Dessert

Brown Sugar Cookies with Cardamom and Sea Salt Recipe

BySimon Carel February 4, 2026February 4, 2026

Introduction

These Brown Sugar Cookies offer a perfect balance of soft chewiness and rich caramel flavor. Infused with warm spices and finished with a sprinkle of sea salt, they’re an irresistible treat for any occasion.

A close-up of round soft cookies stacked in two layers on a baking tray lined with brown paper, each cookie is light brown with a slightly cracked surface and topped with large flakes of white salt; a small white scalloped bowl filled with dark brown sugar is placed on the tray among the cookies, with a small wooden bowl of coarse salt and a little wooden spoon beside it; in the upper part, a white marbled background shows a white plate with part of a broken cookie and two dark brown vanilla pods placed diagonally nearby; the scene has a warm and cozy feeling. photo taken with an iphone --ar 4:5 --v 7

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

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 the softened butter and dark 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, whole milk, and vanilla bean paste to the butter mixture. Mix until smooth and fully combined, scraping the bowl again if necessary.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, fine salt, and ground cinnamon.
Step 5: Gradually add the dry ingredients to the wet ingredients on low speed until a soft dough forms. Avoid over-mixing.
Step 6: In a small bowl, combine the granulated sugar and cardamom for rolling.
Step 7: Using a 2½ tablespoon cookie scoop, portion the dough. Roll each ball in the cardamom-sugar mixture to coat, then place on the prepared baking sheets about 2 inches apart.
Step 8: Bake for 8-10 minutes, until edges are set but centers still look slightly underbaked. Right after removing from the oven, gently press each cookie with a large round cutter or the back of a spoon to shape perfectly round cookies.
Step 9: Sprinkle the cookies lightly with any remaining cinnamon and cardamom mixture along with Maldon flaky sea salt. Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely. The cookies will settle into a soft and chewy texture as they cool.

Tips & Variations

For an extra depth of flavor, chill the dough for 30 minutes before baking.
Substitute vanilla bean paste with pure vanilla extract if unavailable, though the paste adds a more intense flavor.
Try rolling the dough balls in finely chopped nuts instead of the cardamom sugar for a nutty twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, add a slice of bread inside the container. Reheat gently in a microwave for 10-15 seconds if you prefer a warm cookie.