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There’s something magical about these Chewy Brown Sugar Cookies. They’re soft, crackly on the outside, melt-in-your-mouth chewy on the inside, and packed with rich caramel flavor from brown sugar and browned butter.
They might look simple, but they’re the kind of cookie that disappears fast from any plate. The rich flavor is similar to my Brown Sugar Pecan Cookies or my Brown Sugar Pound Cake.
Krissy’s Notes
These cookies are everything I love about classic baking. They are comforting, straightforward, and so good you’ll want to make them year-round. The browned butter is what makes them special. That one extra step adds a nutty depth that transforms this from an ordinary sugar cookie into something truly addictive.
When my sister visited for Thanksgiving, she sampled every one of my Christmas cookies, and guess which ones were her favorite? Yep—these. They’re chewy, buttery perfection dusted in powdered sugar for that signature crinkled top.
If you’re as obsessed with browned butter as I am, you should also try my Brown Butter Blondies or my Brown Butter Banana Bars. It’s the kind of flavor upgrade that never fails.
What You’ll Need To Make Them
You’ll find the full ingredient list with quantities in the card below, but here’s a quick overview.
You’ll need unsalted butter, brown sugar, eggs, vanilla, flour, baking powder, salt, and powdered sugar. I recommend using a high-quality brown sugar for the best caramel flavor. It really makes a difference.
The powdered sugar coating gives the cookies that perfect snowy look and delicate sweetness, while the brown sugar keeps them soft and chewy for days.
How to Make Chewy Brown Sugar Cookies
Full instructions are in the recipe card below, but here’s the quick version.
- Brown the butter. Melt the butter in a saucepan until golden and fragrant, then cool slightly. I use this same process when I make my Brown Butter Brownies or Brown Butter Mashed Potatoes
- Mix the dough. Stir in brown sugar, eggs, and vanilla until creamy. Combine with flour, baking powder, and salt until just mixed.
- Roll in sugar. Form 1-inch balls, roll them generously in powdered sugar, and arrange on a baking sheet.
- Bake. Bake at 350°F for 12–14 minutes until the edges are lightly golden and the tops are beautifully crinkled.
Make Ahead, Storage, and Reheating
To make ahead: Chill the dough for up to 24 hours before baking. This deepens the flavor and makes the cookies even chewier.
Best way to store: Keep cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze: Freeze baked cookies or unbaked dough balls for up to 2 months. Bake from frozen, adding a minute or two to the bake time.
Learn From Me
I’ve made these brown sugar cookies many times, and here’s what I’ve learned: don’t skip the brown butter. It gives the dough a toffee-like depth that makes people stop mid-bite and ask what your secret is.
If you want an extra crunch, follow one reader’s suggestion to roll them in coarse turbinado sugar instead of powdered sugar for a sparkling finish. That’s what I do for my Molasses Cookies. Either way, they’ll be your new favorite cookie.
Frequently Asked Questions
Here are some of the reader questions I’ve gotten about this recipe with my responses.
Yes! Dark brown sugar adds a deeper molasses flavor, but either works perfectly.
Absolutely. Mini chocolate chips or chopped pecans are both delicious additions.
They spread just enough for those signature crinkles. If you prefer a thicker cookie, chill the dough for 30 minutes before baking.
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Ingredients
- 1/2 cup unsalted butter softened
- 2 cups brown sugar T-Sugar recommended
- 2 large eggs slightly beaten
- 1 teaspoon vanilla
- 2 1/2 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup confectioners sugar T-Sugar recommended
Instructions
- Preheat oven to 350°F.
- In medium sized saucepan, heat 1/2 cup unsalted butter over medium high heat, whisking frequently and scraping bottom, until brown specs form and it takes on a nutty caramel aroma. Remove from heat.
- Once butter cools a bit, stir in 2 cups brown sugar, 2 large eggs, and 1 teaspoon vanilla until smooth and creamy.
- In a separate bowl, combine 2 1/2 cups all purpose flour, 3/4 teaspoon baking powder, and 1/2 teaspoon salt together. Add sugar mixer to the bowl of a stand mixer with the paddle attached. Add flour mixture into butter mixture and stir on low just until dough is has combined, then flash it on medium speed for five seconds to fully combine.
- Pour 1 cup confectioners sugar into a small bowl. Spoon 1 inch balls of dough onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
- Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your recipes look delicious
This is a SPECTACULAR cookie!!!! I used 1/2 light and 1/2 dark brown sugar and added 1/2 tsp of baking soda because of all the acid in the brown sugars. Next time I will roll them or top them in coarse turbinado sugar to give them a nice satisfying crunch as well.