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  • February 5, 2023

Brown Sugar Cookies

August 30, 2012 By Betsy Cohen

Comfort Food For A Tropical Storm

Brown Sugar CookiesWhile waiting for Tropical Storm Isaac to figure out just how much damage he cared to do in our area, I decided to spend some time doing what I love the most on a rainy day…baking. I know I have been baking a lot with chocolate and nuts lately and I came to the conclusion that a rainy, dismal day needs comfort food.

That is not to say that chocolate and nuts are not comforting, because of course they are; but something about a nice, warm Brown Sugar Cookie sounded so enticing.

One itty bitty problem…I had never made a Brown Sugar Cookie before and I could not recall seeing a recipe for one. I searched in a favorite old standby cookbook, Thoughts for Buffets.

I ultimately found a recipe for a bar cookie with pecans and I played from there. The end result is an incredibly easy to make cookie that practically melts in your mouth. I actually posted a message on Facebook, begging friends to come out in a tropical storm to pick some up, because I could not stop eating them.

Isaac left us very, very wet with storms that seemed to last forever. However, I am most thankful that this was all Isaac gave us. I also appreciate the opportunity to have weather that inspired a comforting, delicious cookie.

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Brown Sugar Cookies
5.0 from 4 reviews
Print
Recipe Type: Dessert
Author: inspired by Thoughts for Buffet
Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Serves: 60
Ingredients
  • 16 tablespoons (2 sticks) unsalted butter
  • 2 cups light brown sugar
  • 2 eggs, beaten
  • 1½ teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 4-6 tablespoons turbinado sugar
Instructions
  1. Preheat oven to 350°. Line 3 baking sheets with parchment paper and set aside.
  2. Place butter and brown sugar into a large microwaveable bowl. Microwave until the butter is melted. Stir until completely blended. Set aside until cool, about 10-15 minutes.
  3. Add in eggs followed by vanilla. Lastly, blend in flour, baking powder and salt.
  4. Use a 1½ teaspoon cookie dough scoop to scoop the batter onto the prepared pans, leaving about 1½” between cookies as they will spread. Sprinkle tops with turbinado sugar.
  5. Bake at 350° for 10-12 minutes, rotating the pans top to bottom and front to back halfway through. Cool on pans.
Notes
The cook time is 10-12 minutes per batch.
2.2.6

 

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About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
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