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!

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!

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Chewy Brown Sugar Cookies

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

Yield: 20 cookies

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.

*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!





158 Responses to “Chewy Brown Sugar Cookies.”

  1. #
    Taylor @ Food Faith Fitnessposted December 20, 2013 at 11:34 am

    Love a no mixer required cookie! These look liked new go to instead of the classic ginger snap! I’m not a fun of how crunchy they are and these look so fat and chewy and…I’m dying!


    • Sallyreplied on December 20th, 2013 at 11:36 am

      Yes! These are very fat cookies… yes indeed.


  2. #
    Teresa Youngposted December 20, 2013 at 11:41 am

    These look delicious and so soft! Let me know if you ever need a taste-tester (;

    Merry Christmas, Sally!


  3. #
    Averie @ Averie Cooksposted December 20, 2013 at 11:55 am

    They look incredible, Sally! I have a chewy brown sugar cookie recipe, too, and what I love about all-brown sugar cookies is that they’re always as soft, if not softer, on day 2-4 as they were on day 1 (if they last that long, of course!).

    And great tip about pushing down 80% of the way thru baking, then returning to oven. I love crinkly tops and you’re right, if you wait til baking is done fully and then smoosh, they can sometimes look a little, well, smooshed. Returning to the oven for 1-2 mins gives that gentle re-puffing that I prefer, too. Pretty food. That’s the name of the game :) pinned


    • Sallyreplied on December 20th, 2013 at 1:22 pm

      These have to be one of the softest cookies I’ve ever made! I am now hooked on all brown sugar cookies Averie – thanks for pinning!


  4. #
    Jen Wposted December 20, 2013 at 12:36 pm

    Oh my goodness, THANK YOU so much for this recipe! I was just stressing about what cookie to make for my coworkers’ gift bags…I needed something without chocolate because one of them is allergic and I needed an EASY recipe since I have a toddler (no time for anything complicated). These fit the bill perfectly. I can’t wait to make them, especially since I think everyone loves brown sugar! I know it’s one of my favorite flavors of all time. I’m a loyal follower of your blog and have tried several of your recipes…you never let me down…so excited for your cookbook next year!


    • Sallyreplied on December 20th, 2013 at 1:20 pm

      Perfect! Jen, these cookies are so easy – especially for how darn good they taste. I’, so happy you are so excited for my cookbook and that you love my blog! Means a lot to read that, so thank you.


  5. #
    Erinposted December 20, 2013 at 12:38 pm

    Cookies for breakfast = totally acceptable. These look gorgeous and equally as delicious, Sally! Have fun at Kevin’s party!


  6. #
    Hillaryposted December 20, 2013 at 12:46 pm

    Sally –

    Your blog has become my “go-to” site when I feel like baking! As a mom of two, I so appreciate these recipes that can be made without a mixer – I can bake after they are in bed without the risk of waking them (it is all about the little things). Thank you for the time and effort you put into developing these wonderful recipes – they never disappoint!


    • Sallyreplied on December 20th, 2013 at 1:19 pm

      Hi Hillary! What a sweet comment! I am so happy you love my recipes. And yes, a bunch of them don’t require a mixer. And since I don’t have children yet, I didn’t even think of that aspect. These are certainly quiet cookies!


  7. #
    Sharonposted December 20, 2013 at 12:48 pm

    I love soft, chewy, melt in your mouth cookies! I appreciate you explaining the science behind your fab baking recipes. Education and cookies should go together :)


    • Sallyreplied on December 20th, 2013 at 1:18 pm

      I agree 100% about that last statement. Education would be much more fun if it was only about cookies. I would’ve paid a lot more attention in school…


  8. #
    Mary Frances @ The Sweet {Tooth} Lifeposted December 20, 2013 at 12:56 pm

    The tip about flattening and then baking a little longer will be so helpful! Your food is always so pretty and seriously, who can resist a fat little brown sugar cookie? Coffee and cookie – sounds just about perfect to me!


