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Chewy Brown Sugar Cookies Recipe

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4.2 from 4 reviews

These chewy brown sugar cookies are perfectly soft and thick with a rich molasses-like flavor and subtle cinnamon spice. Made with melted butter and a combination of light and dark brown sugar, these cookies have a tender crumb, slightly crispy edges, and a beautiful crinkly top. The dough is chilled before baking to prevent spreading and enhance the chewy texture, making these irresistible treats perfect for any cookie lover seeking a classic, deeply flavored cookie.

  • Total Time: 4 hours 30 minutes (including chilling and baking)
  • Yield: About 24 cookies

Ingredients

Dry Ingredients

  • 2 and 1/3 cups (292g) all-purpose flour (spooned & 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

Wet Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, melted and slightly cooled
  • 1 and 1/4 cups (250g) packed light or dark brown sugar (half light + half dark preferred)
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract

For Rolling

  • 1/3 cup (67g) granulated sugar

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cornstarch, ground cinnamon, and salt until evenly combined. Set this mixture aside to prepare the wet ingredients.
  2. Combine wet ingredients: In a medium bowl, whisk the melted and slightly cooled unsalted butter with the packed brown sugar until there are no lumps of sugar remaining. Then whisk in the room temperature egg and vanilla extract until the mixture is smooth and glossy.
  3. Form the dough: Pour the wet mixture into the dry ingredients. Using a silicone spatula or large wooden spoon, mix until fully combined into a very soft, yet thick dough.
  4. Chill the dough: Cover the dough and refrigerate for at least 3 to 4 hours or up to 3 days. This chilling step is mandatory to prevent spreading and to help develop the chewy texture in the cookies.
  5. Soften dough slightly (if cold): If the dough has chilled longer than 4 hours, remove it from the refrigerator and let it sit at room temperature for about 15 minutes to soften slightly before shaping.
  6. Preheat oven and prepare baking sheets: Preheat your oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
  7. Shape and coat dough balls: Pour the granulated sugar into a small bowl. Scoop dough into balls about 1.5 tablespoons (30–35g) each. Roll each dough ball in the granulated sugar until fully coated. Space the dough balls about 3 inches apart on the prepared baking sheets to allow for spreading.
  8. Bake: Bake the cookies for 14 to 16 minutes, until the edges are set and small cracks start to appear on top. The centers will still look soft and puffy; they will deflate slightly and firm up as they cool.
  9. Cool: Let the cookies cool on the baking sheet for 10 minutes to finish setting, then transfer them to a wire rack to cool completely for the best texture.
  10. Store: Once cooled, store the cookies tightly covered at room temperature for up to 1 week to maintain freshness and chewiness.

Notes

  • Make Ahead & Freezing: Dough can be made ahead and refrigerated for up to 3 days. Baked cookies freeze well for up to 3 months—thaw overnight in the refrigerator and bring to room temperature before serving. Unbaked dough balls freeze well for up to 3 months; allow them to sit at room temperature for 30 minutes before rolling in sugar and baking as directed.
  • Melted Butter: Let the melted butter cool for 5-10 minutes before mixing to avoid cooking the egg in the batter.
  • Browned Butter Option: Browned butter can be used, but add 2 tablespoons of water or milk to the wet ingredients to compensate for moisture loss.
  • Cornstarch: Adds softness and thickness to cookies. Use if possible, but it can be omitted if unavailable.
  • Flour amount updated: Increased to 2 and 1/3 cups (292g) from 2 cups to prevent over-spreading, based on reader feedback.
  • Author: Amelia
  • Prep Time: 15 minutes (plus 3–4 hours chilling time)
  • Cook Time: 14–16 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/chewy-brown-sugar-cookies-recipe/