Soft Brown Sugar Butter Cookies

If you love soft, golden, buttery cookies that melt in your mouth, these Brown Sugar Butter Cookies belong in your baking rotation. They’re rich, chewy, full of caramel-like flavor, and incredibly easy to make with simple pantry ingredients. These cookies bake with beautiful crackly tops and a soft center that stays tender for days. Whether you’re planning cozy holiday cookie boxes, a last-minute dessert, or a sweet treat to enjoy with coffee, this recipe is one you’ll want to save.

Why You’ll Love This Recipe

• Deep caramel flavor thanks to brown sugar
• Soft and chewy texture with less than 10 minutes of baking time
• Uses basic ingredients you may already have at home
• Perfect for holiday gifting, bake sales, and cookie exchanges
• Freezer-friendly dough for make-ahead baking
• Customizable with chocolate chips, cinnamon sugar, or nuts

Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• ¾ cup unsalted butter, softened
• 1 ¼ cups brown sugar, packed
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• 1 tablespoon vanilla extract
• Optional topping: extra brown sugar, sea salt flakes, or coarse sugar

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl, cream softened butter and brown sugar until fluffy, about 2–3 minutes.
4. Add the egg, egg yolk, and vanilla extract, mixing until smooth.
5. Gradually add dry ingredients to the butter mixture. Mix only until combined—do not overmix.
6. Scoop dough into 1.5 tablespoon portions and roll into balls.
7. Place on cookie sheets, leaving space between each. Lightly press the tops.
8. Sprinkle with coarse sugar or sea salt if desired.
9. Bake 8–10 minutes or until edges are just set but centers look soft.
10. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool fully.

Tips & Variations

• Make them thicker: Chill dough for 30–60 minutes before baking.
• Add chocolate chips: Fold in 1 cup for a caramel-chocolate twist.
• Brown the butter: For deeper flavor, brown the butter first and let it cool before mixing.
• Roll in cinnamon sugar: For snickerdoodle-style cookies.
• Add nuts: Pecans or walnuts add crunch and pair perfectly with brown sugar.

Storage & Freezer Instructions

• Store baked cookies in an airtight container at room temperature up to 5 days.
• Add a piece of bread to keep them soft longer.
• Freeze cookie dough balls on a tray for 1 hour.
• Transfer to a freezer bag and store up to 3 months.
• Bake from frozen, adding 1–2 minutes to baking time.

Serving & Pairing Ideas

• Hot chocolate or chai latte
• Apple cider or spiced tea
• Vanilla ice cream for warm cookie sandwiches
• Fresh berries and whipped cream for a cozy dessert plate

Frequently Asked Questions

Can I use light brown sugar instead of dark brown sugar?

Yes. Light brown sugar produces a slightly milder flavor, while dark brown sugar deepens the caramel notes. Both work well, but dark brown sugar makes the cookies richer.

Why are my cookies dry or crumbly?

This happens when too much flour is added. For best results, spoon flour into the measuring cup and level it, or weigh it. Overbaking can also dry cookies, so remove them when slightly underbaked in the center.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free baking flour with xanthan gum included. Let the dough rest 20–25 minutes before baking to help hydrate the flour.

Do I have to chill the dough?

Chilling is optional, but it improves texture and prevents overly flat cookies. Even 30 minutes of chilling creates thicker, chewier cookies.

Ready to Make It?

Warm, chewy cookies with deep caramel sweetness are just a few steps away. Whether you’re baking for a special celebration or craving something sweet at home, these Brown Sugar Butter Cookies always deliver. Save this recipe on Pinterest so you can find it fast when the craving hits.

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