Soft and Chewy Brown Sugar Cookies - Easy Sugar Cookies Recipe! (2024)

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You’ll want to sink your teeth right into these soft and chewy Brown Sugar Cookies! This is an easy sugar cookie recipe filled with the rich, caramelized flavor of brown sugar inside and out, plus a touch of maple syrup.

If you love these soft sugar cookies, try my Easy Sugar Cookies and these classic Snickerdoodles!

Soft and Chewy Brown Sugar Cookies - Easy Sugar Cookies Recipe! (1)

TABLE OF CONTENTS

  • Soft Maple Brown Sugar Cookies
  • Why You’ll Love These Cookies
  • Key Ingredients
  • How to Make Brown Sugar Cookies
  • Recipe Tips
  • Common Questions
  • Decorating and Variation Ideas
  • How to Store Homemade Cookies
  • Can I Freeze Brown Sugar Cookies?
  • Get the Recipe

Soft Maple Brown Sugar Cookies

These soft, chewy brown sugar cookies are adapted from my equally flavorful and soft Molasses Cookies. This recipe trades the molasses for maple syrup, plus a few other tweaks here and there. The result? Irresistibly moist, soft sugar cookies with a rich caramelized flavor and addictively crispy edges.

Maple syrup and cinnamon round out the brown sugar perfectly, and your teeth sink right into these cookies. I couldn’t resist giving each cookie a light sprinkle with flaked sea salt and holy moly. These are incredible!

Why You’ll Love These Cookies

Brown sugar cookies really are the ultimate comforting cookie. So soft and moist, with a depth of flavor that’s to die for. Here are more reasons to love this easy cookie recipe:

  • Warm and cozy flavors. These cookies strike the best balance of brown sugar, maple, and cinnamon flavors. They’re like classic sugar cookies, made even cozier.
  • Easy recipe. Yes, there’s some dough-chilling involved, but these cookies are crazy simple to make. The dough comes together quickly, and the short chilling time is more than worth it.
  • Perfect for any occasion. Summer, fall, the holidays… I can’t think of a single occasion that isn’t made better by these soft and chewy brown sugar cookies.
Soft and Chewy Brown Sugar Cookies - Easy Sugar Cookies Recipe! (2)

Key Ingredients

The brown sugar cookie dough comes together in a snap. It starts with a few basic cookie-baking ingredients, plus a handful of key ingredients, which I go over below. Don’t forget to refer to the full details in the recipe card at the bottom of this post.

  • Brown Sugar –Our star ingredient. I like to make these cookies with light brown sugar. It adds just the right amount of sweetness and moisture. That being said, dark or regular brown sugar will also work.
  • Maple Syrup –Trust me, you want the real stuff. Make sure you’re using pure maple syrup and not the imitation kind.
  • Maple Extract– This enhances the maple flavor in the cookie. If you don’t any, add additional vanilla extract instead.
  • Cream of Tartar –The key to soft, chewy, flavorful sugar cookies (see below for details).
  • Cinnamon –I love adding ground cinnamon to this recipe to really amp up the cozy factor. You can use mixed spice or nutmeg if you prefer, or leave it out altogether.

Why Does Cream of Tartar Do in Cookies?

Cream of tartar is a classic ingredient in cookie recipes like Snickerdoodles, as it gives the final cookies irresistible chew along with a hint of tanginess. There really aren’t any substitutes for the cream of tartar in sugar cookie recipes. If you don’t have it, you can leave it out, although it would change the texture and taste, or you can use one of these substitutes. The cookies will still bake up fine with a slightly different texture.

How to Make Brown Sugar Cookies

Who’s ready to cozy up with some freshly baked cookies? Brown sugar cookies are very simple to make:

  1. Cream the butter and sugar. First, cream together the butter and brown sugar until it reaches a soft and sandy texture.
  2. Add the wet ingredients. This includes maple syrup, the extracts and eggs.
  3. Add the dry ingredients. In a separate bowl, whisk together the dry ingredients, then add these to the batter and mix to form the dough.
  4. Portion and chill. I like to use a cookie scoop to portion my cookie dough. After, roll each dough ball in brown sugar and place the dough onto a lined baking sheet. Chill the dough for at least 45 minutes, while you preheat the oven to 350ºF.
  5. Bake. Pop your sugar cookies into the oven and bake for 11-13 minutes, until they’re set at the edges and still a little underdone in the center. You’ll find these cookies will puff up a bit in the oven, but they’ll settle as they cool. Let the cookies rest on the baking sheet for a bit before moving them to a wire rack to cool completely.
Soft and Chewy Brown Sugar Cookies - Easy Sugar Cookies Recipe! (3)

