Who says baking cookies has to end with the holidays? In my house, we bake cookies all year long. I like fancy cookies, but I love a simple one too.
I’ve always enjoyed trying new cookie variations, and I’m so happy with how these soft and chewy Brown Sugar Cookies came out!
Making these Brown Sugar Cookies is super easy and you probably already have most, if not all of the ingredients. I will say however, you can’t really make them on a whim. You have to plan for it. Why? The vegan butter needs to be room temperature for the best results.
In the past, I’ve tried to cut corners by microwaving it on a low setting or sitting it on the stove while something else was cooking, but neither of those ever really worked out.
Microwaving the butter always made it too soft. Trying to use the heat from the oven to soften it always resulted in a partially melted stick of butter, which didn’t do me any good.
I’ve found that the best way to do it is to simply leave the vegan butter out for a few hours. In my case, I knew I wanted to make them after work so before I left that morning I sat it out on the counter. When I got home it was perfectly softened!
If you’re in a pinch, you can certainly try the microwave or stove methods, but be sure to keep an eye on them! Vegan butter melts faster than dairy so if you’re new to using this, it’s important to keep in mind.
Making these Brown Sugar Cookies
As with most cookie recipes, you’ll want to start by creaming the vegan butter and brown sugar together until it’s light and fluffy. Next, you’ll add in the remaining wet and dry ingredients. Once everything is mixed, you should have a firm bowl of cookie dough ready for rolling.
For consistency, I use a cookie scoop to form each ball. Once the ball is formed, I lightly dip the top into a bowl of brown sugar, then transfer each of them to a baking pan lined with parchment paper. Easy peasy!
I’ve often read recipes where it’s recommended that the dough is chilled before baking. I’d never tried it before, so I decided to test it out with these Brown Sugar Cookies. The first pan I baked immediately after rolling. The second pan, I placed in the fridge for 20 minutes before baking.
Was there a difference? Just slightly. The chilled ones didn’t spread as much as the first batch. However, they were still just as tasty.
So in case you were wondering if chilling the dough was necessary… I’d say only if you really want to. I’m too impatient, so the next time I make these Brown Sugar Cookies I’ll put both pans in the oven immediately. 🙂
These Brown Sugar Cookies are absolutely amazing fresh out of the oven! Of course you’ll want to let them cool for a few minutes, but once that’s done prepare to watch them disappear!
I’m a sucker for a soft and chewy cookie, but if you prefer them to by lightly crispy just bake them for 3-4 minutes longer. To store these cookies, place them in an air tight container to enjoy the following day.
Brown Sugar Cookie Ingredients
I love that baking is often so affordable. With just a few basic ingredients, you can whip up something amazing! For this Brown Sugar Cookies recipe, the only ingredient I needed to purchase was the organic brown sugar from Harris Teeter. The remaining ingredients were ones I always have on hand. They’re typically part of my shopping routine.
If you’re in need of any of the remaining ingredients, you can find them all at your local Harris Teeter. I love that they carry different brands of vegan butter sticks!
They make baking so much easier, as opposed to measuring it out from a container. Before I discovered vegan butter sticks, this was me and I have no plans of going back!
If you’re ready to satisfy your sweet tooth (or someone else’s), you should definitely give these Brown Sugar Cookies a try! They’re super easy to make and offer a slightly different spin on your traditional sugar cookie. When you try them, be sure to share your thoughts in the comments below!
This post was sponsored by the amazing people over at Harris Teeter! Thank you for supporting the brands that support me!
More Cookie Recipes You’ll Love:
- Easy Vegan White Chocolate Chip Cranberry Cookies
- Easy Vegan Snickerdoodle Cookies
- Vegan Salted Chocolate Chip Cookies
- Vegan Lemon Sugar Cookies
- Vegan Oatmeal Cranberry Cookies
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Easy Vegan Brown Sugar Cookies
- 1 flax egg (1 tbsp flaxseed meal + 2 tbsp water)
- ¾ cup softened vegan butter (not melted, just room temperature)
- 1¼ cups Harris Teeter Organic Brown Sugar
- 1 tbsp water
- ½ tsp vanilla extract
- 2¼ cup all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 2 tbsp organic brown sugar to dip cookies with
- Preheat oven to 350°
- In a small container mix together your flax egg and set aside in the fridge to form
- In a large bowl, use a mixer to combine the vegan butter and brown sugar until light and fluffy. Next, add in the water, vanilla extract, and flax egg. Combine.
