Chewy Brown Sugar Cookies Recipe

I remade classic sugar cookies into Brown Sugar Cookies with a touch of molasses, yielding crisp edges, an almost fudgy center, and a lattice of crackles across the top that begs closer inspection.

I can’t resist cookies that crackle on top; the ones I keep coming back to are my Brown Sugar Cookies. I pack them with packed light brown sugar and a little molasses, so they’re deep and caramel-y without being sickly sweet.

The edges crisp just right while the middle stays chewy, almost fudgy, and every bite makes you wonder why other cookies feel so boring. I didn’t mean to perfect them at first, I just kept tweaking, tasting, swapping, and yep it paid off.

You’ll find yourself studying the top like it’s a good mystery, wanting one more.

Ingredients

• All-purpose flour adds structure and carbs, little protein, not much fiber, kinda plain.
• Brown sugar gives deep sweetness, adds moisture, mostly carbs, it’s what makes them chew.
• Butter brings richness and chew, mostly fat and calories but also flavor.
• Eggs bind, add protein and moisture, help texture, dont overthink it.
• Molasses gives depth and slight bitterness, adds iron and minerals, very strong.
• Cornstarch softens crumb, makes cookies tender and chewy, has no real nutrition.
• Sea salt brightens flavors, gives contrast to sweetness, sprinkle for grown up taste.

Ingredient Quantities

• 2 1/4 cups (280 g) all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup (226 g) unsalted butter, softened to room temp
• 1 1/4 cups (250 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar, plus extra for rolling
• 1 large egg plus 1 egg yolk, room temp
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• Flaky sea salt for sprinkling, optional

How to Make this

1. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or a silicone mat.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine sea salt in a bowl and set aside.

3. In a large bowl cream 1 cup (226 g) softened unsalted butter with 1 1/4 cups (250 g) packed light brown sugar and 1/4 cup (50 g) granulated sugar until light and fluffy, about 2 to 3 minutes. Don’t skimp on creaming, it helps the texture.

4. Add 1 large egg plus 1 egg yolk (both room temp), 1 tablespoon molasses and 1 teaspoon vanilla extract to the butter mixture and beat until combined, scraping the sides as needed.

5. Add the dry ingredients to the wet in two additions and fold gently until just combined, don’t overmix or you’ll make them tough. The cornstarch will keep them tender and almost fudgy in the middle.

6. Chill the dough at least 30 minutes to 1 hour in the fridge (or up to 24 hours for deeper flavor and less spread). Chilled dough gives those pretty crackles on top.

7. Scoop dough into about 1 to 1 1/2 tablespoon balls (or a small cookie scoop), roll each in extra granulated sugar and place on the prepared sheets about 2 inches apart.

8. Bake 9 to 11 minutes until the edges are set and the tops are crackled but centers still look slightly soft. Resist the urge to bake until completely firm or they’ll lose chew.

9. Let cookies cool on the sheet for 4 to 5 minutes, sprinkle flaky sea salt if you like, then transfer to a wire rack to finish cooling. Store in an airtight container with a slice of bread to keep them chewy for a few days or freeze dough balls for later.

Equipment Needed

1. Oven plus 2 rimmed baking sheets (line with parchment or a silicone mat)
2. Stand mixer or hand mixer with paddle/beaters, for creaming the butter (dont skimp)
3. 2 mixing bowls, one large and one medium for dry and wet ingredients
4. Whisk and a flexible rubber spatula, for mixing and scraping the bowl
5. Measuring cups and spoons, and a kitchen scale if you like precise baking
6. Cookie scoop or tablespoon and a small bowl of extra granulated sugar for rolling
7. Wire cooling rack, to finish cooling so they dont go soggy
8. Plastic wrap or an airtight container for chilling dough and storing finished cookies

FAQ

Chewy Brown Sugar Cookies Recipe Substitutions and Variations

• All-purpose flour: swap with a 1:1 gluten-free flour blend that contains xanthan gum, use the same weight (280 g). Cookies might be a bit more crumbly so chill the dough 30 minutes before baking.
• Unsalted butter: use salted butter cup-for-cup, but cut the recipe salt by about 1/4 teaspoon. For a dairy-free option try solid coconut oil 1:1, though cookies will be slightly more cake-y.
• Light brown sugar: use dark brown sugar 1:1 for a richer molasses note. Or make your own by stirring 1 tablespoon molasses into each cup of granulated sugar.
• Molasses: substitute with 1 tablespoon maple syrup or 1 tablespoon dark corn syrup. Flavor won’t be identical but you’ll keep the chew and moisture.

Pro Tips

1. Chill the dough longer than you think. Overnight in the fridge gives deeper flavor and way less spread. If you forget to chill, freeze scooped balls for 15 minutes before baking, but dont leave them frozen solid or youll have to wait too long to bake.

2. Dont skimp on creaming the butter and sugars, really beat it until light and fluffy, at least a couple minutes. Room temp eggs help the mix come together faster. When you add the flour fold just until you cant see streaks of flour, overmixing makes the cookies tough.

3. Use visual cues not the clock. Pull the tray when edges are set and tops look crackled but centers still look soft, theyll continue to cook on the hot sheet. Bake a test cookie if youre unsure and adjust time from there.

4. For extra texture roll the dough well in granulated sugar so you get that sparkly crackle. Sprinkle flaky sea salt right after they come out so it sticks and tastes brighter. Store in an airtight container with a slice of bread to keep them chewy, or freeze the dough balls for later.