Chewy Brown Sugar Cookies

I know...seems silly to be posting a new baked cookie recipe in the middle of summer.  (Save them for a rainy day!)

Hear me out please...

To me, these are AH.MA.ZING cookies...

Things I'd like you to know before making this sweet treat....

-Brown sugar gives them a 'caramel-y' flavor

-You don't need a mixer, these are mixed by hand!

-The batch only makes 20 cookies

The recipe calls for 2 (TWO!) teaspoons of vanilla extract - YAY!

-The dough needs to be refrigerated at least 2 hours before baking 

-You can make ahead because the dough and the baked cookie freeze nicely!

I just found myself having to dig to find this recipe when I'm ready to make it, 

but if I can put it on my blog, I'll know right where to find it. 

This is a new recipe I found at Sally's Baking Addiction a while back..if you've never visited her before, please do...and while you're there, check out her awesome recipes like... 

Chewy Fudgy Homemade Brownies

Blackberry Cream Cheese Crumb Cake

No Bake Cheesecake Jars

Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies

plus she has a long list of Baking Tips so you're sure to find something to help you in the kitchen!

I've learned to trust her recipes....and love her videos.  Sally reminds me of 2 other friends, who remind me of each other, so I feel like she's a trusted friend! 

I hope you go wild over these cookies like I did! 

CHEWY BROWN SUGAR COOKIES 

2 c. all purpose flour

1 tsp. baking soda

1-1/2 tsp. cornstarch

1/2 - 1 tsp. ground cinnamon

1/4 tsp. salt

3/4 c. UNsalted butter, melted and cooled slightly** (See tip below)

1-1/4 c. packed (dark) brown sugar

(If you only have light, add 1 TB. molasses to your dough to make it 'dark')

1 large egg, room temperature

(I put the egg in warm water for a few minutes)

2 tsp. vanilla extract

1/3 c. granulated sugar, for rolling 

In large bowl, combine flour, baking soda, cornstarch, cinnamon and salt; set aside. 

In medium bowl, whisk melted butter and brown sugar together.  (TIP: I melt the butter in a large glass measuring cup, then can easily mix in other ingredients). Stir in egg, then vanilla. Pour the wet ingredients into the dry ingredients; mix together with large spoon (I like to use a curved rubber spatula). The dough will be very thick, but soft. Cover ahd dough and chill for 2 hours, or up to 3 days. This dough MUST be chilled. 

If you've chilled the dough longer than 2 hours, allow to soften at room temperature for about 10 minutes before baking. 

Preheat oven to 325. Line baking sheets with parchment paper (I love my silicone mats). 

Pour granulated sugar in bowl. Using just less than 2 Tablespoonsful of dough, roll into a ball, then roll in the sugar. Place 3" apart on baking sheets. 

Bake for 8 - 9 minutes; remove from oven and gently press down on the top of each cookie with the back of your metal spatula. Place back into the oven for 2 - 4 minutes. They will appear to be undone when you remove them.  Allow to cool on the baking sheet for at least 5 minutes (up to 10 minutes if you have time). Transfer to cooling rack to completely cool.  

Per Sally: Baked Cookies freeze nicely up to 3 months.  Thaw overnight in the refrigerator and bring to room temp before serving.  Unbaked cookie dough balls (before rolling in sugar) will freeze nicely up to 3 months. 

Also...COOKIES WILL STAY FRESH AT ROOM TEMPERATURE (IN SEALED CONTAINER) FOR ONE WEEK!!! 


You may also enjoy...

Browned Butter Blondies

Caramel Shortbread Squares

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Divine Praline Brownies {Sugar Free Option}

This is a wonderfully simple and simply wonderful recipe I found at 
Gooseberry Patch Online. 

AND IT'S CHOCOLATE!!!!!!!!!

You know GBP has the bestest recipes!
(& did you know I get the honor of having one of my recipes shared in their upcoming fall book - Hometown Harvest? YEHAW!)

I made this a sugar free treat for us, using a sf brownie mix and Splenda brown sugar blend.

It was very tasty.  A good brownie is always hard to beat!

Try dressing up your next brownie mix - you won't be sorry. 

And this has only FOUR ingredients!  I LOVE IT!

DIVINE PRALINE BROWNIES 

(Sugar Free) Brownie mix that makes 9" X 13" panfull

(about 22 ozs)

1/4 c. butter

1 c. brown sugar, packed
(or 1/2 c. Brown Sugar Splenda for S-F)

1 c. chopped pecans

Mix brownie mix according to package directions.  Spread in a greased 9" X 13" baking pan. Set aside.  Melt butter in a skillet over low heat, add brown sugar and pecans. Heat until sugar dissolves; drizzle over brownie mix.  Bake at 350 for 25 - 30 minutes.  Cool and cut into bars.  Keep refrigerated.

