The moment you open your oven and inhale the warm, sweet aroma of freshly baked cookies, it feels like a cozy hug from a dear friend. Those Chewy Brown Sugar Cookies are just the right combination of plush centers and lightly crisp edges, beckoning you to dive in. The golden hue is irresistible, with cracks dotting the surface that hint at the delectably soft interior that awaits. Each bite melts into a symphony of caramel-like sweetness, thanks to the brown sugar that wraps around your taste buds.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chewy Brown Sugar Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chewy Brown Sugar Cookies

I remember the joy of baking cookies with my grandmother when I was little. We’d fill our kitchen with laughter, flour dust, and stories from her childhood. The world would fade away as we shared those moments around a warm plate of cookies. Now, I cherish that same feeling as I make these Chewy Brown Sugar Cookies during cozy fall afternoons or festive gatherings—there’s something truly comforting about sharing warm cookies with loved ones. Ready to make your own batch? Let’s get started!

Why You’ll Love This Recipe

Simple & Quick: You don’t need fancy tools; a mixing bowl and spatula are all you need! Plus, this recipe takes about 15 minutes of actual baking time.
Irresistible Flavor: The combination of brown sugar and a hint of cinnamon creates a deliciously sweet flavor that’s just cozy enough for fall.
Eye-Catching Appeal: These cookies have that perfect rustic look, making them perfect for presentations or casual get-togethers.
Flexible Serving: Enjoy them fresh out of the oven, with a cup of coffee, or as an after-school snack.
Diet-Friendly Options: You can experiment with gluten-free flour or vegan butter for alternative versions without compromising taste!

Ingredients You’ll Need

All-purpose flour (2 and 1/3 cups): This provides the base structure for your cookies. Look for a good quality flour for the best results—some brands can be denser and may affect the texture.
Baking soda (1 teaspoon): This is your leavening agent, helping your cookies rise beautifully and give them that perfect chew.
Cornstarch (1 and 1/2 teaspoons): A secret ingredient that adds tenderness to your cookies, making them soft and chewy.
Ground cinnamon (1/2 teaspoon): It adds a warm, cozy flavor. Feel free to increase this if you love the spice’s aromatic profile.
Salt (1/4 teaspoon): It enhances the sweetness and balances the overall flavor of the cookies.
Unsalted butter (3/4 cup): Use melted and slightly cooled butter for that rich flavor. It helps make the cookies rich and chewy too. You can substitute with coconut oil for a dairy-free option.
Packed brown sugar (1 and 1/4 cups): Both light and dark brown sugar work well; they create that delicious caramel flavor. Brown sugar is what makes the cookies chewy—so choose wisely!
Large egg (1): Make sure it’s at room temperature for even mixing. This adds moisture and richness that your cookies need.
Pure vanilla extract (2 teaspoons): For that classic cookie flavor that ties every ingredient together.
Granulated sugar (1/3 cup): This is for rolling the dough balls before baking, giving a delightful sweetness and slight crunch.

How to Make Chewy Brown Sugar Cookies

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, cornstarch, cinnamon, and salt until well combined. This creates a uniform base for your dough, ensuring every bite is flavorful. Set this mixture aside while you prepare the wet ingredients.

Whisk Wet Ingredients: In another bowl, combine the melted butter and brown sugar. Whisk vigorously until all lumps of brown sugar are gone and the mixture is smooth. Incorporate the egg and vanilla until fully mixed. The velvety mixture brings a rich depth to the cookies that you don’t want to skip.

Fold Together Gently: Pour the wet ingredients into the bowl of dry ingredients. Using a silicone spatula or large wooden spoon, mix until just combined. The dough may feel very soft, but that’s normal! Resist the urge to over-mix; this keeps your cookies tender and chewy.

Chill the Dough: Cover the bowl tightly with plastic wrap or a lid and refrigerate the dough for at least 3-4 hours or even up to 3 days. Chilling is crucial here as it firms up the dough, enhancing the flavors and texture. Patience pays off—trust me!

Preheat and Prepare: When you’re ready to bake, preheat your oven to 325°F (163°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and to make clean-up a breeze. This step sets the stage for perfect cookie baking!

Roll in Sugar: Pour granulated sugar into a small bowl. Scoop about 1.5 tablespoons of dough (30-35g) and roll it into a ball. Then, roll the ball in sugar until fully coated. Place them 3 inches apart on the prepared baking sheets—about 8-9 cookies per sheet for best results.

Bake Until Golden: Slide the baking sheets into your preheated oven and bake for 14-16 minutes. You’ll know they’re done when the edges are set and small cracks are appearing on top. These cookies will look puffy and soft in the middle; that’s just how you want them. Let them rest on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.

Storing & Reheating

To keep your cookies fresh, store them tightly covered at room temperature for up to one week. If you want to extend their life even longer, refrigerate them in an airtight container for an additional week. You can also freeze these cookies—just place them in a freezer bag, making sure to squeeze as much air out as possible. They’ll stay fresh for up to three months. To enjoy them again, simply thaw at room temperature or pop them in the microwave for about 15-20 seconds to refresh their delightful texture!

Chef’s Helpful Tips

Make sure your butter has cooled slightly before mixing with the sugar; hot butter can lead to overly flat cookies.
If you notice the dough is too sticky after chilling, you can add a bit more flour until you reach a manageable consistency without going overboard.
For truly chewy cookies, don’t overbake! They should look soft in the middle when out of the oven—they’ll set more as they cool.
Consider adding chocolate chips or chopped nuts for extra flavor and texture; just fold them in after mixing the dough.
If wanted, chill the dough overnight for even better flavors, or add a sprinkle of sea salt on top before baking for a sweet-salty twist.

It’s hard to resist a batch of Chewy Brown Sugar Cookies—each one offers a delightful melt-in-your-mouth experience that warms the heart. I encourage you to play around with the ingredients and try different variations. Maybe add some chopped pecans or a touch more cinnamon! Whatever you decide, make sure to enjoy every single bite.

Recipe FAQs

Can I use granulated sugar instead of brown sugar?

Using all granulated sugar will change the flavor and texture of the cookies. Brown sugar not only adds sweetness but also moisture, making them chewy. While you can substitute to some extent, keep in mind that they may not turn out the same.

Do I have to chill the dough?

Yes, chilling the dough is crucial in this recipe. It helps the cookies maintain their shape and enhances the texture. Chilling allows the flour to absorb the moisture, which leads to a tender and chewy outcome.

How do I know when the cookies are done baking?

Look for golden edges and small cracks on the surface to indicate they’re ready. The center should still appear soft. They’ll deflate slightly as they cool, leading to that chewy texture we love!

Can I double the recipe?

Absolutely! If you’re planning for a larger gathering or simply want to keep a stash for yourself, double the ingredients while keeping the proportions the same. Just make sure you have enough baking sheets!