These Easy Chewy Brown Sugar Cookies are made with plenty of brown sugar for a soft and chewy cookie that’s a delicious spin on the classic! Perfect for when you want an easy, simple cookie – with a twist!
After sharing my Soft and Chewy Sugar Cookies earlier this year, I decided it’d be a fun twist to try a sugar cookie with all brown sugar. Brown sugar is amazing for a couple reasons – it adds moisture to baked goods and has molasses in it that adds great flavor. When you’re talking about a sugar cookie, brown sugar is a great way to spice things up a bit and add even more greatness to an already great cookie.
So naturally I started off by testing my regular sugar cookie with a straight swap for brown sugar. As I expected, the added moisture from the brown sugar had the cookies spreading until they were far too thin. Adjustments had to be made.
To keep these cookies soft and chewy, but not have them be too thin, I needed to make sure there was a balance of moisture and dry ingredients. In the end I reduced the butter a bit, reduced the flour but the added some cornstarch, added an extra egg yolk and then added a touch more brown sugar and a little less baking powder.
Reducing the butter a bit helped with the cookies not spreading too much. You want to have enough butter to add flavor, but since the brown sugar is the most important flavor I reduce the butter a bit in favor of the brown sugar. There’s still plenty of butter, but just a little less than my classic sugar cookies.
I then needed to potentially add more flour to the dough. The problem with adding too much flour is that it will actually dry out your cookies if you add too much. To keep the amount of flour down, but still have the controlling powder of the ingredient, I added cornstarch instead. Since cornstarch acts as a thickener, it works well in place of the flour. You can add less and get the same result, meaning your cookie doesn’t spread too much in the oven or get too dry. You get a nice, chewy, soft cookie.
Egg yolks add tenderness, structure and moisture to cookies, so I decided to add an extra one to these cookies. They not only build the structure of the cookie, but helped to make them extra chewy. The final bit of adding less baking powder helped to ensure that these cookies didn’t end up too cakey and dry.
The final Brown Sugar Cookie was total perfection. Soft, chewy with crisp edges – just like you’d expect. And of course all that good brown sugar flavor! It was tough looking over at them on the counter and not just eating them all. I’m trying to lose my extra baby weight after all!
These sugar cookies should last for up to a week when stored in an air tight container. To store them for longer, you can freeze them for 2-3 months.
– Make sure your butter is the right temperature. Room temperature can be a little misleading if your house is too warm or too cool. Your butter shouldn’t be so soft that your finger goes right through it if you press on it, but it should also be able to make an imprint. If it won’t, or it barely does, it’s likely too cold still.
– I rolled my cookie dough in course sugar, but you could also roll it in sprinkles for a fun look or celebration.
– Be sure to make balls of cookie dough that are 1 1/2 tablespoons in size for the baking time to be correct. If you make larger or smaller balls, you’ll need to adjust the time.
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These Easy Chewy Brown Sugar Cookies are made with plenty of brown sugar for a soft and chewy cookie that’s a delicious spin on the classic!
- 2 1/2 cups (325g) all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tbsp cornstarch
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (337g) light brown sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1/3 cup coarse sugar (additional for rolling)
1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Combine the flour, baking soda, baking powder, cornstarch and salt in a medium sized bowl and set aside.
3. Cream the butter and brown sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it’s ready.
4. Add the egg and mix until well combined.
5. Add the egg yolk and vanilla extract and mix until well combined.
6. Add the dry ingredients and mix until the dough comes together and is combined. Do not over mix.
7. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
8. Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake.
9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
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