What causes my brown sugar cookies to spread too much?

If your cookies flatten more than expected, it’s often because the dough was too warm, the butter too melted, or the baking sheet too hot. To avoid over-spreading, chill your dough for 30 minutes, use butter that’s soft but still holds shape, and ensure your baking sheet is at a normal room temperature.

Can I use only brown sugar instead of white sugar in this cookie recipe?

Yes, you can use only brown sugar, which deepens the caramel flavor and increases chewiness thanks to its molasses content. However, skipping white sugar may change the texture slightly, making the cookie a bit more dense and less crisp around the edges.

How should I store brown sugar cookies so they stay soft and chewy?

Store completely cooled cookies in an airtight container at room temperature. For extra softness, place a slice of bread in the container with the cookies — it helps retain moisture. If you freeze them, thaw at room temperature for best texture.

What’s the difference between light brown sugar vs dark brown sugar in these cookies?

Light brown sugar has less molasses, so cookies will have a milder caramel note and lighter color. Dark brown sugar adds a richer, deeper flavor and darker tone. Either works, but swapping dark for light boosts the intensity of those caramel and toffee-like notes.

Can I make these cookies ahead of time?

Absolutely. You can roll the dough into balls and freeze them; when you’re ready, bake straight from frozen, adding a minute or two to the bake time. Or bake the cookies fully and freeze them, then thaw at room temperature for a fresh-baked taste later.

Brown Sugar Cookies Recipe – 5 Secrets to Perfect Chewy Bliss

Description

These chewy, buttery brown sugar cookies deliver a rich caramel flavor and soft texture that melt in your mouth. Easy to make and ready in under 30 minutes, they’re the perfect comfort treat for holidays, gatherings, or cozy evenings at home.

Ingredients

Scale

2 ¼ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¼ cups packed brown sugar
1 large egg + 1 egg yolk
2 teaspoons pure vanilla extract
Optional: ½ teaspoon ground cinnamon
Optional: ½ cup chopped nuts or chocolate chips

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Instructions

Whisk together flour, baking soda, baking powder, and salt.
Cream butter and brown sugar until light and fluffy.
Add egg, yolk, and vanilla; beat until well combined.
Gradually mix in dry ingredients until just blended.
Chill dough for 30–60 minutes for thicker cookies.
Preheat oven to 350°F (175°C).
Scoop dough onto a parchment-lined baking sheet.
Bake for 9–11 minutes until edges are golden.
Cool briefly on the pan before transferring to a wire rack.

Notes

For thicker cookies, chill the dough before baking.
Sprinkle sea salt on top before baking for extra flavor.
Store cookies in an airtight container with a slice of bread to keep them soft.

Prep Time: 15 minutes
Cook Time: 11 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 14g
Sodium: 90mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0.5g
Protein: 2g
Cholesterol: 30mg