When I crave something cozy and quick, I bake these Chewy Brown Sugar Cookies. They turn out soft in the center with lightly crisp edges and a deep, caramel-kissed flavor. The dough comes together fast, so you can be snacking in no time.
Chewy Brown Sugar Cookies
Equipment
- 2 Baking Sheet
- 1 Parchment Paper
- 1 Mixing Bowl
- 1 Hand mixer or a sturdy whisk/wooden spoon
- 1 Cookie scoop 1 to 1.5 tablespoon size
- 1 Wire rack
Ingredients
Cookies
- 0.5 cup unsalted butter softened
- 1 cup brown sugar packed; light or dark
- 1 egg large
- 2 tsp vanilla extract alcohol-free
- 1.333 cup all-purpose flour
- 0.5 tsp baking soda
- 0.25 tsp fine sea salt
Optional add-ins & finish
- 0.5 tsp ground cinnamon optional
- 0.25 cup turbinado sugar for rolling; optional
- 0.5 cup mini chocolate chips optional
Instructions
Make the cookies
- Preheat oven to 350°F. Line two baking sheets with parchment paper. If needed, pull butter out to soften.
- In a mixing bowl, beat softened butter with brown sugar on medium until creamy and fluffy, about 2 minutes. Scrape the bowl.
- Beat in the egg and vanilla extract until glossy, smooth, and slightly lightened.
- In a separate bowl, whisk flour, baking soda, and salt. Add to the butter mixture and mix on low just until combined. Do not overmix.
- Use a 1 to 1.5 tablespoon scoop to portion dough. For sparkly edges, roll tops in turbinado sugar. Place 2 inches apart on prepared sheets.
- Bake 8 to 10 minutes, until edges are set and centers look slightly underdone. They will continue to set as they cool.
- Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool. For the chewiest texture, do not overbake.
Make-ahead option
- Scoop dough onto a tray and freeze until firm, then store in a bag. Bake from frozen at 350°F, adding 1 to 2 minutes.
Notes
Nutrition
Why You’ll Love This Chewy Brown Sugar Cookies
- All brown sugar for extra chew and warm caramel notes.
- Quick one-bowl method with simple pantry ingredients.
- No chill time, just scoop and bake.
- Perfect edges with a soft, tender middle every time.
- Great for gifting, lunchbox treats, or late night cookie cravings.
Chewy Brown Sugar Cookies Ingredients & Substitutions
- Unsalted butter: Softened to room temp. Substitute with salted butter and reduce added salt slightly. Dairy-free stick butter works in a pinch.
- Brown sugar: Light brown gives balanced sweetness. Dark brown adds deeper molasses flavor and extra chew.
- Egg: Binds and adds richness. For an egg-free option, use a flax egg, but texture will be slightly less springy.
- Alcohol-free vanilla extract: Enhances the caramel flavor. Vanilla bean paste or seeds also work.
- All-purpose flour: Provides structure. Measure accurately or spoon and level. For a softer cookie, reduce by 1 to 2 teaspoons.
- Baking soda: Helps spread and browning. Ensure it is fresh.
- Fine sea salt: Balances sweetness.
- Optional extras: A pinch of cinnamon, turbinado sugar for rolling, or mini chocolate chips.
Step-by-Step Instructions to Make Chewy Brown Sugar Cookies
Step 1: Prep the oven
Preheat oven to 350°F. Line two baking sheets with parchment paper. Pull butter out to soften if you have not already.
Step 2: Cream butter and sugar
In a mixing bowl, beat softened butter with brown sugar on medium until creamy and fluffy, about 2 minutes. Scrape the bowl.
Step 3: Add egg and vanilla
Beat in the egg and alcohol-free vanilla extract until glossy and well combined. The mixture should look smooth and slightly lightened.
Step 4: Mix dry ingredients
In a separate bowl, whisk flour, baking soda, and salt. Add dry ingredients to the butter mixture and mix on low just until combined. Do not overmix.
Step 5: Scoop
Use a 1 to 1.5 tablespoon scoop to portion dough. For sparkly edges, roll tops in turbinado sugar. Place 2 inches apart on prepared sheets.
Step 6: Bake
Bake 8 to 10 minutes, until edges are set and centers look slightly underdone. They will continue to set as they cool.
Step 7: Cool
Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool. For chewiest texture, do not overbake.
Step 8: Make ahead option
Scoop dough onto a tray and freeze until firm, then store in a bag. Bake from frozen at 350°F, adding 1 to 2 minutes.
Tips for Success
- Measure flour carefully. Too much flour makes cookies cakey.
- Cream butter and sugar long enough to incorporate air, but stop once fluffy.
- Pull cookies when centers still look soft. They set as they cool.
- Use light-colored pans for even browning.
- For thicker cookies, chill scooped dough 20 minutes before baking.
Variations of Chewy Brown Sugar Cookies
- Spiced: Add 1/2 teaspoon cinnamon and a pinch of nutmeg.
- Chocolate chip: Fold in 1/2 cup mini chocolate chips.
- Toffee crunch: Mix in 1/3 cup toffee bits.
- Salted finish: Sprinkle warm cookies with flaky sea salt.
- Cookie sandwiches: Fill with a swipe of cream cheese frosting or a scoop of vanilla ice cream.
Serving Suggestions: What to Pair with Chewy Brown Sugar Cookies
- A cold glass of milk or hot coffee.
- Vanilla or caramel ice cream for warm cookie sundaes.
- Fresh berries for a bright contrast.
- Hot cocoa with a dusting of cinnamon.
Storage & Reheating Instructions
- Room temperature: Store in an airtight container for 3 to 4 days with a slice of bread to keep them soft.
- Freezer, baked: Freeze up to 2 months. Thaw at room temp.
- Freezer, dough: Freeze scoops up to 2 months and bake from frozen.
- Reheat: Warm a cookie in the microwave for 8 to 10 seconds or in a 300°F oven for 3 to 4 minutes for soft centers.
Memories Made Around the Table
These cookies remind me of after-school treats, when the kitchen smelled like butter and brown sugar and everyone showed up the moment the tray hit the counter. Simple cookies have a way of making an ordinary day feel special.
FAQs
Do I need to chill the dough?
Not required. If your kitchen is very warm or you want thicker cookies, chill scooped dough for 20 to 30 minutes.
Can I use dark brown sugar?
Yes. Dark brown sugar gives a deeper molasses flavor and even chewier texture. The cookies will bake slightly darker.
How do I keep cookies soft for days?
Do not overbake, cool fully, then store airtight with a small slice of bread. Replace the bread slice as it dries out.
Why did my cookies not spread?
Likely too much flour or butter that was too cold. Spoon and level flour, and let butter soften before creaming.
Final Thoughts
Chewy Brown Sugar Cookies are the kind of simple bake that never goes out of style. Keep a stash of dough scoops in the freezer, and you are always minutes away from warm, cozy cookies.