These chewy brown sugar cookies have soft, chewy centers, lightly crisp edges, and a rich caramel flavor from brown sugar and molasses. The dough is made with melted butter, so you don’t need a mixer. Chill it for an hour, roll the cookies in granulated sugar, and bake until the edges are set but the centers are still soft.
They’re simple cookies, but the combination of brown sugar, melted butter, an extra egg yolk, and a touch of molasses gives them plenty of flavor.
I’ve made so many versions of sugar cookies over the years, but I wanted this one to be all about the flavor of brown sugar. I wasn’t looking for another plain sugar cookie with a little brown sugar added—I wanted that deeper caramel flavor and a really soft, chewy center.
I use melted butter because I love the chewiness it gives the cookies, then add an extra egg yolk and just a tablespoon of molasses to bring out the flavor of the brown sugar without turning them into molasses cookies. After chilling the dough, I roll them in granulated sugar before baking, which gives the outside a slight crunch while the centers stay soft.
Why you’ll love these brown sugar cookies
- Soft and chewy – Brown sugar, melted butter, and an extra egg yolk create a wonderfully chewy center.
- Rich brown sugar flavor – A tablespoon of molasses enhances the caramel notes already present in the brown sugar.
- No mixer needed – Since the butter is melted, the dough comes together easily with a whisk and spatula.
- Crisp sugar coating – Rolling the dough in granulated sugar gives the cookies a delicate crunch around the soft center.
Ingredients and substitutions
- Butter – I use unsalted butter and melt it rather than cream it. Let it cool slightly before adding the egg.
- Light brown sugar – This is the main flavor of these cookies and also contributes moisture and chewiness. Pack it firmly if measuring by volume.
- Egg and egg yolk – The whole egg binds the dough, while the additional yolk adds richness and helps create that soft, chewy texture.
- Molasses – Just one tablespoon deepens the brown sugar flavor without turning these into molasses cookies. I wouldn’t use blackstrap molasses here because its flavor is much stronger.
- Vanilla extract – Complements the caramel flavor of the brown sugar.
- All-purpose flour – Gives the cookies their structure. For the most consistent results, weigh the flour rather than measuring it by cups.
- Cornstarch – Helps keep the cookies tender and soft.
- Baking soda and baking powder – Give the cookies the right amount of lift and spread.
- Salt – Balances the sweetness and brings out the brown sugar flavor.
- Granulated sugar – For rolling the cookie dough before baking. It gives the outside a slightly crisp texture and pretty crackled finish.
Why add molasses to brown sugar cookies?
Brown sugar already contains molasses, but I add a tablespoon of molasses to the dough to intensify that flavor.
It gives these cookies a deeper caramel note without adding enough to make them taste like traditional molasses cookies. That’s particularly useful when using light brown sugar, which has a milder molasses flavor than dark brown sugar.
How to make chewy brown sugar cookies
Make the cookie dough
- In a bowl, combine the flour, cornstarch, baking powder, baking soda, and salt.
- In a separate large bowl, combine the melted butter and light brown sugar until well combined.
- Add the egg, egg yolk, molasses, and vanilla. Mix until smooth.
- Add the dry ingredients and mix just until you no longer see any dry flour. Do not overmix.
- Cover the bowl and chill the cookie dough in the refrigerator for 1 hour.
Shape and bake
- Preheat the oven to 350°F/ 170°C and line two baking sheets with parchment paper.
- Place the granulated sugar in a shallow bowl.
- Portion the chilled cookie dough into about 2 tbsp (30 to 35 grams) portions and roll each into an almost oval ball.
Pro tip – I like to shape mine slightly oval rather than perfectly round, so they stand tall on the baking sheet and prevent overspreading.
- Roll each cookie generously in granulated sugar.
- Arrange them on the prepared baking sheet, leaving enough room between them to spread.
- Bake for 10 to 12 minutes until the edges are set, but the centers still look slightly soft.
- Let the cookies rest on the baking sheet for a few minutes before transferring them to a cooling rack.
