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Freshly baked cookies cool on a wire rack placed over the white marble cooktop. The cookies are golden brown with crinkled tops, some stacked neatly while others rest flat

Chewy Brown Sugar Cookies Recipe

These soft and chewy cinnamon cookies boast crinkly tops and a sweet cinnamon flavor, making them a perfect treat for any occasion. They stay fresh for a week, but won’t last that long!
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Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 20
Calories 135 kcal

Equipment

  • Large mixing bowl
  • medium mixing bowl
  • Whisk
  • Rubber spatula or large spoon
  • Measuring cups and spoons
  • Parchment paper or silicone baking mats
  • Baking sheets
  • Wire Rack

Ingredients
  

  • 2 cups 250g all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch*
  • 1/2 teaspoon ground cinnamon use 1 teaspoon if you love cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup 12 Tbsp; 170g unsalted butter, melted and slightly cooled*
  • 1 and 1/4 cups 250g packed light or dark brown sugar
  • 1 large egg room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup 67g granulated sugar, for rolling

Instructions
 

  • Combine the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl.
    A large glass mixing bowl sits on a white marble cooktop, containing flour, baking soda, cornstarch, cinnamon, and salt. A whisk is blending the ingredients, ensuring even distribution of the powders
  • Whisk together melted butter and brown sugar in a medium bowl until smooth. Add the egg and vanilla, then mix well.
    A medium glass mixing bowl is positioned on the white marble cooktop. Inside, melted butter and brown sugar are being whisked together into a smooth and glossy mixture. An egg and a bottle of vanilla extract are placed nearby, ready to be added.
  • Pour wet ingredients into dry ingredients. Stir until a soft, thick dough forms. Cover and chill for 2 hours or up to 3 days.
    The wet ingredients are being poured into the dry mixture in a large glass bowl resting on the white marble cooktop. A spatula is mixing everything together, forming a soft, thick cookie dough
  • Let the dough sit at room temperature for 10 minutes if chilled for over 2 hours. Preheat oven to 325°F (163°C) and prepare baking sheets.
  • Roll 2 tablespoons of dough into balls, coat in granulated sugar, and place 3 inches apart on baking sheets.
    Balls of cookie dough are being rolled in granulated sugar. A small bowl of sugar and evenly spaced dough balls on a parchment-lined baking sheet sit on the white marble cooktop
  • Bake for 8-9 minutes, press tops to create a crinkly effect, then bake for another 2-4 minutes.
    A close-up view of cookies mid-bake in the oven. The tops are crinkling as they expand, and the baking sheet is visible on the oven rack
  • Let cookies cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
    Freshly baked cookies cool on a wire rack placed over the white marble cooktop. The cookies are golden brown with crinkled tops, some stacked neatly while others rest flat