Brown Sugar Cookies {recipe} – Finally, Fall

A certain chill has set in this past week, but honestly, I’m not complaining…

After eating the last strawberries of the season this week and finally saying goodbye to summer, these Brown Sugar Cookies were the first thing I’ve baked that tasted like fall. I’ve never been the biggest fan of heavily-spiced foods, and so I loved the subtlety of fall flavor in these cookies. I might also admit, I like them more than classic vanilla sugar cookies.


Brown Sugar Cookies {recipe}

recipe adapted from Epicurious

makes 2 dozen 3-inch cookies


2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger (optional)
12 tablespoons (1½ sticks) unsalted butter, at room temperature
1¼ cups brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract


In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger, if using. Set aside.

In the bowl of a stand mixer, beat the butter and sugar on medium speed until light and fluffy, 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. Add the dry ingredients, and beat on low speed until incorporated. Cover the bowl with plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350F. Line baking sheets with parchment paper. Drop tablespoonfuls of dough onto the prepared baking sheets. Bake until lightly browned around the edges, about 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to wire racks.


by Jessica Chan on October 28, 2013 · 0 comments

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