I recently tried a simple yet deeply satisfying cookie recipe that highlights the rich, molasses-forward sweetness of brown sugar. These cookies bake up soft and chewy with a lightly crackly top—pure comfort in every bite. Chewy Brown Sugar Cookies

Why You’ll Love This Recipe

I love that these cookies are made without a mixer—just melted butter, brown sugar, and a few pantry staples. The result is a tender, chewy texture with crisp edges and a warm, caramelized flavor that keeps me reaching for one more.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Cornstarch
Ground cinnamon (optional)
Salt
Unsalted butter, melted and cooled
Brown sugar (light or dark)
One large egg
Vanilla extract
Granulated sugar (for rolling)

directions

Whisk together the flour, baking soda, cornstarch, cinnamon (if using), and salt.
In another bowl, stir the melted and cooled butter into the brown sugar until smooth, then whisk in the egg and vanilla extract.
Combine the wet and dry mixtures until just incorporated. The dough will be soft.
Chill the dough for at least 30 minutes or up to 2 hours for best results.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop the dough into 2-tablespoon balls and roll in granulated sugar.
Bake for 9–12 minutes until edges are set and the tops begin to crackle.
Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

Servings and timing

Yield: 14–20 cookies depending on size
Prep time: 15 minutes
Chill time: 30 minutes to 2 hours
Bake time: 9–12 minutes
Total time: 45 minutes to 2.5 hours

Variations

I sometimes add a pinch of cinnamon or a teaspoon of molasses for a richer flavor.
For a sparkly finish, I roll the dough balls in coarse sugar instead of regular granulated sugar.
If I want thicker cookies, I add an extra ¼ cup of flour and chill the dough a bit longer.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I add a slice of bread to the container. For that just-baked feel, I reheat a cookie in the microwave for 10 seconds.

FAQs

How do I get a chewy center with crisp edges?

I always chill the dough before baking. This keeps the center soft and prevents the cookies from overspreading.

Can I skip the cornstarch?

Cornstarch helps the cookies stay soft and thick. I’ve tried it without, and the cookies turn out flatter and crispier.

What type of brown sugar is best?

I like using dark brown sugar for a deeper molasses flavor, but light brown sugar works just as well if that’s what I have.

My cookies didn’t spread—why?

This usually happens if there’s too much flour or if the dough was too cold. I recommend measuring flour accurately and letting the dough warm slightly before baking if it’s too firm.

Can I freeze the cookie dough or baked cookies?

Yes, I freeze dough balls for quick baking later. They bake beautifully straight from frozen with just a minute or two added to the bake time.

Conclusion

I’m always on the hunt for a simple, comforting cookie, and this brown sugar version hits the spot every time. With minimal effort and maximum flavor—molasses warmth, crackly tops, and a soft-chewy bite—it’s a recipe I reach for again and again.