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. 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!

  2. 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!!!

    1. 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.

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

  4. Barbara Varanka says:

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

  5. 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?

    1. 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!

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

  6. 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!

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

  7. 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 🙂

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

  9. 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.

  10. cravingacookie says:

    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:). 

  11. Katy Wilkins says:

    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!

  12. Hello!
    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.

    1. 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.

  13. 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.

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

  14. 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!

  15. 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!

  16. Hi Sally! I don’t know why, but when I made these cookies, they came out really cake-y rather than chewy. I followed the recipe exactly, so I don’t know what happened. Most of my other attempts at cookies end up cake-y as well. Do you know what I could have done wrong? Thanks! I love your blog by the way 🙂

    1. Hey Julie! Are you using a large egg or something larger, like extra large or jumbo? Eggs are typically the culprit with cakey cookies. Or how about the flour– are you spooning and leveling or weighing it? Making sure it’s all-purpose, right? Even the little things like that could matter here. Or the sugar– are you varying from the recipe with regards to the amount of sugar? Or even overmixing. This traps air inside the dough, which could result in cakier cookies.

  17. Brenda McClelland says:

    I made these last night and the taste was great!

     I chilled the dough for about 3 and a half hours and let it sit for the recommended time but it was still rock hard and really tough to scoop. Would it be ok to scoop these out with the softened dough, chill for two hours and then pop in the oven?

    As well, I have a small cookie scoop and thought the time would still be fine as you were using a two inch but the tray was still underdone and my tops didn’t look crackly they looked like cookies with a fork mark in them. I’m baffled! Any thoughts as I’d like to perfect these. 


  18. Do you really mean 2 tablespoons of mixture per cookie? I did one and even they were huge? 

    1. Yep! These are large, thick cookies.

  19. I prepared the dough last night, chilled it overnight and baked some this morning. I packed the cookies for my daddy and my fiance when they left for work and they loved it! I am so in love with how chewy, delicious and addictive these cookies are! Thank you for the recipe!

    Much love!!!❤❤❤

  20. Kate Allison says:

    I just made these and they are delcious–a perfect soft batch cookie with just a hint of cinnamon. Will be making again and again. 

  21. I found these a bit dry and fairly unexceptional.

  22. Sarah Peterson says:

    Great recipe! We made these for my daughter’s bake sale. The hardest part was not eating them ourselves.

    We used them as part of a Pinterest challege:


  23. BEST COOKIES I HAVE EVER HAD!!!!! These were amazing and I am definitely sharing them with all of my coworkers tomorrow! 

  24. Just made these, I froze then for 2 hours almost three and they were so sticky while I rolled them then they just flattened out in the oven. I followed the recipe but I didn’t put vanilla extract in i . Won’t be trying these again

  25. I made these for a dinner party, and they were gone before we even started to eat dinner! They were amazing! And so easy to do!

  26. I made this recipe and the cookie dough was delicious! However, after chilling for two hours, rolling 2 tablespoons of dough into balls, and baking, the cookies were still not done. They tasted like dough still and were only slightly hardened on the outside. All in all, the cookies ended up in the oven for almost half an hour, at the correct temperature, but they still weren’t right. I checked three times, the oven was DEFINITELY on, so I’m not sure what went wrong…otherwise, they could have been great cookies. I’m really disappointed with how bad things went.

  27. My toddler likes these. She asked for them specifically today, after we made them once a few months ago. She actually remembered! I added a few things to bump up the flavour: 2 teaspoons of fresh grated ginger, one teaspoon molasses with only one teaspoon of vanilla instead of 2 and I used salted butter. She can safely carry these to her nut-free kindergarten. For her dad and I (we love nuts) I did the last batch (separate from the nut-free set) by rolling the dough balls in a combo of sugar and crushed walnuts and for the smooshing part, sank a whole pecan in the middle. I smoosh successfully with a teaspoon to achieve the crinkling. The original chocolate chip recipe that this is based on is my favorite cookie recipe and I’m glad to discover that it’s so flexible that I can add in ingredients (like a bit of oatmeal, which I did the last time) or dried fruit. Also, because this uses melted butter, the whole recipe is very easy and clean-up friendly. A couple bowls and one fork and I’m done 🙂 Thank you! I really like your writing and explanations.

  28. I made these today and they came out perfect!!! Great recipe, I’m a huge cinnamon fan so I substituted the granulated sugar for cinnamon sugar and they turned out amazing!!!

  29. My FAVORITE cookie recipe. Perfect in every single way. Thank you!

  30. Great recipe!  The cookies look beautiful as always.  Do you know any easy substitutes for the cornstarch?  I’m living in a small town in Thailand right now and have limited access to western supermarkets, but would love to make these so my Thai coworkers can try good American cookies

    1. Hi Tina! You can simply leave out the cornstarch 🙂

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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