This amazing brown sugar cookie is a variation of the classic sugar cookie, adding dark brown sugar, cinnamon, and ginger. Just try and keep the kids away.
Brown Sugar Cookie
- Quick Glance
- 20 M
- 45 M
- Makes 4 dozen
Preheat the oven to 375˚F (190°C).
Beat the butter and sugar in the bowl of a mixer fitted with a paddle until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Dump the flour, baking soda, salt, and spices in a separate bowl and mix well. Add to the butter mixture and beat on low speed until everything is incorporated. Scrape down the sides of the bowl and beat again.
Drop large teaspoonfuls of the dough on a baking sheet about 2 inches apart. Bake until the edges of the cookies are just beginning to brown, 8 to 12 minutes. If you prefer crisp cookies, let them cool on the sheet; if you prefer soft, chewy cookies, transfer them to a wire rack to cool. Let the baking sheet cool completely between batches and repeat with the remaining dough.
Recipe Testers' Reviews
I love these brown sugar cookies. They were quick and easy to make, and all the ingredients are usually in my pantry. Confession: I accidentally bought light brown sugar instead of dark brown sugar, so that’s what I used, and the cookies were still wonderful. I got barely two dozen cookies, although the recipe said it would make 48. I prefer my cookies softer, so I only baked them for eight minutes, just until they started browning. These will become part of my regular rotation.
These brown sugar cookies are a real keeper. This recipe results in a rich buttery cookie with a great chewy texture. They're so simple; you don’t even need to plan to make them. I loved that the dough didn't require refrigeration. The list of ingredients is so short, I didn't expect such a complex cookie flavor, but these are downright delicious. They don't need chocolate chips or any other addition. This makes for a wonderful fall or winter cookie.