Brown Sugar Cookies are soft, fluffy sugar cookies made with plenty of brown sugar for a rich, caramel-like flavor. Once you try this Brown Sugar Cookie recipe, you may never go back to plain sugar cookies.
Perfect sugar cookie buttercream frosting goes beautifully on these cookies.
This Brown Sugar Cookie is a family favorite I’ve enjoyed since childhood. The flavor is memorable and crave-worthy, and the texture stays soft and tender. They’re delightful plain or finished with a smooth layer of frosting.
Ingredients to make Brown Sugar Cookie Recipe
These cookies use familiar pantry staples but a generous amount of brown sugar for added depth. For this recipe you will need:
- Brown sugar – light brown sugar is used here and is packed before measuring
- Butter – unsalted and softened to room temperature
- Eggs – room temperature is best for even mixing
- Baking powder – check freshness for best rise
- Baking soda – also check expiration
- Vanilla – adds aromatic sweetness
- Salt – balances and enhances flavor
- Milk – helps create a slightly sticky, rollable dough
- All-purpose flour – provides structure
How to make Brown Sugar Cookies
- Preheat oven to 350ºF 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 eggs one at a time, mixing after each addition, then stir in the vanilla.
- In a separate bowl, whisk together the baking powder, baking soda, salt, and most of the flour.
- Alternate adding the dry mixture and the milk to the butter mixture, stirring until a slightly sticky dough forms. Add a bit more flour if the dough is too soft to roll.
- Cover and chill the dough for at least 30 minutes to firm up.
- On a lightly floured surface, roll the dough to about 1/4″ thickness and cut into desired shapes.
- Bake on parchment-lined sheets at 350ºF for 10–12 minutes, or until edges are just turning golden. Allow cookies to cool on the pan for about 5 minutes, then transfer to a cooling rack to finish cooling before frosting.
Can I Freeze Sugar Cookies?
Yes. Cookie dough freezes well and gives you flexibility when baking for events. You can freeze the dough in small rounds wrapped tightly in plastic, or roll it into a flat round, freeze that solid, then store it in an airtight container. If stacking, separate layers with parchment or wax paper.
Another option is to cut the shapes first and freeze the unbaked shapes on a baking sheet; then transfer them to a sealed container. Baked, undecorated cookies also freeze well — store them in an airtight container with parchment between layers.
How to Thaw Frozen Cookie Dough
If you’ve frozen cut shapes, you can bake them straight from the freezer; they may need a couple of extra minutes in the oven. If the dough was frozen as a sheet or round, thaw it in the refrigerator overnight, then roll and cut as directed. You can also thaw at room temperature briefly, but avoid letting the dough get too soft.
Brown Sugar Cookies Recipe
Ingredients
- 2 2/3 cups brown sugar, packed
- 1 cup butter, softened
- 3 eggs
- 3 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp vanilla
- 1/2 tsp salt
- 1 cup milk
- 6 1/2 cups flour
Instructions
- Preheat oven to 350ºF and line baking sheets with parchment paper.
- Cream together butter and brown sugar, add eggs one at a time, then stir in vanilla.
- Whisk together the dry ingredients in a separate bowl.
- Alternate mixing in the dry ingredients and milk until a slightly sticky dough forms; add more flour if needed.
- Cover and chill for at least 30 minutes.
- Roll to 1/4″ thickness on a lightly floured surface and cut into shapes.
- Bake 10–12 minutes. Cool and frost as desired.
Notes
- Try a simple buttercream frosting for a classic finish.
Nutrition
Other Tasty Cookie Recipes:
- White Chocolate Coconut Cookies
- Lemon Sugar Cookies
- Chocolate Chip Cookie Bars
Brown Sugar Cookies are soft, fluffy, and full of warm brown sugar flavor. Try this recipe and enjoy a tender, flavorful cookie that’s perfect plain or frosted for holidays and everyday treats.