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. 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. 

  2. 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!

  3. 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!! 

  4. 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:).

  5. Hi,

    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.

    1. 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.

  6. 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?

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

  8. 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.

  9. 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!

  10. 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! 

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

  12. 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!

  13. 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.

  14. 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.

  15. Hi,
    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?


  16. 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!

  17. 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!

  18. 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!

  19. 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 🙂

  20. 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.

  21. 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:). 

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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