sweets for every tooth.

Monday, December 10, 2012

Brown Sugar!

Yeah, I ran out of white sugar again.  I think this has happened twice in my life.  Probably going to happen more often now that I'm not actually eating any of it myself.  I just pawn sweets off on other people at this point.  But I wanted to make cookies anyway, and thank goodness for Joy the Baker, as she had exactly what I was looking for - a recipe for cookies that calls for only brown sugar, no white sugar.  And you know a cookie is going to be delicious when the first two ingredients are brown sugar and butter.  So get ready for some rich, sweet, chewy cookies that will have those who do enjoy consuming sugar running back for more.

Here's what you'll need:

1 1/4 Cups Dark Brown Sugar
1 1/2 Sticks (3/4 Cup) Unsalted Butter, room temperature
1 tsp Vanilla Extract
1 Egg
2 Cups Flour
2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Ginger

1. Beat butter and sugar until light and fluffy.  Add egg and vanilla, scraping down sides of the mixing bowl, and beat again for another minute or so.  Sift dry ingredients (flour, soda, salt, cinnamon, ginger) together and add to sugar mixture.  (If you want to be a little more generous with your cinnamon and ginger allotments, it couldn't hurt.)  Beat slowly until the flour seems incorporated.  Complete mixing by folding batter with a spatula a few times.

2. Cover bowl with plastic wrap and refrigerate for 30 minutes.

3. While dough is refrigerating, position oven racks near center/top of oven and preheat oven to 350 Degrees Fahrenheit.  Line two baking sheets with parchment paper.  

4. After dough has cooled, drop by the tablespoon-full on baking sheets, about an inch and a half apart from each other.  Bake at 350 for 10-12 minutes, until edges of cookies are lightly browned.  Remove from oven and allow cookies to cool on pan for 5 minutes.  Transfer to wire rack to finish cooling.

Makes about 30 cookies.

Feel free to make a mess.

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