Clean recipe · krollskorner.com
Brown Sugar Cookies
These Soft and Chewy Brown Sugar Cookies are simple, soft, and full of rich flavor. Made with dark brown sugar and a hint of warm spice, they have that deep, caramel-like sweetness and chewy texture that makes them the ultimate cozy treat.
Original recipe: krollskorner.com
- Yield:
- 16 servings
- Prep:
- 15 min
- Cook:
- 10 min
- Total:
- 25 min
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Ingredients
- 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
Instructions
- Prepare pan: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Cream the butter and brown sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed for 2–3 minutes, or until light and fluffy. Scrape down the sides of the mixing bowl as needed.
- Add wet ingredients: Mix in the egg, egg yolk, milk, and vanilla bean paste until smooth and fully incorporated, scraping down the sides of the bowl again as needed.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Mix together: Gradually add the dry ingredients to the wet ingredients on low speed until a soft dough forms. Do not over-mix.
- Prepare the rolling sugar: In a small bowl, combine the granulated sugar and cardamom.
- Scoop and roll: Use a 2½ tablespoon cookie scoop to portion the dough. Roll each dough ball in the cardamom-sugar mixture to coat. Place on prepared baking sheets, spacing about 2 inches apart.
- Bake: Bake for ~8-10 minutes, or until the edges are set and the centers still look slightly underbaked. Immediately after removing from the oven, use a large round cutter or the back of a spoon to gently “scoot” cookies into perfectly round shapes.Start Timer
- Finish and cool: Sprinkle lightly with any remaining cinnamon/cardamom mixture and Maldon flaky sea salt. Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely. They will settle as they cool and become perfectly chewy and so soft!!