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

Description

This Chewy Brown Sugar Cookies recipe delivers soft, thick, and perfectly crinkled cookies bursting with warm, comforting flavors of cinnamon and brown sugar. These cookies are easy to make, freeze well, and stay fresh for an entire week, making them the perfect treat for any occasion.

Ingredients

Units Scale

Dry 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

Wet Ingredients

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

For Rolling

1/3 cup (67g) granulated sugar

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Instructions

Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, cornstarch, cinnamon, and salt until evenly combined. Set this mixture aside.
Mix Wet Ingredients
In a medium bowl, whisk the melted butter and brown sugar together until the mixture is smooth and no lumps remain. Next, add the egg and whisk until fully incorporated. Mix in the vanilla extract.
Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Use a large spoon or rubber spatula to mix until a soft and thick dough forms. Cover the dough with plastic wrap and chill in the refrigerator for 2 hours, or up to 3 days. Chilling is essential for the best results.
Prepare for Baking
If the dough has chilled for more than 2 hours, let it sit at room temperature for 10 minutes to soften slightly. Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats.
Shape and Coat Cookies
Pour the granulated sugar into a small bowl. Scoop 2 scant tablespoons of dough, roll into a ball, and coat with sugar. Place the dough balls on the prepared baking sheets, leaving 3 inches between each.
Bake Cookies
Bake for 8-9 minutes, then remove from the oven and gently press the tops to create a crinkly texture. Return the cookies to the oven and bake for an additional 2-4 minutes, for a total of 10-13 minutes. The cookies will appear puffy and still soft in the center but will finish cooking as they cool.
Cool and Serve
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to one week.

Notes

Make-Ahead Instructions: You can chill the dough for up to 3 days before baking. Alternatively, freeze unbaked dough balls (without the sugar coating) for up to 3 months. Let the dough balls sit at room temperature for 30 minutes before rolling in sugar and baking.
Freezing Baked Cookies: Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Cornstarch Benefits: Cornstarch ensures the cookies are soft and thick. If unavailable, you can omit it, though the texture may vary slightly.
Butter Tip: Allow the melted butter to cool for 5-10 minutes before mixing with other ingredients. This prevents the hot butter from cooking the egg.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 14g
Sodium: 70mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 20mg