Brown Sugar Cookies

Hello readers,

Have no fear, I did indeed bake yesterday, keeping up my something like 3 week streak. I made banana bread. My reason for not posting was two-fold. One I was exhausted, which also extends into today. And two I didn’t really want to post my banana bread recipe. It’s not because I’m one of those annoying people that say that no one can know their recipe. No. It’s just that I have been making this recipe for so long that I don’t really measure anything, so if I were to approximate the amounts there is a large possibility that it wouldn’t turn out for those of you at home.

But it’s largely because I’m lazy and love sleep. I got home at like 8 from the gym, then showered procrastinated, then baked, did a little work I had, then passed out; then I woke up and went to the gym…. I can not wait for this long weekend coming up, my brain just isn’t working anymore, I need some rest.

So anyway.. After getting home I procrastinated by going on a couple blogs and found a really good recipe for brown sugar cookies.

These are the perfect combo of sugar cookie and gingerbread man. I hate spicy gingerbread men, and tend to only put a little ginger and a helluva lot of cinnamon. So these cookies taste pretty similar. While they do have that flavor it is very subtle, and you can still really taste the sugar cookie aspect.

Song of the Day – Left Boy – Jack Sparrow

Brown Sugar Cookies
makes 2 1/2 dozen cookies
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/4 cups dark brown sugar
1 teaspoon pure vanilla extract
1 large egg
 
In a medium bowl whisk together flour, baking soda, salt, cinnamon, and ginger. Set aside.
Place butter and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract, and beat on medium speed for one minute more.
Add the dry ingredients, all at once, to the butter and sugar mixture. Beat on low speed until the dough begins to come together and the flour disappears. Stop the mixer and finish incorporating the ingredients with a spatula. Once all the flour is thoroughly mixed in, cover the bowl with plastic wrap and refrigerate for 30 minutes.
Place a rack in the center and upper third of the over and preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Dollop tablespoons size balls of dough onto the baking sheet. Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Cool on the pan for 5 minutes, before transferring to a wire rack to cool completely. Cookies will last, in an airtight container at room temperature, for up to 5 days.
 
 

All the best,

Mish

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