Chewy Brown Sugar Cookies Recipe

Chewy Brown Sugar Cookies

The Spruce Eats / Morgan Baker

Prep: 10 mins
Cook: 12 mins
Freeze: 60 mins
Total: 82 mins
Servings: 18 to 20 cookies
Nutrition Facts (per serving)
224 Calories
10g Fat
33g Carbs
2g Protein
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Nutrition Facts
Servings: 18 to 20
Amount per serving
Calories 224
% Daily Value*
Total Fat 10g 12%
Saturated Fat 6g 29%
Cholesterol 34mg 11%
Sodium 180mg 8%
Total Carbohydrate 33g 12%
Dietary Fiber 0g 1%
Total Sugars 22g
Protein 2g
Vitamin C 0mg 0%
Calcium 25mg 2%
Iron 1mg 5%
Potassium 52mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cookies will become a go-to for every season. They are packed with the delicious caramel notes of brown sugar that, in conjunction with butter, give these cookies outstanding flavor. The ratio of butter and sugar to flour and baking soda leave these cookies crispy on the outside and gooey in the center.

The secret to the soft center of this cookie is in the freezing. Be sure not to skip the one-hour freeze time or the cookies will spread, leaving you a cookie more flat and crispy without a soft center. If you prefer to roll the cookies in a mixture of brown sugar and granulated sugar that is totally fine, just use a 1 to 1 ratio when making your rolling mixture.

Bake them to celebrate the holidays or use them to make ice cream sandwiches all summer long. No matter the occasion, everyone is sure to enjoy these crowd-pleasing cookies.

Ingredients

  • 2 sticks (1 cup) unsalted butter, room temperature

  • 2 1/2 cups dark brown sugar, divided

  • 1 large egg

  • 2 teaspoons vanilla

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

Steps to Make It

  1. Gather the ingredients. Line two baking sheets with parchment paper and grease with cooking spray.

  2. Cream the butter in a stand mixer on high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.

  3. Add 1 1/2 cups of brown sugar and cream again on high speed until creamy and fluffy, about 5 minutes.

  4. Add the egg and vanilla and mix on medium-low until combined.

  5. Add the flour, baking soda, and salt and mix on low until incorporated, about 15 seconds. Be careful not to overmix.

  6. Add the remaining 1 cup of brown sugar to a plate.

  7. Use a small cookie scoop to scoop the dough into your hand and roll into a ball.

  8. Roll the dough in the sugar and place it on the prepared baking sheet. Repeat with the remaining dough.

  9. Place the prepared baking sheets with the cookie dough balls in the freezer for 1 hour or overnight. When ready to bake, preheat the oven to 350 F.

  10. Once chilled, bake the cookies until the cookies begin to set on the edges, 10 to 12 minutes. Be careful not to over-bake.

  11. Let cool for a few minutes before transferring to cooling racks.

How to Store and Freeze

  • These cookies benefit from a longer rest in the freezer, so they are great for preparing a day or even a week in advance. Just scoop them out onto a baking sheet lined with parchment paper and then wrap them tightly in plastic wrap, making sure to leave no open spaces for air to get in, and freeze for up to a month. Doing this makes your holiday cookie plans so much easier.
  • Store leftover cookies in an airtight container on the counter for up to four days. If leftover cookies are starting to feel a little stale, just pop them in the microwave for about 10 seconds to revitalize them.
  • If you’d rather freeze the already baked cookies, allow them to cool completely, then wrap them individually in plastic wrap and store them inside a gallon freezer bag. Remove from the freezer and microwave for about 20 seconds for hot fresh cookies whenever you desire.

Recipe Variations

  • The addition of cinnamon to the brown sugar for rolling will give them a snickerdoodle vibe.
  • You could add 1 to 2 teaspoons of pumpkin pie spice for a great fall cookie.