Brown Sugar Cookies

This amazing brown sugar cookie is a variation of the classic sugar cookie, adding dark brown sugar, cinnamon, and ginger. Just try and keep the kids away.

Brown Sugar Cookies

A variation on the classic sugar cookie, these brown sugar cookies are just a little deeper and richer than its inspiration.–Gretchen Holt-Witt

Brown Sugar Cookie

  • Quick Glance
  • (6)
  • 20 M
  • 45 M
  • Makes 4 dozen
4.7/5 - 6 reviews
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Preheat the oven to 375˚F (190°C).

Beat the butter and sugar in the bowl of a mixer fitted with a paddle until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Dump the flour, baking soda, salt, and spices in a separate bowl and mix well. Add to the butter mixture and beat on low speed until everything is incorporated. Scrape down the sides of the bowl and beat again.

Drop large teaspoonfuls of the dough on a baking sheet about 2 inches apart. Bake until the edges of the cookies are just beginning to brown, 8 to 12 minutes. If you prefer crisp cookies, let them cool on the sheet; if you prefer soft, chewy cookies, transfer them to a wire rack to cool. Let the baking sheet cool completely between batches and repeat with the remaining dough.

Print RecipeBuy the Cookies for Kids' Cancer cookbook

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Recipe Testers' Reviews

I love these brown sugar cookies. They were quick and easy to make, and all the ingredients are usually in my pantry. Confession: I accidentally bought light brown sugar instead of dark brown sugar, so that’s what I used, and the cookies were still wonderful. I got barely two dozen cookies, although the recipe said it would make 48. I prefer my cookies softer, so I only baked them for eight minutes, just until they started browning. These will become part of my regular rotation.

These brown sugar cookies are a real keeper. This recipe results in a rich buttery cookie with a great chewy texture. They're so simple; you don’t even need to plan to make them. I loved that the dough didn't require refrigeration. The list of ingredients is so short, I didn't expect such a complex cookie flavor, but these are downright delicious. They don't need chocolate chips or any other addition. This makes for a wonderful fall or winter cookie.

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  1. These cookies are awesome! We got the ingredients right and everything but the cookies stayed small so I was wondering why they did that and maybe we didn’t use enough butter, etc. Im not that old yet but I love cooking and your recipes are great.

    1. Adelynn, thank you for your sweet comment! Actually, not all cookies spread into wide cookies during baking. Whether they do or not has a lot to do with the precise proportion of dry ingredients to butter, as you suggested, and also the temperature of the butter that you use when you mix the ingredients. These cookies tend not to spread a lot. So if you’d like larger cookies, perhaps use a little more dough for each blob that you place on the baking sheet and start to spread them around a little using the back of a spoon.

  2. I really love the recipe. Could you, please, tell me how long can these cookies stay fresh and “ok to eat”? I am planning to give it as a part of a chistmas present but I’m wondering if the cookies can last more than a week. Thank you!

  3. I had high hopes for these reading the reviews. They tasted great but proved to be challenged by altitude. At 6000 ft they flattened out to almost paper thin wafers.

    1. I tested the cookie (Sandy Hill) and my evaluation is above. I also had a very flat cookie in high altitude. I’m not sure about the chemistry involved, but any cookie I make that has a significant amount of butter and sugar ratio always seems to be flatter than they were in Texas at low altitude. It seems to happen more often with a cookie that has BROWN sugar–and especially dark brown sugar. More molasses in the brown sugar?? I don’t have any real suggestions, but we can just enjoy our flat cookies in the mountains!

  4. I was looking for an easy recipe that would use the brown sugar and flour I had in the house. I made these today. They are amazing! So good! I loved that I didn’t have to roll out the dough, etc. I let them bake right up to 12 minutes so they would have a crunch. Before I baked them I rolled them in a vanilla sugar mix. I might try a cinnamon sugar mix next time, like snickerdoodles. Will definitely make again!

  5. These were delicious cookies i actually enjoyed the cookie dough more haha!!! But it was really amazing , easy , simple , non-messy, and fast! THANK YOU! <3

    1. You’re welcome, Sasha, glad you enjoyed this simple cookie and the dough…sometimes the dough is just the best.

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