Brown sugar cookies are sweet, soft, and ultra chewy. They are a TASTY twist on a much-loved classic cookie.
These brown sugar cookies are completely addicting, you won’t be able to eat just one cookie! They remind me of the texture of my delish Ginger Snap Cookies, and are just as yummy as the BEST Chewy Sugar Cookie.
Chewy Brown sugar cookies
Using brown sugar in this recipe results in a denser, moister cookie. A scoop of brown sugar gives this sugar cookie a deeper, richer taste than the traditional recipe.
These brown sugar cookies might just be the softest and chewiest I’ve shared yet!
They come together in no time, so you can have a sweet treat in under 20 minutes! These are perfect stacked in a tin to gift, or as an afternoon treat.
Just mix, roll & bake!
WET INGREDIENTS. Cream butter, oil and sugar in stand mixer (or with hand mixer in a bowl). Add eggs and beat until fluffy.
DRY INGREDIENTS. Add baking soda, salt, baking powder, vanilla and flour and mix until incorporated. Stir in Chocolate Chips.
BAKE. Scoop into a ball and roll in a ball, and then in sugar. Place onto lightly greased baking sheet. Bake at 350 for 9-11 minutes.
Light or Dark: You can use either light or dark brown sugar for this recipe. Using all brown sugar as opposed to a mixture of white and brown yields a chewier cookie. Dark Brown sugar contains more molasses which will give a darker slightly chewier cookie.
These cookies are soft and chewy and delicious without any extra mix ins, but if you wish to add some go right ahead.
- Add baking chips of any flavor- chocolate, white chocolate, butterscotch…
- Add a little cinnamon to the white sugar to roll the dough in.
Another change you can make is to make them mini: decrease the size of the dough balls and bake for only 6-8 minutes.
If you are like my dad and love crunchier cookies you can do a few things. First, bake at a lower temperature for longer. Second, reduce the amount of flour by ⅛ c or more if you really like them thin and crisp. Third, use only 1 egg.
SToring & FReezing
Cookies are great because they store really well. This means you can make them ahead of time and still be able to serve a delicious fresh tasting cookie.
Once they have cooled, STORE them in an airtight container for up to 5 days. Toss in a piece of white bread along with the cookies to help keep them soft and chewy.
FREEZE these cookies for up to 3 months. They make a really good last minute after school snack or a treat to toss in a lunch box. If you are one that likes to keep cookie dough handy you’ll love these cookies.
If you plan to bake them within 3-4 day then cover and STORE the dough in the fridge.
For longer storage FREEZE the dough for up to 3 months. Thaw before baking. Either pre shape the dough into balls or keep it in one large dough log.
- Log form: roll the dough into 1 or 2 log shapes. Wrap the log(s) with plastic wrap and again with foil.
- Dough balls: Place dough balls on a pan and then into the freezer. Once solid, transfer them to a freezer safe Ziploc.
Note: Be sure to coat the dough in the sugar right before baking.
for More tasty Cookies:
- Gooey Rolo Cookies
- Strawberry Pudding Cookies
- Cookies and Cream Cookies
- Gooey Blue Velvet Cookies
- Copycat Swig Cookies
- Amish Sugar Cookies
Brown Sugar Cookies Recipe
- Cream butter, oil and sugar in stand mixer (or with hand mixer in a bowl). Add eggs and beat until fluffy.
- Add baking soda, salt, baking powder, vanilla and flour and mix until incorporated. Stir in Chocolate Chips.
- Scoop into a ball and roll in a ball, and then in sugar. Place onto lightly greased baking sheet.
- Bake at 350 for 9-11 minutes.