Brown Sugar Cookies

By Furey and the Feast
April 1, 2010
20 Comments


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° F. 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, and 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 to 15 minutes. Cookies are done when they're 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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Reviews (20) Questions (0)

20 Comments

rlsalvati December 20, 2015
I've been making these at Christmas for 4 or 5 years now. Like some other commenters, I scale the size down a bit. This year at the end of the batch, with not enough dough left to fill another cookie sheet, I made myself a little gift of two full-size cookies. For a brown sugar lover, this is a dream cookie.
 
keg72 March 7, 2015
Very tasty, and I totally agree with the comment that they're like chocolate chip cookies minus the chips.
 
Margaret December 3, 2014
Is light brown sugar acceptable. I prefer light brown and don't usually buy the dark brown/<br />
 
Esabrams May 18, 2011
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!
 
Karin_D April 26, 2011
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 :)