Soft and chewy, these small-batch brown sugar cookies are a delicious, fun twist on a classic cookie. They come together so easily, and you will fall in love with the rich molasses flavors in every bite.
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Small-batch cookies are perfect when you are wanting something sweet but don't want too many leftovers. They allow you to enjoy a few cookies at a time without any guilt. If you enjoy my small-batch chocolate chip cookies and eggless peanut butter cookies, you'll enjoy these cookies too.
If you are a fan of sugar cookies, this is a recipe you will want to try. Unlike traditional white sugar cookies, brown sugar adds moisture, making them super chewy and soft. The combination of the molasses-rich flavor and the freshly grated nutmeg makes these brown sugar cookies a cozy and warm dessert treat.
Reasons to Love
- Pantry Ingredients. Homemade cookie recipes can be so simple because they call for ingredients that you probably already have on hand. There is no need for special ingredients to make these cookies and they are sure to satisfy.
- Delicious Taste and Texture. The brown sugar lends to a very soft, moist and chewy cookie. It also is bursting with molasses flavors. The nutmeg in this recipe only adds to the warmth and slightly nutty taste that incorporates so well into the sugar.
- Fun Twist on a Classic Cookie. Sugar cookies are an American favorite. This sugar cookie recipe with brown sugar is a new way to enjoy these tasty cookies. You can also customize this cookie to your liking. See suggestions in the variation section for ideas.
Ingredients
You only need a handful of staple ingredients to make these small batch brown sugar cookies. In fact, they are probably already in your pantry.
- All Purpose Flour. The base for these cookies that give them their texture and structure.
- Baking Soda. This helps the cookie rise and keeps them from going flat. It also reacts with the brown sugar to help make them chewy.
- Baking Powder. This also helps with the texture and rise of the cookie.
- Salt. Helps bring out the flavors in the cookies.
- Nutmeg. For this recipe, freshly grated nutmeg was used. You can use powdered if that is what you have on hand. This spice adds a nutty, warm and slightly sweet taste to the cookies.
- Butter. Softened butter is the best to use as cold butter will not incorporate well when mixed with sugar.
- Brown Sugar adds moisture to the cookies and provides that molasses flavoring. Dark brown sugar is preferred over light brown sugar.
- Egg. Keeps the wet and dry ingredients nicely bound together.
- Vanilla Extract. Brings out all the flavors in the cookies.
Scroll down to the recipe card for quantities used.
Instructions
Once you have all your ingredients, these cookies come together so easily. First, you'll want to preheat the oven to 350°F.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt and nutmeg.
In a large mixing bowl beat with a hand mixer, beat butter and sugar together on medium speed until light and fluffy, approximately 3 minutes.
Add the egg and vanilla.
Beat until well combined, scraping down the bowl as needed
Add in the flour mixture in batches.
Beat on medium until combined, scraping down the bowl at least once after each addition.
Scoop the dough into small balls (about 1 teaspoon each). Chill the cookie dough balls for 1 hour, optionally.
Bake until they just turn brown on the edges and the center doesn't appear pale. Transfer slightly cooled cookies to a wire rack to cool completely.
Hint: To ensure soft and chewy brown sugar cookies, try refrigerating the dough for at least 1 hour before baking to prevent excessive spreading.
Variations
If you want to customize the recipe to suit, here are a few suggestions you can try:
- Add spices. This recipe only calls for nutmeg but get adventurous and feel free to add in some cinnamon, clove or all spice to enjoy an even warmer flavored cookie.
- Add mix ins. Chocolate chips, dried fruit, chopped nuts and shredded coconut are all things you can add to cookies to doctor them up. You can even turn this into an M&M cookie recipe.
- Add a topping. Add flakes of sea salt or your favorite icing to the tops of the cookies.
- Experiment with sugar. Traditional sugar cookies are made with white granulated sugar, and these are made with brown sugar. Try half and half for this recipe and see how you like them.
- Make gluten-free. If you are needing to make gluten free, no problem. Just swap out all purpose flour for any gluten free one for one. All other ingredients are naturally gluten free.
