Have you ever had a brown sugar cookie?! These things are amazing! For all you sugar cookie lovers out there, get on over here and try this out. Not only are these Brown Sugar Cookies loaded with flavor, I also added in cinnamon and cardamom making for a super delicious, subtley spiced bite that’s sure to please tastebuds near and far.
Brown Sugar 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 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 while the addition of cardamom brings a subtle spicy flavor combo to life. And, let’s just talk about those crackled tops… Yum! Rolling these brown sugar cookies in white sugar before baking helps create crackled tops for a crunch when you bite in followed by a soft and chewy center.
Preparing these Brown Sugar Cookies
Putting these cookies together is really simple. From start to finish they take about 30 minutes, which is perfect in my book! Start with room temperature butter. If you forgot to leave your butter out on the counter before getting started, use this little trick: boil a cup of water in a heat-safe measuring cup (about 2- to 4-cup size) or a glass bowl. I do this in the microwave. Once the water comes to a boil, dump out the water and immediately place over top of the sticks of butter. The measuring cup should be upside down on your counter with the sticks underneath. Leave it like that for a few minutes and voila! Perfectly softened butter.
Place the softened butter and 1 ½ cups of packed (be sure to pack it when measuring it!) brown sugar into a bowl and beat, then add your egg and your dry ingredients. Note: If you don’t have bread flour, you can replace with an equal amount of all-purpose flour. The texture may be slightly different, but the end result should still work just fine. And, it won’t alter the taste.
Roll the dough into even-shaped balls (I use a tablespoon-sized cookie scoop for this) and toss in white sugar to coat. Now you’re ready to bake! You’ll know your cookies are done when the edges look golden brown and the tops have started to form those perfect crackles.
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!Print
Brown Sugar Cookies with Cinnamon & Cardamom
Not only are these Brown Sugar Cookies loaded with flavor, I also added in cinnamon and cardamom making for a super delicious, subtley spiced bite that’s sure to please tastebuds near and far.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 1/2 dozen cookies 1x
- Category: Sugar Cookies
- Method: Bake
- Cuisine: Cookies
- 13 tablespoons unsalted butter, room temperature
- 1 ½ cups dark brown sugar
- 1 large egg, at room temperature
- 1 cup all-purpose flour
- 1 cup bread flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ cup granulated sugar, for rolling
- Preheat the oven to 375°F
- Prepare cookie dough: Place the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Place the flour, baking soda, salt, and spices in a separate bowl and mix well. Add to the butter mixture and beat on low until everything is well incorporated. Scrape down the sides of the bowl and beat again on low
- Bake: Form into tablespoonfuls of dough, roll into a ball between your palms and toss in granulated sugar to coat all sides. Place onto a cookie sheet lined with parchment paper about 2 inches apart and bake until the edges are just brown and tops start to crackle, about 12 minutes. Bake one tray at a time. Let the cookie sheet cool completely between batches and repeat with the remaining dough
I recommend warming these up in the microwave for a few seconds before eating. They’ll be warm as if they’re fresh-from-the-oven
Store in airtight container for 4-5 days at room temperature
To freeze, place in a single layer on a sheet tray and place in the freezer for at least 2 hours. Place frozen cookies in ziptop freezer bag for up to 3 months. Take out as many as you’d like at a time and microwave for 30 seconds on 50% power, or until warm
Inspired by and adapted from Epicurious
Keywords: brown sugar cookies, cinnamon, cardamom
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