Cookies• Holidays• Winter
Last updated October 1, 2023
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A brown sugar version of sugar cookies, with a touch of molasses. These cookies are rich in flavor, with crispy edges and an almost fudgy center. When they bake, they rise; when they cool, they fall, giving them a beautiful crackly surface. So simple, so good!
I will never say no to a simple sugar cookie or pan-banging sugar cookies, but adding brown sugar makes for an interesting twist.
A teaspoon of molasses increases the dark brown sugar flavor without making it taste like holiday fare (but, to be sure, these are a great addition to your holiday cookie tray). Rolling them in a bit of sugar gives them a beautiful sparkle, but even more important: another interesting texture.
These cookies debuted in my 100 Cookies cookbook, and have been a reader favorite!
A few tips for making Brown Sugar Cookies:
- Don’t skip the egg yolk! It helps make the center fudgy and rich.
- The cookies will puff in the oven and then collapse as they cool, forming cracks across the top.
- Let the cookies cool on the pan for the time called for — this helps them set and will ensure the perfect texture upon first bite.
More Cookie Recipes:
- Neapolitan Cookies
- Pan-Banging Chocolate Chip Cookies
- Toasted Sesame Cookies with Bittersweet Chocolate
Chewy Brown Sugar Cookies
Servings: 20 cookies
Prep Time: 10 minutes minutes
Cook Time: 11 minutes minutes
Additional Time: 5 minutes minutes
Total Time: 26 minutes minutes
A brown sugar version of sugar cookies, with a touch of molasses. Rich in flavor, with crisp edges, an almost fudgy center, and beautiful crackles across the top.
Sarah Kieffer
4.94 from 91 votes
Print Pin Rate
Ingredients
- 2 1/2 cups plus 1 tablespoon [364 g] all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup [2 sticks | 227 g] unsalted butter at room temperature
- 1 3/4 cup [350 g] dark brown sugar
- 1 teaspoon molasses
- 1 large egg plus 1 large yolk
- 2 teaspoons pure vanilla extract
- 1/2 cup [100 g] granulated sugar for rolling
Equipment
Instructions
Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with parchment paper.
In a medium bowl, combine the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.
Place the granulated sugar in a medium bowl.
Form the cookies into 1 1/2 oz [45 g] balls (2 tablespoons). Roll each ball in the sugar and place 8 cookies on a sheet pan.
Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown, 10 to 11 minutes.
Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Store the cookies in an airtight container at room temperature for up to 3 days.
Notes
This recipe is from my cookbook, 100 Cookies.
Published December 15, 2020
by Sarah Kieffer
50
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50 Comments
Reply
Catherine S
Monday, March 18, 2024 at 10:14 am
Delicious recipe! I will definitely make these again! I made 60 smaller ones instead of 10 large ones.Reply
Carol
Wednesday, February 21, 2024 at 5:54 pm
I can’t seem to get these to puff up either! Using weight for measurement, and following recipe exactly, but they always come out flat and gooey. Love the taste though!!Reply
Melissa
Monday, December 18, 2023 at 2:38 pm
Love your cookies. Lately they have been spreading a lot. If my butter is too soft would that cause the problem or am I not using enough flour?
Reply
Sarah Kieffer
Tuesday, February 6, 2024 at 5:07 pm
Hi Melissa – Yes, too soft butter could cause spreading. What kind of flour are you using? Sometimes that can also be part of the issue.
Reply
See AlsoNeapolitan Cookie Recipe | Sarah Kieffer | Vanilla Bean BlogRaspberry Jam Drop Biscuits - Baking Recipes - The Cooking CollectivePerfect Classic Chocolate Eclairs (Foolproof Recipe)The recipe for delicious Sugar Free Vanilla Ice CreamAbby
Monday, December 18, 2023 at 11:12 am
Is this recipe possibly missing any baking powder? Mine did not puff up or crack across the top like the recipe said. They were chewy and delicious, but very flat.
Reply
Sarah Kieffer
Tuesday, February 6, 2024 at 5:06 pm
Hi Abby – I’m sorry you had trouble with the cookies. There isn’t any baking powder in this recipe – Did you make any substitutions to the recipe? And did you measure by weights or volume?
Reply
Betty Hornsby
Friday, December 15, 2023 at 11:24 am
Absolutely delicious…chewy in the middle and crisp on the edges. Loved them!Reply
Elise
Thursday, December 14, 2023 at 1:08 pm
Hi, if I only have light brown sugar should I increase the amount of molasses and by how much ? Thank you!Reply
Sarah Kieffer
Tuesday, February 6, 2024 at 5:14 pm
Hi Elise – Adding more molasses may cause the cookies to spread. You can use light brown sugar, but they won’t have quite as deep of flavor.
