Chewy Brown Sugar Cookies.

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

Chewy and super-soft Brown Sugar Cookie recipe by sallysbakingaddiction.com. 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 sallysbakingaddiction.com. 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 sallysbakingaddiction.com. 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 sallysbakingaddiction.com. 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 sallysbakingaddiction.com. 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 sallysbakingaddiction.com. 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.

Side note: 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 sallysbakingaddiction.com. 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.

Chewy Brown Sugar Cookies

Yield: 20 cookies

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

Total Time: 2 hours, 22 minutes

Print Recipe

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

Ingredients:

  • 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

Directions:

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.

Brown sugar lovers unite!

Soft-Baked Brown Sugar Cookies | sallysbakingaddiction.com

Try my Caramel Molasses Cookies next!

Caramel Molasses Cookies | sallysbakingaddiction.com

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

 

 

   

211 Responses to “Chewy Brown Sugar Cookies.”

  1. #
    121
    Jenposted May 18, 2015 at 7:59 pm

    These were awesome. I omitted the cinnamon and added a little extra salt. Then topped them with a sea salt caramel buttercream frosting. They were perfection. Thanks for the recipe!

    Reply

  2. #
    122
    Levanaposted May 31, 2015 at 8:32 pm

    This cookie is awesome Sally! thank you for the recipe!

    Reply

  3. #
    123
    Jennposted June 10, 2015 at 1:26 am

    These are freaking delicious! I even used 1/2 whole wheat flour and they’re so good. Thanks for sharing!

    Reply

  4. #
    124
    Bryann H.posted June 17, 2015 at 2:59 pm

    These cookies don’t turn out anything like the picture. I followed the recipe to the letter and all I got were flat, hard cookies. My kids wouldn’t even eat them. Very sad and disappointed. I won’t be making these again. 

    Reply

    • Caroline Sreplied on August 14th, 2015 at 5:31 pm

      If you under cook them, they will flatten out. Next time add a minute to each cooking step. 

      Reply

  5. #
    125
    Robynposted June 26, 2015 at 6:20 pm

    Nice chewy cookie.  They kind of remind me a little of a Snickerdoodle, and a little of an Oatmeal Raisin Cookie without the oatmeal or raisins.  Must be the cinnamon.  I think these could be really versatile & go well with different add-ins.  I will be making these again soon!

    Reply

  6. #
    126
    Megan Van Blitterswykposted July 12, 2015 at 9:30 pm

    DO NOT make these!!! They are too delicious and you will not be able to stop eating them!!! I found this recipe as I wanted to bake and had no caster sugar but plenty of brown. I made them yesterday and there is only 3 left. Now I would like to blame the hubby and children but it’s not them. Every time I walk past the kitchen I remember they are there and have another one!! Lol!! So yummy!! 

    Reply

  7. #
    127
    Ayannaposted July 14, 2015 at 7:01 pm

    Would it be possible to see what the raw dough texture looks like?  Thanks! I can’t wait to make these! 

    Reply

  8. #
    128
    Kimposted August 3, 2015 at 3:32 pm

    Wow! These were one of the best cookies I’ve made. Simple and not over complicated. They were soft and chewy and stayed this way! Wonderful instructions, my family and I loved them! I had salted butter so I left out the salt later and turned or fine. Thank you:).

    Reply

  9. #
    129
    Caroline Sposted August 14, 2015 at 5:19 pm

    These are the best cookies!  This is my go to recipe and everyone always requests that I make these :)

    Reply

  10. #
    130
    Rebeccaposted August 17, 2015 at 12:19 pm

    Hi,

    Can these cookies be made ahead of time and frozen?  I am throwing a party in a couple of weeks and I want to get all of my baking done ahead of time.

    Reply

  11. #
    131
    Lyndiposted August 23, 2015 at 5:18 pm

    I made a half-batch of these cookies and they turned out perfectly. A whole batch… not so much. Half-batch dough was smooth and soft, it almost looked like caramel. The whole batch I’ve just made is thick and crumbly, like right-out-of-the-fridge prepared dough, I could barely manipulate it. Does anyone have any idea why this might have happened?

    Reply

  12. #
    132
    Judyposted August 24, 2015 at 6:50 pm

    I second Meagn’s comment!  These are the most delicious cookie Ive ever made. So easy and so ADDICTING.  Thank you Sally. I think. 

    Reply

  13. #
    133
    Lizposted August 26, 2015 at 4:33 pm

    Sally, 
    Is it possible to substitute the butter for melted room temperature coconut oil, and use in the same manner as the butter? I’m wondering if you’ve tried that combination? 

    Reply

    • Sallyreplied on August 27th, 2015 at 8:13 am

      I haven’t, actually. But it’s worth a try! Let me know how they turn out. You will lose all that wonderful buttery flavor, though– one of the main flavors in the cookie.

      Reply

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