Brown Sugar Cookies

These Brown Sugar Cookies offer the perfect balance of rich, caramelized flavor in every bite. These cookies are easy to make and irresistible. Soft on the inside with crunchy edges, these cookies are sure to satisfy a cookie craving.

a close up picture of a brown sugar cookie on a baking pan

Perfect paired with a cup of coffee or tea, these Brown Sugar Cookies are sure to please any cookie lover.

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Ingredients for Brown Sugar Cookies

This recipe has a total of ten ingredients, all easily found and may already be in your pantry.

  • Brown sugar. Dark or light/golden brown sugar can be used in this recipe. Golden is what I usually use because I always have a lot of it on hand. But I have also tried this recipe using dark brown sugar and the results were great. When using dark brown sugar, the cookies will have a more intense caramelized flavour.
  • Butter. For these cookies, the butter is melted. Unlike most cookie recipes that call for softened butter, this cookie is different. The melted butter mixed with the brown sugar is what gives these cookies a more caramel flavour.
  • Flour. Like most cookies, this recipe uses all-purpose flour.
  • Cornstarch. Adding a little cornstarch to a cookie dough with the flour helps keep the cookie softer in the middle.
  • Cinnamon. There is a teaspoon of cinnamon in these cookies and it compliments the brown sugar.
  • Baking Soda.
  • Eggs.
  • Vanilla Extract.
  • Salt. Every baked good needs a touch of salt to balance out the flavours.
  • White sugar. After the cookie dough is formed into balls, they are rolled in white sugar just before baking. This gives the cookies the crunch on the outside and looks a little like glitter on the outside once baked.

How To Store Brown Sugar Cookies

Once cooled, these cookies can be stored in an air-tight container at room temperature for up to 7 days.

These cookies are also easy to freeze. Place them in a freezer bag or air-tight container and freeze for up to three months. Thaw at room temperature before serving.

Can The Cookie Dough Be Frozen?

Yes! Once the cookies are formed into dough balls, they can be frozen to bake later. They can then be baked from frozen following the recipe instructions, but they will take an additional 2 to 3 minutes to bake since they are frozen.

If you make a double or triple batch of these cookies and freeze the dough balls, they are perfect for baking when unexpected company drops in for coffee. They can be baked in small batches in a toaster oven or air fryer on the bake setting.

Cookie Dough Makes A Great Gift

Frozen cookie dough also makes a great gift. We package cookie dough in resealable containers for our kids who have moved out. We also gift some to their friends.

We add a card inside or a label on the container with instructions on how to bake the cookies. This way they can bake cookies whenever they have a craving with little effort.

Need the ingredients to make this recipe? Why not try Voilà and have it delivered or order for curbside pick up?

a close up picture of a brown sugar cookie on a baking pan

Brown Sugar Cookies


  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1-1/2 tsp cornstarch
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¾ cup unsalted butter, melted and cooled
  • 1-1/4 cups brown sugar, packed
  • 1 egg, slightly beaten
  • 2 tsp vanilla extract
  • ½ cup white sugar, for rolling after chilling


  • In a large bowl, whisk together flour, baking soda, cornstarch, cinnamon and salt. Set aside.
  • In a separate bowl, whisk melted butter with brown sugar, until smooth and not lumpy.
  • Whisk the egg into the butter and sugar mixture, then add the vanilla extract.
  • Pour the butter mixture into the flour mixture and mix until fully combined. Dough will be thick.
  • Cover dough with plastic wrap and refrigerate 3 hours or up to 2 days.
  • Remove from fridge after chilling and allow to soften a bit before handling, about 10 minutes.
  • Preheat oven to 325°F and line baking sheets with parchment paper
  • Pour white sugar into a shallow bowl
  • Roll dough into balls using about 2 Tbsp of dough, then roll in sugar before placing 3 inches apart on parchment lined baking sheets
  • Bake 8 minutes, then remove from oven and press down gently on each ball with the back of a spoon
  • Return to oven and bake an additional 2-3 minutes.
  • Cool on pan for 10 minutes before transferring to cooling racks to finish cooling
  • Store in an airtight container at room temperature for up to one week.

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