With crisp edges, incredibly chewy centers and a pronounced molasses flavor, I know that you’ll love these brown sugar cookies as much as I do. The hint of cinnamon gives you a comforting feel too!
Day 3 means we’re halfway through the Cookie Extravaganza! The last two days I shared Cranberry Almond White Chocolate Chip Cookies and Soft & Thick Monster Cookies. Now we’re ready for a classic with a twist!
These are Chewy Brown Sugar Cookies.
What Are Brown Sugar Cookies?
I used to turn away from sugar cookies— they had a taste and texture that I wasn’t a fan of. I didn’t want a thin crispier cookie. I wanted a chewy sugar cookie with better flavor.
These brown sugar cookies are just what I wanted. They have buttery, chewy soft centers, crisp chewy edges and tons of flavor. Like most of my cookie recipes I use a higher ratio of brown sugar vs. granulated sugar to increase the chewiness. But for today’s recipe, we’re using all brown sugar. The brown sugar not only keeps them moist and chewy, but the molasses flavor stands out in every bite. These brown sugar cookies are addicting.
Reasons To Love These Brown Sugar Cookies
- Intense molasses flavor
- Incredibly chewy… for days
- Slightly crisp edges
- A twist on the classic sugar cookie
Ingredients For Brown Sugar Cookies
- Butter: The butter needs to be softened to room temperature which is cooler than most people think. I recommend leaving the butter out on the counter overnight or a few hours before use.
- Brown Sugar: I recommend using dark brown sugar for this recipe for the heightened molasses flavor. Using brown sugar also helps keeps the cookies chewy.
- Egg: The egg binds everything together.
- Salt & Vanilla Extract: Provide flavor.
- Flour: Flour is the base and structure of the cookies.
- Baking Soda: This helps the cookies rise.
- Cornstarch: The cornstarch helps add a bit more chewiness to the cookie.
- Cinnamon: Helps provide another layer of flavor.
- Granulated Sugar: Prior to baking, we’re rolling each cookie dough ball in granulated sugar. This will help give the cookie a slight crunch.
After day 3, these cookies were STILL just as soft as they were on day 1. And honestly, their cinnamon and brown sugar flavor was even greater the longer they sat. This recipe is a keeper!
This recipe is part of Cookie Extravaganza. The first of an annual tradition where I share 5 new cookie recipes just in time for the holidays.
Chewy Brown Sugar Cookies
- 3/4 cup unsalted butter, softened to room temperature
- 1 and 1/3 cup light or dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 and 1/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- Stir together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter and brown sugar together on medium speed until combined and creamy— about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs and vanilla. Scrape down the sides and bottom of the bowl as needed.
- With the mixer on low speed, add the dry ingredients into the wet ingredients in about 1/4 cup increments (for less mess) until just combined. The cookie dough will be thick and sticky.
- Allow the cookie dough to chill for at a minimum of 3 hours to 3 days. When ready to bake, allow the cookie dough to sit at room temperature for 5 minutes. Chilling is mandatory.
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Pour the granulated sugar into a bowl. Take 1-1.5 Tablespoons of dough and roll into a slightly taller ball, then roll into the sugar. Bake for 10-12 minutes
- Bake for 10-12 minutes. The cookies will still appear very soft in the middle. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will continue to cook in the center on the baking sheet after being removed from the oven. Cookies will stay fresh covered at room temperature for 1 week.
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked and cooled cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and then bring to room temperature. The unbaked cookie dough balls (without being rolled in sugar) will freezer for up to 3 months. Let them sit at room temperature for 30 minutes, pre-heat the oven, then roll in granulated sugar.
- Brown Sugar: It’s best to use dark brown sugar for the intense molasses flavor in this recipe, but light brown sugar works too.