  9. #
    Colleen @ What's Baking in the Barbershop?!posted December 20, 2013 at 1:02 pm

    I love EVERYTHING about these cookies! The flavors, textures, crinkles, etc… Perfection in cookie form. That’s what these are :-D


  10. #
    Madelineposted December 20, 2013 at 1:03 pm

    These look delish! How long should I wait for the melted butter to cool?


    • Sallyreplied on December 20th, 2013 at 1:17 pm

      Hey Madeline! Waiting at least 5 minutes is always a good idea. You don’t want it piping hot.


      • Madeline grayreplied on December 28th, 2013 at 9:52 pm

        These. Are. DELICIOUS. I can’t even describe what a hit they were. Thanks for the melting butter advice and for the recipe!

        • Sallyreplied on December 29th, 2013 at 1:22 pm

          So glad you love them! Thanks Madeline.

  11. #
    Cate @ Chez CateyLouposted December 20, 2013 at 1:30 pm

    Wow, sometimes simple is just the best. These look and sound amazing! I love brown sugar, and the hint of cinnamon is such a perfect touch! You can see how soft these are – yum! My mom and sister like me to make a few plain cookies for them when I make chocolate chippers, so they will LOVE these!


    • Sallyreplied on December 20th, 2013 at 2:36 pm

      Yeah! These cookies are perfect for those who don’t like chunks or anything in their cookies. Plus, they pack a ton of flavor!


  12. #
    Laurenposted December 20, 2013 at 1:45 pm

    The aroma from Auntie Annes is as bad as the aroma from Cinnabon. Ah-mazing. I swear they pump out the smells secretly from the kitchen. ;-) Have a great time at the party!


    • Sallyreplied on December 20th, 2013 at 2:38 pm

      I honestly don’t know which is more tempting. Cinnabon or Auntie Annes?!


  13. #
    Ashley Bee @ Quarter Life Crisis Cuisineposted December 20, 2013 at 2:02 pm

    These look soft and chewy and absolutely incredible! Great job!


  14. #
    Caley Buxtonposted December 20, 2013 at 2:16 pm

    My sister would love these! She is a brown-sugar fiend ;). I also sometimes love a cookie without any add-ins, and this looks like the perfect recipe for that! Great photographs…the little crumbs in the crinkles are visible, which is amazing! :D


    • Sallyreplied on December 20th, 2013 at 2:39 pm

      Thanks Caley! It was a nice, bright sunny day when I shot these. Tell your sis to make these!


  15. #
    Zainab @ Blahnik Bakerposted December 20, 2013 at 3:29 pm

    Oh yeah, simple is the best sometimes. Brown sugar is always a great idea. I love these very much. Especially how they will be perfect for any season. Have fun at the holiday party!


  16. #
    colleenposted December 20, 2013 at 4:45 pm

    these sound delish!!! It is possible to make them in bar form? like in a 13×9? any idea what baking time would be? thanks :)


    • Sallyreplied on December 21st, 2013 at 10:16 am

      Hey Colleen! Yes, I’m sure it is. I haven’t tried it before – but I know the dough will fit into an 8×8 or 9×9 square baking pan. Perhaps about 30-35 minutes. Rotate the pan a few times during baking to ensure the sides don’t burn. Also, top loosely with aluminum foil after about 20 minutes to ensure even baking.


  17. #
    Amyposted December 20, 2013 at 5:28 pm

    Kevin’s coworkers are going to gush over your cookies Sally! They look so soft and sweet. And those gorgeous crinkly tops — YUM!

    Miracle on 34th Street is one of my parents’ favorites. I’ve only seen it once or twice because they usually popped in more kid-friendly movies like Frosty, Rudolph, or Olive the Other Reindeer. Seeing it live on stage must have been magical!


    • Sallyreplied on December 21st, 2013 at 10:15 am

      The cookies were a hit last night Amy! Thank you so much. :) And I hadn’t seen miracle on 34th street in a very long time. It was such a fun holiday-filled evening!


  18. #
    Amy at Ms. Toody Goo Shoesposted December 20, 2013 at 8:10 pm

    Most times, I’d rather eat a simple cookie like this. That’s not to say I’d turn down something more “loaded,” but these are definitely my cup of tea. With a cup of coffee, preferably.


