Chewy Brown Sugar Cookies.

Super soft and chewy brown sugar cookies – no mixer required!

Chewy and super-soft Brown Sugar Cookie recipe by No mixer required!

Welcome to Day 8 of Sally’s Cookie Palooza!

Sally's Christmas Cookie Palooza

We took a quick break yesterday for some engagement photo excitement. Kevin and I are having a hard time choosing our favorites. Definitely getting the first one printed! A very huge thank you to our amazing photographer, Megan Beth. If you’re in the DC/Virginia/Baltimore area, definitely look into miss Megan. Words cannot describe this wedding photographer’s talent!

Let’s put the thoughts of wedding dress fittings aside for at least 5 more days. It’s the holidays. Tis the season for baking cookies. And more cookies. And more cookies. And I’m sure I’ll still be saying that on our wedding day. Oh well. You only live once!

Chewy and super-soft Brown Sugar Cookie recipe by No mixer required!

I like cookies with a lot going on. Chips of chocolate, swirls of peanut butter, butterscotch morsels, chunks of nuts, stuffed with caramel, and other delightful candies. Sprinkle cookies, chocolate chip cookies, frosted cookies – the more stuff going on, the better.

But not all the time.

Sometimes I prefer a pure, simple cookie. And ladies and gents, today’s recipe is just that. It’s full of one of my favorite flavors: brown sugar. Moist, molasses-spiked brown sugar in every single bite. Soft, chewy, and kissed with cinnamon. These simple brown sugar cookies are undeniably impressive.

They’re not at all “plain” – rather, today’s cookies are exploding with flavor.

Chewy and super-soft Brown Sugar Cookie recipe by No mixer required!

You’re going to recognize today’s cookie recipe. It’s a spin-off recipe of one of the most popular recipes on my blog. Chewy Chocolate Chunk Cookies have completely changed the way I make chocolate chip cookies. I used a few of the same ingredient ratios and recipe techniques in today’s brown sugar cookies.

Chewy and super-soft Brown Sugar Cookie recipe by No mixer required!

You’re going to start with some melted butter. Most of the cookies I make call for creaming softened butter with the sugars. However, sometimes I prefer to use melted butter instead of creaming it. Melted butter, when paired with the correct ratio of dry ingredients, increases the chewy factor in the baked cookie.

Since you are using melted butter, you don’t need a mixer for this cookie recipe!

You’re also going to use only brown sugar in this cookie recipe (except for the rolling… more on that below). 1 and 1/4 cups of dark brown sugar bring so much moisture to these baked cookies, as well as a modest molasses flavor. Light brown sugar may easily be substituted here! Please note your cookies will be lighter in color if using light brown sugar.

In the original chocolate chunk cookie from which this recipe is adapted, I call for 1 egg and 1 egg yolk. Today, you just need 1 egg. 1 egg and less flour than the original recipe. Don’t worry, these cookies are still just as chewy!

You’ll also add a touch of cinnamon to the cookie dough. The cinnamon is completely optional, but the pronounced brown sugar flavor paired with the slight kiss of cinnamon spice really takes these cookies to the next level!

Chewy and super-soft Brown Sugar Cookie recipe by No mixer required!

Look at how thick these cookies are. To achieve their thick texture, you must chill the cookie dough. Also, I make sure there is enough flour to soak up the melted butter. Melted butter is greasy and unless there is enough dry ingredients to soak it all up, you’re going to have some cookie spreading issues.

I also add a bit of cornstarch to the cookie dough. Cornstarch thickens cookie dough just as it thickens gravies, soups, and jams. It’s a miracle worker in cookie recipes!

Don’t you love the brown sugar cookies’ crinkled tops? That’s achieved by slightly pressing the cookies down. After chilling the cookie dough and rolling the dough in a bit of sugar, you’ll bake them. Now, pay attention to this: Remove the cookies from the oven after 8-9 minutes, gently press down on the tops with the back of a spoon or fork, and then place them back into the oven for 1-2 more minutes.

Why are you doing that? Not only so you can achieve some crinkly tops, but also because the cookies need a little help spreading during bake time. You could always just press the cookie tops down after the entire bake time, but then your cookies may just look like you carelessly smashed them down. I feel that they looked better when put back into the oven for 1-2 minutes after pressing down. I’m all about pretty cookies, ok?

