Why did my cookies spread too much?

The most common reason for excessive spreading is not chilling the dough long enough. The butter needs time to solidify so the cookies hold their shape during baking. Also check that your oven is properly preheated and your baking sheets aren't warm from a previous batch.

Can I use salted butter instead of unsalted?

Yes, you can use salted butter in a pinch, but reduce the added salt to just a pinch. Unsalted butter is preferred because it allows you to control the exact amount of salt in your cookies.

Is the cornstarch really necessary?

While you can make these cookies without cornstarch, it's highly recommended. Cornstarch creates a more tender crumb and helps achieve that signature chewy texture. It's worth having in your pantry for cookie baking!

Can I double this recipe?

Absolutely! This recipe doubles beautifully. Just make sure to use a large enough bowl for mixing and maintain the same chilling and baking times.

Chewy Brown Sugar Cookies Recipe

Name: Chewy Brown Sugar Cookies Recipe
Prep time: 2 h 15 min
Cook time: 13 min
Total time: 3 h
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 1 1/2 teaspoons cornstarch; 1/2 teaspoon ground cinnamon (or 1 teaspoon for a stronger cinnamon flavor); 1/4 teaspoon salt; 3/4 cup (170g) unsalted butter, melted and slightly cooled; 1 1/4 cups (250g) packed light or dark brown sugar; 1 large egg, room temperature; 2 teaspoons pure vanilla extract; 1/3 cup (67g) granulated sugar

These irresistibly Chewy Brown Sugar Cookies are a game-changer for your cookie repertoire. With their crinkly tops, soft centers, and rich brown sugar flavor, they’re the perfect balance between classic comfort and something special. The hint of cinnamon adds warmth that makes these cookies impossible to resist, whether you’re serving them with milk, coffee, or sneaking one straight from the cooling rack!

Why You’ll Love This Recipe

Incredibly Chewy Texture: The melted butter and brown sugar combination creates that perfect chewy cookie texture that stays soft for days.
Simple Ingredients: No special trips to the grocery store needed! These cookies use pantry staples you likely already have on hand.
Make-Ahead Friendly: The dough actually benefits from chilling, making this perfect for planning ahead or splitting the work over two days.
Crowd-Pleaser: These cookies have that nostalgic, homemade quality that appeals to everyone from kids to cookie connoisseurs.

Ingredients You’ll Need

All-purpose flour: The foundation of our cookies, providing structure while still allowing for that perfect chewy texture.
Baking soda: Gives the cookies their rise and helps create those beautiful crackly tops.
Cornstarch: The secret weapon! It keeps the cookies tender and prevents them from spreading too much.
Cinnamon: Adds a warm, subtle spice that complements the brown sugar beautifully. Adjust to your preference.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted butter: Use melted butter for chewier cookies with deeper flavor. Let it cool slightly so it doesn’t cook the egg!
Brown sugar: The star ingredient that gives these cookies their caramel-like flavor and contributes to their chewy texture. Light or dark both work – dark will give a more pronounced molasses flavor.
Egg: Provides structure and richness. Room temperature egg incorporates better.
Vanilla extract: Rounds out the flavors with its warm, aromatic quality.
Granulated sugar: For rolling the dough balls before baking. Creates a delicate, sparkly crust.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize these delicious cookies? Here are some tasty ideas:

Brown Sugar Chocolate Chip Cookies: Fold in 1 cup of chocolate chips after mixing the dough.
Cinnamon-Sugar Snickerdoodle Style: Double the cinnamon in the dough and add a teaspoon of cinnamon to the sugar used for rolling.
Nutty Brown Sugar Cookies: Add 1/2 cup of chopped pecans or walnuts to the dough for texture and flavor.
Brown Sugar Spice Cookies: Add 1/4 teaspoon each of nutmeg and ginger alongside the cinnamon for a more complex spice profile.

How to Make Chewy Brown Sugar Cookies

Step 1: Prepare the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cornstarch, cinnamon, and salt until well combined. This ensures even distribution of leavening agents and spices throughout your dough.

Step 2: Mix the Wet Ingredients

In a medium bowl, whisk the melted butter and brown sugar together until smooth and no lumps remain. This might take a minute of vigorous whisking, but it’s worth the effort! Add the egg and whisk again until incorporated. Finally, stir in the vanilla extract.

