Chewy Brown Sugar Cookies
“Soft, rich and chewy brown sugar cookies! so plain yet so addictive!”
Watch me make these chewy brown sugar cookies from start to finish!
I hosted a mini family reunion last weekend at my house. It was so wonderful seeing my great aunts (grandma Barb’s sister’s) and my other cousins that I hadn’t seen in a while. I couldn’t help but think how much she would have loved it.
It always made her happy when the extended family got together. We really need to do it more often. It was such a busy week. The last of our guests left a couple of days ago, and I’ve been in a lazy mood ever since.
I’m talking gloriously lazy. Lounging around in my favorite bamboo pajamas, Door Dashing so much delicious junk, binging on Netflix, using my expensive bubble bath every night, and enjoying multiple cups of coffee and napping in my sunroom.
Yep, basically doing NOTHING. Normally, I’d feel guilty for being lazy this long.
I also baked some cookies! I was in a cookie mood and wanted something easy, quick, and simple.
Move over sugar cookies! Hello, brown sugar cookies!
Have you ever made brown sugar cookies? These cookies don’t get nearly the praise they deserve.
They are way better than regular sugar cookies in my opinion. They have a rich buttery caramel flavor and chewy texture, and my goodness, it’s so hard to stop at just one. You just wait.
I often get ” oh wow, these are actually really, really good” when people taste them for the first time.
Don’t let the plain Jane appearance fool you, honey! You’ll be amazed at how something so simple can be so delicious.
What you’ll love about these brown sugar cookies
- Quick and easy. I love that the ingredients are so simple. These are among my go-to cookie recipes when a cookie mood strikes and I need something that doesn’t require chilling or special ingredients.
- Delicious. Brown sugar paired with extra molasses, lots of butter, and pure vanilla extract creates a rich sugar cookie with deep caramel notes. No cinnamon or other spice, just brown sugar shining in all its glory. It’s amazing!
- Soft & Chewy. These brown sugar cookies stay soft and chewy for days! It’s one of my favorite cookie textures ever!
How to make chewy brown sugar cookies
Ingredients
- All-purpose flour – Provides structure. Measured correctly (spoon and level, not scoop and pack).
- Baking soda – Gives just enough lift for soft, chewy centers.
- Salt – Balances the sweetness. Don’t skip it.
- Unsalted butter – Richness and flavor. Room temperature is key to ensure it creams properly.
- Butter-flavored shortening- Helps create a chewier texture and complements the flavor
- Dark brown sugar – Deep caramel notes and chewiness. Light brown sugar works, but dark is the best.
- Molasses – Just a touch for extra depth.
- Egg + yolk – The whole egg binds, and the extra egg yolk adds richness and chew.
- Vanilla extract – Enhances the sweetness. Use real vanilla for the best flavor.
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Whisk together flour, baking soda, and salt in a large bowl.
- In a separate large bowl, cream the butter and shortening until combined using a hand mixer or stand mixer.
- Add the brown sugar and molasses, and mix until combined.
- Add the egg, yolk, and vanilla extract, and mix just until combined, scraping down the sides of the bowl.
- Using a rubber spatular stir dry ingredients into the wet ingredients a little a time; until a soft dough has formed and all of the flour mixture is combined.
- Using a mini cookie scoop (about 1 tablespoon size) scoop out the dough and roll into a ball. Place on a baking sheet, spaced 2 inches apart.
- Bake 10–12 minutes on the middle rack, until the edges are set, but the centers are slightly undercooked.
- Cool for 2 minutes in the pan, then transfer to a wire rack to finish cooling.
- Store in a single layer, separated with parchment paper in an airtight container.
Tips for the BEST brown sugar cookies
- Chill the dough – This step isn’t required, but if you have a quick 30 minutes, go ahead and pop that dough in the fridge. This will help intensify the flavor. You could even chill overnight.
- Measure your flour correctly – Too little flour = greasy cookies. Too much flour = dry cookies. Measure your flour by fluffing it first. Then spoon it into a measuring cup and level it off.
- Don’t over-cream – You want the butter and sugar fluffy but not whipped and airy like a frosting or you’ll have oily cookies.
- Underbake slightly – Pull them out when the edges are set but the centers look soft. They’ll firm up as they cool.
- Love nuts? Add them! In my opinion, these cookies are best kept plain. However, if you want to add something, try throwing in your favorite nuts like pecans or walnuts, or adding a bit of cinnamon.
- Try brown butter – If you want to kick up the flavor even more, try browning all or half of the butter.
Storage & Freezing
Store brown sugar cookies (in a single layer) in an airtight container lined with parchment paper (to prevent them from sticking) for up to 3 days. You can add a slice of bread to help retain moisture, though I’ve never needed to.
To freeze, wrap individually and place in a freezer-safe container or freezer bag for up to 2 months, then thaw at room temperature.
If you want to freeze the pre-made cookie dough balls, place them on a cookie sheet and flash freeze until partially frozen. Then place the dough balls in a freezer bag or an airtight container. Bake straight from the freezer, adding a couple of minutes to the original baking time.
FAQ’s
Q: Can I use light brown sugar instead of dark? You sure can! But dark brown sugar will give a richer flavor and a darker color
Q: Can I use all butter instead of shortening? Yes, you can. The cookies may be a tad oilier, so you may need to refrigerate the dough before baking.
Q: Do I need the molasses if I’m already using brown sugar? The molasses helps deepen the brown sugar’s flavor, which is the main flavor of these cookies.
Q: My cookies are spreading too much. Why? Melted butter can cause the cookies to spread really thin. Try chilling the dough a bit before baking, and let the butter soften to room temperature.
Q: Can I decorate these cookies? Absolutely! Frosted and decorated brown sugar cookies are a vibe! Stay tuned for the recipe for brown sugar cookie icing, complete with sprinkles.
Get the Recipe:
Chewy Brown Sugar Cookies
Ingredients
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter (room temperature)
- ½ cup butter-flavored shortening
- 1¾ cups dark brown sugar, packed
- 2 teaspoons molasses
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Whisk together flour, baking soda, and salt in a large bowl.2½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
- In a separate large bowl, cream the butter and shortening until combined using a hand mixer or stand mixer.½ cup unsalted butter, ½ cup butter-flavored shortening
- Add the brown sugar and molasses; mix until combined.1¾ cups dark brown sugar, packed, 2 teaspoons molasses
- Add the egg, egg yolk, and vanilla extract and mix just until combined, scraping down the sides of the bowl.1 large egg, 1 egg yolk, 2 teaspoons pure vanilla extract
- Using a rubber spatula, stir dry ingredients into the wet ingredients a little at a time until a soft dough forms and all the flour mixture is incorporated.
- Using a small cookie scoop (about 1 tablespoon size), scoop out the dough and roll it into a ball. Place on a baking sheet, spaced 2 inches apart.
- Bake 10–12 minutes on the middle rack, until edges are set, but centers are slightly undercooked.
- Cool for two minutes on the pan, then transfer to a wire rack to finish cooling.
- Store in a single layer, separated with parchment paper in an airtight container.
Video
Recipe adapted from The Vanilla Bean Blog’s fabulous recipe!