    • Sallyreplied on December 21st, 2013 at 10:00 am

      These cookies go VERY well with coffee, Amy. You must try!


  19. #
    Cassieposted December 20, 2013 at 10:24 pm

    I just pulled these cookies out of the oven! I let the chill for two hours, but I don’t think I left them in for long enough since they came out super flat. But hey, lesson learned for next time! And they’re so good it doesn’t even matter that they’re flat. Delish!


    • Sallyreplied on December 21st, 2013 at 9:52 am

      Oh no! Was your dough a little soft after chilling? You want it to be firm and sturdy. Regardless – so happy you love them. Aren’t they amazing? So simple and yet so darn good.


  20. #
    Tieghanposted December 20, 2013 at 10:44 pm

    Brown sugar make for the best cookies!! These look so good and I have to try them! Plus, I love that they are easy. I am sure they are addicting too! :)


  21. #
    Laura (Tutti Dolci)posted December 21, 2013 at 2:03 am

    Gorgeous cookies, I love the crinkly tops!


  22. #
    Layla @ Brunch Time Bakerposted December 21, 2013 at 8:54 am

    These cookies look so soft I just want to bite right into them!!


  23. #
    Kathyposted December 21, 2013 at 10:50 am

    These look divine! I love soft and chewy cookies, especially simple ones!


  24. #
    Natasha @ The Cake Merchantposted December 21, 2013 at 2:32 pm

    Brown sugar and cinnamon are the best combo! I can’t wait to try these!


  25. #
    Mercedesposted December 21, 2013 at 3:56 pm

    I can’t believe how incredibly soft, puffy and chewy these look!


  26. #
    Jaclynposted December 21, 2013 at 4:07 pm

    I love that these don’t even require a mixer, that’s awesome! They look delicious, just like everything else you post :)!


    • Sallyreplied on December 21st, 2013 at 5:03 pm

      Thanks Jaclyn! And thank you for pinning to that Pinterest board!


  27. #
    Jenny B.posted December 21, 2013 at 4:56 pm

    I have my first batch of these cooling in the frige. Actually…I had to put them in the freezer because I am impatient and need to get to the baking point before I eat all the dough! Happy Holidays, Sally!!!


    • Sallyreplied on December 21st, 2013 at 5:00 pm

      Haha! These cookies make me impatient too. They are SO good. Hope you enjoy them Jenny!


  28. #
    Rachelposted December 21, 2013 at 7:35 pm

    These look fantastic! Could these be iced like a standard sugar cookie?


    • Sallyreplied on December 21st, 2013 at 7:37 pm

      They sure could! Enjoy.


  29. #
    Alaposted December 22, 2013 at 3:24 pm

    A brown sugar cookie “kissed with cinnamon”–good lord, girl, you are enough to make a saint pine for one of these! I guess that’s what does it for your posts: simple recipes, with a touch of divinity in every word that makes every bite an anticipation. Lovely share!


  30. #
    Nicole Aldridgeposted December 22, 2013 at 4:44 pm

    I am just looking for affirmation and an excuse to experiment but these would be even more awesome with browner butter, amirught!?!


    • Sallyreplied on December 23rd, 2013 at 7:20 am

      They would be out of this world with brown butter! Let me know if you try it.


  31. #
    Christineposted December 22, 2013 at 5:02 pm

    Good Night Irene these are awesome!!! My kind of cookie…a little underbaked and coated with sugar….I have eaten three. Just boxed up the rest for gifts! LOVE these so much!!!!


    • Sallyreplied on December 23rd, 2013 at 7:20 am

      Woohoo! Happy you love them. Thanks Christine!


  32. #
    Molly Dposted December 22, 2013 at 7:35 pm

    These look absolutely delicious. Here’s hoping mine turn out half as pretty as yours!


  33. #
    Cherylposted December 22, 2013 at 10:13 pm

    On a side note, the dough tasted really good!


