Chewy Brown Sugar Cookies Recipe

If you’ve been searching for the absolute best Chewy Brown Sugar Cookies, your quest ends right here. These cookies are rich, ultra-soft, and loaded with caramel-like flavor from a generous helping of dark brown sugar and a drizzle of molasses. Each bite is a perfect balance between tender chewiness and just the right amount of crisp on the edges. Whether you’re baking for a holiday, gifting a friend, or sneaking one with your afternoon coffee, these Chewy Brown Sugar Cookies are instantly memorable and endlessly craveable.

Ingredients You’ll Need

Every ingredient in this recipe has a purpose, contributing to either the delicious texture, deep flavor, or gorgeous golden color that makes these cookies stand out. Nothing fancy here—just trusty pantry staples that come together for a treat you’ll want to bake again and again.

• All-purpose flour: The backbone of the cookie, providing structure and helping create that classic chewy texture.
• Baking soda: Gives the cookies a slight lift so they’re not too dense, striking a perfect textural balance.
• Salt: Enhances the other flavors and keeps the sweetness in check, bringing out the best in every bite.
• Unsalted butter: Room temperature butter ensures easy creaming for a soft, melt-in-your-mouth cookie.
• Dark brown sugar: The star of the show, lending tons of moisture and irresistible caramel notes that define these cookies.
• Molasses: Just a hint intensifies the brown sugar flavor and adds extra chewiness.
• Large egg plus one yolk: The extra yolk makes the cookies extra rich and keeps them tender and chewy.
• Pure vanilla extract: Brings a warm, aromatic finish that complements the brown sugar beautifully.
• Granulated sugar: Rolling the cookie dough in sugar makes for a sweet, sparkly finish outside and a gentle crunch.

How to Make Chewy Brown Sugar Cookies

Step 1: Prep Your Oven and Pans

Start by adjusting an oven rack to the middle position to ensure even baking. Preheat your oven to 350F (180C), and line three sheet pans with parchment paper. This simple step makes for an easy cleanup and prevents sticking, so your Chewy Brown Sugar Cookies release perfectly every time.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and combine the flour, baking soda, and salt. Give this mixture a good whisk to disperse the baking soda and salt evenly throughout the flour. That way, every single cookie will rise and brown evenly, with no pockets of saltiness or flat cookies sneaking through.

Step 3: Cream the Wet Ingredients

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth—about a minute should do the trick. Add in the dark brown sugar and molasses, then continue beating until the mixture is fluffy and lighter in color, which takes 2 to 3 minutes. Now, add your egg, the extra yolk, and vanilla extract, and beat again just until everything is completely combined. This step builds the soft, chewy foundation these cookies are famous for.

Step 4: Combine Wet and Dry

With your mixer on low, gradually add the flour mixture to the butter mixture. Beat the dough just until there are no visible streaks of flour. Avoid over-mixing here—stop as soon as everything comes together, so your cookies stay tender and chewy.

Step 5: Shape and Coat

Pour the granulated sugar into a medium bowl. Scoop out dough balls—each about 1.5 ounces (roughly two tablespoons)—and roll them between your hands to form even spheres. Toss each ball generously in the sugar until coated all over, then place them spaced apart on the prepared sheets. You’ll fit about 8 cookies per pan, giving them space to spread perfectly.

Step 6: Bake to Perfection

Bake one pan at a time, rotating it halfway through the bake for even coloring. The Chewy Brown Sugar Cookies should take 10 to 11 minutes; watch for set edges and lightly golden-bottomed cookies. Pull them from the oven even if the centers look slightly underdone—they’ll firm up as they cool, preserving that swoon-worthy chewiness.

Step 7: Cool and Store

Transfer the entire sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes before carefully moving them directly onto the rack. Cooling on the pan first helps them set, so they don’t fall apart. Once completely cool, store the cookies in an airtight container to maintain their marvelous texture.

How to Serve Chewy Brown Sugar Cookies

Garnishes

Sometimes, simple is best, and these cookies are stunning as is. But if you’re feeling fancy, a sprinkle of flaky sea salt on top before baking really heightens their caramel notes. You can also drizzle some melted chocolate or dust with a little cinnamon sugar for a festive twist.

Side Dishes

A cold glass of milk is a timeless classic, but these Chewy Brown Sugar Cookies also shine next to hot coffee or chai tea. For dessert platters, try pairing them with tangy fruit, vanilla bean ice cream, or a bowl of fresh berries to balance their deep sweetness.

Creative Ways to Present

If you want to impress, stack the cookies in a tall glass jar tied with ribbon for gifting. You can also create cookie sandwiches by spreading a little vanilla or cinnamon buttercream between two cookies. Mini versions make adorable party treats, or use them to top ice cream sundaes for added crunch and caramel flavor.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your Chewy Brown Sugar Cookies in an airtight container at room temperature. They stay delightfully soft and chewy for up to three days—just keep them out of direct sunlight and away from heat to maintain freshness.

Freezing

These cookies are fabulous candidates for freezing. You can freeze the dough balls (unbaked and sugar-coated) on a tray until solid, then store in a zip-top bag for up to two months. Bake straight from the freezer, adding an extra minute or two to the baking time. Finished cookies freeze well too—simply layer with parchment in an airtight container and freeze for up to two months.

Reheating

To revive that fresh-baked warmth, place a cookie on a microwave-safe plate and heat for 5 to 10 seconds. This quick zap brings out their signature chewy texture and irresistible aroma, almost like they just came out of the oven.

FAQs

Why do I need to use both an egg and an extra yolk?

The extra yolk ensures your Chewy Brown Sugar Cookies stay super moist and chewy, giving you a rich, tender bite every time—much more so than using a whole egg alone.

Can I use light brown sugar instead of dark brown sugar?

Light brown sugar will work, but dark brown sugar gives these cookies their deeper flavor and color. If you substitute, you may miss out on some of the cookie’s signature caramel richness.

How should I measure the flour for best results?

Spoon the flour into your measuring cup and level it off with a knife rather than scooping directly. This gives you the most accurate amount, preventing dense cookies.

Can I add chocolate chips or nuts to this recipe?

Absolutely! Stir in a handful of dark chocolate chips, toffee bits, or chopped pecans with the flour mixture for a delicious twist on classic Chewy Brown Sugar Cookies.

What’s the secret to making these cookies extra chewy?

The combination of dark brown sugar, molasses, and that extra egg yolk is key—plus, don’t overbake them! Pull the cookies when edges are set and centers still look a tad soft.

Final Thoughts

There’s just something magical about the aroma and taste of freshly baked Chewy Brown Sugar Cookies. The combination of simplicity and indulgence makes these cookies a go-to recipe you’ll treasure. Gather your ingredients, follow these steps, and you’ll be baking cookies that’ll earn rave reviews from everyone who tastes them!

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