Chewy Brown Sugar Cookies

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

brown sugar cookies on a white plate

brown sugar cookies

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.

brown sugar cookies on a cooling rack

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!

stack of brown sugar cookies

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.

brown sugar cookies

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
brown sugar cookies on a white plate

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


Comments are closed.

  1. What a fun recipe! Makes good size sugar cookie! Great afternoon foodie project. Love the addition of cinnamon for a warmth.

  2. Terrific! I’m going to add cinnamon to the “rolling” sugar next time – shades of snickerdoodles!

  3. overall it was good when they were done but before I baked them the dough was really dry and hard so I had to add in another egg

    1. Johanna Wijnolts says:

      These biscuits are the best i have ever made…i followed the recipe exactly and they turned out scrumptious

  4. I loved this recipe!

    I’m not a great baker and this wsimple to follow. The cookies are perfect! So delicious

  5. LeeAnn Hewitt says:

    Normally when I try a new-to-me recipe, I find things that I need to change. Often it is just the time in the oven and maybe tweak the amount of an ingredient or two. But this recipe is perfect in every way. This will be a go to for me in the future.

  6. Great cookies. Followed it to the T. another thing i would change is adding a bit more flour. I spooned and leveled, but my cookies turned out flat while cooling on the pan. Or maybe add more baking soda? Very soft and chewy, but not as thick as I’d like!

  7. Delicious! I didn’t have corn starch so I subbed 3 extra tablespoons of flour. Turned out great

  8. Followed the recipe exactly and my cookies turned out very flat! Taste great and soft but not fluffy at all. Any fixes to this?

    1. Hi Kristy, You can take a look at my 10 Guaranteed Tips to Prevent Cookies from Spreading to help troubleshoot. I hope it helps!

      1. Absolutely love this recipe! First time doing them they have come out lovely, i didnt have the corn flour but just added slightly more flour. Would HIGHLY recommend making these. Me and my kids destroyed them all in 1 sitting and it made exactly 20 identical cookies.

  9. Just made this with my girlfriend for mother’s day! They’re absolutely delicious. I love the contrast of the crunchy exterior and soft interior.

    My mum loves it so much as well. We don’t often bake in this house but we gave it a shot since your recipe looked simple and yummy.

    Also, we don’t even have an actual oven. We cooked them in small batches in the microwave oven and they made the house smell pleasant (+:

  10. It was 8pm and I didn’t have any butter… it’s the quarantine and I was extremely bored so I just subbed it for coconut oil and hoped for the best. I also added an extra teaspoon of vanilla and some semi sweet chocolate chips. Other than that I followed the recipe to a T. These were a HIT! My family and friends loved these. my new go to. Im going grocery shopping tomorrow and def getting butter to see the difference. I’m excited to try the chocolate chip recipe here too

  11. This recipe was easy and very yummy

  12. Aspring Baker says:

    I have made this recipe twice now because they are so good! I didn’t have lots of time to put them in the fridge this time but I did leave them in there for ten minutes so that they could at least cool down a little. The cookies came out good just a little more spread out than the last time I made them. I 100% recommend my whole family(even my dog) enjoyed these cookies.

  13. These were a huge hit. Next time going to try to add amaretto (and probably a tad more flour to accommodate addition of liquid). Also made an “adult” version and the recreational users in the group quite enjoyed – they stayed moist and delish!

  14. These are amazing! I’ve made them three times and even my healthy-eating husband asks for them! They’re sooo good! I add more salt and randomly scoop out some of the sugar and they’re delish.

  15. Kristen Bouchard says:

    Stumbled upon your recipe and let me tell you, FANTASTIC! I portioned the dough out using an ice cream scoop and froze them for future use, the dough held up so well! In my batch I mixed in milk chocolate chips and dried cranberries, absolutely delish!

  16. Tossed in choc chips and loved the result!
    Thanks for sharing this recipe.

  17. The first time I made these I didn’t let them sit on the cookie sheet for a full 10min before transferring to a wire rack because I only have 2 cookie sheets and had a second round to get in the oven. The first bunch out of the oven were definitely underbaked but the second group had more time on the cookie sheet and firmed up quite a bit. Delicious both ways! Right now I’m trying to be patient and let them sit before I pop in the second round. I love these cookies so much I will definitely make them again, but next time I’m going to brown the butter for even more flavor!

  18. Lora Bashmakian says:

    Best cookies ever omg

  19. SweetestTooth says:

    This recipie was very easy to follow and my cookies came out great! I used this as my cookie recipie base and decided to make a welcoming fall style cookies. Lots of clove, nutmeg, pumpkin spice, cinnamon, ginger, and a little bit of orange peel and pear extract. The whole house smells like grandmas kitchen, I think these won’t last til Monday

  20. Boring, one-dimensional. These cookies are super-sweet, period. They also spread too much.

  21. Was feeling “Autumnal” so I replaced the cinnamon with a tsp of pumpkin pie spice and pressed a pecan into the tops during the flattening step. Great tender/chewy texture and so easy to whip up! Going on my favorites list, along with Sally’s candy bar blondies–I guess I hate waiting for butter to soften <3

  22. Excellent recipe! Easy to follow, not complicated at all. I added more cinnamon than recommended (about 1 1/2 tbsp), and it turned out great! I also rolled the dough balls in coconut flakes, it in the end it added an extra burst of flavor. Will be making this again in the future!

  23. I had the best time making these. I followed the recipe and made the best brown sugar cookies.

  24. Would these be good frosted?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Alexa, you certainly could if you wanted to!

  25. I didn’t read the instructions properly as I was trying to do this with a 3 year old and 1 year old. I ended up literally dumping everything in a bowl and mixing with an electric mixer. Then I just baked them for 13 mins straight through. They were still AMAZING! Certainly will do this again but actually follow the instructions

  26. I only want to bake half this recipe (to test to see what we think). Would you suggest using just 1 egg yolk?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ashley, You will want to use half of a whole egg. You can crack the egg into a separate bowl, mix it, then add half to the dough.

  27. This recipe was great! My family ate the entire batch in less than 24 hours! Thank you Sally. Love your recipes.

  28. Followed this recipe to a T but the cookies turned out incredibly flat. I use a food scale and have made many of Sallys recipes and I have no clue what went wrong. The dough was chilled for over 24 hours. I may try making them again but with more flour. It would probably be helpful to include a picture of the dough before being rolled so you can see that its the right consistency.

  29. Awesome recipe!!!! I did add a pinch more of flour & vanilla but, I threw my dough in the freezer until the outside was firm NOT FROZEN… other than that followed recipe to the T.

1 4 5 6

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

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

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

View More

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

View More

My Cookbooks

Sally's 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