  34. #
    laurasmessposted December 22, 2013 at 11:38 pm

    I’ve said this before but I am always so, so impressed by your cooking notes and thorough instructions. You make it easy for us to get good results from your amazing recipes! Love the look of these sugar cookies… so gorgeously moist and delicious, crinkly topped and drool-worthy. Definitely on my to-bake list when I finish the Christmas essentials (argh, I have no holidays so I’m cooking at night at the moment. V stressful, definitely not the way I would like Christmas to be!). Merry Christmas to you, Kevin and your families Sally. I hope that you have an amazingly blessed and merry time! xxx


    • Sallyreplied on December 23rd, 2013 at 6:49 am

      Merry Christmas to you and your family Laura! Try to step away from the business during these next couple of days to just breathe and enjoy. I often forget to do that! xoxo


  35. #
    Cherylposted December 22, 2013 at 11:59 pm

    I googled flat cookie ..there was a suggestion to throw the pan and raw cookie dough balls in the freezer for 15 min. It helped but the cookies were still flat and slightly raw inside (but not as raw as before). My husband said to increase the baking temp to 375 but the same thing happened but they were darker.
    I had a question about baking soda…my box has been opened for more than 3 months but is still within the expiration date by at least a year…could this still be a reason why the cookies were flat?…because the box had been opened for more than 3 months? Thanks for your help! My problem is the same as Heather’s below!


    • Sallyreplied on December 23rd, 2013 at 6:53 am

      Hi Cheryl! It sounds as though you’ll need to chill the cookie dough for a longer time. This cookie dough is the same dough I use for my very popular Chewy Chocolate Chunk Cookies and I rarely hear about spreading issues for that recipe. Are you at high altitude? Do not increase the baking temperature. Just chill the dough for about 4 hours if you try them again. Also, it wouldn’t hurt to buy a fresh box of baking soda.


      • Cherylreplied on January 19th, 2014 at 6:14 pm

        Hi, My original comment was deleted? But it said I had the dough in the fridge for more than 2 hours. It was 4 hours. Heather’s comment must have been deleted too. If I make these again, I’ll be sure to follow the suggestions posted in the other comments (I.e., more flour, cool hands). I live in Maryland, so no high altitude here. Thanks.

        • Sallyreplied on January 19th, 2014 at 7:30 pm

          Hi Cheryl, I see your original comment right here. Let me know how these cookies go the 2nd time around. Enjoy.

  36. #
    Meredithposted December 23, 2013 at 6:26 am

    Somehow I missed reading this post! These look fabulous. I’ve got the Reese’s cookie dough chilling in the fridge now. These will be next!
    Merry Christmas!


    • Sallyreplied on December 23rd, 2013 at 6:46 am

      Perfect. Hope you enjoy both, Meredith!


  37. #
    Laura Dembowskiposted December 23, 2013 at 10:38 pm

    I made brown sugar cookies a couple weeks ago and loved them. These are so wonderfully thick!


  38. #
    Hillary Souzaposted December 23, 2013 at 11:21 pm

    A simple recipe and mouthwatering pictures! Definitely something I’ll be making today! Thanks for this recipe, Sally!


  39. #
    Kayle (The Cooking Actress)posted December 24, 2013 at 8:32 am

    I loooove brown sugar and I adore how you let it shine in these cookies!!


  40. #
    Lizzyposted December 24, 2013 at 11:10 am

    I made these over the weekend (along with your peanut butter cookie recipe) and they were a huge hit! I seriously cannot lose when it comes to trying out any of your recipes! I can’t wait for your cookbook because I know it will be one of my go-to’s!


    • Sallyreplied on December 25th, 2013 at 7:14 am

      Thanks for the excitement about my cookbook Lizzy! That means a lot. So happy you loved these cookies!


  41. #
    Pearlposted December 25, 2013 at 3:09 pm

    These turned out so well, I reduced the amount of butter to just one stick and added more cinnamon for my taste. These were PERFECT. Thank you!