Recipe Tips

Here are some final tips for making the very best sugar cookies:

    • Use a cookie scoop.This allows the cookies to be the same size, and bake evenly. I love my large cookie scoop.
    • Use a silicone baking mat. Lining the baking sheet helps to prevent spreading and keeps the bottoms of the cookies from burning. Parchment paper also works, the bottoms will just be a bit darker.
    • One tray at a time. Overloading your oven can result in uneven baking or overbaked cookies.
    • Reshape your cookies. To get your cookies in a perfectly round shape, gently push the edges in with a spatula while they’re still hot and fresh from the oven. You can also use a spoon, knife or spatula
    • Top with sea salt. I’m a major fan of a sweet-salty combo. If you are, too, do yourself a favor and add a sprinkle of flaky sea salt (like Maldon salt) over your baked cookies.

Common Questions

Do I Need to Chill the Cookie Dough?

In short, yes. The main reason we chill cookie dough is to prevent the cookies from spreading too much as they bake. Refrigerating allows the fats in the butter to re-solidify, slowing down the melting speed in the oven. Chilling also gives the flavors more time to develop.

My Easy Sugar Cookies recipe is a great time-sensitive option that doesn’t require chilling the dough.

Can I Make the Dough Ahead?

Yes! Once the dough is chilled in the fridge, it can stay in there until the following day. You can also freeze the unbaked cookie dough. Portion the dough into balls, roll them in sugar, and chill as directed. After 30 minutes, transfer the cookie dough to a freezer-safe container and freeze it for up to 1 month. Thaw the cookie dough in the fridge before baking as usual.

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Decorating and Variation Ideas

Sugar cookies are a longstanding tradition come the holidays in our house, but really, we love them any time of the year. These brown sugar cookies are filled with warm spice and perfect for fall, and they’re also light enough to frost with Vanilla Buttercream! Here are more easy variation ideas:

  • Christmas Cookies –Brown sugar cookies make a cozy addition to any holiday cookie platter. I have an easy recipe for Sugar Cookie Icing that you can use to make them extra festive.
  • Add-Ins – Add in candy or M&Ms (like I do with my ), sprinkles, crushed nuts, or chocolate or cinnamon chips.
  • Frosting –For more cookie frosting and decorating inspiration, check out my tutorials on How to Decorate Sugar Cookies and How to Decorate with Piping Tips.

How to Store Homemade Cookies

For best freshness, keep your brown sugar cookies stored airtight on the counter for up to 7 days.

Can I Freeze Brown Sugar Cookies?

Your baked sugar cookies can be stored in an airtight container and frozen for up to 3 months. Thaw the cookies outside of their container at room temperature before serving.

Print

Soft and Chewy Brown Sugar Cookies - Easy Sugar Cookies Recipe! (8)

Brown Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Julianne Dell
  • Prep Time: 60 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 11 cookies

Print Recipe

Description

Soft and chewy Brown Sugar Cookies are an easy sugar cookie recipe filled with the rich, caramelized flavor of brown sugar inside and out (plus a touch of maple syrup!). Roll your cookies in extra sugar for an irresistible crunch.

Ingredients

  • 1/2 cup(113g) unsalted butter, slightly softened
  • 1 cup(220g) light brown sugar, packed
  • 1/3 cup (78ml) pure maple syrup
  • 1 large egg
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon maple extract (optional)
  • 1 3/4 cups (245g) all-purpose flour
  • ½ teaspoonbaking soda
  • ½ teaspooncream of tartar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup granulated or brown sugar (for rolling the dough)

Instructions

  1. Soften cold butter in the microwave for 10-12 seconds. Combine the butter with the brown sugar and beat on medium speed until well creamed together.
  2. Add the maple syrup, eggs, and extracts and mix until well combined, scraping down the bowl as needed.
  3. In a separate bowl, combine the dry ingredients. Slowly add into the batter and beat on medium-low speed until well combined and dough forms.
  4. Use alarge cookie scoop and scoop cookie dough onto a parchment paper-lined baking sheet. Roll in granulated sugar. Refrigerate the dough for a minimum of 45 minutes.
  5. Preheat the oven to 350° F. Place the dough about 2 inches apart, and let sit at room temperature for 10 minutes prior to baking.
  6. Bake at 350° F for 11-13 minutes. Allow the cookies to cool on the baking sheet for several minutes and then transfer them to a wire rack to cool completely.

