Chewy Brown Sugar Cookies

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

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

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

Sometimes 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 like sugar cookies without the icing. (I can’t believe I’m saying that because I love icing!) Today’s recipe highlights my favorite flavor: 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 chip 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

Start with 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. We’re heading to a work holiday party and clearly, I can’t go empty handed. 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.

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

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 3 hours
  • Yield: 20 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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 light or dark brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure 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 325°F (163°C). 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.


  1. Make Ahead Instructions: 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.
  2. Butter: 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!
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: brown sugar cookies, chewy brown sugar cookies

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


  1. 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!

  2. 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

    1. 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!

  3. 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!

    1. 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.

  4. 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!

    1. 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!

  5. 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 🙂

    1. 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…

    2. I really wish I’d known about the egg being room temp. BEFORE I beat it in :'( Oh well, hopefully they turn out yummy anyhow.

  6. 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!

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

  7. 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!

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

  8. 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!

  9. 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! 😀

  10. 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!

  11. 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 🙂

    1. 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.

  12. 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.

  13. 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!

    1. 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.

  14. 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! 🙂

  15. 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!

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

  17. 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!!!

  18. 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!

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

  20. 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!!!!

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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