Chewy Brown Sugar Cookies with Caramelized Flavor

Brown Sugar Cookies are soft, fluffy sugar cookies made with brown sugar, which gives them a rich, caramel-like flavor. Once you try this Brown Sugar Cookie recipe, you may find yourself trading in plain sugar cookies for these every time.

Perfect sugar cookie buttercream frosting pairs beautifully with these cookies.

This brown sugar cookie is a family favorite I grew up with and still make often. The flavor is memorable and crave-worthy, and the texture is incredibly soft. Enjoy them plain or add a generous layer of buttercream frosting for an extra treat.

Ingredients to make Brown Sugar Cookie Recipe

This recipe uses familiar pantry ingredients, with a bit more brown sugar than a typical cookie to boost flavor. You’ll need:

• brown sugar – light brown sugar works well
• butter – unsalted and softened to room temperature
• eggs – best if at room temperature
• baking powder – check freshness
• baking soda – check freshness
• vanilla
• salt
• milk
• all-purpose flour

How to make Brown Sugar Cookies

• Preheat the oven to 350°F and line baking sheets with parchment paper.
• In a large bowl or stand mixer, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing after each, then add the vanilla.
• In a separate bowl, whisk together the baking powder, baking soda, salt, and most of the flour.
• Alternate adding the dry ingredients and the milk to the butter mixture, stirring after each addition, until a slightly sticky dough forms. Add a little more flour if the dough is too wet.
• Cover the dough and chill for at least 30 minutes.
• On a lightly floured surface, roll the dough to about 1/4″ thickness and cut into desired shapes.
• Bake on parchment-lined baking sheets at 350ºF for 10–12 minutes, until the edges are lightly golden.
• Allow cookies to cool on the pan for about 5 minutes, then transfer to a cooling rack to finish cooling. Frost when completely cool.

Can I Freeze Sugar Cookies?

Yes. These cookies and the dough freeze well. To freeze dough before baking, form it into small rounds and wrap tightly in plastic, or roll it into a disk, freeze on a baking sheet, then store in an airtight container with parchment between layers. You can also cut the shapes first and freeze the cutouts on a tray until firm, then transfer them to a container.

If you prefer to bake first, freeze undecorated cookies in an airtight container with parchment between layers. Thaw or bake from frozen as described below.

How to Thaw Frozen Cookie Dough

If the dough was cut into shapes and frozen, you can bake directly from frozen—add a minute or two to the baking time and watch for golden edges. If the dough was frozen as a rolled disk, thaw it in the refrigerator overnight, then roll and cut as usual. You can also thaw on the countertop briefly, but avoid letting it become too soft.