Easy Brown Sugar Cookies — Soft, Chewy & Fast

The first bite is warm, buttery, and full of caramel notes — these easy brown sugar cookies melt in your mouth. I developed this version after testing it eight times, swapping sugars and resting times until the texture was consistently soft and chewy. The dough comes together in one bowl and bakes in under 12 minutes, so you can have fresh cookies without an all-day commitment. This is the recipe I bring to potlucks and weeknight cookie emergencies, and it holds up whether you scoop small rounds for kids or larger cookies for coffee breaks. Read on for precise measurements, fail-safe techniques, and ways to adapt the dough for different diets or flavors.

Why This Recipe Works

Brown sugar keeps the cookies moist because it contains molasses, which attracts and retains moisture.
Melted butter creates a denser, chewier crumb than creamed butter when combined with brown sugar.
A short rest (15–30 minutes) lets the flour hydrate, giving a uniform texture without long chilling.
A small amount of cornstarch tenderizes the dough for soft interiors while the edges caramelize.
Slightly underbaking by 1–2 minutes leaves the centers chewy as they finish setting on the hot sheet.

Ingredients Breakdown

All-purpose flour: 300 g (2 1/3 cups). Provides structure; weigh for best results. Overmeasuring makes dry cookies.
Light brown sugar: 220 g (1 cup, packed). Adds moisture and caramel flavor. Dark brown sugar will deepen the flavor but make color darker.
Unsalted butter: 170 g (12 tbsp / 3/4 cup), melted and cooled slightly. Melted butter produces a chewier cookie. If using salted butter, reduce added salt by 1/4 tsp.
Granulated sugar: 50 g (1/4 cup). Helps with spread and crisp edges — don’t eliminate entirely.
Large egg: 1 at room temperature. Binds and adds lift.
Vanilla extract: 10 ml (2 tsp). Amplifies flavor.
Baking soda: 1 tsp (5 g). Reacts with brown sugar acidity for lift and spread.
Fine sea salt: 1 tsp (5 g) — use Diamond Crystal? If using Morton’s, use 3/4 tsp because it is denser.
Cornstarch: 12 g (1 tbsp). Tenderizes and softens.
Optional mix-ins: 100 g (3/4 cup) chocolate chips or chopped nuts. Fold in at the end.

Substitutions with impact warnings:

Brown sugar swap: Using dark brown sugar increases molasses notes but can darken and slightly moisten the cookie.
Butter alternatives: Margarine or oil will change flavor and texture; butter is recommended for the best chew and caramel notes.
Egg replacement: Use 60 g (1/4 cup) applesauce + 1/4 tsp baking powder for an egg-free option, but texture will be softer and cakier.

Essential Equipment

Baking sheets: Two rimmed half-sheet pans (18 x 13 in / 46 x 33 cm) or equivalent. Rotate pans halfway for even bake.
Parchment paper or silicone baking mats to prevent sticking.
Digital scale for flour and sugar accuracy; measuring cups can vary by brand.
Cookie scoop (2-tablespoon/30 ml) for uniform cookies. If you don’t have a scoop, use two spoons to shape dough into rounds.
Cooling rack for quick cooling and texture control.
Optional: Instant-read thermometer to check oven hotspots — useful in older ovens.

Step-by-Step Instructions

Prep Time: 10 minutes — Cook Time: 10–12 minutes — Inactive Time: 15–30 minutes resting (optional) — Total Time: 35–45 minutes. Makes 24 cookies; serving size: 1 cookie.

Step 1: Combine the melted butter and sugars

In a large bowl whisk 170 g (12 tbsp / 3/4 cup) melted butter, 220 g (1 cup) packed light brown sugar, and 50 g (1/4 cup) granulated sugar until smooth, about 30 seconds. Stir in 1 large room-temperature egg and 10 ml (2 tsp) vanilla until fully incorporated, about 20 seconds.

Step 2: Mix the dry ingredients

In a separate bowl whisk together 300 g (2 1/3 cups) all-purpose flour, 12 g (1 tbsp) cornstarch, 1 tsp (5 g) baking soda, and 1 tsp (5 g) fine sea salt for 15 seconds until even. This breaks up lumps and distributes leavening.

Step 3: Combine wet and dry

Add the dry mix to the butter mixture and fold with a spatula until just combined, about 15–30 seconds. Do not overmix — stop as soon as no dry flour is visible. Fold in optional 100 g (3/4 cup) chocolate chips if using, about 10–15 seconds.

Step 4: Rest the dough (optional but recommended)

Cover the bowl and rest the dough at room temperature for 15–30 minutes to hydrate the flour for a more even crumb. This rest is optional but improves texture without chill time.

Step 5: Portion the dough

Preheat the oven to 175°C (350°F). Line baking sheets with parchment. Use a 2-tablespoon (30 ml) scoop to portion dough into 24 balls, placing them 5 cm (2 inches) apart. Slightly flatten each ball with the palm — this encourages even spread.

Step 6: Bake the cookies

Bake one sheet at a time in the center of the preheated oven for 10–12 minutes, rotating halfway. Bake until edges are golden and centers still look slightly soft and glossy. Oven differences matter — watch the first batch closely.

