Name: Brown Sugar Cookies Recipe (Boneless) from the Pot
Yield: 26

This Brown Sugar Cookies Recipe creates soft & chewy cookies with crisp edges and the most incredible brown sugar flavor.

Family Favorite

The Cookies That Made Me Forget About Chocolate Chips!

It is satisfying to chocolate, and chocolate chip cookies are one of a reliable treats. Honestly, I’ll eat just about any cookie as long as it’s packed with chips!

But my son? He never got that same love for chocolate chips. Every time I bake cookies, he picks the chips out. So, I came up with a chip-less cookie that’s all about the brown sugar flavor.

What I thought would be his favorite cookie has turned into one of mine too! These cookies are soft, chewy, and completely satisfying.

They’ve got a rich, caramel-like flavor I can’t get enough of. And my son? He loves them just as much.

Ingredients

Ingredient	Swap or Tip
Butter	Use salted butter but reduce added salt slightly
Brown Sugar	Light or dark both work (dark = richer flavor)
Egg + Egg Yolk	Save extra egg white for breakfast wraps
Molasses	Can skip for lighter flavor, but cookies will be less chewy
Cornstarch	Skip if you don’t have, but texture won’t be as tender
Sugar Coating	Use turbinado sugar for more texture

Quick Tip

Have you heard of “boneless cookies”? Some say they’re chocolate chip cookies without the chips, others say they’re soft with a gooey center. Either way, these Brown Sugar Cookies fit the bill—chip-less, chewy, and extra soft from molasses.

How To Make Brown Sugar Cookies

Melt Butter and cool slightly.
Mix Wet Ingredients: whisk butter, brown sugar, eggs, molasses, vanilla.
Add Dry Ingredients: mix in flour, cornstarch, baking powder, baking soda, salt.
Shape & Chill: scoop dough into balls, roll in sugar, chill 45–60 minutes.
Bake at 305°F for 9–14 minutes, until edges are set and centers are soft.

Mix the dry ingredients with the wet ingredients, then roll out the dough and dip it in sugar.

Brown Sugar Cookies Recipe Tips

Chill the Dough: Helps cookies keep shape and texture.
Fresh Leaveners: Use fresh baking soda and powder for best rise.
Measure Flour: Too much = dry, too little = flat. A scale helps.
Watch Bake Time: Slightly under-bake; they firm up as they cool.
Molasses: Adds rich flavor and keeps cookies extra chewy.

Storage

Room Temp: Store this baked brown sugar cookies recipe in an airtight container for up to 1 week.
Freeze Dough: Freeze dough balls on a pan until solid, then bag and store up to 3 months. Bake from frozen with a few extra minutes.