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Just For You! 5 Classic Recipes with a Deliciously Secret Twist

    Home » Brown Sugar Butter Cookies

    Brown Sugar Butter Cookies

    By: Lizzy T Published: April 30, 2017

    This post may contain affiliate links. Read our disclosure policy.
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    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.

    Brown Sugar Butter Cookies

    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.

     Brown Sugar Butter Cookies

    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.

    Brown Sugar Butter Cookies

    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 by The Well Floured Kitchen for Tastes of Lizzy T
    Print Pin
    4.88 from 24 votes

    Brown Sugar Butter Cookies

    Brown Sugar Butter Cookies: Buttery cookies made with brown sugar. These tender cookies are so easy to make!
    Course Dessert
    Cuisine American
    Keyword butter cookies, christmas cookies, EASY COOKIE RECIPE
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 24 servings
    Calories 156kcal
    Author Sherri

    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

    Calories: 156kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 54mg | Potassium: 35mg | Sugar: 10g | Vitamin A: 250IU | Calcium: 15mg | Iron: 0.6mg

    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.

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    julie

    About Julie Clark

    I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes. Read more...

    Just For You! 5 Classic Recipes with a Deliciously Secret Twist


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      Comments

      1. Cindy Garcia says

        January 26, 2019 at 10:20 am

        5 stars
        I just made these, but instead of rolling them in granulated sugar, I used cinnamon sugar … omg so yummy!

        Reply
        • Anonymous says

          July 13, 2019 at 12:32 am

          Ooooh imma try that now imma bought to make them..
          😄😄

          Reply
        • Diane G says

          October 9, 2019 at 8:16 pm

          Awesome and that is what I am going to do too..Making these tomorrow..Yum….

          Reply
      2. Kelly says

        January 30, 2019 at 8:04 pm

        5 stars
        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!

        Reply
      3. Leslie Stephenson says

        February 9, 2019 at 5:59 pm

        5 stars
        Very easy to make and quite tasty 🙂

        Reply
      4. Vanessa says

        February 14, 2019 at 6:44 pm

        5 stars
        I mixed some ground cinnamon into the dough and then added powdered sugar on top of the cookies, so good!

        Reply
        • Cindy W says

          May 10, 2019 at 9:58 am

          Can these be used as cutout cookies?

          Reply
          • Julie Clark says

            May 10, 2019 at 1:28 pm

            No, the won’t hold their shape that well.

            Reply
      5. Ana says

        April 23, 2019 at 12:16 pm

        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?

        Reply
        • Julie Clark says

          April 23, 2019 at 4:01 pm

          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!

          Reply
      6. Anonymous says

        April 28, 2019 at 11:18 pm

        Substitute Bob’s red Mill 1 to 1 baking blend for GF.

        Reply
      7. Zara says

        June 27, 2019 at 2:13 pm

        Do you think I could make it without eggs. I know it’s a little risky 🤪

        Reply
        • Julie Clark says

          June 28, 2019 at 8:55 am

          I’ve not tried that. I think they might be really crumbly?

          Reply
        • Anonymous says

          July 13, 2019 at 10:44 am

          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!!

          Reply
      8. Katie Bryan says

        July 20, 2019 at 8:20 pm

        5 stars
        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.

        Reply
        • Julie Clark says

          July 21, 2019 at 6:06 pm

          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!

          Reply
      9. Monica says

        July 24, 2019 at 10:30 am

        5 stars
        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!

        Reply
        • Julie Clark says

          July 25, 2019 at 5:10 am

          I like the coffee idea! Yum!

          Reply
      10. Sadie Marie says

        August 15, 2019 at 3:27 pm

        5 stars
        These are really great!!! I have made them multiple times and they are superb! If you add in some chocolate chunks they are amazing!!!!

        Reply
      11. Anonymous says

        September 5, 2019 at 7:02 pm

        5 stars
        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

        Reply
      12. Cindi says

        September 18, 2019 at 11:16 am

        Do you think you can substitute Splenda brown sugar blend for regular brown sugar?

        Reply
        • Julie Clark says

          September 18, 2019 at 3:56 pm

          I’ve not tried that, but if you are used to substituting with that product you could try.

          Reply
      13. Kazza Drew says

        November 10, 2019 at 12:56 am

        5 stars
        Wonderful recipe had to translate to Australian ingredients eg all purpose flour etc and oven temperatures my family love it thankyou

        Reply
      14. graham says

        November 14, 2019 at 6:41 pm

        5 stars
        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

        Reply
      15. Randy says

        November 29, 2019 at 5:15 am

        5 stars
        Made these with weed butter. Turned out excellent!

        Reply
      16. Donna says

        December 11, 2019 at 11:48 am

        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

        Reply
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      5 Classic Recipes with a Deliciously Secret Twist

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