Chewy and super-soft Brown Sugar Cookie recipe by No mixer required!

I have a confession. I baked these cookies for a Christmas party we’re going to tonight. Kevin’s work is throwing a little bash and clearly, I can’t go empty handed. PS: I’m bringing these mocha delights too. Always a hit.

However, I made these cookies two days ago. And guess what? They are STILL just as soft on day 3 as they were on day 1. And to be completely honest, their cinnamon and brown sugar flavors are heavily pronounced today. Yeah, I had one with my coffee this morning. Perfectly sweet accompaniment.

You know a cookie recipe is a winner when its softness isn’t compromised as the days go by. I just love that about this recipe! True “soft-batch” style, just like the cookies you get at bakeries and those tempting mall kiosks.

Sidenote: Kevin and I went to the Columbia mall last night and it took every inch of us to resist an Auntie Anne’s buttery soft pretzel. We were heading to dinner and a show, so clearly we didn’t a pretzel. But still. I love you Auntie Anne’s pretzels.

Chewy and super-soft Brown Sugar Cookie recipe by No mixer required!

So what’s not to love about today’s cookie recipe?

There are so many wow factors! You have an abundance of brown sugar flavor, a white sugar sparkle on the outside, a chewy exterior, a kiss of cinnamon spice, and beautiful crinkles on top. Plus, they are soft, thick, and make one heck of a coffee companion. And tall-glass-of-milk-accompaniment. Ok, these cookies totally go with everything.

Brown sugar lovers unite!

Chewy and super-soft Brown Sugar Cookie recipe by No mixer required!


Chewy Brown Sugar Cookies

Yield: 20 cookies

Super soft and chewy brown sugar cookies - no mixer required!

Prep Time: 2 hours, 10 minutes (includes chilling)

Total Time: 2 hours, 22 minutes


  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon (use 1 teaspoon if you love cinnamon)
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, melted
  • 1 and 1/4 cups (250g) dark brown sugar (light brown is OK)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup (67g) granulated sugar, for rolling


Toss together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 hours.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You're trying to obtain a crinkly top. Place back into the oven for 1-2 more minutes. Cookies will be puffy and still appear very soft in the middle. That's ok. Remove from the oven and allow to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely.

Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 13 minutes.

Additional Notes:

*Room temperature egg is required for the cookies. General rule of thumb I use for my own cookie recipes: when using warm or room temperature butter, I always use room temperature egg as well. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


A few more cookie recipes you gotta try!

Chewy Chocolate Chunk Cookies

Chewy Chocolate Chunk Cookies |


Caramel Molasses Cookies

Caramel Molasses Cookies |


Soft & Thick Snickerdoodles

Soft & Thick Snickerdoodles. Ready in 20 minutes!


Funfetti Sugar Cookies

Soft-Baked Funfetti Sugar Cookies |


Oatmeal Raisinet Cookies

Oatmeal Raisinet Cookies |


See all of the cookie recipes so far in my cookie palooza!





189 Responses to “Chewy Brown Sugar Cookies.”

  1. #
    Teng Fangposted February 15, 2014 at 7:58 pm

    Hi Sally,

    Thank you for the recipe. I baked this yesterday and the cookies are absolutely delicious. My boyfriend and I almost finish the whole jar of cookies.


  2. #
    SweetsLoverposted February 22, 2014 at 9:15 am

    Never mind Sally :). A little extra butter (.25 cup) fixed this batter right up! Next time I’ll be sure not to remove the air from my flour…Thanks for a great recipe!!!!


  3. #
    Robyn Juhlposted February 28, 2014 at 11:48 am

    So I was having a really bad day, and decided to make cookies. I wanted to make sugar cookies but apparently we were lacking on white sugar, so I looked up something I could make with brown sugar since we had plenty of this and I found this little blog. I didn’t use cornstarch because I was lacking that as well so I just used a bit more flour and they came out perfect! Honestly these cookies tasted so good and I even got the perfect crinkle top. Thank you, they were great!