Notes

  • Maple extract: You can omit this or substitute with additional vanilla extract
  • How to store these cookies:Keep them in an airtight container
  • How to freeze these cookies: To freeze the cookie dough, pre-scoop the dough, roll it in sugar, and then refrigerate for 30 minutes. Transfer the dough to an airtight container and freeze. The dough should be thawed but cold prior to baking. To freeze baked cookies, cool them completely then transfer them to an airtight container to freeze.
  • Need a substitute for cream of tartar? Here are some options.

Nutrition Information:

1 cookie

255

25g

177mg

9g

41g

.5g

2.7g

39mg

  • Category: Cookies
  • Method: Oven
  • Cuisine: Baked

More Easy Sugar Cookie Recipes

  • Frosted Sugar Cookies
  • Sprinkle Sugar Cookies
  • Soft Chocolate Sugar Cookies
  • Easy Almond Cookies
  • Sugar Cookie Bars
Soft and Chewy Brown Sugar Cookies - Easy Sugar Cookies Recipe! (2024)

FAQs

Which ingredient makes cookies soft and chewy? ›

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

What is the secret ingredient to keep cookies soft? ›

Corn Syrup (Light)

Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer. Use just a tablespoon for a regular batch of tasty cookies.

Does brown sugar make cookies softer? ›

Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough. The difference is in the molasses that makes brown sugar brown: It adds moisture and slight acidity, resulting in a moist and chewy texture.

What are three factors that contribute to a chewy cookie? ›

Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough. Brown sugar – Just brown sugar because we will get the 'granulated sugar' flavor from the corn syrup. Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS.

What makes a cookie chewy and not cakey? ›

White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter. When butter is melted, it coats the flour more evenly, resulting in cookies that are chewier and denser.

Is butter or shortening better for chewy cookies? ›

Those made with only shortening bake higher and spread less during baking. The butter cookie provides better flavor and a crispier exterior with browning around edges and a chewy interior; the shortening cookie spreads less, holding its shape better while baking.

Does baking soda or powder make cookies chewy? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What cookie ingredient that will rise and be softer? ›

Eggs, particularly egg yolks. Eggs work to make your cookies soft in two ways: They add a ton of moisture, and the proteins add structure that prevents spreading. Cake flour instead of all-purpose flour. Low in protein and high in moisture, cake flour is used to leaven all sorts of baked goods.

Why put corn syrup in cookies? ›

That's corn syrup too. This liquid sweetener keeps caramel from crystallizing, adds gooey body to pecan pie filling, and keeps cookies soft and chewy.

What makes cookies stay fluffy? ›

Butter keeps cookies fluffy in two ways. First, creaming cold butter with sugar creates tiny, uniform air pockets that will remain in the dough it bakes up. Second, cold butter naturally takes a longer time to melt in the oven.

Can I use brown sugar instead of white sugar in sugar cookies? ›

In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods.

What happens if you add too much brown sugar to cookies? ›

Brown sugar adds a beautiful color as well as a more complex flavor. They'll also make cookies chewier, softer, and thicker than white sugar. Adding too much can result in dark brown cookies. Adding too little results in paler cookies.

Why is my cookies soft but not chewy? ›

Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.

Why don't my cookies come out chewy? ›

Brown sugar—particularly dark brown sugar—makes a cookie chewy; white sugar makes it crispy. If your recipe calls for all white sugar and you want a fudgier result, try swapping out some of the white sugar for brown (go for half and half and adjust from there). You can also use honey or molasses for a chewier cookie.

Why do my cookies never turn out chewy? ›

Hard cookies: you are over mixing, baking too long, baking at too high a temperature, or some combination of these. Cakey cookies: not enough brown sugar, too much or too little egg, too much flour, maybe you used baking powder instead of baking soda?

What makes some cookies soft? ›

For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.

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