Brown Sugar Cookies

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Ridiculously soft and chewy Brown Sugar Cookies have a crisp sugar coating and a hint of cinnamon flavor.

Brown Sugar Cookies fresh out of the oven.

Why We Love These Brown Sugar Cookies

  1. The Best Texture: Soft, chewy from dark brown sugar and cornstarch.
  2. Delicious Taste: Rich caramel flavor with cinnamon.
  3. Easy to Make: Simple ingredients and straightforward steps.
  4. Customizable: Options for add-ins and flavor tweaks.
  5. Crowd-Pleaser: They’re universally appealing and a hit at gatherings and special occasions

Wet and dry ingredients being added to a bowl and mixed together.


  • Butter: Adds moisture and flavor.
  • Dark Brown Sugar: Main sweetener, adds caramel flavor, contributing to chewiness.
  • Egg + Egg Yolk: Provides structure and richness. Use leftover egg whites in these Meringue Cookies.
  • Vanilla Extract: Adds a delicious flavor.
  • Flour: Forms the dough’s base and structure.
  • Cornstarch: Softens the Brown Sugar Cookies.
  • Baking Soda, Baking Powder, Cinnamon: Flavor enhancer and leavening agents.
  • Demerara Sugar: My favorite part, adds a delicious sugary crunch to the cookies.

Dough being rolled into balls and rolled into sugar and then chilled and baked.

How To Make Brown Sugar Cookies

  1. Melt butter; cool.
  2. Stir in brown sugar, egg, yolk, (optional) molasses, vanilla.
  3. Add dry ingredients (cornstarch, salt, leaveners, cinnamon), then flour. Optional: toffee bits.
  4. Chill dough 30 mins.
  5. Form balls, roll in sugar, chill 45-60 mins.
  6. Bake 325°F, 9-14 mins.
  7. Cool on sheet, then rack.


Roll dough taller and skinnier for thick, chewy centers and crisp edges; the bottom expands first, creating crispness, while the top stays thick and chewy.

Freshly baked Brown Sugar Cookies.

Dark Brown Vs. Light Brown Sugar

  • Dark Brown Sugar: Richer in molasses, offers a darker color, stronger flavor, and more moisture for pronounced caramel sweetness and chewiness like in these brown sugar cookies.
  • Light Brown Sugar: Lower molasses content, lighter color, and milder flavor, suitable for baking with a softer caramel sweetness like in these DoubleTree Cookies.

Brown Sugar Cookies stacked on top of each other.


  • Room Temp: In an airtight container, up to 1 week.
  • Freeze Dough: Freeze Brown Sugar Cookies balls on sheet, then in a bag for 3 months. Bake from frozen, add extra baking time.
  • Freeze Baked: Store cooled cookies in a freezer bag for 3 months. Thaw at room temp.

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Brown Sugar Cookies

5 from 6 votes
Ridiculously soft and chewy Brown Sugar Cookies have a crisp sugar coating and a hint of cinnamon flavor.
Brown Sugar Cookies stacked on top of each other.
Print Recipe

Brown Sugar Cookies

Brown Sugar Cookies stacked on top of each other.
5 from 6 votes
Ridiculously soft and chewy Brown Sugar Cookies have a crisp sugar coating and a hint of cinnamon flavor.
Course Dessert, Snack
Cuisine American
Keyword Brown Sugar Cookies
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 42 minutes
Servings 26 cookies
Chelsea Lords
Calories 228kcal
Cost $4.15


  • 16 tablespoons (1 cup) unsalted butter
  • 1 and 1/3 cups dark brown sugar, tightly packed
  • 1 large egg
  • 1 large egg yolk
  • Optional: 2 teaspoons molasses, (Note 1)
  • 1 teaspoon pure vanilla extract
  • 2 and 3/4 cups all-purpose white flour (Note 2)
  • 2 teaspoons cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon EACH: baking soda, baking powder, ground cinnamon
  • 1/2 cup Demerara sugar (Note 3)
  • Optional: 1 cup Milk Chocolate Heath Toffee Bits


  • WET INGREDIENTS: Melt butter in a microwave-safe bowl, then cool to room temperature by refrigerating for 3-5 minutes. Transfer cooled butter to a large bowl. (Avoid hot butter as it can make cookies greasy.) Mix brown sugar until smooth, about 3 minutes. Add one whole egg, one egg yolk, molasses, and vanilla, stirring until smooth and combined.
  • DRY INGREDIENTS: Add cornstarch, salt, baking soda, baking powder, and cinnamon directly to wet ingredients and stir. Then, incorporate the flour (Note 2), mixing until just combined; mixture may appear dry initially but will integrate. Avoid over-mixing. If adding toffee bits, fold in gently. Cover dough securely and chill for 30 minutes.
  • CHILL: Take the dough out of the fridge and shape into tall, 40-gram balls (about 2 tablespoons each). Roll each ball in Demerara sugar placed in a small bowl. Arrange the sugared dough balls on a plate, cover, and refrigerate again for 45-60 minutes.
  • BAKE: Preheat oven to 325°F. Space dough balls on a lined sheet pan (6 per batch to prevent overcrowding) and bake for 9-14 minutes. Watch carefully, being sure to not over-bake. (We love these best at 12 minutes.) Let cookies cool on the sheet for 3-5 minutes before transferring to a cooling rack.


Recipe Notes

Note 1: Molasses deepens the brown sugar flavor, but the cookies are still delicious without it.
Note 2: Avoid overpacking the flour by spooning and leveling the flour.
Note 3: Alternatively, roll the cookies in turbinado sugar or in sparkling sugar. As a last-resort option, the cookies can be rolled in plain white sugar.
Nutritional information does not include the optional toffee chips.

Nutrition Facts

Serving: 1serving | Calories: 228kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 75mg | Potassium: 55mg | Fiber: 1g | Sugar: 17g | Vitamin A: 247IU | Calcium: 19mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. 5 stars
    The recipe said they would spread a lot. Mine did not. I like the cookie. It is both sweet and a little salty.

  2. 5 stars
    I love your recipes and the detailed instructions you provide. I made these cookies and loved the flavor however I almost over baked the first pan from expecting them to spread out more. Like the other comments, my cookies also did not spread out. I’ll definitely try this recipe again.

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