Why chill brown sugar cookie dough?
Don’t skip the chilling time with this recipe.
Because we’re using melted butter, the freshly mixed dough is too soft to bake immediately. Chilling firms the butter and gives the flour time to absorb moisture, helping control how much the cookies spread in the oven.
I chill mine for about one hour. You want the dough firm enough to scoop and shape but not rock hard.
This is worth explaining because melted-butter brown sugar cookies often require chilling to prevent spreading.
Storage and make-ahead
- Room temperature – Store cooled brown sugar cookies in an airtight container at room temperature. They should stay soft for several days.
- Refrigerator – You can make the dough ahead and keep it covered in the refrigerator. Let very cold dough sit at room temperature briefly if it becomes too firm to scoop.
- Freeze the dough – Portion the dough into balls before freezing. I would freeze them before coating them in granulated sugar, then thaw enough to roll in sugar before baking.
- Freeze baked cookies – Cool the cookies completely, then freeze them in an airtight container with parchment between the layers.
Variations
- Cinnamon sugar cookies – For cinnamon sugar cookies, make the same brown sugar cookie dough but roll the chilled dough balls in cinnamon sugar instead of plain granulated sugar before baking.
The cinnamon works beautifully with the caramel flavor of the brown sugar and molasses. See my Cinnamon Sugar Cookies recipe for the complete version. - Dark brown sugar cookies – You can substitute dark brown sugar for light brown sugar if you prefer a stronger molasses flavor. Because this recipe already contains additional molasses, expect the flavor to be noticeably deeper.
- Chocolate chip brown sugar cookies – Fold chocolate chips or chopped chocolate into the finished dough before chilling. However, I actually wouldn’t push this variation very much in the post because then we’re wandering straight into chocolate-chip-cookie territory. The point of this recipe is the brown sugar.
Chewy Brown Sugar Cookies
Soft and chewy brown sugar cookies made with melted butter, light brown sugar, an extra egg yolk, and a touch of molasses. Rolled in granulated sugar for lightly crisp edges and a soft, chewy center.
Video
Ingredients
- 227 g (1 cup) Unsalted butter melted and slightly cooled
- 350 g (1½ cups) Light brown sugar
- 1 large Egg
- 1 large Egg yolk
- 1 tbsp Molasses
- 1 tsp Vanilla extract
- 410 g (3¼ cups) All-purpose flour
- 1 tbsp Cornstarch
- ½ tsp Salt
- ½ tsp Baking powder
- ½ tsp Baking soda
- Granulated sugar for rolling
Method
- Dry ingredients – Combine the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl.410 g All-purpose flour, 1 tbsp Cornstarch, ½ tsp Salt, ½ tsp Baking powder, ½ tsp Baking soda
- Wet Ingredients – In a large bowl, whisk the melted butter and brown sugar until well combined. Add the egg, egg yolk, molasses, and vanilla. Whisk until smooth.227 g Unsalted butter, 350 g Light brown sugar, 1 large Egg, 1 large Egg yolk, 1 tbsp Molasses, 1 tsp Vanilla extract
- Dry to wet – Add the dry ingredients and mix with a spatula just until combined.
- Chill – Cover and chill the dough for 1 hour (upto 24 hours in the fridge)
- Oven and Pan – Preheat the oven to 350°F / 170°C. Line baking sheets with parchment paper.
- Coat in Sugar – Portion about 2 tbsp (36 g) of the dough and shape into balls, making them slightly oval if desired. Roll each cookie in granulated sugar and arrange on the prepared baking sheet.Granulated sugar
- Bake – Bake for 10 – 12 minutes, until the edges are set and the centers remain soft.
- Cool on the baking sheet for several minutes before transferring to a wire rack.
Notes
- Measure the flour accurately. I recommend weighing it in grams. Too much flour will make the cookies thick and dry instead of soft and chewy.
- Cool the melted butter slightly before mixing it with the other ingredients. It should be melted but not piping hot.
- Chill the dough for 1 hour. This dough is made with melted butter, so chilling helps firm it up, makes it easier to shape, and prevents excessive spreading.
