Here’s a few things I’ve learned from life… they definitely have nothing to do with cookies:
Don’t laugh when someone asks you out on a date. They’ll think you’re laughing at them. They won’t understand that you’re just flattered and awkward and your head is about to explode. Don’t chew gum in a public restroom. It sorta feels like you’re eating bathroom air. Capital Gross.
Lastly, don’t drink wine past 3:30am. It’s totally past your bedtime and you won’t look pretty in the morning.
It’s just that life is so beautiful, I’d hate for you to make these mistakes.
Can we talk about cookies now? Geez.
These cookies are with and without.
They’re just like chewy sugar cookies, with brown sugar. They’re also just like chocolate chip cookies, without chocolate chips. Wrap your brain around those deep depth thoughts.
These are the gorgeous, sweet, chewy, caramel cookies. They sound so simple: brown sugar cookies. But seriously? These are some of my new favorites. They have just a touch of ginger and cinnamon in them too. These aren’t spice cookies. The ginger and cinnamon adds a roundness, not a ton of spice flavor. These cookies are the real deal.
Oh! If you wanted to add chocolate chips or toffee pieces, we will totally be friends for life.
Brown Sugar Cookies
makes 2 1/2 dozen cookies
from Epicurious September 2011
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/4 cups dark brown sugar
1 teaspoon 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 stand mixer. Beat on medium speed until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract, 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 mixer 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.
Place a rack in the center and upper third of the over and preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Dollop tablespoons size balls of dough onto the 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.