Sometimes, the craving hits hard for a cookie that’s chewy and satisfying, but you’re out of brown sugar. This cookie steps in like a quiet hero, swapping in white sugar and just a hint of molasses to capture that deep, chewy texture without the usual ingredient. What surprised me most is how it managed to feel both familiar and a little different, like a small twist on a classic memory.
I remember pulling these out of the oven on a busy afternoon when I wasn’t even sure if I had the right ingredients. The kitchen smelled like a warm hug, a mix of sweet and buttery notes that lingered just enough to make me pause mid-sip of my coffee. The first bite was almost accidental—I was distracted by a call, and the cookie slipped a little from my hand. But that little imperfection made it all the more real, the edges firm but the center perfectly tender. It wasn’t flawless, but then again, nothing homemade ever is.
Why You’ll Love It
- The chewy texture usually reserved for brown sugar cookies is achieved without actually using brown sugar.
- The molasses adds just enough depth without overpowering the sweetness, so it feels more balanced.
- It’s simple — and that’s kind of the point. No complicated substitutions or obscure ingredients to track down.
- Perfect for those moments when your pantry is missing a few staples but your cravings won’t wait.
Even if you’re not usually the type to improvise with baking, this cookie proves that a little tweak can go a long way. It’s the kind of recipe that’s forgiving, welcoming you to make it your own.
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Chewy Cookie Without Brown Sugar
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
A deliciously chewy cookie made without brown sugar, using white sugar and a touch of molasses to achieve that perfect chewy texture and rich flavor.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted and slightly cooled
1 cup granulated white sugar
2 tablespoons molasses
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, combine the melted unsalted butter, granulated white sugar, and molasses. Whisk until smooth and well combined.
Add the egg, egg yolk, and vanilla extract to the butter mixture. Whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until just combined. Do not overmix.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Kitchen Notes
Using just a simple baking sheet and parchment paper works perfectly here, so no fancy gear needed. I usually like to serve these cookies warm with a glass of milk or alongside an afternoon tea to highlight their chewy richness. Sometimes, I add a sprinkle of flaky sea salt on top before baking to contrast the sweetness, though I haven’t tried it with every batch. For a slight twist, you could swap vanilla extract for almond or add a handful of chocolate chips, but I haven’t tested all these variations enough to promise results every time.
FAQ
Q: Will these cookies spread too much without brown sugar?
A: They spread just enough thanks to the molasses and melted butter balance, so no worries there.
Q: Can I use light or dark molasses?
A: Light molasses keeps the flavor subtle; dark will add a richer, more robust taste. It’s a matter of preference.
Q: How should I store leftovers?
A: Keep them in an airtight container at room temperature for up to five days, or freeze for longer storage.
Give this chewy cookie a try next time you’re missing brown sugar but still want to bake something that feels cozy and a bit special. You might find it quickly becomes your go-to fallback.