Brown Sugar Cookies
Not only are these Brown Sugar Cookies loaded with flavor, I also added in cinnamon and cardamom making for a super delicious, subtlety spiced bite that's sure to please taste buds near and far.
Servings: 36 cookies
Calories: 109kcal
Ingredients
- 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
For Rolling
- ¼ cup granulated sugar
- ¼ cup dark brown sugar packed
Instructions
- 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
Notes
- *if you prefer less salt, cut the amount in half to ½ teaspoon
- Store in airtight container for 4-5 days at room temperature
Nutrition
Calories: 109kcal | Carbohydrates: 17.6g | Protein: 1g | Fat: 4.2g | Saturated Fat: 2.5g | Cholesterol: 20.5mg | Sodium: 551mg | Fiber: 0.2g | Sugar: 12.2g