- In a separate small bowl, combine the dry ingredients, then transfer to the large mixing bowl and combine with the other ingredients.
- Using a cookie scoop to retrieve, roll the dough into balls and dip in a small bowl containing the 2 tbsp of brown sugar. Dip the top half of the ball into the brown sugar, then sit face up on a pan lined with parchment paper. Repeat until all dough has been rolled.
- Bake for 11 minutes (14 minutes for lightly crispy), then let cool and enjoy!
I was looking for a great sugar cookie recipe because I love a soft sugar cookie. These are my new absolute favorite! Better than a sugar cookie from a store or bakery. Can’t wait to try them with sprinkles!
Thanks Stevie! So glad you enjoyed these. I think sprinkles would make a great addition!!
Can you make these with coconut oil?
Hey Jonathan, I haven’t tried it with coconut oil so I can’t say for sure but I imagine you could swap out the vegan butter for coconut oil as long as it’s not melted. If you try it lmk how it goes!
Love these cookies. Added cinnamon to the brown sugar topping for snickerdoodles. Super yum!!! Gratitude for sharing this recipe.
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OMG just made these sugar cookies they are soft and chewy will be making them again thank you for the recipe
Yay!! So glad you enjoyed them!
The cookies were easy to make and super tasty to eat! This recipe is a keeper, for sure. I’ll definitely be making these again! Plus, they’re kid-and-husband-approved! 🙂
These are PERFECT! They’re gooey and chewy and just decadent. Plus they’re super easy to make and were an awesome chilly day activity for my toddlers and I!
I’m adding these to my Christmas cookie rotation 👌🎄
WHAT HAVE YOU DONE?! I thought your Lemon Sugar Cookies were bomb, but these here……game changer!! These cookies are so freaking good! Now I gotta up my workouts to twice a day to burn these off!!🔥
Super soft and delicious – the perfect addition to a holiday cookie tin! And the perfect cookie choice when you only have the basics on hand.
Made these with my kids yesterday and the whole house loves them! It was our first time ever using flax in place of eggs so I was worried but I certainly had no reason to be. Very soft, wonderful flavor. We’ll definitely make this one often.
Love this recipe! These cookies turned out so perfectly crisp on the outside and fluffy and soft on the inside. I will definitely be making these again!
I’d give this 20 stars if I could! First of all, the recipe is perfection. I didn’t have to tweak it in any way to get the dough right. It was perfect. I’m always glad when I don’t have to refrigerate dough before I bake it. Who really wants to wait an hour before they get cookie goodness? I mean, come on. That’s just unreasonable. No refrigeration time with this recipe though! I started out with something that looked a little sandier than my usual cookie dough, but once I started spooning out the dough onto my pan, I saw that it was 50 shades of perfect. Even the timing for the baking is perfect. I cannot stand when recipes just say “golden brown”. There’s so much room for error. I always end up with burnt cookies. I did exactly 11 minutes in the little toaster oven that could and ended up with perfect cookies every time. My only complaint about this recipe is that it was so unbelievably good that about half the dough didn’t make it into the oven. I ate it off a spoon while I waited for each batch to bake. I can only make 5 cookies at a time in my toaster oven, so you can understand why having access to a bowl full of this stuff for 11 minutes with nothing else to occupy me was a problem. It’s not my fault. I couldn’t help myself. Did I eat too many cookies? Yup. Was it worth it? You bet it was.
😂 best. review. EVER! So glad you enjoyed this recipe Arielle!!!
I was craving cookies last night and didn’t want a complex recipe…this simple recipe resulted in delicious cookies! My husband isn’t real big on sweets, but even he loved these and ate a few right away. And I’m eating one with coffee right now. 🙂 I will definitely make these again and again!
Great cookies! I can verify it does work with coconut oil. I didn’t have flaxseed so I ended up using chia seed and turned out great! Will bake again!
Best cookies ever!!!!!
I added some chocolate chips and there delicious!!!