Yield: 12 - 15

Linked to Foodie Friends Friday Whatcha Whipped up Wednesday Weekend Potluck

MORE BAKE SALE IDEAS! CANDY & COOKIES - YUM-O!

This is such a delicious and easy cookie with only two ingredients!  How much easier can it get?? It is fun for the kids to make, and sells fast at a bake sale. A wonderfully quick recipe for an enjoyable treat. 

credit:

Pink Sherbet Photography

CHOCOLATE - PEANUT BUTTER CUP COOKIES

1-15 oz. roll refrigerated ready-to-slice peanut butter cookie dough

48 miniature peanut butter cup candies

Preheat oven to 350. Slice cookie dough into 3/4" slices.  Cut each slice into quarters. 

Place each quarter into ungreased mini muffin pan. 

Bake 8 - 10 minutes.  Remove from oven and immediately

press an unwrapped peanut butter cup gently and evenly into cookie.  Cool before removing from pan.  Refrigerate until firm.  Recipes makes 4 dozen cookies.

I also make this with chocolate chip cookie dough.

Source: Southern Living Magazine, January, 1985

CANDY BAR COOKIE SQUARES

1 - 18 ozs. pkg. yellow (or chocolate) cake mix

1/2 cup pkg. brown sugar

1/2 cup butter, melted

2 eggs

3 snicker bars (2.07 ozs ea), chopped

Preheat oven to 350.

Mix together and bake in an ungreased 9" X 13" pan

for 25 - 30 minutes.  Cool; cut into squares.

(Feel free to use any kind of candies you have!)

credit: ttarasiuk

Yum-Pum-Pum Pumpkin Cookies with Browned Butter Frosting

I prefer crispy cookies, but these are my all time favorite soft cookie. Very easy to make and oh-so yummy! Try 'em...you'll like 'em. 

Top them with browned butter frosting???  Yes please!

                                                                                               

PUMPKIN COOKIES

1 cup shortening (Crisco)

1 cup white sugar

1 cup canned pumpkin

1 egg

2 cups all purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

Cream together shortening and sugar; add pumpkin and beaten egg.  Add remaining ingredients and blend until smooth.  Bake at 400 degrees for 8 - 10 minutes. Frost when cool.

Browned Butter Frosting:

Heat 1/2 cup butter until golden brown.  Stir in 2 cups powdered sugar and 1 tsp. vanilla.  Stir in 2 - 4 Tbs. hot water until spreading consistency.

These are great with cream cheese frosting also.

Linked to Eat at Home Ingredient Spotlight
       Gooseberry Patch Roundup
Recipe of the Week
     Ingredient Spotlight - Pumpkin

Yummy Cookie Recipes Using Ready-Made Frosting

With cooler weather setting in, sometimes you want to get the oven going and do some baking.  These delicious and simple recipes - with only a few ingredients - are great to whip up for kid's lunches or an anytime snack/dessert.

CHOCOLATE-PEANUT BUTTER COOKIES

1 - 16 ozs. tub chocolate fudge frosting

1 egg

1 cup chunky peanut butter

1-1/2 cups all-purpose flour

granulated sugar

Preheat oven to 325 degrees.

Remove 1/3 cup frosting from tub.  In a large bowl, combine egg, peanut butter and remaining frosting. Stir in flour until moist.  Drop by rounded Tablespoons 2" apart onto greased baking sheets.

Flatten cookies with a fork dipped in sugar.  Bake for 8 - 11 minutes or until set.  Remove to wire racks.  Cool completely; spread with frosting.

Yield: 3-1/2 dozen

********

CHERRY CHIP CHEESECAKE BARS

1-18 oz. pkg. cherry chip cake mix
1/2 cup butter, softened
2 - 8 ozs. pkg. cream cheese, softened
1 - 16 oz. tub cherry ready-to-spread frosting
3 eggs

Preheat oven to 325 degrees.  Beat cake mix (dry) and butter in large bowl on low speed until crumbly; reserve 1 cup. Press remaining crumb mixture into the bottom of an ungreased 9" X 13" X 2" baking pan. Beat cream cheese and frosting in bowl together on medium speed until smooth.  Beat in eggs and blend well.  Pour over crust - sprinkle with remaining crumb mixture.  Bake about 45 minutes or until set; cool completely. Cover and refrigerate at least 2 hours. Cut into bars - refrigerate any leftovers.

(My daughter-in-love, Kym, has made this recipe using cream cheese frosting and it was wonderful too!)