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+ servings
stack of brown sugar cookies with a cookie leaning against the stack

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.
Prep Time: 10 minutes
Cook Time: 12 minutes
Chilling Time: 2 hours
Total Time: 2 hours 22 minutes
Course: All Recipes, Dessert, Snack
Cuisine: American
Servings: 36 cookies
Calories: 109kcal


  • 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


  • In a large mixing bowl, add the melted butter, brown sugar and granulated sugar.
  • Whisk vigorously to combine until smooth.
  • Add egg, egg yolk and vanilla, again whisking vigorously to combine until smooth.
  • In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon and cardamom and whisk to combine.
  • 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 lumps
  • 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


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
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