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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.

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

  1. Prepare pan: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare the rolling sugar: In a small bowl, combine the granulated sugar and cardamom, mixing well.
  7. 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.
  8. 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.
  9. 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

Find it online: https://messykitchenmagic.com/brown-sugar-cookies-recipe/