- Portion the dough into 30–35 g pieces for approximately 36 cookies. Shape each portion into a slightly oval ball before rolling in granulated sugar.
- Don’t flatten the cookies before baking. They will spread naturally in the oven.
- Don’t overbake. Remove the cookies when the edges are set but the centers still look slightly soft. They will continue to set as they cool.
- For cinnamon sugar cookies, roll the same dough in cinnamon sugar instead of plain granulated sugar before baking.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for the best brown sugar cookies
- Weigh your flour. Too much flour can turn a chewy cookie thick and cakey, while too little can cause excessive spreading.
- Let the melted butter cool slightly. It can be warm, but it shouldn’t be hot when you add the egg.
- Don’t skip the extra yolk. It adds richness without adding as much water as another whole egg, helping create the chewy center. Extra yolk is also used for this purpose in another leading brown sugar cookie recipe.
- Chill the dough. With melted butter, this is important for controlling spread.
- Don’t flatten the dough balls. Let the heat of the oven do the work.
- Don’t overbake. Take the cookies out when the edges look set, but the centers are still soft. They continue to set on the hot baking sheet.
- Let them cool on the pan first. Freshly baked cookies are very soft and need those few minutes to firm up before you move them.
More cookie recipes
- Cinnamon Sugar Cookies Recipe
- Shortbread Cookies – 3 Ingredients
- Best Sugar Cookie Recipe (No Spread)
- Thin Crispy Chocolate Chip Cookies
- Soft Amish Cinnamon Sugar Cookies
Troubleshooting brown sugar cookies
| Problem | Possible cause |
|---|---|
| Cookies spread too much | Dough wasn’t chilled long enough, butter was too warm, or flour was under-measured |
| Cookies didn’t spread | Too much flour or dough was extremely cold |
| Cookies are cakey | Too much flour or they were overbaked |
| Cookies are dry | Too much flour or too much baking time |
| Cookies are greasy | Butter/dough was too warm before baking |
| Cookies fall apart when moved | They need a few more minutes to cool on the baking sheet |
Frequently asked questions
Brown sugar retains more moisture than granulated sugar, while melted butter encourages a denser, chewier texture. In this recipe, the additional egg yolk and cornstarch also help give the cookies their soft, chewy centers. Brown sugar’s moisture and molasses content are key characteristics highlighted in other successful brown sugar cookie formulas as well.
Yes. Dark brown sugar contains more molasses, so the cookies will have a deeper molasses and caramel flavor. Since this recipe also includes a tablespoon of molasses, I prefer light brown sugar for a balanced brown sugar flavor.
The most common reasons are warm dough, insufficient chilling, or too little flour. This recipe uses melted butter, so chilling the dough before baking is important.
Yes, I recommend chilling this dough for one hour. It makes the soft dough easier to shape and helps prevent the cookies from spreading too quickly in the oven.
You can, but the cookies won’t have quite the same depth of flavor. The tablespoon of molasses is there to enhance the brown sugar rather than make these taste like molasses cookies.
Absolutely. In fact, that’s how I make my Cinnamon Sugar Cookies. Instead of plain granulated sugar, coat the cookie dough in a mixture of cinnamon and sugar before baking.
More recipes with brown sugar
- Brown Sugar Shortbread
- Brown Sugar Shortbread Cookies
- How To Make Brown Sugar
- Scrumptious Brown Sugar Cupcakes
- Brown Sugar Sandwich Cookies
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Just made these over the weekend and they turned out perfect. The kids asked for them again so we made them today again!! The texture is just amazing.. they looks impressive too. Thanks for the recipe
Thank you Art, So happy you enjoyed them.
I’m making these this weekend and wondered about the brown sugar. I only have dark brown sugar at home — will that make a big difference, or can I use it without changing anything else?
You can use dark brown sugar. It has more molasses, so the cookies will have a deeper caramel/molasses flavor. I prefer light brown sugar here because the recipe already has a little molasses and I like that balance.