Thin and Crispy Brown Sugar Cookies
These brown sugar cookies are thin, crispy, and super buttery. Because they are made with only brown sugar they have a deep almost caramelized flavor in every single bite. There’s no need to use a mixer here, and you don’t have to chill them if you don’t want to! They are really quick and simple to make in just one bowl.
I tested out this recipe 3 times to make sure that they were perfect. As a professional baker, it’s almost like I can’t rest until the recipe comes out how I want it. Well not almost, actually- thats what happens haha.
This is a really quick and easy recipe you can throw together in one bowl. It’s basically like a regular sugar cookie but just made with all brown sugar instead of regular white sugar.
You can use light or dark brown sugar here interchangeably, just know that the darker kind will give you a deeper flavor and make it more chewier because it has more molasses in it. I used light here to make them more crispy then chewy.
I only used baking soda in this recipe too, and not baking powder. This keeps the cookies thin and not puff up so much when baking.
The inspo for this were my gingersnap cookies which are also thin and snappy, and one of my most favorite cookie recipes on the site.
Theres just something about that deep caramel flavored cookie that I love, and I think you will too! Lemme show you how to make them!
Recipe step by step
After baking tips
When you take the cookies out of the oven, give the tray a good smack on the counter. This will flatten them and create those ridges in the cookie which give them the best texture.
You have to make sure to do this right as they come out as the oven otherwise it wont work once they cool.
Also to make them perfectly round, use a larger round cookie cutter to scoot the cookies while still warm to re shape them.
Cookie scoop size
I made these cookies using a small cookie scoop– about 2 tbsp. But I also tested it using a larger one- like a regula sizes ice cream scoop. Because this recipe doesn’t require chilling (you can if you want but you dont have to!) the ice cream scoop sized cookies are much larger than if you use a smaller scoop.
Just be mindful of the size cookie scoop you use. Heres a photo of what the difference is in size.
Thin and Crispy Brown Sugar Cookies
Ingredients
- 3/4 cup (170.25 g) unsalted butter, melted
- 1 cup (220 g) brown sugar
- 1 (1) yolk, whites discarded
- 2 tsp (2 tsp) vanilla extract
- 1 3/4 cup (218.75 g) all purpose flour
- 1 tsp (1 tsp) baking soda
- 1/4 tsp (0.25 tsp) kosher salt
Instructions
- Preheat the oven to 350° F and line 2 cookie sheets with parchment paper.
- In a medium sized microwave safe bowl melt the 3/4 cup butter. Add the 1 cup brown sugar and mix till smooth.
- Add the egg yolk and 2 tsp vanilla extract and mix again.
- Add in the 1 3/4 cups flour, 1 tsp baking soda, and 1/4 tsp kosher salt and stir till dough forms.
- Scoop out the dough using a 2 tbsp cookie scoop. between each one and bake for 11-12 minutes or until the bottom of the cookie is golden brown. Alternatively you can chill the cookies for 30 minutes and then bake.
- Cool for 10 minutes on the cookie sheet then transfer to a wire rack to cool
