These Brown Sugar Cookies are packed with flavor. I added cinnamon and cardamom for a subtly spiced bite that’s both comforting and interesting. I’ve made them many times and they’re always a hit.
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*Original recipe published March 2019. Recipe updated September 2020
Brown Sugar Cookies vs. White Sugar Cookies
Traditional sugar cookies use white sugar and tend to be crisp. Swapping in brown sugar transforms texture and flavor: the cookies become moister and chewier with warm molasses notes. If you enjoy soft, chewy cookies, brown sugar makes a noticeable difference.
Cardamom adds a subtle, floral-spicy depth that pairs beautifully with cinnamon. You can use all cinnamon if you prefer, but a touch of cardamom elevates the flavor in a pleasant, unexpected way.
Before baking, the dough is rolled in a mixture of granulated and brown sugar. That sugar coating helps form the signature crackled tops while the interior stays tender and chewy thanks to the brown sugar.
How to make Brown Sugar Cookies
The method is straightforward but requires chilling time. Plan for at least two hours in the refrigerator before baking.
The recipe starts with melted butter, which contributes to the chewy texture. Combine the melted butter with a small amount of granulated sugar and a generous amount of dark brown sugar—the granulated sugar adds a touch of crispness while the brown sugar provides flavor and softness.
Add one whole egg plus one egg yolk for extra richness, then mix in vanilla. Whisk the wet ingredients until smooth, and separately whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground cardamom and ground cinnamon. Fold the dry mixture into the wet until just combined; avoid overmixing.
Cover the dough and chill for at least two hours or overnight. Chilling helps hydrate the flour and develop better flavor and texture. When ready, let the dough sit at room temperature for about 20 minutes to make scooping easier. Roll tablespoon-sized portions into balls, then toss them in a combined granulated-and-brown-sugar mixture before placing on a lined baking sheet.
Bake at 350°F (180°C) until the edges are just beginning to brown and the tops crackle, about 10–12 minutes. The cookies may look slightly underbaked and puffed when removed; they will continue to set and flatten on the baking sheet as they cool.
Why are my Brown Sugar Cookies flat?
These cookies are intentionally on the flatter side, which helps them stay chewy rather than crisp. Brown sugar retains moisture during baking, giving the interior that desirable chew. Some recipes add cornstarch to produce thicker cookies; I find these are perfect without it.
Can I substitute the Cardamom for another spice?
If you prefer a different spice profile, try ginger or nutmeg in place of cardamom, or simply increase the cinnamon by the same amount. Each variation will shift the cookie’s character slightly, but all will be delicious.
Go ahead and bake a batch—you and your friends or family are likely to love them.
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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* (use ½ teaspoon for less 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 bowl, whisk together the melted butter, brown sugar and granulated sugar until smooth.
- Add the egg, egg yolk and vanilla and whisk until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cardamom and cinnamon.
- Fold the dry ingredients into the wet just until combined. Do not overmix.
- Cover the bowl and chill the dough for at least two hours or overnight.
- When ready to bake, let the dough sit at room temperature for 20 minutes to make scooping easier. Preheat the oven to 350°F (180°C) and line baking sheets with parchment or silicone mats.
- In a small bowl, mix the granulated and brown sugars for rolling.
- Using a 1-tablespoon scoop, portion the dough, roll into balls, then toss in the sugar mixture to coat.
- Place the cookies about 2 inches apart on the prepared baking sheets.
- Bake 10–12 minutes, rotating trays halfway through, until edges are lightly browned and tops start to crackle. Cookies may look underdone at removal; they will continue to set on the trays and flatten as they cool.
- Allow cookies to cool on the baking sheets before transferring to a rack or storage container.
Notes
- If you prefer less salt, reduce kosher salt to ½ teaspoon.
- Store in an airtight container at room temperature for 4–5 days.
