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