  42. #
    Sallyposted December 26, 2013 at 8:23 pm

    These were so easy, and so delicious, Sally! I love following your blog/Facebook page, and have tried a few of your recipes. Mine also turned out flatter than I expected. Perhaps the dough got too warm in my hands and my daughter’s hands when we were rolling them? Regardless, they are SO yummy! Oh, dear, I guess we’ll just *have* to make them again to see if we can get a better result. ;)


    • Sallyreplied on December 27th, 2013 at 3:32 pm

      Hi Sally! Yes, you don’t really want *warm* dough. This is the same dough recipe asI use for my chewy chocolate chunk cookies and those are so thick! So try chilling the cookie dough for longer and even adding another 2 Tbsp of flour in the recipe.


  43. #
    Gilly Barrettposted December 28, 2013 at 8:08 am

    Sally, this recipe looks fab. Going to try it or the snicker doodles to take to a friend’s house tomorrow instead of cupcakes. Do you think either recipe would work with freshly ground nutmeg instead of / as well as the cinnamon in the dough mix? I love the taste of nutmeg especially at Christmas. X


    • Sallyreplied on December 28th, 2013 at 3:21 pm

      Hi Gilly! nutmeg would make a wonderful addition in the dough. Hope you enjoy!


  44. #
    Erin @ Texanerin Bakingposted December 29, 2013 at 9:03 am

    I’ve never had a mall pretzel or a mall cookie! It’s ridiculous.

    I’ve also never had brown sugar cookies! They sound and look AMAZING, though! And on another unrelated note, did you know that the US is one of the only countries with brown sugar (in other places, “brown sugar” = unrefined sugar). It’s a pain in the butt! I bring over liters of molasses so that I can make my own.

    Anyway, looove these cookies! Gorgeous, fat and perfect, as always. :)


  45. #
    Jacquelineposted December 31, 2013 at 10:03 am

    I made these last Friday and thought they were great! I had a bag of cinnamon chips in my baking pantry and they were calling to me since I had never used them before and because they’d been in the pantry for a while, so I added a half cup to the dough. They were brown sugary goodness!! The cinnamon chips only enhanced the flavor because with or without them, the cookies were amazing! My husband had some associates over the day I made these and one of them took some home with him, so I’d say that speaks volumes about your recipe!!!


    • Sallyreplied on December 31st, 2013 at 10:24 am

      Oh Jacqueline! I have to try these with cinnamon chips. I love cinnamon chips, but hardly ever bake with them for some reason. They’re hard to find where I am. Happy New Year to you!


  46. #
    Kadieposted January 2, 2014 at 7:26 pm

    I made these cookies the other day and they came out flat. They are delicious, but flat! I followed the recipe exactly, adding the corn starch and I chilled the dough for exactly two hours, covered with plastic wrap. Do you have any other suggestions for what went wrong? Maybe I should try chilling it longer? I love baking and the aesthetics are almost as important as taste so I’d love to try these again! Thanks!



    • Kadiereplied on January 2nd, 2014 at 7:29 pm

      Sorry to take up your time Sally! I just saw the other comment about warm hands possibly making the dough too warm. Love this blog!!



      • Sallyreplied on January 2nd, 2014 at 9:13 pm

        It’s ok Kadie! Try adding a scant 3 Tbsp or 4 Tbsp more flour next time. That should help with spread. Also, try chilling for 4 hours if you can. This should help!

  47. #
    Laurieposted January 13, 2014 at 5:28 pm

    I just finished making these, we’re already eating them. SO delicious! Love the tip about flattening them and then baking for another few minutes. I kept most of the recipe exactly as is but instead of all purpose flour I used a combination of whole wheat white flour and quinoa flour, which I’ve been using a lot lately as it makes baked goods very soft and tender. SO GOOD! Once I get it blogged I’ll come back & post a link here, plus of course link back here from my post. Your recipes are always so good!!! I am a true fan.


    • Sallyreplied on January 13th, 2014 at 5:47 pm

      Thanks Laurie! I’ll have to try out quinoa flour soon. I love these cookies!


