Brown Sugar Cookies

Someone asked me this week what my go-to comfort food is, and I feel like if I sat down to run through a list of all of the wonderful foods that make me happy, I might come up with a list including: baked pasta, divine cheese fries, my Mom’s summer fruit cobbler, or the strawberry ice cream I make with my Granddaddy. But you know the first thing that immediately popped into my head?…Grits! Now, obviously this post isn’t about a big bowl of delicious grits that I made, but I want to make sure that they get a good plug from me. Grits are hot, salty, and luxuriously creamy – I just love them. It must be the Southern roots in my family, and the fact that I grew up with them. So there are three take-aways from this:

  1. Grits are delicious.
  2. If you’ve never had grits, you need to try some stat (preferably from a good southern restaurant or a fabulous church lady).
  3. They really make me think of my childhood.

And that’s what brings us to these lovely treats you see here!

For a looooong time, my mom packed me a Little Debbies Oatmeal Cream Sandwich in my lunchbox growing up. I LOVED those little puppies. Mmmh! And these Brown Sugar Cookies I made remind me of those caramel-y sweet, chewy cookies that envelope that smooth cream filling. (I should really treat myself to some again soon, but they come in a pack of, oh say 20, and given a recent Cheez-it run-in – after a 1.5 year hiatus – I know that the speed with which I would eat those yummy cookie sandwiches would not end well for me.)

I tackled my new recipe of the week early this week (go me!) thinking ahead about a lovely, relaxing weekend at the beach in Delaware. I decided that everyone coming would absolutely benefit from some homemade goodness, and Joy the Baker presented me with a recipe that I had all the ingredients for already in my kitch!

**French phrase for fun:

J’adore la plage, même si je ne peux pas bronzer.
I love the beach, even if I can’t tan.

Here’s what I did:
Slightly adapted from Joy the Baker! 

Preheat the oven to 350, and make sure your butter and egg are out, coming to room temperature!

Whisk together in a regular bowl and set aside:

-2 c. flour
-2 t. baking soda
-3/4 t. salt
-1 t. ground cinnamon
-1/2 t. ground ginger 

Cream together in an electric stand mixer bowl for 3-5 minutes:

-1 1/2 sticks unsalted butter
-1 1/4 c. dark brown sugar

Add, and beat for a minute:

-1 egg
-1 t. vanilla extract 

Add the dry ingredients to the butter mixture, and mix until just incorporated. Scrape down the sides of the bowl with a spatula and finish incorporating the flour by hand. Refrigerate the dough for 15-30 minutes.

Scoop out the dough by the tablespoon, and line ’em up on your parchment-lined baking sheet. Bake those bad boys at 350 for ~9 minutes, or until they’re juuuuust brown around the edges and look set in the middle. Cool on a wire rack, and store in an air-tight container.

Enjoy, and reminisce about your childhood treats!

2 thoughts on “Brown Sugar Cookies

  1. Pingback: Carrot Ginger Soup | the little artichoke

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