Brown Sugar Crinkle Cookies

These cookies are one of my all-time favorites, right up there with my grandma’s molasses cookies and my beloved four-ingredient Blue Dory cookies.  They aren’t flashy or elegant.  They aren’t even chocolate.  They are a humble little concoction of brown sugar and the usual cookie ingredients, and you probably have everything you need to make them in your pantry right this minute.  And when they bake, they settle down into that homemade-looking crinkly pattern you see in the picture.  But that’s part of what I love about them…they are just plain easy, simple, humble and absolutely delicious cookies.

Now interestingly, most “crinkle” cookie recipes ARE chocolate, and lots of them are dusted in confectioner’s sugar.  These babies get their flavor from a generous amount of brown sugar, so they have a slight molasses taste, and instead of being dusted with confectioner’s sugar they are rolled in regular granulated sugar right before baking.  This gives them a little extra sweet crunch.

So while these may be the ugly duckling of the cookie world, they will have my heart forever.  Because sometimes the small, cozy, homespun things are the best things of all.  Like taking a nap with your dog on a Sunday afternoon.

Yep, these are the cookie equivalent of snoozing alongside your best furry friend. Weird as that may sound, I don’t know any higher praise than that!

Brown Sugar Crinkle Cookies
Serves: About 36 cookies
  • 1½ cups dark brown sugar
  • 1 stick (1/2 cup) softened butter
  • 2 teaspoons cinnamon
  • 1 teaspoon dry ground ginger
  • ½ teaspoon nutmeg
  • 1 egg
  • 1 egg white
  • 2¾ cups flour
  • ¾ teaspoon baking soda
  • Granulated sugar for rolling
  1. Place brown sugar, butter, spices and the egg and egg white in a mixing bowl and beat at medium speed until well combined.
  2. Whisk together flour and baking soda and slowly add to brown sugar mixture, beating at low speed.
  3. Transfer dough to a large piece of plastic wrap. Shape into a ball and refrigerate for a half hour.
  4. Preheat oven to 350. Roll one tablespoon portions of dough into balls and roll in granulated sugar. Place on greased cookie sheets about 2 inches part and press down gently on dough balls with the bottom of a drinking glass until slightly flattened (dough will crack a little).
  5. Bake for 11 minutes. Cool for a few minutes on the cookie sheet and then remove to wire rack to cool (but make sure you try at least one while they are still warm!).




Want a photo beside your name? Go to, sign up for a free account, and upload a photo. It's super easy!

  1. says

    Its snowing here, and I just made these. They are perfect and delicious. My teenage son just ate 4 of them while still warm on the cooling on the rack. Thank you for this timely post and wonderful recipe!

  2. ruthie says

    It’s not snowing here, but I’m always on the lookout for a nice basic, tasty drop cookie. If that was a non sequitur, I didn’t mean it to be. 😉 You can do anything with a good base! I’m going to give these a try. I think they’d be great with some candied ginger chopped up in them. 😉

    • Kate says

      Absolutely! Light brown is fine – they will have a more delicate taste but will still be scrumptious. (And I love your avatar!)

      • says


        I have another question. Can I refrigerate the dough for more than 1/2 hour? I wanted to make the dough tonight and make the cookies after school tomorrow.


Let's Talk!

Your email address will not be published. Required fields are marked *