When You Crave Chewy Cookie Without Brown Sugar, Try This Twist

Sometimes you want a cookie that’s chewy, comforting, and nostalgic, but without reaching for brown sugar. This cookie recipe finds a clever middle ground, using white sugar paired with just a touch of molasses to create that chewy texture and rich flavor we all love.

I remember the first time I made these cookies—my kitchen smelled like a bakery somewhere between an old-fashioned sweet shop and a cozy café. I was a bit distracted by a phone call, so I might have dropped the dough in slightly uneven mounds, but that only added to the charm. When I finally took a bite, the edges had that gentle crispness while the center was tender and chewy, just like I’d hoped. It wasn’t perfect, but honestly, that imperfect batch disappeared faster than I expected.

Why You’ll Love It:

• Chewy and satisfying texture without needing brown sugar — a neat workaround if you’re out or prefer white sugar.
• The molasses adds depth without overpowering the sweetness, creating a subtle complexity.
• Simple ingredients, minimal fuss — it’s approachable even on a busy day.
• It’s simple — and that’s kind of the point. No complicated steps or fancy equipment.
• These cookies don’t spread too much, so you can easily control their size and thickness depending on your mood.

If you’re worried about getting that perfect chew without brown sugar, this recipe’s got your back. A little molasses goes a long way, and the melted butter helps keep things tender. Plus, if you’re like me and sometimes forget to set a timer, the forgiving baking window means you can pull them out right when the edges are firm and the centers still look a bit soft.

Chewy Cookie Without Brown Sugar

Print Recipe

A deliciously chewy cookie made without brown sugar, using white sugar and a touch of molasses to achieve the perfect texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies

Ingredients

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2 1/4 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170 grams) unsalted butter, melted and slightly cooled
1 cup (200 grams) granulated white sugar
2 tablespoons molasses
1 large egg
1 large egg yolk
2 teaspoons vanilla extract

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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, stirring with a wooden spoon or spatula until just combined. Do not overmix.
Using a tablespoon or cookie scoop, 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 from the oven and allow the cookies to 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.

Kitchen Notes: I usually use a baking sheet lined with parchment paper, which makes cleanup a breeze and helps the cookies bake evenly. These cookies are great with a glass of milk or even a cup of black coffee if you prefer something less sweet. I haven’t tried it myself, but adding a sprinkle of flaky salt on top before baking might add an interesting twist. You could also experiment with swapping the molasses for a bit of maple syrup, though that might change the texture slightly. For a little extra chew, folding in some chopped nuts or chocolate chips could be fun, but honestly, I like them just as they are.

FAQ:

Can I use light or dark molasses? Either works, but light molasses keeps the flavor milder, while dark gives a deeper, more robust taste.

Is melted butter necessary? It helps achieve the chewy texture, but I imagine softened butter might work in a pinch.

How do I store these cookies? Keep them in an airtight container at room temperature for up to five days. They freeze well too, so you can stash extras in the freezer.

Ready to give these a try? Scroll down, save the recipe, and get your cookie fix without brown sugar getting in the way.