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.

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 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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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!


  • 2 cups (250g) all-purpose flour (measured correctly)
  • 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) packed 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.

Brown sugar lovers unite!

Soft-Baked Brown Sugar Cookies |

Try my Caramel Molasses Cookies next!

Caramel Molasses Cookies |

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




249 Responses to “Chewy Brown Sugar Cookies.”

  1. #
    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!


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

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


  3. #
    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!


  4. #
    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. 


    • 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. 


  5. #
    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!


  6. #
    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!! 


  7. #
    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! 


  8. #
    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:).


  9. #
    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 🙂


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


    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.


    • Michellereplied on September 27th, 2015 at 2:27 am

      Probably a little late, but —  “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.”

      It’s in her recipe directions.


  11. #
    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?


  12. #
    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. 


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

    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? 


    • 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.


  14. #
    Lorenposted September 12, 2015 at 8:20 pm

    I just made these today. I didn’t have any cornstarch or white sugar (so I rolled the dough in the brown sugar).

    They came out just fine… delicious in fact. Great recipe!


  15. #
    Heatherposted September 18, 2015 at 1:54 pm

    I made these tonight and browned the butter first and added a pinch of maple flavor and they were just amazing. Thank you for a delicious recipe! 


  16. #
    booposted October 6, 2015 at 2:43 pm

    LOL — i just made these, but i forgot to put the cornstarch in. they still came out a-MA-zingly. thanks for a keeper. 


  17. #
    Irisposted October 8, 2015 at 2:54 am

    just made a variation of these – absolutely delicious and chewy! the recipe was exactly the same i added some powdered ginger to make them yummy and ginger-bread-y (i have an unconditional love for ginger) thanks!


  18. #
    Amberposted October 14, 2015 at 10:12 pm

    After making rounds of lackluster muffins, I thought maybe I am just not a baker. Your recipe just helped me be a baker…these are some delicious cookies! Thanks for sharing.


  19. #
    Mandyposted October 23, 2015 at 11:41 pm

    Help! I have had these pinned for a long time, and have two events in the next few days for which I need a whole lot of cookies. I plan to make these in the morning so they can chill for a few hours. I want to 4x the recipe, and hoped you would know if the ratios stay the same. Specifically, 3 total cups of butter seems like a lot, but, after all, 4x a recipe is a lot. Any insight you have would be great! I love your blog, and have really enjoyed your savory posts as well. Thanks!!!


    • Sallyreplied on October 24th, 2015 at 10:40 am

      Mandy, you’ll have the best results if you make 4 separate batches. Working with such a high volume of dough risks overmixing or even measuring too much flour, etc.


  20. #
    Jeane Ridgesposted October 30, 2015 at 1:53 pm

    About to make. Could you please add egg to the ingredient list, almost missed it.


    • Sallyreplied on October 30th, 2015 at 5:41 pm

      It is the 8th ingredient listed.


  21. #
    Lizposted November 2, 2015 at 3:46 pm

    I rarely make the same thing more than once but I have made these so many times! They are delicious, great recipe, thanks!


  22. #
    Scarletposted November 17, 2015 at 3:48 pm

    As soon as I read the recipe, I went out to the shops and bought the ingredients. So as you can tel, I’m very keen to make them. Just wondering, is it possible only chill the cookies for only one hour as opposed to two?



    • Sallyreplied on November 17th, 2015 at 5:08 pm

      Do not cut down on the chilling time. You can chill for longer if needed.


  23. #
    Jo Annposted November 27, 2015 at 9:35 pm

    When measuring, do you pack the brown sugar?


    • Sallyreplied on November 28th, 2015 at 11:34 am



  24. #
    Barbara Varankaposted December 4, 2015 at 10:56 pm

    Sally, you are absolutely amazing! This is, yet again, another amazingly delicious recipe. Thank you!


  25. #
    christinaposted December 5, 2015 at 9:05 am

    Alright, so my cookies are in the oven currently. It seems the top rack is baking alot, A LOT, more quicker than the middle rack. Also, they spread out alot more than I hoped. And flatter.

    I only wish just can post a picture to show how they turned out. I have the top rack out already and I moved the middle rack to the top and I’m letting it back about a minute or two longer. 

    But I do have to say, although these aren’t the prettiest cookies. They sure do taste good cx

    Any suggestions on how to make them rise and stay risen?


    • Sallyreplied on December 5th, 2015 at 10:20 am

      Christina, I never bake two trays of cookies at the same time. The cookies never, ever bake properly with that many in the oven at once! Some may tell you otherwise, but that’s just my opinion. Try baking one tray at a time on the middle rack. Much more success that way!


      • Christinareplied on December 5th, 2015 at 10:26 am

        .-. That would make a bit more sense. Thank you!! 

  26. #
    Erikaposted December 7, 2015 at 10:28 am

    I’ve been following your site for a couple years now. We always try to make at least one new cookie a year for our Christmas cookie baking to try to keep it interesting. We tried these this year and they are beyond awesome! So easy to make! We freeze the cookies and these warm up great in the microwave. Simply delicious! Thanks for putting great recipes like this one out there. You are our go to at finding new cookies to try 🙂 Happy Holiday’s! Cheers!


