incorporate all ingredients and add in the egg, corn syrup, molasses and vanilla extract. Mix until combined.
Next, add the flour, baking soda and salt. Mix until the dough forms and is tacky to the touch.
Portion the dough out into approx 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
Bake at 350° F for 11-13 minutes. The cookie will flatten, spread and the edges should start to turn golden brown when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Enjoy!

Baked brown sugar cookies piled on parchment paper.

How do I store leftover brown sugar cookies?

Store your cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. You can do this by placing cooled cookies in a freezer-safe bag or container and labeling it with ‘Brown Sugar Cookies’ and the date. If you want more info on the best ways to freeze cookies, check out this post!

Can I make my brown sugar cookies gluten-free?

Yes, you can! 1:1 Flour substitute (like Bob’s Red Mills) typically works really well with my recipes.

Can I use dark brown sugar instead of light brown sugar for my cookies?

Yes you can, but dark brown sugar contains a higher quantity of molasses so the flavor will differentiate!

A pile of brown sugar cookies. Across the top it says "Brown Sugar Sugar Cookies"

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