Around my house, we tend not to get terribly creative with the cookies we bake. There is definitely some variation around Christmas but our go-to favorites are chocolate chip. While that might be boring, it’s become a go-to favorite because it’s easy and delicious every single time. Recently, we added another cookie to our regular rotation and I’m happy to report that this recipe is here to stay. If you, like me, tend to live happily in your little cookie jar, it might be time to take a step forward and discover a new family favorite. I’ve got just the thing. This super easy brown sugar cookie recipe will not disappoint.stack of brown sugar cookies tied with teal and white kitchen twine

I grew up in Paso Robles, California, a teensy town on the central coast. We had no mall in town but since my mom liked shopping we’d drive about an hour to the nearest one twice each year. My favorite part about those trips was visiting the Cookie Cookery. We’d buy a pound or so of the very best miniature sugar cookies and the person behind the counter would bag them up in little yellow paper bags. Ever since then, sugar cookies have held the number one place in my cookie-loving heart; beating out every other variety of cookie ever invented. But even I appreciate a little variety in my sugar cookies. This easy brown sugar cookie recipe spoils me with a whole new sugar cookie to love.

stack of brown sugar cookies tied with teal and white kitchen twine

This recipe yields a cookie with a crinkly and crunchy exterior and a soft and chewy interior. That is nice and all, but here’s the clincher: this recipe calls for browned butter. The addition of browned butter gives these little pillows of deliciousness a depth of nutty flavor that your average sugar cookie can’t come close to touching.

stack of brown sugar cookies tied with teal and white kitchen twine

And since you’re so kind as to read my cookie rambling, I’m going to let you in on a hack that will change your baking life. For real. You know how cookies are best when they’re fresh-from-the-oven? Okay, well, let me tell you a little something about this (and most) cookie recipes. Once you’ve rolled your cookie dough, you can put it in a storage container and keep it in the fridge for a couple of days. And then you just reheat your oven each night and pop your own homemade cookie dough balls onto a prepared cookie sheet for the easiest ever homemade treat. So simple and SO good.

stack of brown sugar cookies tied with teal and white kitchen twine

This super easy brown sugar cookie recipe is perfect if you need something quick for a bake sale. Or potluck. Or housewarming gift. You get the idea. These cookies are pretty much perfect for any cookie occasion. I double dog dare you to try them. I bet they’ll make your favorites list, too.



Yield: 2 dozen cookies
Prep Time: 15 minutes
Cook Time: 14 minutes


  • 14 tablespoons butter, divided
  • 2 cups dark brown sugar, divided
  • 1/4 cup sugar
  • 2 cups plus 2 tablespoons all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg plus 1 egg yolk
  • 1 tablespoon vanilla


  1. Preheat the oven to 350º and line a baking sheet with parchment paper.
  2. In a small saucepan, melt ten tablespoons of the butter over medium heat without stirring. Once the butter is melted, gently start swirling the pan over the heat. The butter will continue to cook and will turn a golden, amber brown color. Keep swirling the pan for a couple of minutes as the butter browns. It will start to smell nutty and you'll see little brown flecks in the bottom of the pan. Remove it at that point. Carefully pour the brown butter into a heatproof bowl, being careful to leave the brown flecks in the pan. Add the remaining four tablespoons of butter to the bowl and use a wooden spoon to stir until all of the butter is melted. Set aside.
  3.  Combine 1/4 cup brown sugar and the white sugar in a shallow dish. Stir to mix thoroughly. 
  4. In a medium bowl, combine flour, baking soda and baking powder. Use a fork or whisk to mix well.
  5. Add 1 3/4 cups of remaining brown sugar to the bowl with the melted butter. Mix well until all the lumps of sugar have broken down and the mixture is smooth. Add the egg, egg yolk and vanilla. Use a wooden spoon to mix thoroughly, making sure not to leave any dry ingredients unmixed.
  6. Use a tablespoon to gather two tablespoons of cookie dough. Using two hands, roll the dough into ball shapes. Roll  each ball in the sugar mixture that you made in the shallow dish. 
  7. Place desired number of cookie dough balls on prepared baking sheet, leaving about two inches between each one.  
  8. Bake cookies for 6-7 minutes and then rotate the baking sheet and return to the oven for an additional 6-7 minutes. The cookies are done baking when the edges have begun to set but the center of the cookie between the cracks looks undercooked. Allow the cookies to cool on baking sheet for five minutes before transferring to a wire rack to cool.


Unbaked cookie dough balls can be made in advance and kept in the refrigerator for up to three days. 

Nutrition Information:

Amount Per Serving: Calories: 1915Total Fat: 86gSaturated Fat: 53gCholesterol: 367mgSodium: 1020mgFiber: 4gSugar: 167gProtein: 19g

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  1. Finally a recipe of yours that I am willing to try! :) They look like ginger snaps, which my family loves but I don’t.

  2. These are delicious. Best cookies and they are also so easy to make.

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