Soft and Chewy Brown Sugar Cookies (with a Winter Spice Twist)

ByChristopher Posted on

These soft and chewy brown sugar cookies are made with light brown sugar, a touch of molasses, and cozy spices like nutmeg and cinnamon for a warm, winter twist. They’re crisp on the edges, tender in the center, and rich in flavor—perfect for holiday baking or whenever you’re craving an easy dessert that feels a little extra special.

In this post, I’ll walk you through exactly how to make them, share my best baking tips, and offer plenty of expert-approved swaps to suit your pantry.

Table of Contents

When I first developed my original soft and chewy brown sugar cookie recipe, it quickly became one of the most popular on my website—and one of my personal favorites. But recently, I found myself craving that same chewy texture, just with a little holiday magic.

So, I added a tablespoon of molasses, a pinch of cinnamon and nutmeg, and—voilà!—a new favorite winter cookie was born. These are the cookies I bake when I want something warm, nostalgic, and simple enough to make on a weeknight (yes, they only take 12–13 minutes to bake!).

Why You’ll Love This Recipe (and Why You Can Trust It)

As a professional recipe developer for food brands and a lifestyle and home entertaining expert, I’ve spent years testing cookie recipes for everything from holiday spreads to everyday desserts. I love helping people fall back in love with cooking by focusing on easy, delicious recipes made from ingredients you likely already have in your kitchen.

This recipe has been tested, re-tested, and spiced to perfection. My readers return to it over and over because it’s reliable, rich in flavor, and so versatile. Plus, it’s made with 100% brown sugar only—no white sugar here! That’s the secret to its chewy texture and caramel-like flavor.

Ingredients You’ll Need

Here’s what goes into these chewy brown sugar cookies:

  • 2½ cups all-purpose flour – Spoon and level for accuracy.
  • ¾ tsp baking soda – Helps the cookies rise slightly while staying chewy.
  • ¾ tsp salt – Balances the sweetness.
  • 1 cup unsalted butter (softened) – Room temperature is key for creaming.
  • 1¾ cups light brown sugar (packed) – Use fresh brown sugar for best moisture.
  • 1 tbsp molasses – Adds depth and a hint of gingerbread flavor.
  • 1 tbsp vanilla extract – Don’t skip this; it rounds out all the flavors.
  • 2 large eggs – Room temperature eggs mix more evenly.
  • 1 tsp nutmeg + ½ tsp cinnamon – Optional, but highly recommended for that winter warmth.
  • ¼ cup granulated sugar – For rolling before baking (gives the edges a delicate crisp).

Ingredient Tips

  • Use fresh, soft brown sugar. If it’s hard or dry, the cookies won’t be as chewy.
  • Try dark brown sugar if you want an even deeper flavor with more molasses.
  • Molasses adds chewiness and a subtle spice—it’s what gives these cookies their holiday flair.
  • Cinnamon and nutmeg turn this into a seasonal cookie, but you can skip them for a more classic flavor.

Substitutions and Variations

  • No molasses? Try maple syrup or honey (though the texture will vary slightly).
  • Want extra spice? Add a pinch of ground ginger or cloves.
  • Make it festive: Add white chocolate chips, dried cranberries, or a drizzle of icing.
  • Chill the dough for extra thick cookies—or bake right away for a slightly thinner, crisp-edged version.

How to Make Threse Cookies

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
  3. In a large bowl, cream butter and brown sugar until light and fluffy (about 2–3 minutes).
  4. Mix in eggs, molasses, and vanilla until well combined.
  5. Slowly add the dry ingredients and mix until a soft dough forms.
  6. Use a cookie scoop to portion dough, then roll each ball in granulated sugar.
  7. Place dough balls on the prepared baking sheets, spacing 2 inches apart.
  8. Bake for 12–13 minutes, or until edges are set and centers look just slightly underdone.
  9. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

Expert Tips for Perfect Cookies

Don’t overbake. The centers should look slightly soft when you pull them out—this is what keeps them chewy!

Use room temperature butter and eggs for best mixing.

Weigh your flour if you can—too much can lead to dry cookies.

Want thicker cookies? Chill the dough for 30–60 minutes before baking.

How to Store and Freeze

  • Store: Keep in an airtight container at room temperature for up to 5 days.
  • Freeze (unbaked): Scoop dough onto a sheet tray, freeze until solid, then transfer to a freezer bag. Bake from frozen—just add 1–2 extra minutes.
  • Freeze (baked): Freeze cookies in an airtight container or bag for up to 2 months.

FAQ

Absolutely! It will give a richer, more molasses-forward flavor.

Nope! These cookies bake beautifully without chilling, but chilling the dough will give you slightly thicker cookies.

Yes—use a 1:1 gluten-free flour blend. Check for xanthan gum in the blend for best structure.

Make sure your butter isn’t too warm and your baking soda is fresh. Also, avoid overmixing once the flour is added.

Final Thoughts

If you’re looking for a no-fuss cookie recipe that delivers big flavor with simple pantry ingredients, this brown sugar cookie with a winter spice twist is a must-bake. It’s soft, chewy, beautifully spiced, and made to impress with zero effort.

Whether you’re baking for the holidays, prepping cookie tins for gifts, or just in need of something sweet and comforting—this is the cookie that always hits the spot.

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