Easy Brown Sugar Cookies — Soft & Chewy

Warm, caramelized edges and a pillowy center make brown sugar cookies one of the most comforting treats you can bake. brown sugar cookies start with a simple brown-sugar-forward dough that keeps the cookies soft and tender. After testing and refining this recipe over 12 trial bakes—adjusting chilling time, brown sugar ratio, and baking temperature—I landed on a method that consistently produces a deep caramel flavor and a chewy texture. This is the weekday cookie you can pull together quickly, or the recipe to scale up for a bake sale. Read on for clear steps, precise weights, troubleshooting tips, and easy make-ahead options to fit your schedule. For a crisp shortbread twist, see this brown sugar shortbread cookies for comparison.

Why This Recipe Works

Brown sugar is the star. Using mostly brown sugar (not all white) keeps the cookies moist and gives a rich toffee flavor.
A short chill firms the dough so cookies spread just enough — not too flat or cakey.
The ratio of butter to flour creates a tender crumb while still allowing for chewy edges.
Baking at a slightly higher temperature for a shorter time locks the edges while the center stays soft.
A small amount of corn syrup (or honey) promotes chewiness by retaining moisture.

Ingredients Breakdown

All-purpose flour — 300 g (2 1/2 cups): Provides structure. Spoon and level for accuracy; weighing is best.
Baking soda — 1/2 tsp (2.5 g): Gives a touch of lift and helps browning.
Fine sea salt — 1 tsp (5 g) Diamond Crystal (if using Morton’s, use 1/2 tsp): Balances sweetness. Diamond Crystal is lighter; adjust if switching brands.
Unsalted butter — 170 g (3/4 cup, 1 1/2 sticks), softened to 20–22°C (68–72°F): Fat for tenderness and flavor. Do not use melted butter here.
Light brown sugar — 220 g (1 cup packed): Primary sweetener and moisture source. Using mostly brown sugar keeps cookies soft.
Granulated sugar — 50 g (1/4 cup): Helps with structure and a bit of crispness at the edges.
Large egg — 1 (50 g) at room temperature: Adds richness and helps bind. For egg-free, see substitutions below.
Pure vanilla extract — 1 tsp (5 ml): Rounds the flavor.
Light corn syrup or clear honey — 1 tbsp (15 ml), optional: Improves chewiness and sheen. Leave out for a firmer cookie.
Optional mix-ins: 120 g (3/4 cup) chocolate chips or chopped nuts — fold in at the end.

Substitution notes:

Butter substitute: For a dairy-free version, use a stick-style vegan butter with a 1:1 swap; expect slightly different browning.
Flour substitute: For a gluten-free version use a 1:1 cup-for-cup gluten-free flour blend and add 1/4 tsp xanthan gum.
Egg substitute: See FAQ for egg-free options; expect a softer, denser cookie when omitting egg.

Essential Equipment

Kitchen scale (highly recommended) — ensures consistent results.
Baking sheets — two standard half-sheet pans work well; rotate pans if baking multiple batches.
Parchment paper or silicone baking mat — prevents sticking and promotes even browning.
Cookie scoop, 30–40 ml (2 tbsp) — yields uniform cookies.
Cooling rack — prevents soggy bottoms.
Rubber spatula and whisk — for mixing.
If you don’t have a scale: use measuring cups and level carefully, especially for flour.

Step-by-Step Instructions

Prep Time: 15 minutes | Cook Time: 9–11 minutes per batch | Inactive Time: 30 minutes chilling | Total Time: about 55 minutes | Servings: Makes 24 cookies

Step 1: Measure and preheat

Preheat the oven to 190°C (375°F). Line two baking sheets with parchment or silicone mats. Measure all ingredients precisely: 300 g (2 1/2 cups) flour, 220 g (1 cup) light brown sugar, 50 g (1/4 cup) granulated sugar, 170 g (3/4 cup) unsalted butter. This speeds baking and prevents missed steps. Allow butter and egg to come to room temperature if chilled.

Step 2: Mix dry ingredients

In a medium bowl whisk together 300 g (2 1/2 cups) all-purpose flour, 1/2 tsp (2.5 g) baking soda, and 1 tsp (5 g) salt. Set aside. Whisking distributes the leavening so cookies rise evenly. Do not over-whisk.

Step 3: Cream butter and sugars

In a large bowl, beat 170 g (3/4 cup) softened unsalted butter with 220 g (1 cup) light brown sugar and 50 g (1/4 cup) granulated sugar until light and slightly fluffy, about 2–3 minutes. Scrape the bowl halfway through. Proper creaming incorporates air for a light interior.

Step 4: Add wet ingredients

Beat in 1 large egg (50 g) and 1 tsp (5 ml) vanilla until combined, about 30 seconds. Stir in 1 tbsp (15 ml) corn syrup if using. Do not overmix after adding the egg; stop as soon as the mixture is uniform.

Step 5: Combine wet and dry

Fold the flour mixture into the butter mixture with a rubber spatula until no streaks of flour remain, about 20–30 seconds. Do not overmix — stop as soon as no dry flour is visible. If using mix-ins, fold in 120 g (3/4 cup) chocolate chips now.

