Buttery cookies made with brown sugar. These tender Brown Sugar Butter Cookies are so easy to make! If you love sugar cookies, see all of our recipes here.
It’s Sherri from The Well Floured Kitchen! I’m so glad to be back again at Tastes of Lizzy T’s.
I’m a little bit of a cookie addict. Butter cookies and chocolate chip duke it out for tops in my book. I know, I know, kinda boring. That’s why I love simple tricks that transform those classics into something new.
I have been making these for so long I could practically do it with my eyes closed 🙂 I take my favorite vanilla butter cookie, and swap the sugar for brown sugar. Brown sugar keeps the cookies soft and tender. It also gives the cookie a richer flavor.
I usually debate about what shape to bake these into. I like to avoid rolling and cutting. I tried the criss-cross of fork tines, but that looked so much like traditional peanut butter cookies I had to change it. I went with a single press of the fork, but these could also be pressed down with the bottom of a cup, or even your fingers. The chilled dough prevents much spreading.
Did I mention how easy these Brown Sugar Butter Cookies are?
A great cooking project for the kiddos, who doesn’t like a good sugar cookie? My kids love rolling the balls of dough. I hope you enjoy them as much as we do!
Brown Sugar Butter Cookies
Ingredients
- 2 1/4 cups all-purpose flour (10 ounces)
- 3/4 cup light brown sugar (5 ounces)
- 1 large egg
- 1 cup unsalted butter Softened
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup white granulated sugar for rolling
Instructions
- Cream together the butter and brown sugar in a stand mixer fitted with the paddle attachment.
- Scrape down the sides of the bowl and mix again. Add in the egg and vanilla extract, mix until well combined.
- In a separate bowl, whisk together the flour, salt and baking powder. Add the flour mixture to the butter mixture and stir just until combined.
- Refrigerate dough for 30-60 minutes.
- Preheat oven to 350 degrees
- Scoop out dough - approximately 1 1/2 tablespoons- and roll into balls. Roll the balls in the granulated sugar.
- Place onto a parchment paper or silicone baking mat lined cookie sheet. Press down with the tines of a fork.
- Bake for 10-12 minutes, rotating halfway through. The edges will just start to be lightly brown.
- Remove to a baking rack to finish cooling.
Video
Nutrition
Cindy Garcia says
I just made these, but instead of rolling them in granulated sugar, I used cinnamon sugar … omg so yummy!
Anonymous says
Ooooh imma try that now imma bought to make them..
😄😄
Diane G says
Awesome and that is what I am going to do too..Making these tomorrow..Yum….
Kelly says
These are fantastic!! We didn’t even wait to chill the dough. I used semi-chilled butter and they came out great! Slid right off the pan, baked to PERFECTION. This recipe is a keeper, and going into my holiday cookie arsenal!
Leslie Stephenson says
Very easy to make and quite tasty 🙂
Vanessa says
I mixed some ground cinnamon into the dough and then added powdered sugar on top of the cookies, so good!
Cindy W says
Can these be used as cutout cookies?
Julie Clark says
No, the won’t hold their shape that well.
Ana says
I’m thinking of trying out your cookies and adding some crushed chocolate Easter eggs. Do you think this recipe will be a good base for these?
Julie Clark says
Hmmm… it might work. I’d be afraid they might spread a little?? I’d definitely refrigerate the dough. Let us know how it works!
Anonymous says
Substitute Bob’s red Mill 1 to 1 baking blend for GF.
Zara says
Do you think I could make it without eggs. I know it’s a little risky 🤪
Julie Clark says
I’ve not tried that. I think they might be really crumbly?
Anonymous says
I am making this recipe right now waiting for the cookies to be done in the oven I used egg substitutes! 😊 and so far it is working out really good!!
Katie Bryan says
Lovely recipe! Thank you do much. Just wondering if you could substitute the brown sugar for white and if the QTY would be affected? My mum used to make a similar recipe and your recipe tastes the closest I’ve found but I’m sure she used white sugar in hers.
Julie Clark says
I think you could…they might be crispier since brown sugar has more moisture? I’m not sure, but it sounds like a good thing to try!
Monica says
Made multiple times!! I have added orange or almond emulsion as well; instant coffee about 1-3 TBS is amazing!!! They are fast and easy to make. Thinking to try lemon and poppyseed or possibly lavender as well. I hand roll ball sorta shape and just let them bake. I do not roll in sugar before baking. Simply wonderful cookie. Highly recommend!
Julie Clark says
I like the coffee idea! Yum!
Sadie Marie says
These are really great!!! I have made them multiple times and they are superb! If you add in some chocolate chunks they are amazing!!!!
Anonymous says
These are delicious and super fluffy. They are a little dry though. I doubled the recipe and did 4 1/4 cups of flower instead on 4 1/2 and they were perfect
Cindi says
Do you think you can substitute Splenda brown sugar blend for regular brown sugar?
Julie Clark says
I’ve not tried that, but if you are used to substituting with that product you could try.
Kazza Drew says
Wonderful recipe had to translate to Australian ingredients eg all purpose flour etc and oven temperatures my family love it thankyou
graham says
this is a fantastic base recipe and ive baked it a few dozen times. i have to recommend however, that you finely chop a chocolate bar or two into your dough, and when you roll them, add some fine sea salt to the rolling sugar 😉 thank me later
Randy says
Made these with weed butter. Turned out excellent!
Donna says
II will try today and make another separate batch and use 1/2 cup of chopped toasted walnuts i`ll let you know how it comes out