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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.

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

  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 2–3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to fully combine.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare the rolling sugar: In a small bowl, combine the granulated sugar and cardamom thoroughly for coating the cookie dough balls.
  7. 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.
  8. 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.
  9. 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

Find it online: https://kitchenbynora.com/brown-sugar-cookies-with-cardamom-and-maldon-sea-salt-recipe/