  4. #
    Leslieposted February 28, 2014 at 9:26 pm

    This recipe is a keeper! I made some modifications bc I am lactose intolerant and my boyfriend is vegan. This recipe was so easy to make vegan and I can’t imagine them tasting any better! I mixed white and wheat flour, I used Ener-g egg replacer (I also used 1/4 cup of applesauce in place of the egg in another batch with a bit of baking powder and it turned out just as good). For butter I melted earth balance vegan butter but once I get more coconut oil I’d like to try the recipe with that!! Other than those things the recipe is the same. I’m making them again tonight!


  5. #
    shikhaposted March 1, 2014 at 1:18 pm

    Can I make these cookies without rolling them in sugar?


    • Sallyreplied on March 1st, 2014 at 1:29 pm



  6. #
    Mary Bethposted March 1, 2014 at 2:55 pm

    Hey Sally, I don’t know what happened but this particular cookie didn’t stay puffy for me either, as your other recipes usually do. I think it’s the melted butter? Personally, I would recommend adding more flour to this recipe. My dough was quite wet before I refrigerated it.

    I know it wasn’t from using hot dough because I left it in the refrigerator last night and only left the rolled balls on the counter for max 15 minutes before they went into the oven. They stayed thick until I took them out of the oven and let them sit on the counter. Then they spread some and dropped.

    Of course, they were still delicious and super rich (surprisingly). :) I used browned butter and added toasted almonds to the top just before baking.

    Thank you for all of your amazing recipes! I always turn to your website first if I want to make a show-stopper. :)


    • Sallyreplied on March 1st, 2014 at 3:40 pm

      Hey Mary BEth! This is the same base cookie recipe that I use for my popular Chewy Chocolate Chunk Cookies – with melted butter! I have an idea for you though. How about you add 2-3 Tablespoons more flour? That should help them keep their shape. Enjoy!!


  7. #
    Johannaposted March 6, 2014 at 10:49 am

    Hi these cookies look awsome. But i dont have unsalted butter mines are salted. Can i still use it? Do i add more sugar to cover the saltiness of the butter?


    • Sallyreplied on March 6th, 2014 at 1:47 pm

      I’ve used both salted and unsalted in this particular recipe and have not changed the added salt at all. I never notice a difference. Try using salted butter, do not add the salt, then taste the cookie dough. If you want to add a pinch of salt, go ahead.


  8. #
    Jadeposted March 14, 2014 at 8:56 am

    Hi again! I commented before on how perfect and amazing these lil beauty’s are and about adding Carmel bits…but now I have a question I could really use your opinion… I need to make hundreds old these so I was thinking of scooping the dough and rolling them in sugar and then freezing them on a cookie sheet before putting them in a bag to keep frozen…then just popping them in the oven from the freezer! Think that would work?? Just maybe a bit longer cooking time? I was just hoping to make them ahead when I’m up to it so I can have lots ready to go the night before. Thanks!! :)


    • Sallyreplied on March 14th, 2014 at 3:02 pm

      Hi Jade! Yes, absolutely that would work. Making them in advance is a great idea. Make the dough, roll into the sugar, freeze on the baking sheet, then put in a bag to freeze until ready to use. The cookie dough can be frozen up to 3 months!


      • Jadereplied on March 14th, 2014 at 7:26 pm

        Thank you so so so much for your help and such a fast response! I really appreciate it!!! I’m so excited to get started! I’m making these and your soft funfetti sugar cookies and freezing!! Plus a couple others…I know yours will be so loved!!! Thanks again for all your help and amazing recipes!!! :)
        Jade ;)

  9. #
    Lindaposted March 27, 2014 at 1:47 pm

    Do I pack the brown sugar?


    • Sallyreplied on March 27th, 2014 at 2:12 pm

      Yes – always packed for my recipes. Thanks Linda!


  10. #
    Sarahposted April 7, 2014 at 11:48 am

    Hi Sally! First off, congrats on your TV appearance over the weekend, SO incredibly happy for you!

    I’ve wanted to try these cookies for a long time and finally had the chance to over the weekend. The dough turned out thick and soft just as expected. I refridgerated it for 5+ hours and then rolled it into balls and baked it as suggested. I noticed towards the end of rolling the balls that some of the dough was stuck to my hands so I’m wondering if my hands were too warm which in turn warmed up the dough because after packing they came out really flat. As you know, I’ve made your chocolate chunk cookies a bunch of times and they’ve always turned out perfect and since this dough is pretty much the same recipe, I don’t know what I did wrong. They taste AMAZING and are still super soft despite being really flat. I just don’t know what to change for next time. Any ideas? I’m wondering if I shouldn’t flatten them at all with the back of the spoon since they really didn’t need any help spreading?


