Introduction

These Brown Sugar Cookies are rich, soft, and perfectly chewy with a warm hint of cinnamon and cardamom. Rolled in a fragrant sugar spice mixture and finished with flaky sea salt, they make a delightful treat for any occasion.

Brown Sugar Cookies with Cardamom and Flaky Sea Salt Recipe - Recipe Image

Ingredients

1 cup unsalted butter (softened to room temperature)
1½ cups dark brown sugar (packed)
1 egg and 1 yolk (room temperature)
1 tablespoon whole milk
1 tablespoon vanilla bean paste
2⅔ cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine salt
Pinch of ground cinnamon
For garnish and rolling: ¼ cup granulated sugar
¼ teaspoon cardamom
Maldon flaky sea salt

Instructions

Step 1: Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
Step 2: In a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl as needed.
Step 3: Add the egg, egg yolk, milk, and vanilla bean paste to the creamed mixture and mix until fully incorporated, scraping down the sides again.
Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Step 5: Gradually add the dry ingredients to the wet ingredients on low speed until a soft dough forms. Be careful not to over-mix.
Step 6: Combine the granulated sugar and cardamom in a small bowl for rolling the dough.
Step 7: Using a 2½ tablespoon cookie scoop, portion the dough and roll each ball in the cardamom-sugar mixture. Place the coated dough balls on the prepared baking sheets about 2 inches apart.
Step 8: Bake for 8–10 minutes until the edges are set but the centers look slightly underbaked. Right after removing from the oven, gently press the cookies into perfect rounds using a large round cutter or the back of a spoon.
Step 9: Sprinkle the cookies lightly with any remaining cinnamon-cardamom sugar mixture and a pinch of Maldon flaky sea salt. Let cool on the baking sheets for 5–10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For an extra depth of flavor, try substituting the vanilla bean paste with pure vanilla extract.
Chilling the dough for 30 minutes before scooping can help prevent spreading if you prefer thicker cookies.
Swap cardamom with ground ginger or nutmeg for a different warm spice profile.
Use a light hand when mixing to keep the dough soft and tender.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread in the container to maintain moisture. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. Reheat briefly in a warm oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light brown sugar instead of dark brown sugar?

Yes, light brown sugar can be used, but the cookies will have a slightly milder molasses flavor compared to dark brown sugar.

What if I don’t have vanilla bean paste?

You can substitute with 1 teaspoon of pure vanilla extract. It won’t have the same speckled appearance or intensity, but it will still add lovely vanilla flavor.

Brown Sugar Cookies with Cardamom and Flaky Sea Salt Recipe

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★★★★★

4.4 from 95 reviews

These Brown Sugar Cookies are soft, chewy, and perfectly sweet with a hint of warm spices like cinnamon and cardamom. Rolled in a fragrant cardamom-sugar mixture and finished with flaky sea salt, these cookies bring a delightful balance of flavors and textures. Ideal for those who love classic cookies with a sophisticated twist, they bake up beautifully soft in the center with slightly crisp edges.

Author: Marco
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Approximately 18–20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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
1/2 tsp. baking powder
1/2 tsp. fine salt
Pinch of ground cinnamon

For Garnish and Rolling

1/4 cup granulated sugar
1/4 tsp. cardamom
Maldon flaky sea salt (to taste)

Instructions

Prepare pan: Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream the butter and brown sugar: Using a stand mixer fitted with the paddle attachment, cream together softened butter and dark brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl sides to incorporate all ingredients evenly.
Add wet ingredients: Mix in the whole egg, egg yolk, whole milk, and vanilla bean paste until the mixture is smooth and fully combined, again scraping the bowl sides as needed.
Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, fine salt, and a pinch of ground cinnamon to evenly distribute the leavening agents and spices.
Mix together: Gradually add the dry ingredient mixture to the wet ingredients on low speed until a soft dough forms. Avoid over-mixing to keep cookies tender.
Prepare the rolling sugar: Combine granulated sugar and cardamom in a small bowl to create a fragrant coating for the cookie dough balls.
Scoop and roll: Use a 2½ tablespoon cookie scoop to portion out the dough. Roll each ball in the cardamom-sugar mixture until fully coated. Place the coated dough balls on prepared baking sheets, spacing them about 2 inches apart for room to spread.
Bake: Bake the cookies for approximately 8-10 minutes until the edges are set but centers appear slightly underbaked, yielding a soft interior. Remove from oven and immediately use a large round cutter or the back of a spoon to gently press cookies into perfectly round shapes.
Finish and cool: Lightly sprinkle the cookies with any remaining cinnamon/cardamom sugar mixture and a pinch of Maldon flaky sea salt. Allow the cookies to cool on the baking sheet for 5–10 minutes to set before transferring them to a wire rack to cool completely. The cookies will firm up as they cool, becoming tender and chewy.

Notes

Be careful not to over-mix the dough once the dry ingredients are added to keep the cookies tender.
Allowing the butter and eggs to come to room temperature helps ensure even mixing and better texture.
Maldon flaky sea salt adds a subtle crunch and enhances the sweetness—feel free to omit if you prefer a sweeter cookie.
Using a cookie scoop ensures evenly sized cookies that bake uniformly.
Pressing the cookies into round shapes immediately after baking creates a beautiful presentation but does not affect texture.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Keywords: brown sugar cookies, soft cookies, chewy cookies, cardamom cookies, holiday cookies, vanilla bean cookies, easy cookie recipe