I got married in October. My husband, Vin, is pretty awesome. He edits all of the pictures for this site. He rubs my back and makes me laugh. He gives the best hugs and he does great impressions of various characters. He is my person and I’m pretty glad I have him.
Vin loves more unusual treats. Matcha-which I won’t touch, spiced desserts like ginger cookies, odd Japanese candies, and he loves brown sugar anything. So, I made him these Brown Sugar Cookies. They are chewy little bites of butterscotchy heaven. These are great if you’re bored with typical, bland sugar cookies. They are easier if you refrigerate the dough for an hour or so. I hope you enjoy them as much as we do!
These are for Vin, to give him a taste of the sweetness he gives me every day.
To start, mix melted butter, sugar, and salt in bowl of electric mixer until combined. Then mix in egg and vanilla until combined.
Add dry ingredients and mix until just combined, being sure to scrape the sides and bottom of the bowl.
Refrigerate dough for an hour or two, until chilled.
Preheat oven to 350°F. Drop 1 1/4 inch balls of dough into brown sugar and roll to coat.
Place on parchment lined baking sheet, spaced about an inch apart and bake until the edges are brown and the tops are puffed.
Let them cool for 5 minutes on the pan, then cool on wire rack or plate.
Brown Sugar Cookies have a butterscotch flavor and a wonderful chewy, crispy-edged texture.
- 14 tablespoons unsalted butter, melted
- 1 1/2 cup packed light brown sugar
- 3/4 teaspoon salt
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- For rolling:
- 1/2 cup light brown sugar
- Mix butter, 1 1/2 cups brown sugar, and salt in a large bowl until combined.
- Stir in egg and vanilla until combined.
- Add flour, baking powder, and baking soda to bowl and stir until combined.
- Refrigerate dough for an hour or two, until chilled.
- Preheat oven to 350°F.
- Scoop 1 1/4 inch-sized balls of dough and roll in brown sugar, I used a cookie scoop. Place coated balls of dough on parchment lined baking sheet, spaced about an inch apart.
- Bake until tops have puffed and cracked, and edges are golden, 9 to 11 minutes.
- Let cool on pans for 5 minutes, then transfer to wire rack to cool.
Recipe courtesy of WWW.Seriouseats.com