    • Sallyreplied on April 7th, 2014 at 6:31 pm

      You know what might help, Sarah? Try adding 2-4 Tablespoons of flour to the recipe. That will definitely prevent the cookies from spreading. And sticking to your hands.


  11. #
    Emmaposted April 27, 2014 at 2:14 pm

    Wanted to bake something that only required pantry staples. These are delicious. So moreish. Thanks for the post.


  12. #
    Lauraposted May 7, 2014 at 4:31 pm

    I was in the mood to bake cookies and stumbled across this recipe on Pinterest. Just made them afternoon and I have to say they might be the best cookies I have ever made–and I bake a lot! Thanks so much for the awesome recipe!


    • Sallyreplied on May 7th, 2014 at 5:34 pm

      Great to hear – thanks Laura!


  13. #
    Andi Cayeposted May 14, 2014 at 11:42 am

    This is, hands down, my husband’s and my favorite cookie recipe!! So much so that I typically double or triple the recipe– I keep the dough in the fridge for days and just bake a batch once we finish the previous. It never lasts more than 3 days in our house! I’ll be adding caramel chips to them today. :) Thank you so much for such an amazing recipe!!!


    • Sallyreplied on May 14th, 2014 at 5:26 pm

      Caramel chips – great addition! I’m trying that next too Andi. Thank you!


  14. #
    Avriposted May 15, 2014 at 11:22 pm

    These are one of the best cookies I have ever made! Definitely going to keep this as my go to cookie recipe.. so easy too! Thanks Sally! You inspire me to keep on baking :)


  15. #
    kellyposted June 13, 2014 at 7:59 pm

    Can I sub or add peanut butter. Im pregnant and craving.


  16. #
    Ted Luomaposted June 26, 2014 at 6:21 pm

    These cookies look dynamite. I had an idea that I want to experiment with, and these cookies look perfect to start with.


  17. #
    Paulinaposted July 13, 2014 at 3:04 am

    I’ll start off by saying that up until recently I had never had an oven in my life. 23 years old and I had never had an oven. Anyway, I moved in with my boyfriend 7 months ago, and at last, I had an oven. I’ve baked all the dishes I’ve ever wanted to bake but I still have yet to bake anything pastry/cake/cookie related because all those ingredients, and the fact that I don’t have a mixer, were intimidating. I still bought baking stuff here and there whenever I went shopping though, baking soda here, ground cinnamon there, cornstarch over here, etc. So I said, maybe I’ll look up a recipe for something simple, like cookies, that hopefully doesn’t require a mixture. I landed on this recipe, and I’m really glad I found this. The cookies were really easy to bake, simple instructions, and simple ingredients. Stuff that most people have lying around the pantry, even if they don’t bake all the time. They came out delicious, and looking like COOKIES!!! I didn’t burn them, I didn’t overdo them, they are just pristine, and amazing. I can’t thank you enough for this recipe, and now at least you can say that someone that has never baked cookies in HER LIFE, managed to ace these cookies on the first try! Thank you thank you!


  18. #
    Alexisposted July 18, 2014 at 5:17 pm

    Let me start by saying that I’ve baked a lot of cookies on a budget. As a college student on a budget needing to bake cookies for a party of 87 this weekend I was looking for a new recipe I hadn’t tried with this group yet, but that would keep me within budget. I found this on pinterest and cheered as I had everything I needed in my baking basket in the pantry. Finally a baking binge would stay within my budget! And then they came out of the oven and they were amazing. Perfect even. Each is soft, chewy, and delicious which a glass of milk only accentuates. Thank you for a wonderful recipe I’m sure my friends like family will be making me bake again. And that cost me nothing. :D


  19. #
    Cherylposted July 23, 2014 at 6:50 pm


    I’d just like to say that I made these with brown butter and they turned out great! I’m not sure if you’ve had brown butter if or not but it’s amazing and it goes so well with these cookies.


