Chewy Brown Sugar Cookies Recipe

Chewy Brown Sugar Cookies

The chewy brown sugar cookie is too crunchy or too cakey. These with just the right balance of brown sugar, butter, and flour, each bite almost melts in your mouth. As any baker knows, getting that chew just right can be tricky. Too much liquid and they spread all over the sheet. Too little and they’re more like rocks than cookies. It took me awhile to realize that chilling the dough was key. These chewy brown sugar cookies are sure to become your new favorite treat.

Recipe Ingredients

The Foundation

  • 1 1/4 cups dark brown sugar – This indulgent sugar provides the backbone of flavor and moisture that makes these cookies truly chewy. I like using dark brown sugar for its deep molasses notes.
  • 1 cup softened unsalted butter – For balance, this dairy rich fat adds tenderness without being too rich. Melting into each bite, it brings everything together.

The Structure

  • 3 cups all-purpose flour – The base that holds it all. Using bread flour would make them too dense – regular old all-purpose is just right.
  • 1 teaspoon baking soda – For lift and spring, this raises the cookies up tall and proud.
  • 1/2 teaspoon baking powder – A touch more rise without compromising the chew.
  • 1/2 teaspoon salt – A pinch adds complexity without being too salty.

The Flavor Boosters

  • 2 large eggs – Subtle protein that enhances moisture. I like to use farm fresh for extra richness.
  • 1/4 cup granulated sugar – A hint of sweetness to complement the brown sugar.
  • 2 teaspoons vanilla extract – Pure Madagascar bourbon vanilla is a must for maximum flavor.
  • 1/2 cup granulated sugar – A simple coating of sparkling sugar makes them too pretty to eat.
Chewy Brown Sugar Cookies

How to Make This How to Make This

Prepping the Ingredients

First things first – prep your ingredients. Let the butter soften to room temperature for 30 minutes so it’s pliable enough to cream. Sift together the dry ingredients like flour, baking soda, baking powder and salt. This ensures everything is evenly distributed. Crack the eggs into a small bowl and beat lightly with a fork.

Creaming the Butter and Sugars

In a large bowl, use an electric mixer to cream the butter on medium speed until light and fluffy, about 2-3 minutes. Add the brown sugar and granulated sugar and continue beating until the mixture is light and fluffy, about 3-5 more minutes. Scrape down the sides as needed.

Mixing the Wet and Dry

With the mixer on low speed, beat in the eggs until just combined, about 30 seconds. Add the vanilla and mix until incorporated. In a separate bowl, whisk the dry ingredients together. Gradually add the dry ingredients to the wet and mix on low just until no dry streaks remain. Do not overmix.

Chilling the Dough

Cover the dough and refrigerate for at least 2 hours. This crucial step allows the gluten to relax and the cookies to bake up chewy instead of cakey. The cold dough also handles much better for rolling.

Preheating the Oven

When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats for easy cleanup later.

Rolling and Baking the Cookies

Scoop golf ball sized dough balls and roll between your hands to form smooth balls. Roll each ball in granulated sugar to coat. Space 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, until light golden brown around the edges but still soft in the center.


Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chewy Brown Sugar Cookies

Serving Instructions

These cookies are best served warm from the oven, but leftovers can be stored for a few days. Be sure to serve with a big glass of cold milk for dunking it’s truly the perfect pairing for these chewy treats. You can also get creative by serving alongside a scoop of ice cream for an indulgent dessert.

Storage Instructions

Allow the cookies to cool completely before storing. For the freshest cookies, store in an airtight container at room temperature for up to 4 days. For longer storage, place cooled cookies in a freezer safe zip top bag and freeze for up to 2 months.

Freezing Instructions

To freeze, allow cookies to cool completely then arrange in a single layer on a baking sheet and freeze until firm, about 2 hours. Transfer frozen cookies to an airtight freezer bag and return to the freezer. When ready to enjoy, thaw at room temperature or warm individual cookies in the microwave for 5-10 seconds. Baking fresh is best but these also taste delicious straight from the freezer. Just be sure to seal cookies tightly so they don’t pick up odors from other foods.

Chewy Brown Sugar Cookies

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Can I use regular white sugar instead of brown sugar?

Using white sugar will result in a harder, cakier cookie. Brown sugar is important for achieving the signature chewy texture.

The dough is too sticky to roll into balls, what did I do wrong?

The dough may not have chilled long enough. Be sure to chill as directed to allow the gluten to relax and dough to firm up before rolling.

Can I freeze unbaked cookie dough balls for later?

Yes, freeze dough balls on a baking sheet, then transfer to a bag. Thaw before baking directly from frozen. Expect a slightly cakier texture.

Why do my cookies spread too much?

Overmixing the dough or using too much liquid can cause spreading. Gently mix just until combined.

Can I use a different kind of sugar for rolling?

Feel free to use any granulated sugar for rolling, such as cane sugar or even cinnamon sugar for a flavor twist.

How can I make the cookies gluten-free?

Substitute an equal amount of gluten-free all-purpose flour blend for regular flour. Chilling time is especially important for structure.

Chewy Brown Sugar Cookies

Chewy Brown Sugar Cookies

The chewy brown sugar cookie can be too crunchy or too cakey? Not these with just the right balance of brown sugar, butter, and flour, each bite almost melts in your mouth. As any baker knows, getting that chew just right can be tricky. Too much liquid and they spread all over the sheet.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 35 kcal


  • 1 cup unsalted butter, softened
  • cups light or dark brown sugar, packed
  • ¼ cup granulated sugar, plus more for rolling
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup granulated sugar
Keyword Best brown sugar cookie recipe, Brown sugar cookies recipe, Chewy brown sugar cookies, Soft brown sugar cookies
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.