These are the best, chewy brown sugar cookies! They are super chewy cookies, made with brown butter, brown sugar and molasses for a deep, rich, nutty flavor that is truly one of a kind!
If you're looking for other fall cookies, try my chewy pumpkin cookies, pumpkin cheesecake cookies, apple cider cheesecake cookies, chai cookies, cinnamon roll cookies, butterbeer cookies, or butterscotch cookies!
Why You'll Love These Soft Brown Sugar Cookies
They have the best chewy texture- These are the chewiest cookies! Each cookie has a soft, almost gooey center with crispy edges.
They are made with brown butter- This easy extra step takes the flavor of these cookies from good to amazing.
They have the perfect flavor- Brown butter and brown sugar pair perfectly together to give you a rich, nutty flavored cookie.
Ingredients for Simple Brown Sugar Cookies
- Unsalted Butter- will be made into brown butter
- Brown Sugar- you can use light brown sugar or dark brown sugar
- Egg Yolks- make sure they're room temperature
- Vanilla- I recommend vanilla bean paste for the best flavor, but vanilla extract will work perfectly fine as well
- Heavy Cream- I know it sounds crazy, but just a tablespoon adds moisture back into the cookies that is lost during the browning of the butter
- Molasses- two tablespoon add an extra deep brown sugar flavor and helps to make the cookies extra chewy
- Flour- just the right amount of all purpose flour helps give these cookies their perfect texture
- Cream of Tartar- helps to keep the cookies extra chewy
- Corn Starch- helps the cookies to stay tender
- Baking Soda & Baking Powder- equal parts are used to just slightly leaven these cookies
- Salt- brings out all the flavors in these cookies, flaky sea salt is also great for sprinkling on the cookies after baking
Step by Step Instructions
Please see the recipe card below for the full recipe, including measurements and baking time!
STEP ONE: Brown the butter then let it cool in the fridge until it's solid but still malleable, the same consistency as softened butter.
STEP TWO: In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, corn starch and salt. Then set aside the flour mixture.
STEP THREE: In a large bowl, cream the cooled brown butter and brown sugar together with an electric mixer on high speed for about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
STEP FOUR: To the butter mixture, add in the egg yolks, vanilla, molasses and heavy cream and mix for one minute on medium speed until pale and fluffy. Scrape the sides of the bowl as necessary.
STEP FIVE: Add the dry ingredients to the wet ingredients. Fold in the flour mixture with a rubber spatula just until combined. Cover the dough with plastic wrap and let it chill in the fridge for 30 minutes.
STEP SIX: Scoop the dough into 20 cookie dough balls, with a 2 tablespoon cookie scoop, onto parchment paper lined baking sheets. (I recommend baking 6 at a time.) Bake the cookies until golden brown, then let them cool for 10 minutes on the cookie sheet. Transfer the baked cookies to a wire rack to cool completely. Then sprinkle with flaky sea salt and serve!
FAQs
Can I chill the dough overnight and bake later? Yes. If you're not ready to bake the cookies right when making the dough, you can definitely bake them later. You will need to let it rest at room temperature until you're able to scoop it. I would say about 45 minutes out of the fridge should give you dough that is the same consistency as if you were to chill it for only 30 minutes like the original recipe design. Bake the cookies for 9-10 minutes as usual.
How do I store these cookies? Store the cookies in an airtight container for up to three days, or freeze them for up to two weeks!
Can I add chocolate chips? Yes! If you want to add some I would stick to around ¾ cup (150 g) of chocolate chips.
Can I use white sugar instead of brown sugar? No, you will not have the same wonderful results if you don't use brown sugar.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, scoot a large, round cookie cutter around them to give them a perfect circular shape. You can also use a large spoon to push the edges back into the center. Either way, using a cookie cutter or spoon will help to make the cookies round and thicker, instead of flat. This makes for a chewy cookie with the perfect texture!
If you make these cookies please, please leave a star rating! Tag me on Instagram @inbloombakery_ and follow me on Pinterest also for other dessert ideas!
Other Recipes to Try Next Time
The Best Chewy Chocolate Chip Cookies
📖 Recipe
Brown Sugar Cookies
Ingredients
Brown Sugar Cookies
- 1 ¼ cups (280 g) unsalted butter
- 2 cups (250 g) all purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon cream of tartar
- 1 ½ teaspoon corn starch
- ½ teaspoon salt
- 1 ¼ cups (275 g) light brown sugar
- 4 egg yolks, at room temperature
- 1 tablespoon (15 ml) vanilla bean paste
- 2 tablespoon (30 ml) unsulphured molasses
- 1 tablespoon (15 ml) heavy cream
- flaky sea salt for sprinkling on the cookies
Instructions
Brown Butter Cookies
- Add the butter to a medium sauce pan and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. The whole process should take about 5-8 minutes.1 ¼ cups (280 g) unsalted butter
- Remove the butter from the heat and transfer it to a glass liquid measuring cup. It should measure out to 1 cup (240 ml) but if there's more, remove until you have 1 cup.
- Transfer it to a large bowl, then pop it in the fridge and allow it to cool completely until it is solid but still malleable. While it's cooling in the fridge, stir it with a rubber spatula every 10 minutes to make sure it cools evenly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, corn starch and salt. Then set aside the flour mixture.2 cups (250 g) all purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon cream of tartar, 1 ½ teaspoon corn starch, ½ teaspoon salt
- In a large bowl, cream the cooled brown butter and brown sugar together with an electric mixer on high speed for about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)1 ¼ cups (275 g) light brown sugar
- To the butter mixture, add in the egg yolks, vanilla, molasses and heavy cream and mix for one minute on medium speed until pale and fluffy. Scrape the sides of the bowl as necessary.4 egg yolks, at room temperature, 2 tablespoon (30 ml) unsulphured molasses, 1 tablespoon (15 ml) heavy cream, 1 tablespoon (15 ml) vanilla bean paste
- Add the dry ingredients to the wet ingredients. Fold in the flour mixture with a rubber spatula just until combined. Cover the dough with plastic wrap and let it chill in the fridge for 30 minutes.
- 10 minutes before the dough is done chilling, preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- Using a 2 tablespoon cookie scoop, scoop the dough into balls onto the prepared baking sheets. Bake 6 cookies per baking sheet.(You should be able to get 20 cookies out of the dough.)
- Bake the cookies for 9-10 minutes. (9 for chewier cookies, 10 for crispier.)
- When the cookies are straight out of the oven, scoot a large, round cookie cutter around them to give them a perfect circular shape. You can also use a large spoon to push the edges back into the center. Either way, using a cookie cutter or spoon will help to make the cookies round and thicker instead of flat. This makes for a chewy cookie with the perfect texture!
- Sprinkle the cookies with flaky sea salt and let them cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!flaky sea salt for sprinkling on the cookies
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