Chewy Brown Sugar Cookies - Quick & Simple Homemade Desserts
If you’ve ever wondered what can I make with brown sugar besides oatmeal or caramel sauce, let me introduce you to the ultimate game-changer: Chewy Brown Sugar Cookies. These aren’t your average sugar cookies; they’ve got a deep, cozy flavor thanks to a touch of molasses, plus that dreamy texture combo — crispy edges with a soft, almost fudgy middle. Basically, they’re the kind of treat you’ll want on repeat in your list of saved cookie recipes.
Here’s the fun part: when they bake, the cookies puff up like little clouds. Then, as they cool, they collapse and crack, giving you that bakery-style surface that screams “bite me.” And when you do? Boom — the best brown sugar cookies you’ve ever had.
Now, let’s talk kitchen hacks. First off, don’t skip the egg yolk. Seriously, it’s the secret weapon that makes the centers rich and gooey. Also, resist the urge to yank them off the pan too soon. Letting them chill (literally) on the baking sheet ensures that perfect balance between crispy and chewy. Want to make them next-level? Try rolling the dough in a little sugar before baking for extra sparkle.
These cookies hit all the sweet spots: they’re cheap and easy cookies, perfect if you’re hunting for things to make for snacks that won’t blow your budget. They’re also one of those quick homemade desserts simple enough to whip up on a weeknight but impressive enough to share at a potluck. IMO, they’re even on par with some of the most delicious Miss Brown dessert recipes.
And if you’re feeling experimental, toss in a handful of oats — yes, you can totally turn this into one of those desserts made with quick oats. Versatile, cozy, and addictively good. Tell me again why you haven’t made these yet?
Chewy Brown Sugar Cookies - Quick & Simple Homemade Desserts
Imagine a sugar cookie, but deeper, richer, and with a little molasses magic. These beauties bake up with crisp edges, a soft and almost fudgy middle, and those signature crackly tops that make them irresistible.
Ingredients
- 2 ½ cups + 1 tablespoon (364 g) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks | 227 g) unsalted butter, softened to room temp
- 1 ¾ cups (350 g) packed dark brown sugar
- 1 teaspoon molasses
- 1 large egg + 1 extra yolk
- 2 teaspoons pure vanilla extract
- ½ cup (100 g) granulated sugar, for rolling
Directions
- Position an oven rack in the center and preheat to 350°F (180°C). Line three baking sheets with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth and creamy, about 1 minute. Add the brown sugar and molasses, and continue mixing on medium until the mixture is fluffy and lighter in color, about 2–3 minutes.
- Mix in the whole egg, the extra yolk, and vanilla until everything is fully blended.
- Reduce the speed to low and add the dry ingredients, mixing just until no streaks of flour remain.
- Pour the granulated sugar into a shallow bowl. Scoop out dough (about 2 tablespoons, or 45 g per cookie) and roll each piece into a ball. Coat the balls in sugar and arrange 8 on each prepared baking sheet.
- Bake one tray at a time, rotating halfway through, until the edges are firm and the bottoms show a light golden color, about 10–11 minutes.
- Let the cookies rest on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 3 days.
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