Reply
Michelle
Sunday, December 10, 2023 at 3:56 pm
Oh my goodness….these are the most delicious cookies I have ever had! It is such a perfect mix of brown sugar and butter…like a blondie but in cookie form. And the texture is perfection…crispy edges and fudgy centers. Next time I make chocolate chip cookies. I’m going to use this as the base. Thank you for sharing!Reply
Anna
Friday, December 8, 2023 at 8:07 pm
These are genuinely some of the best cookies I’ve ever made. I’ve yet to have molasses on hand when I make them, but they still taste amazing. They have the best texture, and the brown sugar adds such an amazing flavor. I always get so many compliments when I make these!Reply
Dawn Albrecht-Parys
Friday, November 24, 2023 at 6:47 pm
Since discovering this recipe a little more than a month ago, I’ve made these fabulous cookies three times. They’re THAT good. But as we all know, something good can always be made better, which is why I throw a cup of walnuts (or pecans) in to each batch. This nutty touch elevates them to truly iconic status, making them the hands down favorite in my house.Reply
trish
Wednesday, February 1, 2023 at 2:32 am
These cookies are so delicious! They are crispy on the edges and soft and chewy in the center. I was out of vanilla so I used the equivalent amount of a vanilla bean. Not only are these cookies my favorite out of Sarah’s book but they are now one of my all time favorite cookies!Reply
Sarah Kieffer
Wednesday, February 1, 2023 at 8:34 am
So glad you are enjoying them!
Reply
Nancy
Tuesday, January 31, 2023 at 11:33 am
I would like to see a note on recipes mentioning how well the recipe works with sugar alternatives such as Purecane and King Arthur’s Baking Sugar Alternative for those of us who are diabetic or cook for diabetics.
Reply
Lindsey
Sunday, December 11, 2022 at 10:38 am
These cookies are beautiful and delicious! They absolutely take the sugar cookie to the next level! This is being added to our favorites for sure!Reply
Jess
Thursday, December 8, 2022 at 11:57 am
I added two table spoons of apple cider liquor to mine, it was a little dry as noted in the comments so the texture turned out well! going to put a dollop of apple butter into the next batch.Reply
Kerri
Tuesday, December 6, 2022 at 3:22 pm
These were so delicious. Easy to make and perfectly crisp on the outside and soft and chewy in the middle. I sprinkled mine with red and green sugar and a pinch of coarse salt to make them look Christmasy.Reply
Holly
Thursday, October 27, 2022 at 10:14 pm
should the eggs be straight from the fridge, or room temp?
Reply
DS
Wednesday, October 26, 2022 at 6:05 pm
What should I do if I only have light brown sugar? Can I just add more molasses?
Reply
Betsyros
Wednesday, October 26, 2022 at 4:57 pm
Very tender and delicious cookie. And easy to make. I made 8 – the rest I will bake over the next few days. Very good recipe. I will try adding cinnamon to the next batch.Reply
Elyse
Saturday, October 8, 2022 at 12:57 am
I just have to say – out of all the cookie recipes in 100 Cookies, these are far and away my favorite (and that’s saying a lot!!!) I’ve taken to adding a bit of cinnamon to emulate that particular pop tart flavor 😉 But truly, I can’t say enough about this cookie. The flavor. The texture. This is the greatest cookie I’ve ever tasted.Reply
Sarah Kieffer
Saturday, October 8, 2022 at 9:13 am
So glad you like them!
Reply
Michael
Saturday, September 10, 2022 at 12:18 pm
The texture is my favorite part. The cookies taste similar to my favorite pop tarts. All my studio mates loved them.Reply
Holly
Wednesday, July 6, 2022 at 10:09 pm
If you don’t have a paddle for your mixer, can you use the normal beaters?
Reply
Sarah Kieffer
Thursday, July 14, 2022 at 1:46 pm
Hello! I haven’t tested this recipe using beaters, but it should be fine. It might just take longer to properly cream the butter and sugar.
