Brown Sugar Cookies

Recipe by Braxton Lee Allred

Heat: 325°F
Time: 10 min + chill
Makes: Not recorded

These cookies are a great alternative to your normal sugar cookie. I’ve been told they remind people of gingersnaps, but I think they’re a bit more like richer snickerdoodles. They’re great during the winter with their spiced flavor, and remain really moist for a while after you take them out of the oven.

Ingredients

2 cups flour
1 ½ cups dark brown or light brown
1+ scant tsp. of baking soda
sugar (dark brown is richer flavor)
1 ½ teaspoons cornstarch
1 egg
1 tsp. Ground cinnamon
2 tsp. of vanilla extract
¼ tsp. of Nutmeg
2 tsp. almond extract
½ tsp. salt White sugar, for rolling
¾ cup unsalted butter, melted (melted
butter = chewier flatter cookies so for this recipe it is perfect)

Method

01
Preheat the oven to
02
Mix all the dry ingredients in one bowl. In a separate bowl, mix/cream in the MELTED butter and the brown sugar till well combined. Add the egg and extracts to butter mixture. Combine the dry and wet ingredients, slowly folding it in to avoid over mixing the dough. The texture of the dough should be thick but still very soft and moist. Form cookie dough balls in desired size (I usually do about 1 1⁄2 to 2 Tbsp of dough per cookie), and allow them to chill for at least an hour and half, but these can be chilled for even longer if you want. After you take them out, give them 5 min to begin to slightly defrost and then roll in hite sugar. This will create a cool looking cracked look on top of the cookie when they bake. Put them in the oven at 325 for 8-10 min, depending on how doughy you like to eat them. They should be crisped at the edges but remain soft in the middle. Let them stand for 10 min to finish cooking process but still stay soft. ENJOY!