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Home » Recipes » Cookies

Salted Brown Sugar Cookies

October 6, 2021 by brooke 23 Comments

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These salted brown sugar cookies are the perfectly chewy and slightly crispy cookie loaded with sweetness from the brown sugar and a bit of salt for balance!

salted brown sugar cookies on a cookie sheet with some extra salt on the side

SALTED BROWN SUGAR COOKIES

If you love a sugar cookie you are going to love these salted brown sugar cookies. There's an elevated level of sweetness from the brown sugar, but then the salt flakes on the top pop and give it the perfect salty to sweet balance that we all seem to love.

They're nice and chewy from all the brown sugar, but then they have a subtle crisp edge that I find necessary when making a cookie. So basically you can't go wrong with these cookies!

cookie dough in lines on cookie sheet

INGREDIENTS NEEDED

  • Flour
  • Baking Soda
  • Salt
  • Cornstarch
  • Butter
  • Dark Brown Sugar
  • Eggs
  • Vanilla
  • Sugar for Rolling
cookie dough rolled in sugar

HOW TO MAKE SALTED BROWN SUGAR COOKIES

  1. Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
  2. Melt butter and allow to cool slightly.
  3. In a bowl, whisk together the flour, baking soda, salt and cornstarch. Set aside.
  4. Place the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
  5. Add egg and yolk and mix on low until smooth, about 30 seconds. Beat in vanilla.
  6. Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
cookie with a bite missing and a bunch of cookies scattered behind it

SCOOPING & CHILLING THE DOUGH

Grab a cookie sheet and piece of parchment paper. Yes parchment, the cookies spread less on parchment than they do on a sil-pat. Not to mention there is no clean up required.

Scoop the dough into large cookie dough balls using a ¼ cup ice cream or cookie scoop. Of course you are welcome to make them smaller, but why? Then you have to keep thinking how you ate 3 cookies instead of 1. Larger cookies also lend themselves to more crispy edge with a larger gooey center. 

Cover your cookie sheet with a lid if you have one, or some saran wrap will do just fine. And chill those beauties for 24 hours if you can wait. Even just a few hours will help, but the more chilled the dough, the less the cookies will spread, and the more those flavors are going to come together.

single cookie

LAST MINUTE “BEFORE YOU BAKE” THOUGHTS

Whether you are taking your cookie dough balls out of the fridge after their time chilling, or you threw some of the balls in the freezer because you weren’t committed to making 24 cookies at one time, you do not need to let them sit out before baking. I usually grab the cookie dough out at whatever point I am turning my oven on to preheat.

Line your sheets with parchment. Roll your dough balls in sugar and place 8 cookie dough balls per sheet. You want to make sure not to over crowd because then they might run into each other and those perfect circles are a little harder to achieve.

Grab your flaked salt and sprinkle those cookies to your hearts desire. Don’t be scared. You aren’t rolling them in salt. I promise a nice pinch won’t be over doing it. And those little flakes that fell off the top.. you’re really going to thank me later for those. They’re going to stick to the crispy, buttery bottom of your cookies and when you discover them as you’re biting you’ll know just what I mean. 

Feel free to sprinkle a little more salt on the top after they bake if you’re feeling like you can’t see enough. I usually do.

salted brown sugar cookies

OTHER POPULAR COOKIE RECIPES TO TRY:

Salted Chocolate Chunk Cookies

Crispy Chewy Sugar Cookies

Brown Butter Oatmeal Raisin Cookies

Lemon Coconut White Chocolate Cookies

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.

salted brown sugar cookies with a bite missing.

Salted Brown Sugar Cookies

brooke
These salted brown sugar cookies are the perfectly chewy and slightly crispy cookie loaded with sweetness from the brown sugar and a bit of salt for balance!
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 12 mins
Course Dessert
Cuisine American
Servings 14
Calories 321 kcal

Ingredients
 
 

  • 2¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon cornstarch
  • 1 cup melted butter, cooled
  • 1½ cups dark brown sugar light can also be used
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoon vanilla
  • ¼ cup granulated sugar for rolling

Instructions
 

  • Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
  • Melt butter and allow to cool slightly.
  • In a bowl, whisk together the flour, baking soda, salt and cornstarch. Set aside.
  • Place the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
  • Add egg and yolk and mix on low until smooth, about 30 seconds. Beat in vanilla.
  • Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
  • Scoop the dough into large balls, I like to use a 4 tablespoon cookie scoop for these. Roll in sugar, and sprinkle tops with flaked salt.
  • Place 8 cookie dough balls on your lined baking sheet. Bake the cookies for 12-13 minutes. You're looking for a nice golden brown around the edges, and some crackling along the top. Be careful not to over bake, or you will lose the chewy factor we are going for. Sprinkle with a little extra salt after baking if you're into salt like I am.

