Chewy Brown Sugar Cookies

Jump to Recipe

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

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

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!

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

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.

You’re going to recognize today’s cookie recipe. It’s a spin-off recipe of my chewy chocolate chunk cookies. I used a few of the same ingredient ratios and recipe techniques in today’s brown sugar cookies.

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

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!

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!

Look at how thick these cookies are. To achieve their thick texture, 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 sadness!

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

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?

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. 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.

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

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 Brown Sugar Cookies

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


  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 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 and slightly cooled*
  • 1 and 1/4 cups (250g) packed dark brown sugar (or light brown)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup (67g) granulated sugar, for rolling


  1. Toss together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. Set aside.
  2. 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.
  3. 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.
  4. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Pour the granulated sugar into a bowl. Take 2 scant Tablespoons of dough and roll into a ball, then roll into the sugar. Place 3 inches apart on the baking sheets.
  6. Bake for 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 2-4 more minutes. The total time these cookies are in the the oven is 10-13 minutes. The cookies will be puffy and still appear very soft in the middle. Remove from the oven and allow to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely. They will continue to cook in the center on the baking sheet after being removed from the oven.
  7.  Cookies will stay fresh covered at room temperature for 1 week.

Make ahead tip: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls (before rolling in sugar) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, pre-heat the oven, then roll in granulated sugar. Bake as directed. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

Simply melt the butter in the microwave. Let it cool down for about 5-10 minutes before mixing with the other ingredients. Don't want to cook that egg with the hot butter!

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

See all of the cookie recipes so far in my cookie palooza. 🙂

Here is the original chocolate chip cookie recipe inspiring this one.

Chewy Chocolate Chunk Cookies - learn the secrets to making them extra soft and thick!

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


All Comments

  1. I am looking forward to trying these. Should I melt the butter in microwave or brown the butter? I know browned butter gives a nuttier flavor as i have a Fruit Cobbler that calls for doing that and it is wonderful. So i just want to make sure which way would be better. Thanks. Oh and to cool the butter or not please?

  2. I made these last week and browned the butter, adding an extra tablespoon to make up for the amount that evaporated. Such great flavor! And they indeed stayed soft and chewy for days.

  3. Mine refuse to cook! The dough is frozen and I cook them for 10 min, flatten, then another 2 min at 325. They cool into brown sand dollars. Nice crunch on the outside and goo on the inside. What have I done?! All your other cookies come out perfect. 

    1. I made 3 dozen of these cookies last weekend. The best thick & chewy cookies were the ones that were made toward the end when the dough was much softer. They come out way better when the dough is brought to room temperature.

      1. Hey Susan, you made those 3 doses following the same portions given here? or did you use more of everything? Thanks!

  4. Hi Sally,

    I have never written in before but have been enjoying your recipes for about 2 years now. Congratulations on your marriage and baby.
    I am one of those people who always has to experiment with things (translates to how can I make this even more fattening!), in any case, this recipe with macadamia nuts and white chocolate chips added to it is delicious. I know that you have another recipe for the white chocolate mac cookies but with this dough it is wonderful.

    Thanks and I hope you and your husband and baby have a wonderful Christmas and New Year.

  5. Hi! I’ve made these cookies several times, and while I love the way they taste, they never turn out quite like the picture. First, “two scant tablespoons” makes for a huge cookie; I usually scale the dough back to less than one tablespoon (maybe even half a tablespoon). Secondly, my cookies always spread, so taking them out of the oven to press them down doesn’t really do anything. I’m wondering if anyone has made this recipe with softened or even cold, creamed butter and whether that makes the cookies come out a bit plumper? Again, I love the taste of this recipe, but it never quite looks the way I want (i.e. like the picture).

  6. I made these cookies, with baking powder instead of soda and I dropped them instead of chilling and rolling. THESE WERE THE BEST COOKIES I EVER MADE MYSELF. Chewy, sweet and flavorful.

  7. I LOVE these cookies. I haven’t made them in while and was so bummed when I couldn’t remember where I’d gotten the recipe from. Then I remembered I Pinned it! Shoutout to Pinterest! Anywho, I thought I’d come give some appreciation. This is my favorite cookie recipe and whenever I make them for others, I’m always a hit.

  8. I’m so glad that you showed the gram amounts for some of the ingredients. I’m making these this week as I have workers coming to do repairs.

  9. Hi Sally! These cookies are amazing! I have a question… I’ve made these about 10 times now (every weekend) and they’ve always come out perfectly except for this last time. The only thing that was different was the brand of brown sugar I used. I normally use a brand that’s the texture of organic cane sugar but this last time the brand I used was very fine. My cookies were flat and a different texture. Could the type of brown sugar I used be the issue? Thank you for all your amazing recipes!!

    1. Hi Candis! A finer sugar means a thinner cookie dough– which means extra spread! That is so interesting that the sugar was the only variable. I recommend sticking to your regular brown sugar.

  10. I’m getting ready for an open house and was planning on baking these to leave out. I looked at the comments to see if anyone else had switched cinnamon for pumpkin spice, so I’m glad you commented! Excited to try it!

1 6 7 8


  1. I ran out of cinnamon so I used pumpkin pie spice instead. Perfect for fall! I also added a little bit of coarse salt to the top of each cookie before baking. Delish!

  2. I made these cookies but mine got flat. But they are still awesome . Don’t if it’s because I cook with electric instead of gas. Next time I’m going to try the pumpkin spice instead.

  3. These cookies are my new favorite!!! I love how much vanilla is used and hubby loves brown sugar!!! Fantastic!!!


  1. Just wondering why do you have to use unsalted butter? I see a lot of recipes like that and was just wondering if you really have to?

    1. Hi Lisa, I like to be able to control the amount of salt in a recipe so I always use unsalted butter. The amount of salt in butter varies from brand to brand so you you never really know how much is in it!

  2. Can you use bobs red mill gluten. Free 1 to 1 flour blend in the place of flour? Do you need to add 1 teaspoon Statham gum too.

    1. I don’t have any first hand experience subbing this flour but if it’s 1:1 I wouldn’t think anything extra would be necessary. Perhaps someone with experience using this can chime in!

    1. 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!

Leave a Reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally