Brown Sugar Amish Cookies
These Brown Sugar Amish Cookies are soft, buttery, and warmly spiced—everything you love about classic Amish sugar cookies with an extra depth of caramel sweetness from brown sugar. The cookies bake up tender with lightly crisp edges, and the optional maple glaze adds a beautiful finishing touch. They’re perfect for holidays, cookie exchanges, or anytime you want a cozy, old-fashioned treat that’s simple to make yet full of flavor.
Ingredients
Cookies
- 2 cups all-purpose flour
- ¾ cup brown sugar
- 1 cup unsalted butter, room temperature
- ½ cup powdered sugar
- 1 large egg
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Optional Glaze
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- ½–1 tablespoon milk (optional)
Directions
- Preheat oven to 350°F.
- Whisk flour, cinnamon, baking soda, and salt in a medium bowl.
- Cream butter, brown sugar, and powdered sugar until light and fluffy.
- Mix in egg and vanilla until smooth.
- Slowly add dry ingredients until combined; chill 30–40 minutes if desired.
- Scoop 1-inch dough balls onto an ungreased baking sheet, spacing 2 inches apart.
- Bake 10–11 minutes, until edges are lightly browned.
- For glaze: whisk powdered sugar and vanilla, then add maple syrup; thin with milk if needed.
- Drizzle over cooled cookies and let set.
Prep Time: 15 minutes | Cooking Time: 11 minutes | Total Time: 26 minutes
Kcal: 180 kcal | Servings: 24
Tips
- Chilling the dough helps prevent spreading and creates a thicker, softer cookie.
- Store glazed or unglazed cookies in an airtight container for up to 5 days.
FAQ
Can I use dark brown sugar?
Yes—dark brown sugar adds an even richer molasses flavor.
Do I have to use the glaze?
No, the cookies are delicious plain, but the glaze adds great sweetness and shine.
Can I freeze the dough?
Absolutely. Freeze scooped dough balls and bake directly from frozen, adding 1–2 minutes.
Can I reduce the cinnamon?
Yes—adjust to your taste or replace part with nutmeg.
Why aren’t my cookies soft?
Overbaking is the most common cause—remove when edges just begin to brown.
