Introduction

These Brown Sugar Cookies are delightfully soft and chewy with a rich, caramel-like flavor from dark brown sugar. Enhanced by warm spices and a hint of cardamom, they make the perfect sweet treat for any occasion.

Brown Sugar Cookies with Cardamom and Maldon Sea Salt 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 tablespoon whole milk
1 tablespoon vanilla bean paste
2⅔ cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine salt
Pinch of ground cinnamon
For garnish and rolling: ¼ cup granulated sugar + ¼ teaspoon 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 the paddle attachment, cream the softened butter and dark brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the sides as needed.
Step 3: Add the egg, egg yolk, whole milk, and vanilla bean paste to the butter mixture. Mix until smooth and fully combined, scraping down the sides again if necessary.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, 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 to keep the cookies tender.
Step 6: In a small bowl, combine the granulated sugar and cardamom for rolling the dough balls.
Step 7: Use a 2½ tablespoon cookie scoop to portion the dough. Roll each ball in the cardamom-sugar mixture to coat evenly, then place them about 2 inches apart on the prepared baking sheets.
Step 8: Bake for 8–10 minutes or until the edges are set but the centers still look slightly underbaked. Right after removing from the oven, gently “scoot” the cookies into perfect round shapes using a large round cutter or the back of a spoon.
Step 9: Sprinkle the cookies lightly with any remaining cinnamon-cardamom sugar and Maldon flaky sea salt. Let them 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 as they cool.

Tips & Variations

For a deeper flavor, try using browned butter instead of softened butter, but allow it to cool before mixing.
If you prefer a stronger spice note, add a pinch of nutmeg along with the cinnamon and cardamom.
Swap vanilla bean paste with pure vanilla extract if you don’t have it on hand; use the same quantity.
Roll cookies in just granulated sugar for a simpler, classic look without cardamom’s unique flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread inside the container. They can also be frozen for up to 2 months; thaw at room temperature before serving. Reheat briefly in a warm oven or microwave to regain softness if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light brown sugar instead of dark brown sugar?

Yes, light brown sugar can be used, but dark brown sugar provides a richer molasses flavor that is characteristic of these cookies.

Why do the cookies need to be “scooted” into round shapes after baking?

The dough spreads unevenly during baking, so gently scooting them while still warm helps achieve a uniform, appealing round shape and even thickness.

Brown Sugar Cookies with Cardamom and Maldon Sea Salt Recipe

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★★★★★

4.8 from 136 reviews

These Brown Sugar Cookies are soft, chewy, and perfectly spiced with cinnamon and cardamom. Rolled in a fragrant sugar mixture and finished with a sprinkle of flaky sea salt, they offer an irresistible balance of sweet and savory flavors with a melt-in-your-mouth texture.

Author: Nora
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 18–20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

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 (for sprinkling)

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 2–3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to fully combine.
Add wet ingredients: Mix in the egg, additional egg yolk, whole milk, and vanilla bean paste until the batter is smooth and fully incorporated. Again, scrape down the sides of the bowl to ensure even mixing.
Combine dry ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, fine salt, and a pinch of ground cinnamon until thoroughly blended.
Mix together: Gradually add the dry ingredients to the wet ingredients on low speed. Mix just until a soft dough forms, taking care not to over-mix to keep the cookies tender.
Prepare the rolling sugar: In a small bowl, combine the granulated sugar and cardamom thoroughly for coating the cookie dough balls.
Scoop and roll: Using a 2½ tablespoon cookie scoop, portion out the dough. Roll each portion into a ball, then coat it evenly in the cardamom-sugar mixture. Place the dough balls spaced about 2 inches apart on the prepared baking sheets.
Bake: Bake the cookies for 8-10 minutes, or until the edges are set but the centers still appear slightly underbaked. Immediately after removing from the oven, gently press each cookie into a perfect 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 touch of Maldon flaky sea salt. Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. They will settle as they cool, creating soft, chewy delights.

Notes

Make sure the butter and eggs are at room temperature for optimal creaming and dough consistency.
Do not over-mix the dough once the flour is added to avoid tough cookies.
The cookies will look slightly underbaked when removed but will firm up as they cool, keeping a soft, chewy texture.
The Maldon flaky sea salt adds a lovely contrast to the sweetness—don’t skip this final touch.
You can substitute vanilla bean paste with pure vanilla extract, but vanilla bean paste provides a richer, more aromatic flavor.

Keywords: brown sugar cookies, chewy cookies, spiced cookies, cardamom sugar cookies, soft cookies, holiday cookies