Reply
Haley
Friday, March 18, 2022 at 5:36 pm
Amazing recipe! Sometimes the recipes I find on Pinterest are a total flop. This is the opposite! They came out absolutely perfect and the recipe was extremely easy to follow, with no second-guessing. I did use a small icecream scoop which ended up being between 40-50g per cookie so that worked out perfect. It also made 22 cookies but I can’t complain about the extra cookies! Thanks again and can’t wait to try more of your recipes.Reply
Mary
Sunday, February 20, 2022 at 11:57 pm
I made 2 batches at the same time, one with regular dark brown sugar and the other exactly the same but with Splenda™ brown sugar and with 2 tablespoons less flour. I misread the amount of molasses and used a tablespoon instead for both and they turned out great, anyway. Both batches are still soft and chewy 3 days later and they don’t stick to each other in the cookie jar like a lot of soft cookies do. These will be on regular rotation in my house.Reply
Ashley
Friday, February 4, 2022 at 11:56 am
Absolutely delicious! Followed the recipe exactly except I also added some cinnamon to my flour mixture. They turned out amazing, so soft and rich flavour! Great recipe, thank you!Reply
JaxJayne
Friday, January 7, 2022 at 1:10 pm
A note for others who do not have dark brown sugar on hand. I measured out white sugar and added 3 and 1/2 tablespoons of blackstrap molasses. If you have light brown sugar, measure it out and add 1 and 3/4 blackstrap molasses. If your cookies are not puffing up, you might want to check if your baking soda is still good. Try Google search to see how to check. These cookies are deceptively simple, but complex in flavor. They are quite delicious.Reply
Zulema
Thursday, March 31, 2022 at 5:41 pm
When using light brown sugar do you mean to add an additional 1tsp and 3/4 molasses or increase the molasses to that amount?
Thank you!Reply
naanie
Monday, January 3, 2022 at 8:31 pm
I LOVE that you include weights for each cookie dough ball, it really ensures even-ness. I love how easy this recipe is yet yields great results. They came out so perfect, perfect texture, so delicious! What a winner.Reply
Beth
Friday, December 31, 2021 at 1:20 pm
These look delicious! Quick question: Can you portion these and then freeze to bake from frozen a few at a time?
Reply
Sarah Kieffer
Sunday, January 2, 2022 at 10:48 am
yes!
Reply
JaxJayne
Friday, January 7, 2022 at 1:01 pm
Hi Beth. That is just what I did. I used a cookie scoop to portion (36 cookies, so smaller than the recipe states) and froze on a tray. When I like to have a cookie or two, I take dough balls out of the freezer, roll in sugar, and place in 350 degree toaster oven for 11 or 12 minutes.Reply
Grace
Thursday, January 12, 2023 at 1:41 pm
Yes, I froze mine (already rolled in sugar) in a single layer on a sheet pan, and then transferred to a Ziploc bag once frozen. Works out great to have on hand whenever I want some fresh cookies!Reply
Dawn Elrad
Monday, December 6, 2021 at 9:19 am
These cookies are so delicious! The best taste and texture! They will be a staple on my cookie list!Reply
Ashley B
Wednesday, November 10, 2021 at 10:55 pm
These are so delicious! I had to give most away or else it’s all I would want to eat for each meal 😛 They are so soft, with a delicious flavor and easy to make. Everyone I shared them with loved them!Reply
Brittany
Monday, November 1, 2021 at 4:24 pm
I made these with fantastic results! So simple and so delicious! I appreciate you including the weighted measurements, especially for the brown sugar. Mine are on day 3 and still perfectly chewy, which is the texture I want in a cookie. These might make it onto this year’s Christmas cookie platters!Reply
Sage
Thursday, October 14, 2021 at 6:29 pm
I was craving something sweet and these buttery decadent cookies hit it right on the head! Thank you for an easy to make delicious cookie recipe. And yes, these will be in the holiday cookie rotation!Reply
Marilyn Mahmud
Wednesday, April 14, 2021 at 6:14 pm
I made these today, and they are delicious! One question, though, mine puffed up as you said but they didn’t really collapse much or get the crinkles? I did use European butter, but otherwise followed the recipe exactly. Any suggestions?
Reply
Samantha Prouty
Sunday, December 5, 2021 at 7:09 pm
Had the same happen to mine, using land o lakes park butter! Hers seem so much more more puffy and crackley.Reply
Megan Suarez
Tuesday, December 21, 2021 at 11:39 pm
Me too!!! Still good, but I was looking forward to the chewy crackles 🙁Reply
Ashley
Friday, December 31, 2021 at 6:32 pm
Same for mine as well! I used Tillamook butter and I’m not sure the butter is the culprit but who knows! Excited to try 🙂
Reply
Giftbasketworldwide
Thursday, January 7, 2021 at 12:30 am
Very inspiring post. Thanks for sharing.
Reply
agreso
Sunday, January 3, 2021 at 7:19 pm
Made these yesterday…fantastic! Soft and chewy, and sweet – with just the right amount of salt for balance. Sometimes you want a simple, straightforward cookie without all the competing flavors and textures, and this one nails it. Thanks for a really nice recipe.
Reply
Ana
Saturday, January 2, 2021 at 4:13 pm
Delicious cookies and I love how quickly this recipe came together!
Reply
Liz
Thursday, December 17, 2020 at 7:07 pm
Made these yesterday…fantastic! Soft and chewy, and sweet – with just the right amount of salt for balance. Sometimes you want a simple, straightforward cookie without all the competing flavors and textures, and this one nails it. Thanks for a really nice recipe.
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