      • Lauriereplied on January 14th, 2014 at 8:31 am

        I have to add this, my whole family went CRAZY for these cookies. My son said, “Next time you make cookies, let’s not even talk about what kind, just make these again.” I need to take photos of them today and there are hardly any left! And the cracks on top make them really beautiful too. I know I already commented but that was before I saw everyone’s face light up as they ate them.

        • Sallyreplied on January 14th, 2014 at 10:19 am

          Laurie, I’m just so happy your family enjoyed them! The cracks make the cookies sort of special. They add to their charm in a way. ;)

  48. #
    KJposted January 14, 2014 at 2:05 am

    Sally, THANK YOU for posting this recipe. I made these cookies with a slight variation and they tasted AMAZING. I replaced the cinnamon with 1 tablespoon of cocoa powder and also added 1 teaspoon of cocoa powder to the granulated sugar.

    Result: FANTASTIC chocolate brown sugar cookies. I cannot get enough!


    • Sallyreplied on January 14th, 2014 at 10:16 am

      KJ, your chocolate version sounds incredible! Thanks for reporting back. So happy you love them!


  49. #
    Annie Bouchetposted January 15, 2014 at 9:25 pm

    Just made these after seeing them on Pinterest, but used brown butter in exchange for the regular melted butter. They were amazing! Added some additional depth and nuttiness. Definitely my go to recipe for easy cookies now. Thanks so much for this blog – I’ve become a huge baker since I discovered it! The instructions + pics make it so clear :)


    • Sallyreplied on January 16th, 2014 at 10:42 am

      Hey Annie! I’m so happy you love these cookies. And they are fantastic with brown butter, that’s for sure!


  50. #
    Sabrinaposted January 18, 2014 at 5:44 pm

    Hi Sally, I just recently discovered your site and I have to say your cookies are amazing! Yesterday I made the white chocolate chip cranberry cookies which were a hit among my family, thankfully because every time I try to make cookies from scratch I always mess it up somehow. Today I made these and unfortunately i just couldn’t get them to cook completely, I added more time but ended up having burnt bottoms! If you could please let me know what the problem here was I would really appreciate it, your recipes are fantastic and you are literally a godsend.
    Take care!


    • Sallyreplied on January 19th, 2014 at 11:40 am

      Hey Sabrina! What type of baking sheet are you using? I always suggest using a light-colored baking sheet (not dark) as well as a silicone baking mat. The mats ensure even baking (as well as reducing spread). They’re a necessity. You could also try to roll your cookies to be a little smaller. They may bake more evenly in your oven at a smaller size.


  51. #
    Kimposted January 28, 2014 at 9:46 pm

    These look amazing! I really want to make them but have no cornstarch and only have light brown sugar. I’m thinking about adding a tablespoon or so of molasses but would they come out as soft without the cornstarch?


    • Sallyreplied on January 29th, 2014 at 7:05 am

      You may add a Tablespoon of molasses but I fear the added liquid may make your cookies spread. Add 1 Tablespoon of flour to make up for it. The cookies should still be soft, but not as soft with the cornstarch. Enjoy!


  52. #
    Savannahposted January 29, 2014 at 2:48 am

    I love these cookies so much. I’m a copy cat baker and I am constantly looking for my perfect go-to cookie, as I am super picky and a total perfectionist. Let me tell you, this is it. These are not only delicious, they are BEAUTIFUL and EFFORTLESS! So easy to make, detailed directions, simple ingredients, and the crinkled top trick? AH-MAZING! This is my new favorite blog! Thank you for existing, Sally!


    • Sallyreplied on January 29th, 2014 at 7:01 am

      Thanks Savannah! This comment was so nice to wake up to. By the way, my name was going to be Savannah but my parents switched to Sally at the last minute. Thanks for reporting back!


  53. #
    Luluposted January 29, 2014 at 10:04 am

    Can I use greased baking pans for this instead of parchment paper?


    • Sallyreplied on January 29th, 2014 at 2:03 pm

      Yes. I always recommend silicone baking mats for lining baking sheets. They help reduce spread in cookies.


