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Brown Sugar Cookies

Brown Sugar Cookies

Brown Sugar Cookies

Brown Sugar Cookies
4.8 rating based on 12,345 ratings
4.8/5 (5)
Course: Cutout CookiesDifficulty: Medium



Traditional cutout sugar cookie made with brown sugar dough.


  • 2 cups sifted flour, less if possible

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup butter

  • 1/2 cup brown sugar, packed

  • 1 large egg

  • 1 tablespoon 15% cream (any kind of cream from 10% to 35% will work fine)

  • 1 1/2 teaspoons vanilla

  • granulated sugar, for decorating (colored or plain white)


  • Blend 1 cup of the flour, baking powder, and salt. Beat together butter and sugar until light and fluffy. Beat in egg, vanilla, and cream. Stir the flour mixture into the butter mixture, then add enough of the remaining 1 cup flour to make the dough just stiff enough to roll (using as little as possible will keep the cookies more tender). Wrap in plastic wrap and chill several hours.
  • Preheat oven to 375F. Place on a lightly floured cutting board and roll to 1/8″ thickness. Use floured cookie cutters to cut into shapes. Place on an ungreased baking sheet, sprinkle with granulated sugar.
  • Bake 8 minutes. Allow to cool for 2 minutes (or until you can move them without breaking) and let cool completely on wire racks. The actual amount of cookies this recipe makes depends on the size of your cookie cutters.


Name & Location
(example: Sue in LA)

This recipe was delicious. It helps to keep the dough cold and only work with a small amount at a time.
- Rachel

Used to make these when my kids were little. They loved them. Glad I found the recipe again. Now I can make them for this Christmas. :)
- Deana in Oshawa

love these cookies, this is my second time making them. I think I will try the vegan one listed by Honey in cookietown
- Schweetness  

They were great! I loved them! I just can't stop eating them!!!!
- A Baker

Beautiful texture, perfect looking, really bland cookies. I followed the recipe to the letter, but next time I'll add some almond extract or something to give it a bit of flavour. Really exceptional texture though.
- Natasha
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