    • Sallyreplied on December 7th, 2015 at 3:58 pm

      Thanks Erika! I agree– these are soooo good after being warmed in the microwave. Happy holidays to you and yours! 🙂


  27. #
    Sheenaposted December 14, 2015 at 10:07 am

    Okay I’m not a novice baker and I am having a conundrum with these cookies!  I found the recipe last year and made them three times because my husband was OVER THE MOON about them.  They turned out perfectly each time!
    This year I have tried twice to make them and they are flatter than flat 🙁
    I made sure to use fresh baking soda and double check all of the ingredient amounts the second time around and they were still flat.  Do you have any tips?  I’m wondering if I need more flour?  They still taste great but they aren’t the same and my husband is very sad!


  28. #
    Hayleyposted December 15, 2015 at 6:51 pm

    I’ve probably commented on this recipe before but I just have to again. I’ve baked these cookies many times, and they always come out wonderfully! They are truly one of my favourite cookies. I make this recipe exactly, although sometimes I’ll roll the cookie dough balls in cinnamon-sugar instead of just sugar. It’s fabulous. Just thanking you for all the wonderful cookies and smiles, Sally 🙂


  29. #
    Jeffposted December 23, 2015 at 11:04 pm

    I made these directly as the recipe states and they turned out amazing! Saving this link to enjoy them again later


  30. #
    Amandaposted December 28, 2015 at 9:29 pm

    Tonight I was desperate for sugar cookies, but had accidentally left the white sugar in the car trunk after grocery shopping yesterday. And then my wife drove off with it when she went to work. So I searched for some brown sugar recipes and found this one — and you have slow cooker recipes too? Totally subscribing.


  31. #
    cravingacookieposted January 7, 2016 at 8:06 pm

    Great recipe! I also browned the butter (why not:) I baked mine a touch longer as I wanted to caramelize the bottom of the cookies a bit more–they were perfect! Caramely-crispy on the bottom and chewy in the middle:). 


  32. #
    Jessieposted January 20, 2016 at 11:37 pm

    Any recommendations for baking these at high altitude? 


  33. #
    Katy Wilkinsposted March 16, 2016 at 8:04 pm

    This is one of the best, reliably good every time cookie recipe I have ever made and I have baked for 40 years. Very chewy but not cakey-soft and mushy. Good mouth feel, wonderful flavor and the chewiness is as great on day 4 as it was when still fresh from oven. 

    Follow this recipe EXACTLY (key) and you will have the best cookies you have ever wrapped your lips around.  This is in my permanent collection now!


  34. #
    Shellieposted March 31, 2016 at 4:58 pm

    I’ve got 4 precious Gr.Daughter’s & the 1 is absolutely allergic to so V much! Bless her heart, being 4 she handles it like a champ! So the other day all 4 girls were at the table talking about what the oldest had at lunch (school) that day and precious little Bella walked over & hugged her sister and said “Sissy, I’m really happy u don’t hv allergies like I do!” & my heart melted! So, I’m on a mission to find a cookie recipe just for her! She can’t have eggs-so far, that about me most difficult item I’ve found for a sub! She has to use soy milk, but that’s do-able. Any ideas for treat-type recipes where we can sub the eggs?
    Thank you kindly,
    Shellie in Mesa, Az.


    • Sallyreplied on March 31st, 2016 at 7:05 pm

      So sweet, Shellie. Thanks for sharing! It truly depends on the recipe. For cookies, I’ve used a flax egg to replace. Though I’ve never personally tried it, I’ve read that you can use 1.5 Tablespoons of vegetable oil mixed with 1.5 Tablespoons water and 1 teaspoon baking powder per 1 egg. I also just found this article that I think will help even better than I can:

      Thanks Shellie! Let me know what you try.


  35. #
    Auraposted April 5, 2016 at 3:14 pm

    Is there anything I can substitute for the cornstarch? I’m a student and can’t afford to buy something that I’ll only use for one recipe.


    • Sallyreplied on April 5th, 2016 at 7:14 pm

      You can leave it out. The cookies might not be as puffy and soft, but still tasty nonetheless.


  36. #
    Deniseposted April 7, 2016 at 5:35 pm

    Hi Sally, I love your site so much it’s now my go to for all baking recipes. I just tried this recipe and my cookies turned into one big cookie! I guess my baking sheet was too small. Lol I’ve always been a pretty good Baker albeit a quick and somewhat lazy one. I never usually used room temp things except butter and never chill my batter but you inspired me to want to do better! So I follwed this recipe exactly. Although they melded together once separated they still taste amazing!


  37. #
    Melissaposted April 17, 2016 at 2:16 pm

    Hi Sally, 
    I was wondering what would happen if I DON’T press down after 8-9 minutes and is I just bake them for 10-11 minutes. I know they wouldn’t have that crinkled effect but would they have a nice flat top and still be amazing?  


  38. #
    Violetposted April 25, 2016 at 5:38 pm

    Sally, can’t wait to try this recipe. Love anything with brown sugar!  Question is I don’t buy parchment paper, so to grease or not to grease and could I use self-raising flour and just add the cornstarch? Thanks a lot.


    • Sallyreplied on April 25th, 2016 at 6:03 pm

      Violet– unsure about the self-raising flour and how the cookies will look and taste. I suggest following the recipe because that is what I’ve tested and am confident about. Very lightly grease the sheet pan if you are not using a nonstick surface.


  39. #
    Francisposted April 30, 2016 at 3:37 pm

    I’m all about trying new cookie recipes and this one is definitely a keeper! I may take the liberty of changing up a few things every now and again (based on others’ comments), like browning the butter first, which sounds amazing! But if I never change a thing, it’s still going to be one of my favorites. Thank you!


Leave a Comment