Notes

Allowing the dough to chill will always help the cookies to spread less, and the flavors to come together better if you have the time.
The eggs should be room temperature before mixing. I try to let them sit out for about 30-45 minutes before I begin my cookie making! 
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 321kcalCarbohydrates: 46gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 62mgSodium: 290mgPotassium: 69mgFiber: 1gSugar: 27gVitamin A: 443IUCalcium: 31mgIron: 1mg
Keyword brown sugar, cookies, salted
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Allison

    October 15, 2021 at 1:30 pm

    Hey Brooke, how many grams of flour are in these cookies?

    Reply
    • brooke

      October 16, 2021 at 3:40 pm

      so sorry.. I forgot to post the grams here. 385 for the flour.

      Reply
    • Hunter

      August 20, 2022 at 10:26 am

      5 stars
      The best! My husband is picky about his cookies and he said these are his favorite.

      Reply
      • brooke

        August 20, 2022 at 10:39 pm

        Yay!! Thank you so much!

        Reply
  2. Sophie

    November 07, 2021 at 8:28 pm

    5 stars
    These are AMAZING! Soooo chewy with lots of flavor!!

    Reply
  3. Lindsay

    November 07, 2021 at 8:32 pm

    5 stars
    These were a big hit at our house! The only problem is they were eaten too fast!

    Reply
  4. Ellie

    November 08, 2021 at 8:51 am

    5 stars
    Made these for my baby kids and the three yo said these were the best cookies ever.
    Thanks so much for all the yummy baking & I can’t wait to try many more recipes!

    Reply
  5. Cami

    November 08, 2021 at 12:45 pm

    5 stars
    Perfection! Made these for a family gathering and they were gone in 5 minutes!

    Reply
  6. Tyler

    December 06, 2021 at 9:21 pm

    5 stars
    These are right up my alley

    Reply
  7. Richelle

    July 14, 2022 at 3:49 pm

    Can you use light brown sugar

    Reply
    • brooke

      July 14, 2022 at 10:26 pm

      yes, that would be totally fine.

      Reply
  8. Tyler

    July 30, 2022 at 7:59 pm

    Yeah I think this going to be my new favorite cookie… now how to get Kim to make them for me🧐

    Reply
  9. Mackenzie

    August 12, 2022 at 7:22 am

    Substitute for cornstarch? Or is it integral to the recipe?

    Reply
    • brooke

      August 12, 2022 at 7:54 am

      It helps keep the cookies lighter and fluffier, but you can skip if you can't get it.

      Reply
  10. Hannah

    August 17, 2022 at 3:51 pm

    Could you use brown butter in the place of the melted butter?

    Reply
    • brooke

      August 17, 2022 at 9:30 pm

      I wouldn't. Because browning the butter actually evaporates some of the liquid it would change the consistency of the cookie and may not be as chewy.

      Reply
  11. Becki W

    September 27, 2022 at 11:39 am

    How long can these be frozen for before baked? If I made today to bake next week, will that be ok?

    Reply
    • brooke

      September 27, 2022 at 4:24 pm

      yes, the cookie dough balls can last for a few months in the freezer, or a few days in the fridge.

      Reply
  12. Megan

    October 14, 2022 at 10:11 am

    Making these now and am soooo excited! Am I missing where we add in the vanilla? Assuming it goes with the egg/yolk!

    Reply
    • brooke

      October 14, 2022 at 5:13 pm

      Yay!!! Yes, it says right after the egg and yolk.

      Reply
  13. Kim

    October 21, 2022 at 8:19 pm

    5 stars
    So yummy!

    Reply
  14. Pauline

    February 28, 2023 at 8:25 am

    5 stars
    Thank you for recipe! it was incredibly delicious!

    Reply
    • brooke

      February 28, 2023 at 4:47 pm

      Thank you so much!

      Reply

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