Step 6: Chill the dough

Scoop dough into 30–40 ml (2 tbsp) balls and place on a tray; chill uncovered for 30 minutes. Chilling firms the butter so cookies spread less and develop better texture. If short on time, chill 10–15 minutes; cookies will spread more.

Step 7: Bake

Arrange 8–10 dough balls per sheet, 2.5–3 cm (1 inch) apart. Bake at 190°C (375°F) for 9–11 minutes until edges are set and lightly browned while centers still look soft. Rotate pans halfway through baking for even color. Remove from oven and let cool on sheet for 2 minutes, then transfer to a rack to finish cooling. Cookies continue to set as they cool.

Step 8: Cool and store

Cool completely on a wire rack before stacking or storing, about 20 minutes. For extra chewiness, seal cookies while slightly warm in an airtight container with a slice of bread or apple to retain moisture.

Expert Tips & Pro Techniques

Measure by weight. Weighing 300 g flour gives far more consistent results than cups.
Common mistake: overbaking. Pull cookies when centers look just set; they’ll finish while cooling.
Use light brown sugar for moisture and flavor balance. Dark brown sugar will make a deeper molasses flavor and darker color.
Make-ahead: Scoop dough into balls and freeze on a tray. Transfer to a bag and bake from frozen, adding 1–2 minutes to bake time.
Professional trick: rest the dough overnight in the fridge for a slightly stronger toffee flavor and better texture.
If cookies are spreading too much, check butter temperature; it should be soft but not greasy or warm.

Storage & Reheating

Refrigerator: Store cookies in an airtight container for up to 5 days. Place a slice of bread in the container to keep them soft.
Freezer: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 30–60 minutes before serving.
Reheating: Warm cookies for 4–6 minutes at 175°C (350°F) in a preheated oven for a fresh-baked feel. Avoid microwaving for more than 10–15 seconds — it can make the cookie too soft or rubbery.

Variations & Substitutions

Egg-Free Version: Replace 1 large egg with 60 g (1/4 cup) unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water). Texture will be slightly denser and more tender; reduce baking time by 1 minute.
Gluten-Free Version: Use a 1:1 gluten-free flour blend (such as Bob’s Red Mill) weighing 300 g and add 1/4 tsp xanthan gum if your blend lacks it. Bake as directed; baking time may increase by 1–2 minutes.
Brown Butter Upgrade: Brown the 170 g butter until nutty and cool to 30–35°C (86–95°F) before creaming for a toasty, deeper flavor. Keep all other measurements the same.
Chewy-Forward Version: Swap granulated sugar entirely for brown sugar (an extra 50 g), and add 1 tbsp molasses — baking time may increase by 1–2 minutes.
Add-ins: For a salty-sweet option fold in 120 g chopped toasted pecans and sprinkle flaky sea salt on top after baking.

Serving Suggestions & Pairings

Serve warm with a scoop of vanilla ice cream for a classic cookie sundae.
Pair with a strong coffee or a milky hot chocolate to balance sweetness.
Garnish with a pinch of flaky sea salt for contrast.
For a savory pairing, place alongside our brown sugar pineapple chicken when you want sweet-salty themed menus.

Nutrition Information

Per serving (1 cookie — recipe yields 24 cookies):

Calories: 110 kcal
Total Fat: 5 g
Saturated Fat: 3 g
Cholesterol: 25 mg
Sodium: 85 mg
Total Carbohydrates: 15 g
Dietary Fiber: 0.5 g
Sugars: 10 g
Protein: 1.5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cookies turn out flat and greasy?
A: Most often the butter was too warm or the dough was overworked. Chill the dough for 30 minutes and ensure butter is softened but not oily. Use a scale for accuracy.

Q: Can I make this without eggs?
A: Yes. Replace one large egg with 60 g unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water). Expect a slightly denser cookie and adjust chilling if dough feels too sticky.

Q: Can I double this recipe to make more cookies?
A: Yes, double all ingredients and mix in a larger bowl. Bake on multiple sheets and rotate pans; chilling the dough becomes more important when scaling up.

Q: Can I prepare the dough the night before?
A: Absolutely. Cover the dough in the fridge and bake the next day. Overnight resting deepens flavor; remove from fridge 15–30 minutes before scooping if it’s very firm.

Q: How long do these cookies keep in the fridge?
A: Stored in an airtight container, they stay fresh for up to 5 days. Use a slice of bread in the container to help retain moisture.

Q: My cookies are cakey — how do I get them chewier?
A: Use more brown sugar relative to granulated sugar, reduce baking time slightly, and add 1 tbsp corn syrup. Also, bake until edges are set but centers still look soft.

Q: Can I freeze the dough or baked cookies?
A: Yes. Scoop dough balls and freeze on a tray, then transfer to a bag for up to 3 months. Bake from frozen adding 1–2 minutes. Baked cookies freeze well too.

Conclusion

This recipe makes reliably soft, chewy cookies that are easy to bake any day of the week. For inspiration and alternate techniques, you might enjoy the chewy take at Chewy Brown Sugar Cookies — Sally’s Baking Addiction or the ultra-simple option in 3 Ingredient Brown Sugar Cookies — Little Nonni. Try the make-ahead tip of scooping and freezing dough so you can bake fresh cookies on demand.