brown sugar cookies

Monday, September 26, 2011

There are certain combinations that I can never resist.

Cream cheese and sugar.

Brown sugar and butter.

Oats and cinnamon.

Baby thighs and cheeks.

Jackson and Bean.

peanut butter and everything.

So naturally, last week when I saw this recipe. I was sold instantly.

Brown sugar cookies.

My god.

Take a chocolate chip cookie, take out the chocolate, add ginger and cinnamon and this is what you get.

It's chewy and dense, like all your favourite cookie qualities. Unless you like crispy cookies, then you might have bigger issues.

A cookie dreams are made of. Brown sugar and butter dreams.

Brown sugar cookies
[ from Joy the Baker ]

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup unsalted butter, room temperature
1 1/4 cups brown sugar
1 teaspoon vanilla extract
1 large egg

In a large bowl, whisk together flour, baking soda, salt, ground cinnamon, and ground ginger. Set aside.

In a large bowl, or in the bowl of a stand mixer, beat together the butter and sugar, on medium speed, until light and fluffy, about 3 to 5 minutes. Stop mixer, scrape down the sides of the bowl. Add the vanilla and egg and beat on medium for 1 minute.

Add the flour mixture all at once and mix on low speed until no more flour is visible. Finish mixing by hand with a ribber spatula. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees. Drop tablespoon sized balls on to baking sheets, 1-inch apart, using a small ice cream scoop (or just eyeball it). Bake for 10 - 12 minutes or until lightly browned around the edges.

Cool on pan for 5 minutes before transferring to a wire rack to cool completely. Any leftovers can be stored in an airtight container for up to 5 days.