Perfectly soft and chewy, these brown sugar cookies are simple to make and full of flavor. With no mixer required, everyone can make these cookies!
These brown sugar cookies are so good, and perfect any time of year! Brown sugar has molasses, which gives these cookies caramel-like sweetness and adds extra moisture. As someone who loves soft and chewy cookies, these brown sugar cookies are some of the chewiest I’ve made.Â
These chewy brown sugar cookies are so simple to make and don’t require any special equipment like a stand mixer. While most cookies call for creaming butter and sugar together, these cookies use melted butter instead. Melted butter actually makes cookies extra chewy, and can easily be done in the microwave.
And for extra caramel flavor, I like to brown my butter on the stove (more on this below).
What is brown butter?
Brown butter involves melting and cooking butter on a low temperature until the milk solids toast and caramelize. This gives the butter a very prominent nutty, caramel flavor that adds amazing flavor to any baked good.
How to make brown sugar cookies
- Combine the dry ingredients. Whisk together flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- Melt or brown the butter. I highly recommend browning the butter – it will make your cookies taste absolutely incredible! But if you want to skip this step, simply melt the butter and continue to the next step without changing anything else in the recipe.
To brown the butter: Place butter in pan over medium heat. Stir the butter or swirl the pan constantly. Soon after the butter has melted, it will begin to sizzle and foam. Within about 3-5 minutes the butter will turn golden brown and you’ll see tiny milk solids in toasty brown color. The smell will be nutty. Once that happens, immediately remove the pan from the heat to prevent burning. Pour the brown butter into a separate bowl. - Whisk in brown sugar to the butter.
- Add the eggs and vanilla extract and combine.
- Mix in the dry ingredients. Do not overmix.
- Chill. Chill the dough for at least 2 hours, or up to 3 days.
- Shape the cookies. Place 1/4 cup of granulated sugar in a small bowl. Shape the dough into balls the size of 1.5 tablespoons each (I use this ice cream scoop), then roll them in the sugar and place on prepared cookie sheets.
- Bake. Bake for 11-12 minutes until cookies just begin to set, and tops are crackly. Allow them to cool before enjoying.
Tips for making brown sugar cookies
- Brown the butter. I highly recommend not skipping this step. It’s amazing caramel flavor to the cookies.
- Don’t overmix the cookie dough. Once you add the dry ingredients to the wet, only until the ingredients come together. Overmixing can make your cookies tough, so be sure to gently combine them together.
- Chill the cookie dough for at least an hour. This helps the cookie maintain their shape while baking and makes them extra thick and chewy.
More amazing cookie recipes
- Fudgy Chocolate Cookies: For true chocoholics, only.
- Super Soft Sugar Cookies: Soft, chewy, with a light vanilla flavor.
- Peanut Butter Pretzel Milk Chocolate Cookies: Amazing texture and sweet and salty goodness.
- Perfect Tahini Chocolate Chip Cookies: Slightly nutty and super moist and chewy.
- Soft Peanut Butter Cup Cookies: if you love peanut butter and chocolate, you’re going to love these cookies!
Ultra soft and chewy brown sugar cookies have amazing molasses and caramel flavors.
- 2 1/2 cups (350g) all-purpose flour
- 1 tablespoon cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup + 2 tablespoons (1 3/4 sticks/200g) unsalted butter
- 1 1/2 cups (320g) light or dark brown sugar
- 2 large eggs , at room temperature
- 1 tablespoon pure vanilla extract
- 1/4 cup granulated sugar , for rolling
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In a medium bowl whisk together flour, cornstarch, baking soda, baking powder, and salt. Set aside.
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I like to brown the butter for the best cookie flavor, but, if you want to skip this step, simply melt the butter in a large bowl, and continue to the next step (without changing anything else in the recipe). To brown the butter: place butter in a pan over medium heat. Stir the butter or swirl the pan constantly. Soon after the butter has melted, it will begin to sizzle and foam. Within about 3-5 minutes the butter will turn golden brown and you’ll see tiny milk solids in toasty brown color. The smell will be nutty. Once that happens, immediately remove the pan from the heat and transfer to a bowl.
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Add brown sugar to the butter. Whisk until well combined. Whisk in the eggs and vanilla extract. Add flour mixture and mix just until combined. Do not overmix.
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Chill the dough for at least 2 hours (or up to 3 days if you prefer).
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Preheat oven to 350°F/180°C. Line 2 baking sheets with parchment paper. Set aside.
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If the cookie dough is hard to handle, leave it on the counter for a few minutes. Place 1/4 cup granulated sugar in a small bowl. Shape the dough into balls, the size of 1.5 tablespoons each (I use this ice cream scoop), then roll them in the sugar and place on prepared cookie sheets, spacing them 2-inches apart. Bake for 11-12 minutes until cookies just begin to set, and tops are crackly. Allow cookies to cool on baking sheet for about 10 minutes, then gently transfer to a wire rack to cool completely.
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Store cookies at room temperature in an airtight container for up to 4 days. Cookies can also be frozen for 2 months.
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