If you crave irresistibly soft treats with the perfect crinkly tops and deep caramel flavor, these Chewy Brown Sugar Cookies are about to become your new baking obsession. Each bite offers a melt-in-your-mouth tenderness, courtesy of brown sugar and melted butter, while a hint of cinnamon delivers cozy, nostalgic warmth. Whether you’re a seasoned baker or just dipping your toes into the cookie world, this recipe promises results that are as stunning as they are simple, with a flavor that lingers long after the last crumb disappears.

Chewy Brown Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

Baking magic happens when everyday ingredients are brought together with intention, and these Chewy Brown Sugar Cookies prove it. Every component is chosen for maximum chew, flavor, and those picture-perfect crinkles. Here’s why each one matters!

All-purpose flour: The essential base that gives each cookie its tender structure while keeping them delightfully soft.
Baking soda: Lifts the cookies just enough to help them puff and crinkle as they bake.
Cornstarch: The secret for a plush, chewy center with a delicate crumb—don’t skip it!
Ground cinnamon: Adds a subtle layer of warmth that makes the brown sugar flavor pop.
Salt: Essential to balance the sweetness and amplify every flavor note.
Unsalted butter (melted and slightly cooled): Provides richness and contributes to that classic chewy texture; melting is key here.
Packed light or dark brown sugar: Delivers deep molasses notes and keeps the cookies moist for days.
Large egg (room temperature): Binds everything together for structure and tenderness.
Pure vanilla extract: Infuses the dough with cozy, aromatic sweetness.
Granulated sugar (for rolling): Ensures every cookie has a gorgeous, sparkly, sweet-crisped edge.

How to Make Chewy Brown Sugar Cookies

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cornstarch, cinnamon, and salt until everything is evenly blended. This ensures your rising agents and spices disperse perfectly, setting you up for uniformly chewy and flavorful cookies.

Step 2: Combine Wet Ingredients

Grab a large bowl and whisk together the melted, slightly cooled butter and brown sugar until smooth and glossy. Then add the egg and vanilla, whisking again to create a silky, richly fragrant mixture that promises a luscious cookie interior.

Step 3: Make the Dough

Pour the dry ingredients into the wet mixture, then gently fold together with a spatula or wooden spoon. The dough will be thick—almost fudge-like—which is exactly what you want for the best chewy brown sugar cookies.

Step 4: Chill the Dough

Cover the dough and refrigerate it for at least 2 hours, or up to 3 days. Chilling ensures the cookies won’t spread too much, locks in moisture, and deepens their flavor for that unforgettable chewy, rich bite.

Step 5: Shape and Sugar

Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar, making sure every inch is coated. This step adds a sweet crunch and creates that crackled finish.

Step 6: Bake and Crinkle

Arrange the sugar-coated dough balls on prepared baking sheets, spacing them a couple of inches apart. Bake at 350°F for about 8–9 minutes, until edges are just set and tops are beginning to crack. Then, for those dazzling crinkles, gently press the tops with a spoon and bake for another 1–2 minutes. Let them cool on the baking sheet before moving to a wire rack—if you can resist sneaking one!

How to Serve Chewy Brown Sugar Cookies

Garnishes

Dress up your Chewy Brown Sugar Cookies with a light dusting of powdered sugar or an extra sprinkle of cinnamon right before serving. If you want to impress, drizzle a bit of salted caramel over the top or add a pinch of flaky sea salt for a grown-up touch.

Side Dishes

Pair these cookies with a chilled glass of milk, hot chocolate, or a robust cup of coffee for a classic combo. For a more decadent dessert platter, serve alongside whipped cream, berries, or even a scoop of vanilla ice cream.

Creative Ways to Present

Stack Chewy Brown Sugar Cookies in a pretty tin for gifting, or sandwich two together with a swipe of dulce de leche or cream cheese frosting. For parties, thread them onto skewers and serve cookie pops, or tuck small cookies into mini jars with layers of caramel or fudge sauce.

Make Ahead and Storage

Storing Leftovers

Keep your Chewy Brown Sugar Cookies irresistibly soft by storing them in an airtight container at room temperature. They’ll stay fresh and chewy for several days, making them a perfect make-ahead treat for gatherings or weekday snack breaks.

Freezing

These cookies are freezer-friendly both before and after baking. To freeze dough, scoop into balls, chill, then flash-freeze on a baking sheet before transferring to a zip-top bag. You can bake straight from frozen (just add a minute or two to the time). Baked cookies can also be frozen in a single layer, then stored in airtight containers for up to three months.

Reheating

To revive the fresh-from-the-oven magic, gently warm individual cookies in the microwave for 8–10 seconds, or heat several in a low oven for a few minutes. This brings back that gooey, just-baked chewiness that makes Chewy Brown Sugar Cookies so hard to resist.

FAQs

Why do I need to chill the dough?

Chilling the dough controls how much the cookies spread during baking, concentrates the flavors, and ensures every cookie emerges chewy in the center with beautifully crinkled tops.

Can I use dark brown sugar instead of light?

Absolutely! Dark brown sugar will give the cookies deeper molasses notes and a slightly richer color, making your Chewy Brown Sugar Cookies even more flavorful if you love that nostalgic, caramel edge.

What’s the purpose of rolling the dough in sugar?

The sugar coating gives the cookies a sweet, slightly crunchy crust and creates that signature crackled appearance, making every bite irresistible.

How do I know when the cookies are done?

Look for edges that are just set and golden, with tops that have started to crinkle. A gentle press at the 8–9 minute mark followed by a brief return to the oven helps guarantee crackly tops and soft middles.

Can I add mix-ins like chocolate chips or nuts?

Definitely! While they’re delicious in their pure form, feel free to fold in chocolate chips, pecans, or even toffee bits just before chilling the dough for a fun twist on classic Chewy Brown Sugar Cookies.

Final Thoughts

There’s nothing quite like baking up a batch of Chewy Brown Sugar Cookies—the scent alone makes any house feel like home. Give this recipe a try and you’ll see just how simple (and satisfying!) it is to create cookies that are soft, flavorful, and sure to become a forever favorite in your kitchen. Happy baking!

Chewy Brown Sugar Cookies Recipe

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4.7 from 14 reviews

Author: admin
Total Time: Approximately 2 hours 30 minutes
Yield: About 20 cookies 1x
Diet: Vegetarian

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Description

Indulge in the rich, molasses-like flavor of these chewy brown sugar cookies with a delightful crinkled top. Perfectly soft in the center and slightly crispy on the edges, these cookies are a true treat for any occasion.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1½ teaspoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt

Wet Ingredients:

¾ cup unsalted butter, melted and slightly cooled
1¼ cups packed light or dark brown sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract

⅓ cup granulated sugar, for rolling

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Instructions

Mix Dry Ingredients: In a bowl, combine flour, baking soda, cornstarch, cinnamon, and salt. Set aside.
Prepare Wet Ingredients: In another bowl, whisk melted butter and brown sugar until smooth. Add egg and vanilla, and whisk until well combined.
Combine and Chill: Mix wet and dry ingredients until a thick dough forms. Chill dough for at least 2 hours or up to 3 days.
Shape and Bake: Roll dough into balls, coat each in granulated sugar, place on baking sheets, and bake at 350°F. Press the tops of the cookies halfway through baking for a crinkly texture.
Cool and Enjoy: Allow cookies to cool on the baking sheet before transferring to a wire rack.