These Brown Sugar Cookies are soft, extra-chewy, and incredibly easy to make. They have a molassy flavor, a hint of cinnamon spice, and the perfect crackly top.
Looking for more easy cookie recipes? Try my Oatmeal Raisin Cookies next!
About This Recipe
I love CHEWY cookies. When I was a kid, I used to hate store-bought cookies because they were always so crunchy. But recently I have noticed more cookies being soft/chewy in grocery stores. I guess they put some strange additives in them now to keep them from hardening up. I probably would've enjoyed them more as a kid!
These brown sugar cookies have chewy centers, a slight crisp on the edges, and a beautiful cracked top. The chewiness comes from using ONLY brown sugar- no white sugar! The ratio of flour is also important because too much flour will make the cookies more cakey rather than chewy.
My cookie dough uses melted butter instead of solid butter. The reason is that it creates a chewier texture in cookies. But one thing you have to watch out for is that melted butter usually makes for a softer dough, which can make the cookies spread too much. That's why I recommend refrigerating the dough for at least 15 minutes before baking. This firms up the dough, so it's easier to handle, and the cookies spread less.
Key Ingredients
Flour: I use all-purpose flour. To get the correct amount of flour, make sure you spoon and level it into a measuring cup as opposed to scooping it.
Baking soda: Helps the cookies spread and gives them a slightly less dense texture because it will react with the molasses in the brown sugar to make some bubbles.
Cinnamon: The flavor pairs so well with these cookies.
Salt: Enhances all the flavors.
Melted butter: I love melted butter here because it results in an extra chewy cookie.
Brown sugar: You can use light or dark brown sugar. Make sure to pack it into the measuring cup.
Egg: Binds all the ingredients together
Vanilla extract: For a warm flavor.
Sugar: I forgot to include this in the picture, but it is for rolling the cookie dough balls before you portion them on the baking sheets.
Instructions
STEP 1: In a medium bowl, mix the flour, baking soda, cinnamon, and salt. Set aside.
STEP 2: In a large bowl, whisk together the melted butter and brown sugar until smooth, then mix in the egg and vanilla.
STEP 3: Pour the dry ingredients into the wet mix and stir until combined. The dough should be thick, but not sticky to the touch. Refrigerate the dough for about 15 minutes to stiffen up (this will make it easier to roll into balls).
STEP 4: Scoop 1 ½ tablespoons of dough, roll into balls, then roll in a bowl of sugar. Place 3 inches apart on the sheets.
STEP 5: Bake for 10-12 minutes until golden on the edges. It's better to underbake them than overbake them so that they stay chewier.
Brown Sugar Cookies
Ingredients
- 2 cups + 1 tablespoon all-purpose flour (spooned and levelled)
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup unsalted melted butter (173g)
- 1 ½ cups packed brown sugar
- 1 large egg (room temperature)
- 2 teaspoon vanilla extract
- ½ cup sugar (for rolling)
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- In a medium bowl, mix the flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar until smooth, then mix in the egg and vanilla.
- Pour the dry ingredients into the wet mix and stir until combined. The dough should be thick, but not sticky to the touch. Refrigerate the dough for about 15 minutes to stiffen up (this will make it easier to roll into balls).
- Scoop 1 ½ tablespoons of dough, roll into balls, then roll in a bowl of sugar. Place 3 inches apart on the sheets.
- Bake for 10-12 minutes until golden on the edges.
- Remove from the oven and smack the pan on the counter a few times. This will create a crinkled top. Allow the cookies to rest in the pan for 10 minutes before removing.
Alexandra Landry
These came out really good!
Grumpy
yay so happy to hear that!
Arielle Randle
I loveddd these! ♥️
Thank you so much for sharing!