Brown Sugar Cookies

By • April 1, 2010 19 Comments

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Author Notes: As a kid, I'd spent some time in the cupboards spooning brown sugar into my eager mouth. I preferred brown over white, mainly because the flavors are deeper (and, I believed, I got more of a sugar high!). These cookies are a throwback to my childhood, echoing of honey, molasses and caramel, containing much more dark brown sugar than I could ever eat in a single day with my spoon. I like to make these huge, so when you pair one with a tall glass of milk, you might actually be left with more cookie than milk. Furey and the Feast

Food52 Review: Everyone out there who eats brown sugar with a spoon will love these (though others may find them a bit cloying). The cookies are thin and chewy with a strong nutty, caramel brown sugar taste. The cookies form a great crinkly skin and crisp bottom with a center so chewy it almost sticks to your teeth. Furey and the Feast really does make them huge! I found dividing the dough into 18 balls resulted in cookies that ran into each other. The cookies are so intensely sweet that I could only eat half before I had to take a break. Next time, I'd go down in size to dough balls about 1 to 1 1/2 inches in diameter. - StephanieStephanie Bourgeois

Serves 18 cookies

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 egg, room temperature
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  1. Move oven racks to upper and middle third of your oven, and preheat oven to 375 degrees. Line two cookie sheets or jelly roll pans with parchment paper. Cream butter and both sugars in the bowl of a stand mixer (or with a hand mixer). Add egg, vegetable oil an vanilla, and mix until incorporated.
  2. In another bowl, combine flour, baking powder and salt, and mix to combine. Add flour mixture to mixing bowl and mix until all ingredients just come together (dough will be a bit wet and crumbly).
  3. Portion dough into 18 balls (we're talking a little bigger than a golf ball) and place on cookie sheets about 2 1/2 inches to 3 inches apart. Bake for 12-15 minutes. Cookies are done when cookies are still light in color but darker around the edges. Remove from oven, cool in pan for 10 minutes before placing on rack to cool completely. Store in airtight container or ziplock bag.

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Comments (19) Questions (0)


6 months ago keg72

Very tasty, and I totally agree with the comment that they're like chocolate chip cookies minus the chips.


9 months ago Margaret

Is light brown sugar acceptable. I prefer light brown and don't usually buy the dark brown/


over 4 years ago Esabrams

Imagining the sugar rush the elementary school set would experience with the full-sized cookies, I scaled these down, getting 3-1/2 dozen delicious (and plenty big enough) cookies out of the recipe. Oh, and I reduced baking time to 9-10 min. to compensate. Raves reviews from the kids and their grown-ups!


over 4 years ago Karin_D

Thank you for the amazing recipe! I just made them and my apartment smells soooooo good. Even the dough was delicious - I'm really surprised any of it made it to the oven :)


over 4 years ago Table9

I made these tonight, and they were so yummy! Thanks for sharing.


over 4 years ago markita_denise

I made these cookies and they turned out great, except a few of them severely spread, what should I do next time?


over 4 years ago Furey and the Feast

Hi Markita! Thank you for trying these! Next time, if you don't want them to spread, you can scoop them onto the cookie sheets, then chill for about 30 to 40 minutes before putting them in the oven. That should help!

Have a lovely weekend.


about 5 years ago RaquelG

Furey; making these for an old-fashioned cake wheel at my local Moose Lodge this weekend to raise money for charity. I'm a huge brown sugar/caramel/toffee fan, and I'm thinking of adding toffee bits for some textural contrast. What do you think?


about 5 years ago Furey and the Feast

Hello! That sounds lovely! I can see little bits of toffee in them for sure, for more crunch. I worry that those who don't have a huge sweet tooth will find them too sweet with all the sugar and then the toffee, but to heck with them! :)


about 5 years ago softenbrownsugar

I wonder if you would mind very much if we put this on our Facebook page if we gave you full credit? They look and sound wonderful, and I need to make some because our cookie jar is nearly empty! :o)


about 5 years ago Furey and the Feast

Hello! I'd be honored! I'm perfectly fine with it, but I don't know if perhaps you should also ask Amanda or Merrill, since it's posted on this site?


about 5 years ago softenbrownsugar

Thank you! I will definitely ask them as well. I'll let you know if and when and where. ;)


about 5 years ago LisaBrooklyn

Cooks Illustrated has a brown sugar cookie recipe that's similar, but the flavor is intensified by melting and browning the butter instead of using softened butter.Amazing flavor!


about 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

My kids loved this cookie! Very thin, crispy edge, chewy middle. I liked the raw dough - tastes just like butterscotch. Made mine slightly smaller - got 24 cookies.Thanks for the recipe!


over 5 years ago Furey and the Feast

Thank you guys for the kind thoughts! @mslarkin, you're right! Maybe that's why I like them so much!


over 5 years ago TheWimpyVegetarian

I love this recipe! And I confess, sometimes I STILL sneak a little spoon of brown sugar.


over 5 years ago testkitchenette

Great cookie! I loved your story too as I did the same thing (my mother essentially banned sugar except for special treat/occasions) and I took to eating brown sugar and Quik mix (when we had it) with spoons from their containers. I also sneaked butter.


over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Beautiful! It's like a choco chip cookie w/o the choco chips!


over 5 years ago nannydeb

They look scrumptious!