      • Lulureplied on January 29th, 2014 at 2:14 pm

        I’ll look into those. Thank you.

  54. #
    Amarantaposted February 2, 2014 at 10:07 am

    Hi Sally!! Your recipes look sooo yummy!! I want to start trying them by this awesome simply recipe. I have one question though, can I replace the baking soda for baking powder? Thanks in advance!


    • Sallyreplied on February 2nd, 2014 at 4:13 pm

      Glad you like my recipes, Amaranta! Regarding baking powder – no, you may not. The two are not always interchangeable. You need baking soda here.


  55. #
    Carmenposted February 5, 2014 at 1:38 pm

    By the way these cookies are amazing! … I made them and they are delicious both my husband and son loved them, but im out of eggs now and my son is asking for more is there any way I can make them with out eggs?


  56. #
    Katieposted February 7, 2014 at 12:36 pm

    So glad to have found this recipe!! They are delicious!! I live in the upstate of SC and I am glad to have found your site! Keep those cookie recipes coming!


    • Sallyreplied on February 7th, 2014 at 1:21 pm

      I certainly will, Katie. Thanks for saying hi!


    • Dorahreplied on February 8th, 2014 at 10:20 pm

      I’m from Myrtle Beach!


  57. #
    Claireposted February 7, 2014 at 3:27 pm

    I’m so sad…I don’t know what I’m doing wrong, but all cookies I bake spread all over and then even if they are a bit thick when I take them out, they totally sink once cool. I made these with high hopes and followed the instructions to the T – and I recently bought new baking soda thinking that might be the problem…chilled for 2 hours. My oven temp is right. What am I doing wrong? They are a big spread out mess on my silpat.


    • Sallyreplied on February 9th, 2014 at 9:42 am

      Hey Claire! I am so sorry to hear your cookies spread. This is the same cookie base that I use for several recipes. I don’t have any issues with spreading. How about you add a little more flour? Go up to 2 and 1/4 cups. Then chill for 4 hours. This should help tremendously!


  58. #
    Luluposted February 8, 2014 at 9:11 am

    So, I finally made these for a party and I never expected I would get sooo many compliments. They went fast. The only thing I did different was bake them longer, about 15 mins, to make them more crispy. Anyways, I am glad I found this recipe. Thanks a bunch =)


  59. #
    Dorahposted February 8, 2014 at 10:18 pm

    Perfect. I came across this recipe during my quest for the best sugar cookie. This is it! Throwing away all my other sugar cookie recipes and sticking to this one. Thanks a lot!!!!!


    • Sallyreplied on February 9th, 2014 at 9:31 am

      These happen to be one of my favorite sugar cookies too, Dorah. Thanks for reporting back!


  60. #
    Ashleeposted February 12, 2014 at 8:05 pm

    Hi I made these cookies before and they were amazing! I was wondering if I excluded the cornstrach what effect would that have on the cookie,I ask because I have no more cornstrach on hand.


    • Sallyreplied on February 13th, 2014 at 9:30 am

      Hey Ashlee! The cookies won’t be as soft and thick. But if you don’t mind that – you can make without the cornstarch.


  61. #
    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.


  62. #
    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!!!!


  63. #
    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!


  64. #
    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!


  65. #
    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



  66. #
    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!!


  67. #
    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.


  68. #
    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 ;)

  69. #
    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!


  70. #
    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.


  71. #
    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.


  72. #
    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!


  73. #
    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!


  74. #
    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 :)


  75. #
    kellyposted June 13, 2014 at 7:59 pm

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


  76. #
    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.


  77. #
    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!


  78. #
    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


  79. #
    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.


  80. #
    jenniferposted July 27, 2014 at 6:32 pm

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


  81. #
    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.


  82. #
    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.


  83. #
    Brookeposted September 19, 2014 at 11:35 pm

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


  84. #
    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!


  85. #
    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.


  86. #
    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


  87. #
    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.


  88. #
    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!


  89. #
    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.


  90. #
    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!


  91. #
    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.


  92. #
    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


  93. #
    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!


  94. #
    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!


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