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Chewy Brown Sugar Cookies (and how I pass it forward during the holidays)

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions and this recipe for Chewy Brown Sugar Cookies are mine alone. #ShareTheHoliday #CollectiveBias

During the holidays, making cookies is one of my ALL time favorite things to do. This year, however, I am upping my cookie game by making batches of cookies to give to friends, but also making an extra batch of mix to give to them so that they can make cookies to share with someone as well.

Everything fits perfectly in the limited edition Rubbermaid TakeAlongs in holiday colors and they look so festive when you deliver them.


This recipe came about when I discovered it on the internet from Sally's Baking Addition. She always does a 12 days of cookie Christmas and she showed this recipe about 3 years ago.

These looked easy to make and the dry ingredients can easily be stored in a mason jar, which makes it the perfect holiday cookie to share with friends. Plus — when you make them, it doesn't take long at all. From start to finish I think it took me about an hour.

The idea to do the pass it forward cookie exchange came about while I was shopping at Walmart the other day. The moment that I saw the endcap with the Rubbermaid TakeAlongs sitting there, my mind started thinking about all the friends I could bless with cookies, and in return, my friends could bless others.

Rubbermaid TakeAlongs Store Shot

Making someone smile this year is what I am all about, so I knew that this cookie idea was the perfect way to do that.

So here is how to make these amazing cookies!

Start with your dry ingredients into your stand mixer or a bowl and then set aside.



  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Then, in another bowl, mix together your wet ingredients. The brown sugar is considered a wet ingredient because it dissolves a lot.



  • 3/4 cup butter, melted
  • 1 and 1/4 cups packed light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract

Once you mix together your wet ingredients, then combine the wet with the dry in your stand mixer or bowl. Your batter will be pretty thick and look something like this.


Now the original recipe says to put it in the refrigerator for about 2 hours to chill, but I just stuck mine in the freezer for about 10-15 minutes and it was perfect consistency to continue on to the next step.

Now — you are going to pour 1/3 cup of sugar onto a plate. I used a 2″ inch cookie scoop to make my balls, but you can also just scoop out 2 tablespoons of dough and roll together to make a ball.

Then you are going to roll them in the sugar.


Once you roll them in the sugar, you then place them on a baking sheet about an inch apart. Keep going until you have the whole tray filled.


Then bake in the oven at 325 degrees for 8-9 minutes. Take them out and using the back of the spoon, make a dent in the cookies to give it that cracked look.


Then place them back in the oven for 1-2 more minutes. Take them out and let them rest on the baking sheets for about 7-10 minutes so that they can firm up before transferring them to your containers or a wire rack to cool more.


The cookies were a hit with my friend and they were so delicious, I made an extra batch to take to church last night! I love that the Rubbermaid TakeAlongs make it easy for me to transport the cookies to share with everyone.

Chewy Brown Sugar Cookies

Chewy Brown Sugar Cookies


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup butter, melted
  • 1 and 1/4 cups packed dark brown sugar, or light brown
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup granulated sugar, for rolling


  1. Toss together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. Set aside.
  2. In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and place in the freezer for about 15 minutes.
  3. Take the dough out of the freezer and allow to slightly soften -- about 2 minutes.
  4. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper and then set aside.
  5. Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a spoon.
  6. Place back into the oven for 1-2 more minutes.Remove from the oven and allow to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


Thankful for the Quik Clik Seal™ because it kept my cookies from spilling out and made packing them up to give to friends a secure way to deliver them. The lid grips perfectly creating a tight secure fit and then the easy tab on the side makes it perfect for opening without spilling a thing!


If you are looking for a great way to bless your friends and family this holiday season, be sure to grab a couple packs of the Rubbermaid TakeAlongs. Just look for the specially marked end caps and the red and green holiday colors.

For more great holiday inspiration like this recipe, click here.

What is your favorite way to share cookies during the holidays?



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