Chewy Brown Sugar Cookies with Warm Molasses Flavor

Brown sugar cookies are sweet, soft, and ultra-chewy—a flavorful twist on a classic cookie.

These brown sugar cookies are seriously addictive; it’s hard to stop at just one. Their texture is similar to ginger snap cookies but softer, and they have the chewy appeal of a classic sugar cookie with a richer molasses note thanks to the brown sugar.

Chewy Brown Sugar Cookies

Using brown sugar produces a denser, moister cookie with a deeper, richer flavor than a typical recipe that relies mostly on white sugar. These may be the softest, chewiest cookies you’ll make—ready in under 20 minutes from start to finish, they’re perfect for gifting in a tin or enjoying as an afternoon treat.

Just mix, roll & bake!

Wet ingredients: Cream butter (softened), vegetable oil and brown sugar until light. Add the eggs and beat until fluffy.

Dry ingredients: Add baking soda, baking powder, salt, vanilla and flour. Mix until incorporated, then stir in chocolate chips if using.

Bake: Scoop dough into balls, roll them in white sugar, place on a lightly greased baking sheet and bake at 350°F for 9–11 minutes.

Light or dark brown sugar: Either works. Using all brown sugar instead of a mix of white and brown yields a chewier cookie. Dark brown sugar contains more molasses, which produces a slightly darker, chewier result.

Variations

These cookies are delicious on their own, but you can customize them easily:

• Add baking chips—milk, dark, white chocolate, or butterscotch.
• Add a little cinnamon to the white sugar used for rolling for a warm, spiced finish.

Make mini cookies by forming smaller dough balls and baking 6–8 minutes. For a crunchier cookie: bake slightly longer at a lower temperature, reduce the flour by about 1/8 cup to make them thinner and crisper, or use only one egg.

Storing & Freezing

Cookies store well, so you can make them ahead and still serve a fresh-tasting treat.

Once cooled, store cookies in an airtight container for up to 5 days. Adding a slice of white bread to the container helps keep them soft and chewy.

Freeze baked cookies for up to 3 months. They thaw quickly and make a convenient snack or lunchbox addition. The dough also freezes well: refrigerate for 3–4 days if you’ll bake soon, or freeze for up to 3 months.

• Log form: Shape the dough into one or two logs, wrap tightly in plastic wrap and foil, then freeze.
• Dough balls: Place shaped dough balls on a pan, freeze until firm, then transfer to a freezer-safe bag or container.

Note: If you freeze dough, be sure to coat each ball in sugar just before baking for the best exterior texture and shine.

For more tasty cookies:

• Gooey Rolo Cookies
• Strawberry Pudding Cookies
• Cookies and Cream Cookies
• Molasses Crinkle Cookies
• Copycat Swig Cookies
• Amish Sugar Cookies

5 from 16 votes

Brown Sugar Cookies Recipe

By: Kristyn Merkley

Brown sugar cookies are sweet, soft, and ultra-chewy. They are a tasty twist on a much-loved classic cookie.

Servings: 36

Prep: 10 mins

Cook: 9 mins

Total: 19 mins

Ingredients

• 2 c brown sugar
• 1/2 c butter, softened
• 1/2 c vegetable oil
• 2 eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp vanilla extract
• 3 c all-purpose flour
• white sugar (for rolling)

Instructions

• Cream butter, oil and brown sugar in a stand mixer or with a hand mixer. Add eggs and beat until fluffy.
• Add baking soda, baking powder, salt, vanilla and flour. Mix until combined, then stir in chocolate chips if desired.
• Scoop dough into balls, roll each in white sugar, and place on a lightly greased baking sheet.
• Bake at 350°F for 9–11 minutes. Let cool slightly on the sheet before transferring to a rack.

Nutrition

Serving: 36g,
Calories: 137kcal,
Carbohydrates: 20g,
Protein: 1g,
Fat: 6g

Nutrition information is automatically calculated and should be used as an approximation.