  20. #
    jenniferposted July 27, 2014 at 6:32 pm

    Do you have just the regular sugar cookie using this base?


  21. #
    Kerinposted August 13, 2014 at 7:32 am

    I’ve been on a dark brown sugar kick lately, and googled “brown sugar cookies.” I found your recipe, and wow, these are amazing!! Thank you for the delicious and easy recipe — this has become one of my go-to cookie recipes.


  22. #
    Annaposted September 8, 2014 at 8:31 pm

    Could I skip the cornstarch or sub in arrowroot?


    • Sallyreplied on September 9th, 2014 at 10:16 am

      That would be fine.


  23. #
    Brookeposted September 19, 2014 at 11:35 pm

    Hi Sally! Was just wondering could you possibly add oats to this recipe?


  24. #
    Sharryposted September 29, 2014 at 8:19 pm

    I’ve been challenged to create a cheesecake out of a brown sugar fruit dip recipe. I’ve been looking for a cookie that might be a good match to turn into the crust. This cookie looks amazing. Any thoughts on how it might turn out once crumbled and pressed into a springform pan? Do you think it would be ‘crumbly’ enough, if that makes sense?


    • Sallyreplied on October 13th, 2014 at 10:05 am

      Hi Sharry. I apologize for the delay; I was on vacation. I feel like this would work! You could also use the raw cookie dough, press that into the pan, pre bake for about 15 minutes, then add the cheesecake batter – unless, of course, you are not baking the fruit dip? I didn’t really understand what you were doing with the cheesecake. Hope this helps!


  25. #
    tracie @ beets+birchposted October 11, 2014 at 2:22 pm

    another fantastic cookie! thank you for the recipe! i make the soft chocolate chip ALL THE TIME it was nice to add another one to the list.


  26. #
    Abbeyposted October 12, 2014 at 12:54 am

    Wow Sally you’ve done it again!
    My new favorite cookie recipe from my favorite blog! thanks for always pleasing my sweet treat cravings xo


  27. #
    Chelsea@TableforOneposted October 17, 2014 at 7:47 pm

    Hi Sally,

    Just wanted to say that these are our new go-to cookies. I make them every couple of weeks and we just love them. I use whole-wheat flour instead of the white flour because that is all I have i the house. It works like a charm.


  28. #
    Gingerposted November 9, 2014 at 8:05 am

    Thank you for the tip about room temp eggs.. Been baking for years and I never remember to take out my butter or eggs to leave out till room temp. I’m getting better but your tip to put the eggs in warm water worked perfectly! THANK YOU!


  29. #
    Stephanieposted November 9, 2014 at 11:59 am

    Hey there.
    Just curious about how my dough turned out. Im pretty sure I followed the recipe but my dough turned out more crumbly like a shortbread dough. The end result seems fine just took a little more time to form the balls. Should I maybe add more butter?


    • Sallyreplied on November 9th, 2014 at 6:41 pm

      Hi Stephanie– it’s a crumbly dough after chilling. That’s expected. I wouldn’t add more butter, but you can try to reduce the flour ever so slightly next time.


  30. #
    Amirahposted November 12, 2014 at 12:00 pm

    Ab-so-lute-ly delicious! I made no alterations to the recipe and they came out perfect. I’m not into cookies with all the fixins’ so I genuinely gravitate toward a simpler sugar or butter cookie. This brown sugar recipe is a great compromise for my parents and I. They prefer a more decadent cookie!

    Thanks Sally!


  31. #
    Lexyposted November 13, 2014 at 9:33 am

    2nd batch is in the oven right now. They’re delicious. I asked my daughter if she’d rather have molasses or brown sugar cookies and she said brown sugar and they are absolutely delicious. We let them chill for a day and a half and the cookie dough was hard even after leaving it out for 10 minutes. But I used a melon baller to scoop out two tablespoons per cookie. And rolled them into sugar. Then as soon as they came out of the oven I ate one. Which fell apart, haha. As soon as it cooled on the sheet for 10 minutes it was good to go and my daughter grabbed one right off the cooling rack. (: delicious.


