There’s something truly nostalgic about biting into a cookie that tastes like a warm hug—and these Chewy Brown Sugar Cookies are exactly that. With their soft, thick centers, lightly crisped edges, and caramel-like flavor thanks to rich brown sugar and a touch of cinnamon, these cookies are everything a homemade treat should be.
Whether you’re baking for a cozy afternoon snack, prepping for a cookie exchange, or simply want a foolproof go-to cookie recipe, this one hits the sweet spot every time. Bonus: no mixer required!
🍪 Why You’ll Love These Chewy Brown Sugar Cookies
- Incredibly chewy with buttery depth from melted butter and dark brown sugar
- Easy to make in one bowl – no stand mixer needed
- Stay fresh for days – chewy on day one, still soft on day five
- Perfectly spiced with cinnamon and optional add-ins like chocolate or nuts
- Make-ahead & freezer-friendly – bake fresh cookies anytime
🛒 Ingredients for the Best Chewy Brown Sugar Cookies
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp cornstarch (key for softness)
- ½ tsp ground cinnamon (use 1 tsp for extra spice)
- ¼ tsp fine sea salt
Wet Ingredients
- ¾ cup (170g) unsalted butter, melted and cooled slightly
- 1 ¼ cups (250g) packed brown sugar (light or dark)
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
Rolling
- ⅓ cup (67g) granulated sugar for coating
👩🍳 How to Make Chewy Brown Sugar Cookies
1. Prepare the Dough
In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla, whisking again until thick and glossy.
In a separate bowl, combine the dry ingredients: flour, baking soda, cornstarch, cinnamon, and salt. Slowly stir the dry ingredients into the wet mixture using a rubber spatula. The dough will be soft and thick.
2. Chill the Dough
Cover and refrigerate the dough for at least 2 hours. Chilling is non-negotiable—it prevents spreading and develops flavor.
3. Scoop, Roll, and Bake
Preheat oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats.
Let chilled dough sit at room temp for 10 minutes if too firm. Scoop dough (about 2 tbsp per cookie), roll into balls, then roll each ball in granulated sugar.
Place balls 3 inches apart on your baking sheet.
Bake for 8–9 minutes, then remove and gently press down each cookie with the back of a spoon for signature crinkles. Return to the oven for 2–4 more minutes until edges are set and centers are soft.
Cool on the sheet for 10 minutes, then transfer to a wire rack.
🧊 Storage & Freezing
- Room temp: Store in an airtight container for up to 5–7 days
- Freezer (unbaked): Scoop, roll in sugar, and freeze dough balls in a zip-top bag for up to 3 months
- Freezer (baked): Cool completely and freeze in layers with parchment between for up to 2 months
Place a slice of bread in your container to keep cookies soft for days!