These soft, buttery Brown Sugar Amish Cookies are full of warm cinnamon flavor and a rich brown sugar sweetness. The optional maple glaze adds a sweet finish that makes these cookies irresistible! Perfect for holiday baking, a cozy dessert, or anytime you want a taste of simple homemade goodness.
Why You’ll Love This Recipe
- Soft and Chewy: The brown sugar and butter create a soft, melt-in-your-mouth texture.
- Classic Flavor: With cinnamon, brown sugar, and a hint of vanilla, these cookies have a comforting, classic taste.
- Easy to Make: Simple ingredients and a straightforward method make this recipe beginner-friendly.
- Customizable Glaze: The optional maple glaze adds a delicious, sweet finish.
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1 cup unsalted butter, at room temperature
- 1/2 cup powdered sugar
- 1 large egg
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Optional Maple Glaze:
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/2-1 tablespoon milk, optional (for desired consistency)
Step-by-Step Directions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- In a large mixing bowl or stand mixer, cream together the butter, brown sugar, and powdered sugar on medium speed until the mixture is light and fluffy.
- Add Egg and Vanilla:
- Mix in the egg and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring just until fully incorporated. For easier handling, you can chill the dough for 30-40 minutes (optional).
- Portion and Shape the Dough:
- Using a tablespoon or a small ice cream scoop, portion the dough into 1-inch balls. Place them on an ungreased baking sheet, spacing each ball about 2 inches apart.
- Bake:
- Bake for 10-11 minutes, or until the edges are just lightly browned. The centers should remain soft.
- Prepare the Optional Maple Glaze:
- In a bowl, whisk together the powdered sugar, vanilla extract, and maple syrup until smooth. Add milk, a few drops at a time, to reach your desired glaze consistency.
- Glaze the Cookies:
- Once the cookies are cool, drizzle the glaze over them and allow it to set.
Kitchen Equipment Needed
- Baking sheets
- Medium and large mixing bowls
- Whisk for mixing dry ingredients and glaze
- Stand or hand mixer for creaming butter and sugar
- Measuring cups and spoons
- Parchment paper (optional for easy cleanup)
Serving and Storage Tips
- Serving: Serve these cookies with a hot cup of tea, coffee, or milk for a cozy treat.
- Storage: Store cooled cookies in an airtight container at room temperature for up to a week.
- Freezing: These cookies freeze well! Wrap unglazed cookies tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw and add glaze if desired.
Recipe Variations
- Add Nuts: Add 1/2 cup of chopped pecans or walnuts for extra crunch and flavor.
- Swap the Spices: Substitute the cinnamon with pumpkin spice or add a pinch of nutmeg for a fall-inspired flavor.
- Cinnamon-Sugar Topping: Instead of the glaze, sprinkle the tops of the cookies with cinnamon-sugar before baking for a simple, sweet touch.
Helpful Notes
- Room Temperature Ingredients: Make sure the butter and egg are at room temperature. This helps them mix more smoothly and creates a better texture.
- Chilling the Dough: Chilling the dough is optional but recommended if your dough is sticky, as it makes shaping easier.
- Glaze Consistency: Adjust the thickness of the glaze by adding more or less milk to suit your preference.
Tips from Bakers
- Chef Sally McKenney: “For an even richer flavor, try browning the butter first and letting it cool before mixing it with the sugars.”
- Chef Joanne Chang: “Use fresh spices—cinnamon loses flavor quickly. Buy whole cinnamon sticks and grind them yourself for the best taste.”
Frequently Asked Questions
Q1: Can I make these cookies ahead of time?
Yes, you can make the dough and refrigerate it for up to 2 days before baking.
Q2: Can I use dark brown sugar instead of light brown sugar?
Yes, dark brown sugar will add a slightly richer molasses flavor.
Q3: How do I keep my cookies soft?
Store them in an airtight container with a slice of bread to retain moisture and keep them soft.
Q4: Can I omit the glaze?
Absolutely! These cookies are delicious on their own, or you can sprinkle them with cinnamon sugar before baking as an alternative.
Q5: Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free 1:1 baking flour for a gluten-free option.
Enjoy These Comforting Brown Sugar Amish Cookies!
These Brown Sugar Amish Cookies are the perfect blend of simplicity and rich flavor, with soft centers, crisp edges, and a hint of cinnamon. Whether you add the optional maple glaze or enjoy them plain, these cookies are sure to be a hit. They’re a comforting treat for any occasion, ideal for sharing or savoring with a hot beverage. Enjoy every bite!
Brown Sugar Amish Cookies
These Brown Sugar Amish Cookies are the ultimate comfort treat, with a soft and buttery texture infused with cinnamon and brown sugar sweetness. Topped with a drizzle of maple glaze, each bite offers a blend of warm, cozy flavors that pair perfectly with a hot cup of tea or coffee. The glaze adds just the right touch of sweetness, making these cookies irresistibly delicious.
Ingredients
- For the Cookies
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1 cup unsalted butter at room temperature
- 1/2 cup powdered sugar
- 1 large egg
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Maple Glaze Optional
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/2-1 tablespoon milk optional, to adjust consistency
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C).
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer, cream together butter, brown sugar, and powdered sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated. (Optional: Chill the dough for 30-40 minutes for easier handling).
- Portion and Bake: Using a tablespoon or small ice cream scoop, portion the dough into 1-inch balls and place on an ungreased baking sheet, spacing them 2 inches apart. Bake for 10-11 minutes, or until edges are lightly browned while centers remain soft.
- Prepare the Glaze (if using): In a small bowl, whisk together powdered sugar, vanilla extract, and maple syrup until smooth. If needed, add milk to achieve desired consistency.
- Glaze and Serve: Drizzle the glaze over the cooled cookies and let it set before serving.
Notes
- Room Temperature Ingredients: Make sure the butter and egg are at room temperature. This helps them mix more smoothly and creates a better texture.
- Chilling the Dough: Chilling the dough is optional but recommended if your dough is sticky, as it makes shaping easier.
- Glaze Consistency: Adjust the thickness of the glaze by adding more or less milk to suit your preference.