Brown Sugar Cookies
Brown sugar cookies are delicately sweet, with a soft texture from ground almonds. Roll them thin for crisp cookies, make sandwich cookies, or pair with ice cream. Perfect for holidays or everyday treats!
These brown sugar cookies bake up tender, lightly crisp, and full of warm caramel-like sweetness. The ground almonds add just a touch of nuttiness and help create a smooth, easy-to-roll dough that holds its shape beautifully.
They’re ideal for cutouts, decorating, lunch boxes, or turning into simple sandwich cookies. The dough chills quickly, rolls easily, and bakes into cookies that are reliable and versatile for any occasion.
You could also sandwich them with jam, frosting, or even ice cream for a treat that’s both versatile and elegant. Perfect for lunch boxes, holiday trays, or everyday snacking!
What You’ll Like About This Recipe
Tender and flavorful. Brown sugar gives the cookies moisture and a warm caramel note.
Easy dough to roll. Chilled dough handles cleanly and cuts into neat shapes.
Light almond nuttiness. Ground almonds add subtle flavor and a lovely texture.
Versatile results. Roll thin for crisp cookies or thicker for softer ones.
Ingredient Notes
- Brown sugar – Adds moisture and caramel flavor for a softer cookie.
- Cake flour – Keeps the cookies tender; homemade cake flour works fine.
- Ground almonds – Contribute a mild nuttiness and help soften the dough.
- Butter – Use room-temperature butter to cream properly with the sugar.
- Vanilla – Enhances sweetness and deepens the overall flavor.
How to Make Brown Sugar Cookies
- Make the cookie dough by creaming butter and brown sugar, then mixing in the egg and vanilla.
- Whisk together the dry ingredients and blend into the creamed mixture along with the ground almonds.
- Chill the dough briefly, then roll it out on a floured surface to your preferred thickness.
- Cut out shapes with cookie cutters and bake until just set, about 10 minutes.
- Cool completely before serving plain, dusting with powdered sugar, or making sandwich cookies.
Tips
- Chill briefly. A short chill helps the dough roll cleanly and hold sharp edges.
- Use minimal flour. Light dusting prevents sticking without toughening the dough.
- Monitor doneness. Cookies are ready when the edges look set but not browned.
Recipe Variations
- Add almond extract. A small amount of almond extract enhances the nutty flavor and gives the cookies a more pronounced aroma without overwhelming the base recipe.
- Make sandwich cookies. Spread two cookies with buttercream, ganache, or jam to create a soft, sweet handheld treat that stores well.
- Warm spice version. Add cinnamon, cardamom, or a blend to introduce a cozy, fragrant twist that pairs beautifully with the brown sugar.
- Sparkling sugar finish. Sprinkle sanding sugar before baking for crunch and a pretty, shimmering top.
Serving Suggestions
- Serve with coffee or tea for an easy afternoon treat.
- Add to cookie trays for a simple and classic option.
- Pair with ice cream or whipped cream for a light dessert.
- Choose festive cookie cutters for seasonal themes.
How to Store
Store cooled cookies in an airtight container at room temperature for up to 5 days. Keep them away from heat or sunlight to maintain their texture.
Freeze baked cookies in layers separated by parchment for up to 2 months. Thaw at room temperature before serving.
The dough can also be frozen. Flatten into a disk, wrap tightly, and freeze for up to 2 months. Thaw just enough to roll.
Brown Sugar Cookies
Ingredients
- 1/2 cup butter, room temperature
- 1 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 3/4 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup ground almonds
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F and position a rack in the center of the oven. Line baking sheets with parchment paper or leave them ungreased.
- Make the Cookie Dough: In a mixing bowl with an electric mixer, beat the butter and brown sugar together until light and fluffy. Beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. With the mixer on low speed, blend the dry mixture into the creamed mixture. Stir the ground almonds into the cookie dough.
- Refrigerate: Chill the dough for about 20 to 30 minutes.
- Roll and Cut: On a floured surface, roll the dough out to a thickness of about 1/8 to 1/4 inch. Cut the dough out with cookie cutters and arrange them on the prepared baking sheets.
- Bake: Transfer the baking sheet to the oven and bake for approximately 10 minutes, until the cookies are set. Cool on a rack.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
