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Chewy Brown Sugar Cookies

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  • Author: KimEasy
  • Prep Time: 15 minutes (plus 2 hours chilling time)
  • Cook Time: 12–13 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: Approximately 20 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Chewy Brown Sugar Cookies are a delightful treat, offering a rich caramel flavor and a soft, chewy texture. These cookies are made with brown sugar, which imparts moisture and a subtle molasses taste, making them a comforting choice for any occasion.

Ingredients

Units Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, melted and slightly cooled
  • 1 and 1/4 cups (250g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup (67g) granulated sugar, for rolling

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cornstarch, cinnamon (if using), and salt. Set aside.
  2. Combine Wet Ingredients: In a medium bowl, whisk the melted butter and brown sugar until smooth and free of lumps. Add the egg and vanilla extract, whisking until fully incorporated.
  3. Form the Dough: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, mix until a soft dough forms. The dough will be thick.
  4. Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. Chilling is essential to prevent the cookies from spreading too much during baking.
  5. Prepare for Baking: Once chilled, remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes. Preheat the oven to 325°F (163°C) and line two large baking sheets with parchment paper or silicone baking mats.
  6. Shape the Cookies: Pour the granulated sugar into a small bowl. Scoop about 2 tablespoons of dough and roll it into a ball. Roll the ball in the granulated sugar to coat, then place it onto the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 3 inches apart.
  7. Bake: Bake the cookies for 8–9 minutes. Remove them from the oven and gently press the tops down with the back of a spoon to create crinkles. Return to the oven and bake for an additional 2–4 minutes, until the edges are set and the centers appear slightly undercooked.
  8. Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Storage: Store cooled cookies in an airtight container at room temperature for up to a week.
  • Freezing: You can freeze the cookie dough balls for up to 3 months. Bake from frozen, adding an extra minute to the baking time.

Find it online: https://newsvks.com/chewy-brown-sugar-cookies/