Name: Chewy Brown Sugar Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 cup packed brown sugar (light or dark); ½ cup unsalted butter, softened; 1 large egg; 1 teaspoon vanilla extract; ½ teaspoon cinnamon (optional); 2 tablespoons milk (optional, for extra softness)

Why You’ll Love This Recipe

I love these cookies because they’re made with pantry staples and come together in no time. The brown sugar brings a deep, rich sweetness, while the optional cinnamon adds a warm touch. They bake up chewy in the center and slightly crisp at the edges—just how I like them.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup packed brown sugar (light or dark)
½ cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
½ teaspoon cinnamon (optional, for warmth)
2 tablespoons milk (optional, for extra softness)

directions

I start by preheating the oven to 350 °F (175 °C) and lining my baking sheets with parchment paper.

In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, and cinnamon if I’m using it.

In a large bowl, I cream the softened butter and brown sugar together until light and fluffy—this takes about 2 to 3 minutes.

I beat in the egg until well mixed, then stir in the vanilla extract. If the dough feels a little stiff, I add the milk to smooth it out.

Next, I gradually add the dry ingredients to the wet mixture and mix until just combined—I make sure not to overmix the dough.

Using a small cookie scoop or a tablespoon, I scoop out the dough into rounded portions and place them about 2 inches apart on the prepared baking sheets.

I bake the cookies for 8–10 minutes, just until the edges are set and the centers still look a bit underbaked for that perfect chewy texture.

I let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: about 24 cookies
Calories: approximately 100 kcal per cookie

Variations

Sometimes I mix in mini chocolate chips, toffee bits, or chopped pecans for added texture. A sprinkle of flaky sea salt on top before baking also makes a delicious sweet-salty combo.

storage/reheating

I keep the cookies in an airtight container at room temperature for up to 5 days. They freeze well too—I store them in a freezer bag and just let them thaw for a few minutes or warm briefly in the microwave.

FAQs

Can I use dark brown sugar instead of light?

Yes, I often use dark brown sugar for a deeper molasses flavor and slightly chewier texture.

How do I keep the cookies soft?

I store them in an airtight container with a slice of bread to maintain moisture.

Can I freeze the dough?

Absolutely. I scoop the dough into balls, freeze them on a tray, and then store in a freezer-safe bag. I bake straight from frozen, adding an extra minute or two.

Can I double the recipe?

Yes, I double the batch when baking for a crowd—it scales up easily.

Do I need to chill the dough?

It’s not required, but chilling can help the cookies bake up thicker and more flavorful.

Conclusion

Chewy Brown Sugar Cookies are one of my favorite quick and comforting bakes. With their soft centers, rich brown sugar flavor, and just the right hint of crispness, they’re perfect for any time I want a sweet and cozy treat.