- Roll in Sugar. Before placing on baking sheet, roll the dough balls in some additional sugar to give them a touch of extra sweetness.
Try these ricotta cookies if you prefer a soft cake-like cookie.
Tips
Top tip: Chill the dough. By chilling the dough, this lends to a much chewier cookie and less likely to spread when baking.
- Use a cookie scoop. This ensures all the balls are the same shape when placing on the baking sheet and the cookies bake evenly.
- Use parchment paper. Parchment paper allows a simpler clean up and no mess. It also making removing the cookies easier too.
- Use freshly grated nutmeg. Freshly grated nutmeg is going to offer a stronger warm, nutty and sweeter flavor to the cookies.
- Soften the butter. You don't want to try and mix cold refrigerated butter for this recipe. It just doesn't incorporate well with the sugar. Soften butter is butter that is not runny but is soft enough to make a finger indentation in it.
- Don't overmix the batter. Mix the ingredients until just combined. The cookies will turn out flat and not rise if overmixed.
- Bake the cookies until they are set. The edges should be slightly browned, and the center will still be moist. They will finish baking when you remove them from the oven. You don't want to over bake, or they will be dry and crumbly.
Serving suggestions
These brown sugar cookies go nicely with a glass of iced tea, coffee, ice cream or top with this cream cheese frosting.
These cookies are a fantastic dessert to enjoy after a meal. Their sweetness pairs so well with the savoriness of popular dishes like a personal pizza or a Frito chili pie.
Storage
You can store your cookies in an airtight container at room temperature for up to 1 week. Ensure the container is sealed properly to keep the cookies fresh and prevent them from becoming stale.
You also can freeze these cookies by placing in a freezer friendly airtight container or bag for up to 3 months. Or, freeze the cookie dough balls to bake in smaller amounts as desired.
FAQs
Why is my dough too sticky?
Sticky dough could be because it did not chill long enough. Place back in the refrigerator for another 15 minutes and the dough should start to firm up.
Can this recipe be made ahead of time?
Absolutely, these cookies can be made then easily stored in a sealed airtight container on the countertop for up to a week.
How do I know when the cookies are done?
The edges of the cookie will be just browning, and the center will be slightly moist. The cookies will continue to bake when taken out of the oven.
Can this brown sugar cookie recipe be made gluten free?
Yes, just swap out the all-purpose flour for a gluten free one for one flour.
Related Recipes
Hate making full-batch desserts? Here are some other small-batch recipes you can try:
- Air fryer s'mores can be made year-long without a campfire.
- Small-batch oatmeal chocolate chip cookies are quick and satisfying.
- Vegan gluten-free oatmeal cookies are perfect for those with dietary restrictions.
- No-bake cookies (small-batch) firm up in the refrigerator.
- Air fryer apple fritters have much less fat than deep-fried ones.
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Recipe
Small-Batch Brown Sugar Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
- Pinch of freshly grated nutmeg
- ½ cup unsalted butter softened
- 1 cup packed brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt and nutmeg.
- In a large mixing bowl beat with a hand blender butter and sugar together on medium speed until light and fluffy, approximately 3 minutes. Add the egg and vanilla, beating until well combined, and remember to scrape down the bowl as needed.
- Add in the flour mixture in batches and beat on medium until combined, scraping down the bowl at least once. Scoop the dough into small balls (about 1 teaspoon each). Chill the cookie dough balls for 1 hour, optionally.
- Preheat the oven to 350°F. Use a non-stick baking sheet or prepare one with parchment paper.
- Place cookies 2 inches apart on the baking sheets and bake for 12 minutes or until just starting to turn brown on the edges and the centre doesn't appear pale.
- Allow the cookies to cool for a few minutes on the pan, then transfer them to a wire rack to cool completely.
- Store the cookies in an airtight container for up to 1 week.
Liz
These cookies were so good! I loved that I could make a smaller batch so we didn't waste leftovers
Kristelle
These brown sugar cookies were incredibly soft and chewy. Definitely a new favorite!!