If you love soft, chewy cookies with a deep, caramel-like brown sugar flavor, you’re in for a treat!

These brown sugar cookies are rich, buttery, and perfectly sweet, with a hint of vanilla and a delicate crunch from the sugar coating.

The best part? They’re incredibly easy to make—no mixer needed!

With just a few pantry staples and a quick chill time, you’ll have fresh, bakery-style cookies ready in under an hour.

Whether you’re baking for a cozy night in, a holiday cookie platter, or just because—you won’t be able to eat just one!

For Brown Sugar Cookies

Unsalted Butter – Melted and slightly cooled to create a rich, buttery base.

Brown Sugar – Adds deep caramel-like sweetness and keeps the cookies soft.

Egg + Egg Yolk – The extra yolk enhances chewiness and richness.

Vanilla Extract – Brings out warm, sweet flavors in the dough.

All-Purpose Flour – Provides structure while keeping the cookies tender.

Cornstarch – Helps create an ultra-soft texture.

Baking Soda & Baking Powder – A combination of leavening agents for the perfect rise.

Salt – Balances sweetness and enhances flavors.

Granulated Sugar – Used for rolling to create a delicate crispy coating.

Soft & Chewy Brown Sugar Cookies

These brown sugar cookies are incredibly soft, chewy, and packed with a rich, buttery flavor. They’re simple to make—no mixer required

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Course: Cookies, Dessert

Cuisine: American

Keyword: Soft & Chewy Brown Sugar Cookies

Prep Time: 20

Cook Time: 10

Chilling Time: 45

Total Time: 1 15

Servings:

Notes

Ingredients

1 cup (226g) unsalted butter, melted and cooled for about 10 minutes
1 ¾ cups (350g) brown sugar (light, dark, or a mix)
1 large egg + 1 egg yolk (room temperature preferred)
1 ½ teaspoons vanilla extract
2 ¾ cups (350g) all-purpose flour
1 tablespoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
Granulated sugar (for rolling)

Instructions

In a large bowl, mix the melted and cooled butter with the brown sugar until well combined.
Add the egg, egg yolk, and vanilla extract, stirring until smooth.
In a separate medium-sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until fully incorporated.
Cover the bowl with plastic wrap and refrigerate the dough for at least 45 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Once the dough is chilled, scoop 2-tablespoon-sized portions and roll them into balls. Coat each ball in granulated sugar.
Place cookies at least 2 inches apart on the prepared baking sheet.
Bake for 11-12 minutes, until the edges are set but the centers appear slightly underbaked.
Let the cookies cool completely on the baking sheet before moving them, as they will be delicate while warm.

Notes

For a richer flavor, use a mix of light and dark brown sugar, or choose one based on your preference.
Chilling the dough helps develop flavor and prevents spreading.
Cookies will continue to set as they cool on the baking sheet.

Nutrition

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1. Can I substitute granulated sugar for brown sugar in this recipe?

While you can substitute granulated sugar for brown sugar, it will alter the cookies’ texture and flavor. Brown sugar adds moisture and a rich, caramel-like taste, resulting in softer, chewier cookies. Using granulated sugar may produce crisper cookies with a milder flavor.

2. What’s the difference between light and dark brown sugar, and which should I use?

Light brown sugar contains less molasses than dark brown sugar, giving it a milder flavor and lighter color. Dark brown sugar has a stronger molasses flavor and produces a darker cookie. You can use either based on your taste preference; mixing both can offer a balanced flavor.

3. Why is it important to chill the cookie dough before baking?

Chilling the dough solidifies the fat, preventing excessive spreading during baking. It also allows the flour to absorb moisture, resulting in a thicker, chewier cookie with enhanced flavor.

4. How should I store brown sugar to prevent it from hardening?

Store brown sugar in an airtight container to retain its moisture. Adding a piece of terra cotta, soaked and dried, or a few marshmallows can help keep it soft. If it hardens, microwaving it in short intervals can restore its softness.

5. What should I do if I run out of brown sugar while making cookies?

You can make your own brown sugar by mixing white sugar with molasses. For light brown sugar, combine 1 cup of granulated sugar with 1 tablespoon of molasses. For dark brown sugar, use 2 tablespoons of molasses.