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Tuesday, April 9, 2013

Brown Sugar Cookies

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 I think I might be losing it. Two weeks in a row I went to the grocery store and came home with a bag of brown sugar. This was on top of the bag of brown sugar already tucked away in my pantry. I'm usually so good about following my list but for some reason I was at the store and thought I was running low. Then the same thing happened the very next week. Yikes!
Of course, having too much brown sugar isn't really a problem in my book. I did, however, find my baking cabinet overflowing a bit and knew I had to do something about my excess of brown sugar. Brown sugar cookies it is! In reality, I'll have to make quite a few more batches of these if I want to reduce my stash, and after a taste of them it's something I'd gladly do!

My sister said these reminded her of a graham cracker and I see where she gets that idea. Softer and chewier than a graham cracker, they have a warmth from the cinnamon and ginger reminiscent of the homeyness of graham crackers. Plain in appearance, they would easily be overlooked for a deeply chocolate cookie, or one chock full of goodies, but don't make that mistake--you won't be able to stay away from these (as I discovered one morning when Ryan sheepishly told me how many he'd eaten the night before!).

One Year Ago: Ham, Cheddar, and JalapeƱo Scones
Two Years Ago: Sweet Potato Pancakes
Three Years Ago: Cornflake Scotcheroos

Brown Sugar Cookies
slightly adapted from Epicurious

-1 1/2 sticks unsalted butter, at room temperature
-1 1/4 cups light brown sugar
-1 large egg, at room temperatures
-1 tsp vanilla extract
-2 cups all-purpose flour
-2 tsp baking soda
-1/2 tsp kosher salt
-1/2 tsp ground ginger
-1/2 tsp ground cinnamon

1. Preheat oven to 375F. Beat butter and sugar in the bowl of a stand mixer for 4 minutes, until creamed. Add the egg and vanilla and beat well. In a separate bowl, combine the flour, baking soda, salt, ginger, and cinnamon.
2. Add the dry ingredients to the creamed mixture and beat until combined.
3. Form 1 1/2 inch balls and place on an ungreased baking sheet, about 2 inches apart. Use your hand or the bottom of a glass dipped in sugar to slightly flatten cookies. Bake for 8-9 minutes, just until edges begin to brown.
4. Allow cookies to cool for 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely. Store cookies in an airtight container.