  32. #
    ANNA Tumbuanposted November 16, 2014 at 5:05 pm

    I’ve been looking and looking for a recipe with just brown sugar thank you so much for putting that on the internet this batch will be going to Waconia
    Minnesota for my 82 year old brotherthank you


  33. #
    Alyssaposted November 21, 2014 at 7:52 am

    I made these last night as I wanted to test out my new oven but needed a cookie recipe that didn’t have ANYTHING special – not even chocolate chips…which left me with either sugar cookies, peanut butter, or another very simple cookie.

    These were super simple when looking at the ingredient list so I wasn’t expecting them to be fabulous…the batter looked rather loose which left me worried….and I wasn’t super excited about a 2 hour wait time…


    Once I baked them and my husband and I tasted them, I knew they were a winner! Absolutely delicious! I even stole a piece of one this morning to have with my morning coffee and it paired absolutely perfectly! Great recipe!


  34. #
    Meredithposted November 26, 2014 at 8:44 am

    Can’t see if anyone has asked this yet, but has anyone tried it with light brown sugar? Any taste differences? Amybalterations need to be made? That’s all I have on hand. Thanks!


    • Hopereplied on November 30th, 2014 at 8:58 pm

      I made it with light brown sugar and they were great! I also added a bit more vanilla and replaced 1/8 of a bar of butter with cinnamon sugar butter instead of adding cinnamon. Came out great!


  35. #
    Hopeposted November 30, 2014 at 8:57 pm

    Hello! Just wanted to say thanks for these – my mom is in love with them because she thinks they taste like fried dough.

    I added a little bit more vanilla (just a splash) and I replaced about 1/8 of a bar of the regular stick of butter with cinnamon sugar butter instead of adding cinnamon and I think they came out much better. Thanks so much for posting this – can’t wait to try out other recipes!


  36. #
    Cherylposted December 1, 2014 at 1:57 pm

    Hi Sally, I am anxious to try this recipe. I wonder if using bread flour would add more chewiness. If so, would the same amount of flour be the same?


  37. #
    Lizposted December 6, 2014 at 10:42 pm

    Thank you for the great recipe! I always get stuck in ruts of making chocolate chip cookies over and over again. I’m sure my roommates were glad to try something new!


  38. #
    Suzieposted December 8, 2014 at 4:31 pm

    My son 4 and I made these together. He asked if we can roll them out like regular Sugar cookies and use cookie cutter. It’s now in fridge waiting for his dad to help later. Please help! Thanks


    • Sallyreplied on December 8th, 2014 at 4:39 pm

      No, these are drop cookies and not meant for rolling.


  39. #
    leanikolposted December 8, 2014 at 8:56 pm

    Hey Sally, I love this recipe and I wanted to do jarred recipe’s for christmas. What measurements of dry ingredients would you suggest for a quart sized mason jar?


    • Sallyreplied on December 8th, 2014 at 9:08 pm

      Hmm. I’m sorry, I really don’t know.


  40. #
    Lindsaposted December 9, 2014 at 4:12 pm

    These are SO good! My boyfriend and I both love chocolate chip cookies (without the chocolate chips). As I was looking up a recipe for that, I came across these and I am so glad I did. I felt like a professional making these soft chewy, crinkly little cookies. Needless to say, we finished the entire batch in two days and already want to make more.


  41. #
    Laurieposted December 17, 2014 at 8:47 pm

    Just finished making these they were so simple & delicious. I didn’t have any baking soda so I substituted for baking powder & it worked out fine, this recipe is a keeper


  42. #
    Cammieposted December 19, 2014 at 4:41 pm

    I just died and went to heaven. And then I came back to finish this cookie. Seriously AMAZING. Mine spread a little more than yours (next time I will add a little more flour) and I let the dough chill for 36 hours. The flavor and texture are perfect! Thank you so much! I love the little bit of cinnamon in them.


  43. #
    Vishalaposted December 23, 2014 at 12:05 am

    If I don’t have parchment paper or a silicon mat on hand, can I still bake these and get a decent result? Would I have to grease the cookie sheets or something?


    • Sallyreplied on December 23rd, 2014 at 8:18 am

      Absolutely– is your pan nonstick? You can lightly grease the pan if not.


      • Vishalareplied on December 24th, 2014 at 12:10 am

        Cool. Thanks so much for your reply and for the recipe. Really looking forward to trying it out. Have a wonderful Christmas and New Year!

