Chewy Brown Sugar Cookies Recipe

This Brown Sugar Cookies recipe is soft, chewy, warmly spiced, and packed with the rich caramel flavor only brown sugar can bring. They’re buttery in the best way, lightly crisp around the edges, and coated in sparkly sugar that gives them that bakery-style crinkle top. Whether you bake them as a cozy fall treat or a year-round cookie jar staple, these are a guaranteed crowd favorite.

These brown sugar cookies are made with melted butter (for extra chew), a touch of cinnamon, and a hint of cornstarch to keep the center super soft. A roll in granulated sugar before baking gives each cookie a delicate crunch that balances the soft interior perfectly. If you’re already a fan of soft-baked textures, you’ll love my No-Bake Chocolate Oatmeal Cookies or Cranberry Orange Cookies next!

Why You’ll Love This Brown Sugar Cookies Recipe

These cookies are everything you love in a bakery-style treat only easier to make and even more rewarding to eat at home. Here’s why you’ll want to bake them on repeat:

• Deep brown sugar flavor. That rich, molasses sweetness shines in every bite.
• Soft-baked perfection. Thanks to melted butter and cornstarch, the centers stay thick, soft, and chewy.
• Crisp edges, chewy centers. It’s that ideal cookie texture soft inside with just a hint of crunch around the rim.
• No mixer needed. Melted butter means you can whisk by hand no creaming, no fuss.
• Make-ahead friendly. Chill the dough for a few hours or even overnight, then bake when you’re ready.
• Easy to customize. Add chocolate and spice, or keep them simple either way, they shine.
• Freezer smart. Bake ahead or freeze dough balls for future cravings.
• Chewy and soft. Melted butter and cornstarch keep the center tender and thick.

Ingredients Needed For Brown Sugar Cookies

• All-Purpose Flour. Spoon and level for best accuracy. This gives the cookies structure without making them cakey.
• Baking Soda. Helps the cookies rise and spread just enough.
• Cornstarch. Keeps the center soft and prevents over-spreading.
• Cinnamon. Just a little brings warmth and complements the brown sugar.
• Salt. Balances the sweetness and enhances the flavor.
• Unsalted Butter. Melted and slightly cooled for chewy texture.
• Brown Sugar. Packed light or dark adds that deep, molasses flavor and chew.
• Egg. Binds everything together and helps the dough puff in the oven.
• Vanilla Extract. Rounds out all the cozy flavor notes.
• Granulated Sugar. For rolling add crunch and sparkle on the outside.

How I Make Brown Sugar Cookies

(This is a quick overview of how I make brown sugar cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Mix the dry ingredients. In a large bowl, whisk together flour, baking soda, cornstarch, cinnamon, and salt.
2. Whisk the wet ingredients. In another bowl, combine the melted butter and brown sugar until smooth. Add the egg and vanilla and mix well.
3. Combine wet and dry. Pour the wet mixture into the dry ingredients and stir with a spatula until a soft, thick dough forms.
4. Chill the dough. Cover and chill the dough for at least 2 hours and up to 3 days.
5. Preheat and prep. Let the dough soften for 10 minutes if it’s been chilling longer than 2 hours. Preheat your oven to 325°F and line baking sheets with parchment.
6. Roll and coat. Scoop about 2 tablespoons of dough and roll into balls. Roll each ball in granulated sugar.
7. Bake. Bake cookies for 8–9 minutes. Remove from the oven and gently press the tops with your fingers or the back of a utensil to create a crinkle.
8. Bake again. Return to the oven for 2–4 more minutes, just until edges are golden and centers are puffy and soft.
9. Cool. Let cookies sit on the baking sheet for 10 minutes, then transfer to a rack to cool completely.

How to Pack Brown Sugar Cookies for Work and School

These cookies are perfect for slipping into a lunchbox, snack container, or coffee break stash. Here’s how I keep them fresh and ready for grab-and-go moments:

• Wrap individually. Use small parchment or wax paper squares to wrap cookies and keep them from sticking together.
• Choose the right container. A firm-sided snack box or reusable tin keeps the cookies from breaking in a backpack or tote.
• Freeze in advance. Freeze individual cookies and toss one into your bag in the morning—it’ll be thawed and perfectly chewy by lunch.
• Add a napkin or note. It’s a sweet little extra, especially if you’re packing cookies for kids.

These cookies stay soft even after a few days, which makes them one of my go-to treats for busy mornings and mid-day pick-me-ups.

Brown Sugar Cookies Variations and Substitutions

• Make Them Extra Spiced: Add a pinch of nutmeg or cloves to the dough for cozy, holiday flavor.
• Use Brown Butter: Brown the butter before mixing to add a rich, nutty flavor that pairs beautifully with the brown sugar.
• Add Mix-Ins: Fold in chocolate chips, white chocolate chunks, chopped walnuts, or toffee bits for extra texture and flavor.
• Make Them Gluten-Free: Substitute a 1:1 gluten-free flour blend and check that all other ingredients are gluten-free.
• Use Maple Sugar: Replace half the brown sugar with maple sugar for a warm, naturally sweet twist.
• Try Coconut Sugar: For a lower-glycemic option, substitute part or all of the brown sugar with coconut sugar.
• Make Them Vegan: Use plant-based butter and a flax egg (1 tbsp flaxseed + 3 tbsp water) to make the dough egg-free.

Storing / Freezing Brown Sugar Cookies

To store: Once fully cooled, place cookies in an airtight container and store at room temperature for up to 1 week. They’ll stay soft and chewy with that signature crinkle top.

To refrigerate dough: If you’re prepping ahead, the cookie dough can be kept covered in the fridge for up to 3 days. Let it sit out for 10 minutes before scooping if it’s too firm.

To freeze baked cookies: Let cookies cool completely, then freeze in a single layer. Once solid, transfer them to a freezer-safe container or bag with parchment between layers. They keep beautifully for up to 2 months.

To freeze cookie dough: Scoop the dough into balls and freeze on a baking sheet. Once solid, move to a freezer bag. When ready to bake, bake directly from frozen—just add 1–2 minutes to your bake time. It’s the easiest way to enjoy fresh-baked cookies anytime!** Keep cooled cookies in an airtight container at room temperature for up to 1 week. They stay soft and chewy the whole time.

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