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.
A variation on the classic sugar cookie, these brown sugar cookies are just a little deeper and richer than its inspiration.–Gretchen Holt-Witt
Brown Sugar Cookie
- Quick Glance
- 20 M
- 45 M
- Makes 4 dozen
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1 1/4 cups dark brown sugar
- 1 large egg, at room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1. Preheat the oven to 375˚F (190°C).
- 2. 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.
- 3. 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.