Step 7: Cool and finish

Let cookies cool on the baking sheet for 5 minutes; they will finish setting as they cool. Transfer to a cooling rack and cool another 10 minutes before serving. Cookies firm up but stay chewy inside.

Expert Tips & Pro Techniques

Measure by weight for consistent results: Use a digital scale for flour and sugar; a cup can vary by brand and technique.
Common mistake: Overbaking makes cookies dry. Pull them when centers are still soft — they’ll set while cooling.
Temperature control: Melt butter and let it cool to just-warm so it doesn’t cook the egg when mixed.
Make-ahead: Freeze scooped dough balls on a tray, then transfer to a bag. Bake from frozen at 175°C (350°F) for 13–15 minutes; add 2–3 minutes for larger scoops.
Professional trick for even color: Rotate the pan 180° halfway through and bake one sheet at a time in the middle rack.
Flavor boost: Replace 1 tsp of vanilla with 1/2 tsp of bourbon or espresso powder for depth.

Storage & Reheating

Refrigerator: Store baked cookies in an airtight container at room temperature for up to 4 days; place a slice of apple in the container to keep them soft. If you refrigerate, use airtight container and expect a firmer texture; bring to room temp before serving, about 20–30 minutes.
Freezer: Cookies freeze well for up to 3 months. Flash-freeze on a tray, then transfer to a freezer bag with parchment between layers. Thaw at room temperature for 20–30 minutes.
Reheating: Warm in a 175°C (350°F) oven for 4–6 minutes to refresh chew. Avoid microwaving for long periods — it makes cookies gummy; a 10–12 second zap can help if you’re in a hurry.

Variations & Substitutions

Chocolate Chunk Version: Replace 100 g (3/4 cup) chocolate chips with 100 g chopped dark chocolate; bake the same time. Bigger chunks create pockets of melted chocolate.
Oat & Spice: Add 75 g (3/4 cup) old-fashioned oats and 1 tsp ground cinnamon. Reduce flour by 25 g (2 tbsp) and bake 1–2 minutes longer.
Gluten-Free Version: Replace 300 g all-purpose flour with 300 g (2 1/3 cups) 1:1 gluten-free flour blend with xanthan gum. The dough may be slightly stickier; chill 30 minutes. Increase bake time by 2–3 minutes.
Egg-Free Option: Use 60 g (1/4 cup) applesauce + 1/4 tsp baking powder. Texture will be softer and more cake-like; reduce bake time by 1 minute and watch closely.

Serving Suggestions & Pairings

Morning treat: Serve warm with a mug of strong coffee or latte. Pair with our brown sugar overnight oats for an indulgent breakfast spread.
Ice cream sandwich: Split slightly larger cookies and sandwich with vanilla ice cream for an easy dessert.
Holiday tray: Add sprinkled coarse sea salt and pair with chewy molasses cookies for variety; see how a Grinch sugar cookies brighten a cookie plate.
Afternoon snack: Serve with a glass of cold milk and a small plate of spiced nuts — try a lighter pairing with maple brown sugar crinkle for a maple-caramel theme.

Nutrition Information
Per serving (1 cookie). Recipe yields 24 cookies.

Calories: 150 kcal
Total Fat: 7 g
Saturated Fat: 4.5 g
Cholesterol: 25 mg
Sodium: 110 mg
Total Carbohydrates: 20 g
Dietary Fiber: 0.5 g
Sugars: 11 g
Protein: 2 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: Flat, greasy cookies often mean too much melted butter or overworked dough. Measure butter by weight, and don’t overmix after adding flour. Chill dough 15–30 minutes if your kitchen is very warm.

Q: Can I make this without eggs?
A: Yes. Use 60 g (1/4 cup) applesauce plus 1/4 tsp baking powder, but expect a softer, slightly cakey texture and slightly shorter bake time.

Q: Can I double this recipe?
A: You can double it. Mix in a larger bowl and bake on separate sheets to avoid crowding. Dough stores in the fridge for 24 hours; mixing larger batches may change bake timing slightly.

Q: Can I prepare the dough the night before?
A: Yes. Store covered in the fridge for up to 24 hours. Bring to room temperature for 15–20 minutes before scooping and bake as directed.

Q: How long do these cookies keep in the fridge?
A: Baked cookies keep well at room temperature in an airtight container for up to 4 days. In the fridge they can last up to 7 days but may firm up; reheat briefly to restore chew.

Q: Why are my cookies cakey instead of chewy?
A: Cakey cookies usually have too much leavening or too little fat. Use the exact baking soda amount, measure flour by weight, and use the suggested butter ratio for chew.

Q: Can I add mix-ins like nuts or toffee?
A: Yes. Add up to 100 g (3/4 cup) total mix-ins. Larger mix-ins may change bake time by 1–2 minutes.

Conclusion

These brown sugar cookies are a reliable, everyday treat that comes together fast and lives up to the "soft and chewy" promise. For a few alternative takes or to compare techniques, see this tested brown sugar cookies – Girl Versus Dough guide and this popular Chewy Brown Sugar Cookies – Sally’s Baking Addiction recipe for extra tips and variations. Enjoy warm from the oven or freeze dough for fresh cookies whenever you like.