  44. #
    Andreaposted January 6, 2015 at 3:51 pm

    Hey, Sally! I just wanted to let you know, I made these cookies with my kiddos on Christmas Eve for “Santa”, and they were AMAZING. The only thing I did differently was browned the butter before hand. Oh my goodness. These cookies tasted like straight up caramel with the browned butter! Holy deliciousness! I also frosted half of them with a brown sugar frosting, but they truly didn’t need it.

    You always have the best recipes! If I ever need to bake something I ALWAYS check your site first. Your recipes are very reliable and help me crank out some A+ goods. Thanks for all you do, Sally!


    • Sallyreplied on January 6th, 2015 at 5:17 pm

      Thanks Andrea! Santa certainly was spoiled at your house!


  45. #
    Anna S.posted January 16, 2015 at 12:31 pm

    I made these last night and my husband really likes them! I had no regular sugar so I googled recipes that just use brown sugar and found your blog. Thanks for a great recipe! My husband was into them first thing this morning to eat with his coffee :)


  46. #
    Nikoposted January 16, 2015 at 5:08 pm

    Hi Sally! I haven’t made your cookies yet, but from all the comments, they seem fantastic! i cant wait to try them out, however do they really need to be refrigerated for so long?
    I only ask because i would like to make them tomorrow morning, but i need to leave at 9:30 for archery. And (as i take a long time to bake, mainly because i eat half the dough) I would need to start cooking at 6.


    • Sallyreplied on January 16th, 2015 at 6:19 pm

      yes, the cookie dough must chill!


  47. #
    Nikoposted January 16, 2015 at 5:15 pm

    Hi Sally! In a different recipe you mentioned how the cornstarch make everything very soft. Unfortunately the only thing i have is baking powder (and i’m not even sure if thats related to cornstarch) . Is it possible to not use it, and still have soft cookies?


    • Sallyreplied on January 16th, 2015 at 6:18 pm

      the two are not interchangeable, Niko– two completely different ingredients. you can leave the cornstarch out of this cookie dough if you have to.


  48. #
    Nikoposted January 18, 2015 at 6:12 am

    Hi Sally!
    Was wondering if it’s possible to replace white sugar with brown? I don’t have any white at hand.


    • Sallyreplied on January 18th, 2015 at 6:56 pm

      For the coating, that should be fine.


  49. #
    Kitty Dposted January 29, 2015 at 11:16 am

    Made these yesterday and they turned out great. They were simple and delicious. Thank you.


  50. #
    Lindsey@BakingBytesposted February 3, 2015 at 4:16 pm

    Hello! Made these yesterday and they are delicious. However, after cooling my cookies are no longer thick and puffy but about 1/4″ tall. Any idea why they would’ve sank? Not a deal breaker because they are still soft and taste great but I am curious why mine aren’t as thick as yours. =)


  51. #
    Bittyposted February 11, 2015 at 11:19 pm

    Sally, I landed on your website while on a hunt for some Valentine’s day goodies. You have another convert. The drool quotient of the pictures is way off the chart. One question. We only use whole wheat flour. What is the substitution ratio in your cookies?


    • Sallyreplied on February 12th, 2015 at 9:39 am

      Hi Bitty. I’d begin with half whole wheat and half all-purpose. To be honest, all whole wheat would make the cookies way too dense and heavy.


  52. #
    Cherryposted February 16, 2015 at 9:39 am

    Hi Sally! I love this recipe, and I love sharing these with my friends! I am 13 years old with a passion for baking, which people would say that is weird. I love your blog, and all your recipes inspire me to continue baking! :D


  53. #
    Kymelleposted February 18, 2015 at 12:08 am

    Hello from Australia. These biscuits are amazing! I used spelt flour as my son can’t eat wheat and they turned out beautifully! Also I didn’t have quite enough butter so used a bit of coconut oil which gave the biscuits a lovely flavour. Thanks for a great recipe !


  54. #
    Dr. Sindhooraposted March 2, 2015 at 3:03 am

    I love your blog, all the photos makes me drool…Yummy


  55. #
    Austinposted March 31, 2015 at 5:11 am

    Hi. I have a question. What about when I’m in a rush and have no time to actually chill it, can I use cold butter?


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