1-Gathering and Mixing Your Ingredients: First, grab a large bowl and whisk together the flour, baking soda, cornstarch, cinnamon, and salt until everything is evenly mixed. This step helps create the base for your brown sugar cookie recipe, ensuring the cookies hold their shape. In another bowl, whisk the melted butter and brown sugar until smooth, then add the egg and vanilla extract and mix well for a creamy texture.

2-Gathering and Mixing Your Ingredients: Once your wet and dry ingredients are ready, combine them gently to form a soft dough. Be careful not to overmix, as this keeps your chewy brown sugar cookies tender. At this point, cover the dough and chill it in the fridge for at least 3 to 4 hours chilling is key to controlling how the cookies spread and boosting their flavor.

3-Baking and Cooling for the Best Results: When you’re ready to bake, preheat your oven to 325°F (163°C) and line your baking sheets with parchment paper. Scoop the dough into 1.5-tablespoon balls, roll each one in granulated sugar, and place them on the sheets about 3 inches apart. This setup allows the cookies to bake evenly without sticking.

4-Baking and Cooling for the Best Results: Bake the cookies for 14 to 16 minutes until the edges are set and little cracks form on top. They might look puffy and soft in the center, but that’s normal they’ll firm up as they cool. After baking, let them sit on the baking sheet for 10 minutes before moving to a wire rack. For more tips, check out this churro cheesecake cookies recipe on our site for fun variations on cookie baking.

5-Baking and Cooling for the Best Results: To store your fresh brown sugar cookies, keep them in an airtight container at room temperature for up to a week. Remember, using all brown sugar adds extra chewiness from the molasses, and melted butter helps with that texture while keeping things balanced. If you want to try other flavors, consider linking to our lemon oatmeal cookies for a citrus twist on classics.