Soft chewy and delicious this old fashioned Brown Sugar Cookie Recipe bakes up tender, sweet cookies that are stuffed with your favorite jam or jelly!
Easy Brown Sugar Cookie Recipe
No white sugar?
But I thought I’d bake them up, just like her notes because there’s obviously something I’m missing.
And Grandma was right!
These cookies are soft and chewy, full of molasses-ee sweetness from the dark brown sugar.
This recipe has been in our family for almost 200 years – this is my Great, Great, Grandma Josephine’s Recipe and I’m honored to share it with you!
What I loved best is that such a simple cookie could be so perfectly delicious!
Why use brown sugar in cookies?
Have I mentioned Grandma Cochrane was a Home Economics Professor? Grandma knew what she was doing here all the way.
When you only use brown sugar in a cookie it bakes soft and moist. Using only brown sugar makes for a chewier cookie!
Why is brown sugar brown?
It’s brown because it’s flavored with sweet molasses. It’s what keeps the sugar moist and super sweet!
Which brown sugar is best for cookies?
Light brown sugar and dark are interchangeable in this recipe, but I like that extra bit of flavor you get from dark in this recipe! If light is what you have, then go for it – either way you won’t be disappointed!
When a recipe calls for brown sugar is it light or dark?
As mentioned above, either will work – unless it specifies they are interchangeable.
How to make Brown Sugar Cookies
ngredient list for the cookie recipe
- brown sugar – makes moist, tender cookies
- butter – shortening or butter also helps keeps cookies moist
- eggs – helps ingredients to bind together and makes cookies chewy
- flour – depending upon the amount in a recipe can make the cookies crunchy or chewy
- salt – keep the sweetness from taking over and balances the flavors
- cinnamon – adds flavor and balances with the molasses in the cookies
- vanilla – more flavor – delicious!
- baking soda – helps the cookies rise
- jam – for a sweet surprise in the middle!
Steps to make Brown Sugar Cookies
- Allow the sugar to come to room temperature.
- Sift together the flour, baking soda, salt
andcinnamon – set aside.
- In a mixer cream the eggs, brown sugar, butter, water
- Add the dry ingredients, mix well.
- Drop by spoonfuls onto a greased baking sheet.
- Make a dimple in the middle of the cookie.
- Drop a teaspoon of jam into the middle of each cookie.
- Top with another small spoonful of dough.
- Bake until golden brown.
For more baking tips to make the BEST Homemade Cookies click here for The Science of Baking Cookies.
BEST Brown Sugar Cookie Recipe
Don’t crowd the cookies on the cookie sheet as they will spread when baking!
Bowl Me Over
Got a sweet tooth? Here are more of my favorite cookie recipes!
I knew I’d temp you with one of these delicious cookies! Comment below, I’d love to hear which is your favorite!
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AideStand Mixer (orange of course!)
- Pyrex 4-Piece Glass Measuring Cups
- Measuring Spoons – I love the shape of these because they fit into spice jars
When you make this please be sure to tag me on Instagram @bowl_me_over or #bowlmeover – I’d love to see your pictures! And if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Brown Sugar Cookie Recipe
- 2 cups brown sugar
- 3 1/2 cups flour
- 1 cup butter softened
- 3 eggs
- 1/2 cup water
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp cinnamon
- Allow the sugar to come to room temperature.
- Preheat the oven to 350 degrees, prepare baking sheet – lightly spray – set aside.
- Sift together the flour, baking soda, salt and cinnamon – set aside.
- In a mixer cream together eggs, brown sugar, butter, water and vanilla.
- Add the dry ingredients, in two seperate batches until well combined, scraping down the side – mix well.
- Drop by spoonfuls onto a greased baking sheet, leaving plenty of room between the cookies as they spread shile baking.
- Make a dimple in the middle of the cookie. Drop a teaspoon of jam into the middle of each cookie.Top with another teaspoon of dough.
- Bake in the preheated oven for 10-12 minutes or until golden brown
- Be sure to leave plenty of room between the cookies as they spread while baking.
- Simply drop a teaspoon of dough on top of the jam, no need to try and seal the dough over the jam.