Brown Sugar Amish Cookies

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

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
3. 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.
4. Add Egg and Vanilla:
   • Mix in the egg and vanilla extract until well combined.
5. 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).
6. 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.
7. Bake:
   • Bake for 10-11 minutes, or until the edges are just lightly browned. The centers should remain soft.
8. 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.
9. 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!

Print