Brown Sugar Cookies
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 10-11 min @ 350° |
| Source | 100 Cookies by Sarah Kieffer (pg 41) |
| Yield / serves | ~20 cookies |
| Rating | Delicious |
Ingredients
- 2 1/2 c plus 1 T all-purpose flour
- 3/4 t baking soda
- 3/4 t salt
- 1 c unsalted butter, at room temperature
- 1/ 3/4 c dark brown sugar
- 1 t molasses
- 1 large egg plus 1 large yolk
- 2 t pure vanilla extract
- 1/2 c granulated sugar, for rolling
Preparation
Adjust an oven rack to the middle of the oven. Preheat the oven to 350. Line three sheet pans with parchment paper.
In a medium bowl, combine the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.
Place the granulated sugar in a medium bowl.
Form the cookies into 1 1/2 oz balls (~2 tablespoons). Roll each ball in the sugar and place 8 cookies on each sheet pan.
Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown, 10-11 minutes.
Transfer the sheet pan to a wire rack and let the cookies cool for 5-10 minutes on the pan, then remove them and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.
