These deliciously chewy brown sugar cookies are incredibly easy to make (no mixer needed!), yet they offer the rich, caramelized taste typically associated with the most decadent chocolate chip cookies. No chips in this recipe—just pure brown sugar goodness!
This recipe first appeared in 2013, and I’ve since updated it with new photos and valuable tips for success. After listening to readers’ feedback over the years, we’ve adjusted the recipe to include a bit more flour, preventing the cookies from spreading too much.
While I adore cookies with mix-ins—think chocolate chunks, caramel, sprinkles—there are times when simplicity, sweetness, and chewiness are all you need. These cookies showcase brown sugar in every soft, molasses-flavored bite.
But don’t dismiss them as plain! They’re bursting with warmth and have a wonderfully chewy texture that stands alone without extras.
These unfussy, cozy chewy brown sugar cookies might surprise you with how much you end up loving them… until one bite turns them into the only cookie you want to bake all month. Plus, they’re incredibly beginner-friendly, making them perfect for both holiday gatherings and everyday cravings.
Here’s What Makes These Cookies Special:
- Chewy, soft centers with gently crisp edges
- Basic ingredients you likely already have
- Sweet, buttery, and comforting
- No specialized equipment or decorating skills needed!
One reader, Michelle, shared: “I used to think of sugar cookies as the candy corn of the cookie world: a waste of butter and sugar. This recipe changed my perspective. These cookies are so delectable that all my dinner guests preferred them to chocolate chip cookies. Let me repeat: people actively chose something without chocolate. Sally, you’re truly amazing. Thank you for introducing me to a whole new world of cookies! ★★★★★“
The Magic Ingredient… Brown Sugar
Using solely brown sugar in the dough creates the cookies’ distinctive flavor and texture. Brown sugar not only sweetens but its molasses content adds moisture and chew that lasts for days. Plus, it promotes more caramelization in the oven, leading to richer flavor and those appealing golden edges.
Light or dark brown sugar works, depending on the depth of flavor you prefer. I often use a mixture of both if I have them available.
If you’re a fan of brown sugar treats, check out my cut-out brown sugar cookies with icing next, or indulge in my extra-tender brown sugar shortbread for a crumbly, melt-in-your-mouth twist.
Essential Ingredients
The ingredients for these cookies may look familiar if you’ve tried my recipe for chewy chocolate chip cookies. I’ve employed similar ratios and techniques in today’s chewy brown sugar cookies.
- Flour: All-purpose flour is the best choice for cookies.
- Baking Soda: This leavener helps the cookies puff up while baking, then settle and crinkle a bit as they cool.
- Cornstarch: Cornstarch contributes to the cookies’ incredibly soft texture and helps maintain thickness.
- Cinnamon: 1/2 teaspoon adds a gentle hint of spice. If you enjoy cinnamon-sugar treats, use a full teaspoon. If you prefer classic brown sugar cookies, skip it. Baker’s choice!
- Salt: This balances the sweetness of the brown sugar.
- Melted Butter: Melted butter creates the chewiest cookies. It can, however, cause greasiness, so I ensured there’s ample flour to offset that. Plus, melted butter means no mixer is needed for these cookies, just like my M&M cookie bars.
- Brown Sugar: The moisture in brown sugar assures an exceptionally soft and chewy baked treat. You can use light or dark brown sugar; I typically make them with a mix of both.
- Egg: To bind all ingredients together.
- Vanilla Extract: The ultimate flavor booster!
Making the cookie dough is straightforward. Simply whisk the dry ingredients in one bowl and the wet ingredients in another; then combine them.
It’s crucial to chill the dough for at least 3–4 hours. This allows the melted butter to firm up before baking. Since these cookies are quite buttery, colder dough helps prevent excessive spreading. For more insights on keeping cookies from spreading, check here.
Pro tip? Make the dough in advance. It can be kept in the fridge for up to 3 days, so whip it up a day or two before you’re ready to bake.
Shape & Roll These Drop-Style Cookies
A medium cookie scoop is handy for portioning out the chilled dough into 1.5-Tablespoon-sized balls. Roll the cookie dough into balls and coat them in granulated sugar.
This cookie recipe is a winner because its softness lasts for days. True “soft-batch” style, just like the cookies from your favorite bakery.
Storage Tip: To keep them wonderfully soft, store the cookies in an airtight container with a slice of bread. The bread will become stale, but the cookies will remain soft! It’s a handy trick that also works for reviving hard brown sugar.
If you enjoy the pure brown sugar taste of these cookies, don’t miss my brown sugar shortbread cookies next!
We get this question often, so we experimented! Yes, you can substitute brown butter for these cookies, but you’ll need to add extra liquid to compensate for the moisture loss during browning. Incorporate 2 tablespoons of water or milk into the dough when mixing the wet ingredients.
These chewy brown sugar cookies demonstrate that sometimes the simplest recipes can easily turn into beloved household favorites.
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delectable event of the year! Explore dozens of cookie recipes on the Sally’s Cookie Palooza page.
