Chewy Brown Sugar Cookies are a soft, buttery treat with a rich caramel-like flavor thanks to the brown sugar base. These cookies are simple to make, irresistibly chewy, and perfect for any occasion, whether you’re baking for a party, a holiday, or a quiet night at home.
Why You’ll Love This Recipe
- Irresistibly chewy: The soft, chewy texture is guaranteed to please.
- Rich flavor: Brown sugar adds a warm, caramel-like depth.
- Easy to make: No chilling required—ready in under 30 minutes.
- Versatile: Perfect as is or as a base for mix-ins like nuts or chocolate chips.
- Kid-friendly: A favorite for both kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Light brown sugar, packed
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Optional: Ground cinnamon or nutmeg for added warmth
Directions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars:
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
- Add the wet ingredients:
- Beat in the egg and vanilla extract until fully combined.
- Mix the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon or nutmeg.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies soft.
- Shape the cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies:
- Bake for 8–10 minutes, or until the edges are set and the centers look slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Add-ins: Fold in chocolate chips, toffee bits, or chopped pecans for extra texture.
- Spiced cookies: Increase the cinnamon or add ginger for a spiced version.
- Salted caramel: Sprinkle the tops with flaky sea salt for a sweet-salty twist.
- Brown butter: Use browned butter for a deeper, nutty flavor.
- Gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked dough balls on a baking sheet until firm, then transfer to a freezer-safe bag. Bake directly from frozen, adding 1–2 minutes to the bake time.
- Reheating: Enjoy cookies at room temperature or warm them in the microwave for 5–10 seconds for a fresh-from-the-oven taste.
FAQs
1. Can I use dark brown sugar instead of light brown sugar?
Yes, but dark brown sugar will create a deeper, molasses-like flavor.
2. Why are my cookies not chewy?
Ensure you don’t overbake the cookies. They should look slightly underdone in the center when removed from the oven.
3. Can I chill the dough?
Yes, chilling the dough for 30 minutes enhances the flavor and prevents spreading, but it’s not necessary for this recipe.
4. Can I double the recipe?
Absolutely! Double the ingredients to make a larger batch.
5. What’s the best way to measure flour?
Spoon the flour into your measuring cup and level it off with a knife to avoid overpacking.
6. Can I make these cookies dairy-free?
Use a plant-based butter substitute to make the cookies dairy-free.
7. How do I make them extra soft?
Underbake slightly and let the cookies finish setting as they cool on the baking sheet.
8. What’s the best way to keep cookies fresh?
Store them in an airtight container with a slice of bread to retain moisture.
9. Can I use margarine instead of butter?
Butter is recommended for flavor and texture, but margarine can work in a pinch.
10. How do I prevent cookies from spreading too much?
Ensure the butter isn’t overly softened and avoid overmixing the dough.
Conclusion
Chewy Brown Sugar Cookies are a deliciously simple treat that’s perfect for any occasion. Their rich flavor, soft texture, and quick preparation make them an all-time favorite. Try this recipe today, and enjoy the warm, caramel-like sweetness in every bite!
Print
Chewy Brown Sugar Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 20 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
These Chewy Brown Sugar Cookies are soft, rich, and full of caramel-like flavor thanks to the brown sugar. With a slightly crispy edge and a melt-in-your-mouth center, these cookies are perfect for any occasion.
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
- 1 3/4 cups packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: 1/4 cup granulated sugar (for rolling)
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. Mix the Wet Ingredients:
- In a large bowl, whisk together the melted butter and brown sugar until smooth and creamy.
- Add the egg, egg yolk, and vanilla extract. Whisk until fully combined.
3. Add the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Do not overmix.
4. Chill the Dough (Optional but Recommended):
- For chewier cookies, chill the dough in the refrigerator for at least 30 minutes.
5. Shape the Cookies:
- Scoop about 1 1/2 tablespoons of dough (or use a medium cookie scoop) and roll into balls.
- Roll the dough balls in granulated sugar for a crackly texture (optional).
- Place the dough balls 2 inches apart on the prepared baking sheets.
6. Bake:
- Bake for 9-11 minutes, or until the edges are set and the centers look slightly underbaked.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make Ahead: The dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Variations: Add 1/2 cup of chocolate chips, chopped nuts, or dried fruit for extra flavor.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.