Step 3: Combine and Chill

Pour the wet ingredients into the dry ingredients and mix with a large spoon or rubber spatula just until combined. The dough will be very soft but still thick. Cover the bowl tightly and refrigerate for at least 2 hours (or up to 3 days). This chilling step is absolutely essential for the right texture!

Step 4: Prepare for Baking

When ready to bake, preheat your oven to 325°F and line two baking sheets with parchment paper. If your dough has been chilling longer than 2 hours, let it sit at room temperature for about 10 minutes to soften slightly.

Step 5: Shape and Roll

Pour granulated sugar into a small bowl. Scoop about 2 tablespoons of dough and roll it between your palms to form a ball. Roll each ball in the granulated sugar to coat completely. Place them on the prepared baking sheets, leaving about 3 inches between each cookie.

Step 6: Bake with the Crinkle Technique

Bake for 8-9 minutes, then remove from the oven and gently press the top of each cookie with the back of a spoon or your fingers to create that signature crinkled top. Return to the oven for 2-4 more minutes until the edges are set but the centers still look soft. Total baking time should be 10-13 minutes.

Step 7: Cool Properly

Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. They’ll continue to set up as they cool, achieving that perfect chewy texture.

Pro Tips for Making the Recipe

Measure the flour correctly: Use the spoon and level method for accurate measurement. Too much flour can make your cookies dry and cakey instead of chewy.
Don’t skip the chilling time: This allows the flavors to develop and prevents excessive spreading during baking.
Watch the baking time carefully: These cookies may look underdone when you take them out, but they’ll finish cooking on the hot baking sheet. Overbaking will result in crunchy rather than chewy cookies.
The crinkle technique matters: Don’t skip pressing down on the cookies mid-bake. This creates that beautiful crackly top and ensures even baking.
Use room temperature egg: A cold egg won’t incorporate as smoothly into your melted butter mixture.

How to Serve

These chewy brown sugar cookies are versatile and can be enjoyed in various ways:

Perfect Pairings:

Serve with a cold glass of milk for the classic cookie experience
Pair with coffee or tea for an afternoon treat
Create ice cream sandwiches by placing a scoop of vanilla ice cream between two completely cooled cookies

Gift Giving:

Stack cookies in a decorative tin or box lined with parchment paper for a thoughtful homemade gift

Make Ahead and Storage

Storing Leftovers

Store baked cookies in an airtight container at room temperature for up to 1 week. Place a piece of bread in the container to help keep cookies soft and chewy.

Make-Ahead Options

The dough can be made and refrigerated for up to 3 days before baking. This makes them perfect for preparing ahead for parties or when you want fresh-baked cookies without the full prep work.

Freezing

Baked cookies freeze beautifully for up to 3 months in an airtight container with parchment between layers. Thaw overnight in the refrigerator or at room temperature.

Alternatively, freeze unbaked cookie dough balls (before rolling in sugar) for up to 3 months. When ready to bake, let them sit at room temperature for 30 minutes, roll in sugar, and bake as directed, adding 1-2 minutes to the baking time.

Reheating

For that just-baked taste, warm cookies in a 300°F oven for 3-4 minutes or microwave individual cookies for 10-15 seconds.

FAQs

Why did my cookies spread too much?

The most common reason for excessive spreading is not chilling the dough long enough. The butter needs time to solidify so the cookies hold their shape during baking. Also check that your oven is properly preheated and your baking sheets aren’t warm from a previous batch.
Can I use salted butter instead of unsalted?

Yes, you can use salted butter in a pinch, but reduce the added salt to just a pinch. Unsalted butter is preferred because it allows you to control the exact amount of salt in your cookies.
Is the cornstarch really necessary?

While you can make these cookies without cornstarch, it’s highly recommended. Cornstarch creates a more tender crumb and helps achieve that signature chewy texture. It’s worth having in your pantry for cookie baking!
Can I double this recipe?

Absolutely! This recipe doubles beautifully. Just make sure to use a large enough bowl for mixing and maintain the same chilling and baking times.

Final Thoughts

These Chewy Brown Sugar Cookies strike the perfect balance between simple and special. With their rich flavor, irresistible texture, and beautiful crinkly tops, they’re bound to become a staple in your baking repertoire. Whether you’re baking for a special occasion or just craving something sweet, these cookies deliver comfort and joy in every bite. The best part? They’re easy enough for beginner bakers but delicious enough to impress everyone who tries them!