Introduction

Brown sugar cookies are delightfully soft and chewy with a rich, caramel-like flavor highlighted by warm spices. These treats are perfect for any occasion and easy to make at home, delivering comforting sweetness with a hint of cardamom and sea salt.

Brown Sugar Cookies Recipe - Recipe Image

Ingredients

1 cup unsalted butter (softened to room temperature)
1½ cups dark brown sugar (packed)
1 egg and 1 yolk (room temperature)
1 Tbsp. whole milk
1 Tbsp. vanilla bean paste
2⅔ cups all-purpose flour (spooned and leveled)
1 tsp. baking soda
½ tsp. baking powder
½ tsp. fine salt
Pinch of ground cinnamon
For garnish and rolling: ¼ cup granulated sugar, ¼ tsp. cardamom, Maldon flaky sea salt

Instructions

Step 1: Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
Step 2: In a stand mixer fitted with a paddle attachment, cream the softened butter and dark brown sugar on medium speed for 2–3 minutes until light and fluffy, scraping down the bowl as needed.
Step 3: Add the egg, egg yolk, milk, and vanilla bean paste to the butter mixture and mix until smooth and fully incorporated, scraping the bowl again.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, fine salt, and ground cinnamon.
Step 5: Gradually add the dry ingredients to the wet ingredients on low speed until a soft dough forms. Avoid over-mixing.
Step 6: Combine the granulated sugar and cardamom in a small bowl for rolling.
Step 7: Using a 2½ tablespoon cookie scoop, portion the dough and roll each ball in the cardamom-sugar mixture to coat. Place the dough balls on the prepared baking sheets about 2 inches apart.
Step 8: Bake for 8–10 minutes until the edges are set but the centers look slightly underbaked. Right after removing from the oven, gently press the cookies into perfect rounds using a large round cutter or the back of a spoon.
Step 9: Sprinkle cookies lightly with any remaining cinnamon-cardamom sugar mixture and Maldon flaky sea salt. Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely. The cookies will settle and become perfectly chewy and soft.

Tips & Variations

For extra flavor, try adding a teaspoon of freshly grated orange zest to the dough.
Use vanilla bean paste for a rich vanilla flavor, but pure vanilla extract works well too.
Do not overbake; cookies should look slightly underbaked in the centers for the softest texture.
To make these gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 3 months; thaw at room temperature before enjoying. Reheat briefly in the microwave for a soft and warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown sugar instead of dark brown sugar?

Yes, you can substitute regular brown sugar, but dark brown sugar provides a deeper molasses flavor that enhances the cookies’ richness.

Why do the cookies need to be slightly underbaked?

Baking the cookies until the centers are just set but still a little underbaked ensures they stay soft and chewy once cooled, rather than becoming crispy.

Brown Sugar Cookies Recipe

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★★★★★

4.7 from 131 reviews

These Brown Sugar Cookies are irresistibly soft and chewy with a deep, caramelized flavor from dark brown sugar and a hint of warm spices. Rolled in a fragrant cardamom-sugar mixture and finished with flaky sea salt, they bake up beautifully soft in the center with lightly crisp edges—perfect for an elegant yet cozy treat.

Author: Maya
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened to room temperature
1½ cups dark brown sugar, packed
1 egg and 1 egg yolk, room temperature
1 Tbsp. whole milk
1 Tbsp. vanilla bean paste
2⅔ cups all-purpose flour, spooned and leveled
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. fine salt
Pinch of ground cinnamon

For Garnish and Rolling

1/4 cup granulated sugar
1/4 tsp. cardamom
Maldon flaky sea salt, for finishing

Instructions

Prepare pan: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream the butter and brown sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter and dark brown sugar on medium speed for 2 to 3 minutes until the mixture is light, fluffy, and well combined. Be sure to scrape down the sides of the bowl as needed to reach all ingredients.
Add wet ingredients: Mix in the egg, egg yolk, whole milk, and vanilla bean paste into the butter-sugar mixture. Continue beating until the mixture is smooth and completely incorporated, scraping the bowl sides as necessary.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, fine salt, and a pinch of ground cinnamon.
Mix together: Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until a soft dough forms. Avoid over-mixing to keep the cookies tender.
Prepare the rolling sugar: In a small bowl, combine the granulated sugar and cardamom, mixing well.
Scoop and roll: Using a 2½ tablespoon cookie scoop, portion out the dough and roll each ball in the cardamom-infused sugar mixture to coat evenly. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake: Bake the cookies for approximately 8 to 10 minutes, or until the edges are set but the centers still look slightly underbaked. Immediately after removing them from the oven, gently press each cookie into a perfectly round shape using a large round cutter or the back of a spoon.
Finish and cool: Lightly sprinkle the cookies with any remaining cinnamon-cardamom sugar mixture and a pinch of Maldon flaky sea salt. Let the cookies cool on the baking sheet for 5 to 10 minutes to firm up, then transfer them to a wire rack to cool completely. The cookies will settle as they cool and become perfectly chewy and soft.

Notes

For best texture, ensure your butter is softened to room temperature but not melted.
Using dark brown sugar adds a richer, caramel-like flavor compared to light brown sugar.
Vanilla bean paste provides a deeper vanilla flavor and pretty specks in the dough, but pure vanilla extract can be substituted.
If you don’t have cardamom, cinnamon alone can be used for the rolling sugar, though it adds a different flavor profile.
Do not over-bake; the cookies should look slightly underbaked in the center when removed from the oven to maintain chewiness.
Maldon flaky sea salt adds a delightful contrast to the sweetness—don’t skip this finishing touch!

Keywords: brown sugar cookies, soft cookies, chewy cookies, cardamom sugar cookies, vanilla bean cookies, holiday cookies, easy cookie recipe