Not only are these Brown Sugar Cookies loaded with flavor, they also have cinnamon and cardamom in them making for a super delicious, subtlety spiced bite that's sure to please taste buds near and far.
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*Original recipe published March 2019. Recipe updated September 2020
Brown Sugar Cookies vs. White Sugar Cookies
Traditionally, sugar cookies are made with white sugar which produces a crispier cookie.
I wanted to vary it up a bit and throw some different flavor combos in there, ya know, to keep life interesting!
And this Brown Sugar Cookie does not disappoint.
It resembles a snickerdoodle in a way, however, the addition of brown sugar instead of white creates a moist (sorry for using that word!) and chewier cookie with notes of molasses.
The addition of cardamom brings a subtle spicy flavor combo to the cookie.
You can, of course, use all cinnamon instead of adding the cardamom, however, I highly recommend giving it a try.
Cardamom is a warm, very special spice that adds something really nice to this cookie.
And, let's just talk about those crackled tops... Yum!
Rolling these Brown Sugar cookies in a combination of white sugar and brown sugar before baking helps create those beautiful crackled tops.
Meanwhile, the interior of these cookies remains oh-so-chewy due to all that brown sugar.
How to make Brown Sugar Cookies
Putting these cookies together is really simple.
Be prepared, however, the cookie dough does require at least two hours in the fridge before baking. So allow time for this when planning.
It all starts with melted butter. The melted butter helps produce the chewiness in this cookie.
Then, we add in a small amount of granulated sugar and a heck of a lot of brown sugar.
The granulated sugar helps add a bit of crispness to the cookie and that brown sugar, well, that creates a delicious flavor and superior softness and chew.
We add one whole egg and one egg yolk for extra richness, then add in the dry ingredients.
Allow the dough to chill in the fridge for at least two hours before rolling the dough then rolling in a mixture of granulated and brown sugars then baking.
The time in the fridge is critical to allow the flour to properly hydrate and for the dough to develop more flavor.
Why are my Brown Sugar Cookies flat?
These Brown Sugar Cookies are flatter than other cookies, however, don't let that fool you into thinking they'll be too crispy.
The brown sugar helps these cookies retain moisture and, hence, remain chewy when baked.
There are recipes for Brown Sugar Cookies out there that call for adding corn starch to achieve thicker cookies.
I didn't feel these cookies needed it. They are perfect just the way they are!
Can I substitute the Cardamom for another spice?
For a variation of flavor, try substituting ginger or nutmeg for the cardamom or omitting the cardamom and replacing in equal proportion with additional cinnamon.
Now go forth and bake up some of these beauties! You'll love 'em, and so will all your friends and family. Mine certainly do!
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Looking for more cookie recipes? Give these a try:
- 12 tablespoons unsalted butter, melted and slightly cooled
- 1 ½ cups dark brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt*
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ cup granulated sugar
- ¼ cup dark brown sugar packed
- In a large mixing bowl, add the melted butter, brown sugar and granulated sugar.12 tablespoons unsalted butter, melted and slightly cooled, 1 ½ cups dark brown sugar, ¼ cup granulated sugar
- Whisk vigorously to combine until smooth.
- Add egg, egg yolk and vanilla, again whisking vigorously to combine until smooth.1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
- In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon and cardamom and whisk to combine.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt*, ½ teaspoon ground cardamom, ½ teaspoon ground cinnamon
- Add to wet ingredients and stir just until combined. Do not over mix.
- Cover bowl with plastic wrap and place in the fridge for at least two hours or overnight.
- Remove the dough from the fridge and allow it to sit at room temperature for 20 minutes to make scooping and rolling easier.
- Meanwhile, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper or silpats. In a small bowl, whisk together the granulated and brown sugar to remove any lumps¼ cup granulated sugar, ¼ cup dark brown sugar
- Using a 1-tablespoon scoop, scoop dough and roll into a ball between your palms then toss in the sugar mixture to coat all sides.
- Place onto a cookie sheet about 2 inches apart.
- Bake until the edges are just brown and tops start to crackle, about 10-12 minutes, rotating trays front to back and top to bottom halfway through baking.
- Cookies may look underdone and slightly puffed when you remove them from the oven. They will continue to bake on the trays and they will flatten as they cool. Allow cookies to cool on the trays
- *if you prefer less salt, cut the amount in half to ½ teaspoon
- Store in airtight container for 4-5 days at room temperature