This weekend rolled around, and once again, we were in the mood for something sweet! I didn't want to make the usual (since I'd just made them earlier this week...wait, I mean...earlier this month...I didn't make cookies twice this week...). With a little searching, I stumbled upon these gems from Joy the Baker. Chewy and carmel-y, with hints of cinnamon and ginger. These babies hit the spot and they are some of my new favorites! They're almost a cross between sugar cookies and a gingersnaps. Or like a flavorful chocolate chip cookie without chocolate chips. Just make them.
Brown Sugar Cookies
from Joy the Baker
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 1/2 sticks (6 oz) unsalted butter, softened
1 1/4 cups dark brown sugar*
1 tsp 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 mixer. Beat on medium speed until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape the sides of the bowl. Add the egg and vanilla, 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 mixture 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.
Preheat oven to 350ºF. Line baking sheet with parchment paper or silicone liner. Dollop tablespoon size balls of dough onto 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...good luck getting them to last that long. ;)
* If you only have light brown sugar like me, just add 1 Tbsp of molasses.