Thick and chewy sugar cookies made with brown sugar for deep caramel flavor.


  • 3/4 cup unsalted butter (melted)
  • 1 cup light brown sugar (firmly packed)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt


  1. Whisk together the melted butter and brown sugar in a large bowl.
  2. Add the egg and vanilla extract. Continue whisking until the mixture is thoroughly combined.
  3. Add the flour, baking soda, cornstarch, cinnamon, and salt to the bowl. Use a wooden spoon to stir vigorously until a soft dough forms.
  4. Cover the bowl with plastic wrap, and place in the refrigerator to chill for at least one hour.
  5. Meanwhile, line two baking sheets with silicone baking mats or parchment paper. Set aside.
  6. When the dough has thoroughly chilled, remove the bowl from the refrigerator. Preheat the oven to 350° F.
  7. Form the dough into 20 balls and place on the prepared baking sheets.
  8. Transfer the sheets to the preheated oven. Bake the cookies for 11-13 minutes, until they are just slightly golden brown on the edges, and puffy on top.
  9. Remove the baking sheets from the oven. Allow the cookies to cool for 5 minutes on the sheets, then transfer them to cooling racks to cool completely.
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