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


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. Cornstarch: Cornstarch helps promise a softer, thicker cookie. I highly recommend it. I use it in my chocolate chip cookies, too. Feel free to leave it out if needed.
  4. 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


Comments are closed.

  1. These are SO good! My boyfriend and I both love chocolate chip cookies (without the chocolate chips). As I was looking up a recipe for that, I came across these and I am so glad I did. I felt like a professional making these soft chewy, crinkly little cookies. Needless to say, we finished the entire batch in two days and already want to make more.

  2. Just finished making these they were so simple & delicious. I didn’t have any baking soda so I substituted for baking powder & it worked out fine, this recipe is a keeper

  3. I just died and went to heaven. And then I came back to finish this cookie. Seriously AMAZING. Mine spread a little more than yours (next time I will add a little more flour) and I let the dough chill for 36 hours. The flavor and texture are perfect! Thank you so much! I love the little bit of cinnamon in them.

  4. Hey, Sally! I just wanted to let you know, I made these cookies with my kiddos on Christmas Eve for “Santa”, and they were AMAZING. The only thing I did differently was browned the butter before hand. Oh my goodness. These cookies tasted like straight up caramel with the browned butter! Holy deliciousness! I also frosted half of them with a brown sugar frosting, but they truly didn’t need it.

    You always have the best recipes! If I ever need to bake something I ALWAYS check your site first. Your recipes are very reliable and help me crank out some A+ goods. Thanks for all you do, Sally!

  5. I made these last night and my husband really likes them! I had no regular sugar so I googled recipes that just use brown sugar and found your blog. Thanks for a great recipe! My husband was into them first thing this morning to eat with his coffee 🙂

  6. Hi Sally! I haven’t made your cookies yet, but from all the comments, they seem fantastic! i cant wait to try them out, however do they really need to be refrigerated for so long?
    I only ask because i would like to make them tomorrow morning, but i need to leave at 9:30 for archery. And (as i take a long time to bake, mainly because i eat half the dough) I would need to start cooking at 6.

  7. Hello! Made these yesterday and they are delicious. However, after cooling my cookies are no longer thick and puffy but about 1/4″ tall. Any idea why they would’ve sank? Not a deal breaker because they are still soft and taste great but I am curious why mine aren’t as thick as yours. =)

  8. Sally, I landed on your website while on a hunt for some Valentine’s day goodies. You have another convert. The drool quotient of the pictures is way off the chart. One question. We only use whole wheat flour. What is the substitution ratio in your cookies?

    1. Hi Bitty. I’d begin with half whole wheat and half all-purpose. To be honest, all whole wheat would make the cookies way too dense and heavy.

  9. Hi Sally! I love this recipe, and I love sharing these with my friends! I am 13 years old with a passion for baking, which people would say that is weird. I love your blog, and all your recipes inspire me to continue baking! 😀

  10. Hello from Australia. These biscuits are amazing! I used spelt flour as my son can’t eat wheat and they turned out beautifully! Also I didn’t have quite enough butter so used a bit of coconut oil which gave the biscuits a lovely flavour. Thanks for a great recipe !

  11. Mine were really flat and took longer to bake, but they tasted great! I read through the comments and saw the recommendation given to others with flat cookies to add more flower, so I’ll do that next time. And there *will* be a next time because the whole fam and the friends we shared them with thought they were delicious.

  12. Hi Sally,
    Can I sub coconut oil for the butter? If so should I reduce the amount at all?

  13. Hi Sally. I’m a long time drooler, first time baker : ) Last weekend I baked your ginger molasses cookies and they were so amazing (and also all GONE) that I thought I would try the brown sugar cookies today. They are currently chilling in the fridge. If the raw taste is anything to go by (I mean, who can resist “quality testing”, right?) they will be equally as delicious. I really just wanted to say thank you for your wonderful website and all of these amazing recipes. Honestly, they are such well laid out, easy to follow recipes with proper home cook type handy hints. Makes baking an absolute pleasure. So I just wanted to say thank you!

  14. Just made these cookies they are great I would be making them again as I tend to like a sofft and chewy cookie freshly baked and not always stores bought yours are great I’ve tried so many others but for some reason they just don’t come out like they say the should once again thanks  these have made my evening  with a smile

  15. 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!

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

  17. 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!

  18. 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!! 

  19. 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:).

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

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

  22. 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? 

    1. 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.

  23. 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!

  24. 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! 

  25. 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.

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

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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