Soft, chewy, and full of brown sugar goodness — these cookies are the kind that never last long at my place. Whether I’m baking them for guests or just for a quiet evening with tea, they always hit the spot. And the best part? You don’t even need a mixer.
Why I Keep Coming Back to These Cookies
I bake a lot. Some days it’s triple chocolate chunk madness, and other times I want something calm — no frosting, no sprinkles, no drama. Just a cookie that feels like a warm hug.
That’s exactly what these brown sugar cookies are for me. They’re soft, full of depth from the molasses in the brown sugar, and lightly kissed with cinnamon. They may look simple, but they pack a whole lot of cozy flavor. Every time I bake these, they remind me that a humble cookie can still be the most memorable.
How These Are Different From Your Usual Sugar Cookies
These cookies are based on a classic chocolate chip cookie recipe I’ve played around with for years. I stripped it down, kept only the essentials, and the result is a softer, chewier cookie with a caramel-like sweetness and a soft center that stays that way for days.
They aren’t flashy. No chips, no nuts. Just the richness of brown sugar, a hint of cinnamon, and that irresistible bakery-style texture.
Let’s Talk Ingredients (And Why They Matter)
Here’s what makes these cookies shine:
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Melted Butter: Unlike creaming butter and sugar, melting the butter gives you that chewy, soft-baked texture. Plus, it means no mixer — just a bowl and a spoon.
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All Brown Sugar: I like to use dark brown sugar for a deeper molasses flavor, but light brown sugar works too. Either way, it gives you moisture and that deep caramel-y taste.
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Just One Egg: No need for yolk juggling here. One egg is enough for the perfect texture.
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Cinnamon (Optional but Worth It): Even just a little bit makes these cookies smell like a warm kitchen on a rainy day. Totally optional, but I always add it.
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Cornstarch: This little trick helps keep the cookies thick and soft. Just a small spoonful makes a big difference.
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Extra Sugar for Rolling: Gives the cookies that nice crinkly top with a bit of sparkle.
Why You Should Chill the Dough
Now this is important: if you skip chilling the dough, you’re going to end up with flat, greasy cookies. And no one wants that.
Because we’re using melted butter, the dough is extra soft. Chilling gives it time to firm up so the cookies hold their shape in the oven. It’s worth the wait — trust me.
I usually make the dough in the evening, chill it overnight, and bake the next day. That way the flavors develop more too.
That Crinkly Top? Here’s the Trick
This one’s fun. Once the cookies have been baking for 8–9 minutes, take them out, gently press the tops with a spoon or fork, then pop them back in for another 1–2 minutes.
Doing this mid-bake gives you those classic bakery-style cracks on top, and the cookies spread just the right amount. If you wait till after baking, the tops look smushed. If you press before baking, they won’t crinkle. This little mid-bake nudge makes a big difference.
How Long They Stay Soft (This Surprised Me)
Here’s something I learned after taking a batch to a friend’s birthday brunch — I had baked them two days before, and they were still just as soft. In fact, by day 3, the brown sugar and cinnamon flavors had deepened even more.
These cookies are what I call “mall-style soft-batch” — like the ones you used to beg for as a kid when walking past the cookie stand. Only better, because they’re homemade and made with real ingredients.
How I Like to Serve These
Most of the time, I keep it simple — just a cookie and a cup of strong black tea. But here are a few ways I’ve served them that were a hit:
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Warm with a scoop of vanilla ice cream
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Dipped halfway in melted chocolate (and cooled for a crisp shell)
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Sandwiched with cinnamon buttercream for a holiday treat
You could even crumble them over yogurt or use them as a cheesecake base. They’re that adaptable.
Storage Tips (And Make-Ahead Advice)
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Storing: Keep them in an airtight container at room temperature. They stay soft for at least 3–4 days. I’ve even frozen some, and they were still great after thawing.
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Make Ahead: You can roll the dough into balls and freeze them raw. Bake from frozen by adding an extra minute or two. Perfect for cookie cravings on a random Tuesday night.
Chewy Brown Sugar Cookies
If you love your cookies buttery, soft, and chewy with that cozy brown sugar richness—these are about to become a staple in your baking rotation.
Ingredients
- ¾ cup (170g) unsalted butter, melted and slightly cooled
- 1¼ cups (250g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1½ teaspoons cornstarch (optional but great for thickness)
- ½ teaspoon ground cinnamon (or up to 1 tsp if you're a cinnamon lover)
- ¼ teaspoon salt
- ⅓ cup (67g) granulated sugar (for rolling)
Instructions
- Start by whisking the flour, baking soda, cornstarch, cinnamon, and salt together in a large bowl. Set that aside for now.
- In a separate bowl, mix the melted (and slightly cooled) butter with the brown sugar. Stir until the mixture looks smooth and free of lumps. Add the egg and vanilla extract, then whisk again until everything’s combined.
- Pour the wet mixture into your bowl of dry ingredients. Use a wooden spoon or rubber spatula to mix it all together—don’t worry if the dough feels soft; that’s what we want. Cover it up and pop it in the fridge for at least 2 hours, or you can chill it for up to 3 days.
- When you’re ready to bake, let the dough sit out for about 10 minutes if it’s been chilling for longer than 2 hours.
- Preheat your oven to 325°F (163°C) and line a couple of baking sheets with parchment or silicone mats. Scoop out about 2 tablespoons of dough per cookie, roll into balls, then coat each one in granulated sugar. Space them about 3 inches apart on the tray.
- Bake for 8 to 9 minutes. Take the tray out and gently press down the tops of the cookies with your fingers or a spoon to create those signature crinkles. Slide them back into the oven for another 2 to 4 minutes. They should look puffy and slightly underdone in the center—that’s exactly right.
- Let them cool on the baking sheet for about 10 minutes before moving to a wire rack. The centers will finish setting up perfectly as they rest.
Notes
- These cookies stay fresh in an airtight container at room temperature for up to 1 week.
- You can freeze baked cookies for up to 3 months—just thaw and enjoy.
- Want to freeze the dough? Roll into balls (before sugar coating), freeze for up to 3 months, then thaw at room temp for 30 minutes. Roll in sugar and bake as usual.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 56Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 10mgSodium 97mgCarbohydrates 10gFiber 0gSugar 0gProtein 2g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Questions You Might Be Wondering
Can I use light brown sugar instead of dark?
Yes! Light brown sugar will still give you a nice chewy cookie — just a little less deep in flavor. Still delicious.
Do I have to chill the dough?
Yes, please do. Especially since we’re using melted butter, chilling helps the cookies bake thick and soft instead of spreading too much.
Can I skip the cinnamon?
Absolutely. The cookies are still amazing without it. But if you like a cozy, slightly spiced flavor, it adds a subtle warmth that I personally love.
Can I make them smaller or bigger?
Yep. Just adjust the baking time. Smaller cookies may only need 8–9 minutes total, while larger ones might need closer to 12.
Let me tell you, these cookies disappear fast at my place. And every time I bake them, I get that comforting smell of brown sugar and butter wafting through the kitchen — it’s simple, nostalgic, and always welcome. Let me know how yours turn out.
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