Comments on: Chewy Brown Sugar Cookies

By: Melissa

Melissa — Tue, 27 Jan 2026 11:07:25 +0000

I put this in a bar pan and use it as the base for my fruit pizza. It is amazing and always a big hit wherever I take it.

By: Amanda

Amanda — Sat, 20 Dec 2025 20:12:50 +0000

These are very simple, but very delicious cookies! Like many other commenters, I didn’t have success in getting the beautiful cracks in the top, despite following every detail down to the last gram. While I would prefer that look, they are going in my cookie box anyway because they are so good.

By: Jon

Jon — Fri, 19 Dec 2025 19:40:12 +0000

I was experimenting with this recipe, when I made it this last time I only had light brown sugar. Instead of molasses I used maple syrup, I add pecans. I forgot to roll in sugar. But they turned out AMAZING. Worth a try!

By: Chrissy

Chrissy — Sun, 14 Dec 2025 18:08:46 +0000

I added a bag of Trader Joe’s sea salt caramel chips. People were swooning.

By: Jennifer

Jennifer — Thu, 11 Dec 2025 17:47:53 +0000

This recipe is my first time finding your website and I must say I’m a new fan! Made them almost exactly to spec with the exception of making them approx 1/2 the size ( 24 g rather than 45 g). They baked to 3 inch round and yielded 40 cookies. I also rolled them 3/4 of the way with white sugar then on the top I dipped them in different colored sugar (red, green, and multi nonpareils) gave them a festive holiday flair. Thanks for sharing this recipe!

By: Sarah Kieffer

Sarah Kieffer — Mon, 08 Dec 2025 17:05:53 +0000

In reply to Sadie. Yes! They do freeze well baked. I put the in the fridge the night before serving to to thaw.

By: Sadie

Sadie — Fri, 05 Dec 2025 16:49:38 +0000

I made these at Christmas time last year and absolutely loved them! I want to put them in my cookie tins again but am trying to work ahead. Do the baked cookies freeze well? Thinking of trying that.

By: Annabeltheawsome

Annabeltheawsome — Wed, 19 Nov 2025 03:04:09 +0000

It tasts amazing

By: Na

Na — Mon, 13 Oct 2025 22:38:13 +0000

For those of you struggling to get the cracks, they’re formed when the cookie collapses- you can give the pan a lil tap on the counter once you get them out of the oven to speed that along. Mine turned out perfect. The extra Molasses probably wasn’t needed with how dark the brown sugar I used was, but they still turned out crispy on the edges and fudgy in the center. I did also skip the granulated sugar on top but thats a personal preference. All around a good recipe.

By: Amanda

Amanda — Mon, 13 Oct 2025 03:18:09 +0000

These cookies are absolutely amazing! This is the 2nd year I’ve made them. I did not have issues with not spreading (my butter and eggs are always room temperature). But they do spread a little thin, so I will try to watch how long I let the butter sit out- thanks for the information! These cookies are a 10/10, I never have any extras because they are devoured. Love them!