Everyone has a favorite baking ingredient. A dash of that special ingredient makes it way into everything you bake and in your mind, always makes it taste better.
For me, that ingredient is brown sugar.
Dark brown sugar to be exact.
These brown sugar cookies pack quite the brown sugar punch. I absolutely love these cookies! With almost 2 cups of brown sugar in the batter, they are delicious and remind me of Christmas (which makes sense since I love Molasses cookies around the holidays and brown sugar is refined white sugar with molasses added.)
Brown Sugar Cookies
yield: 36 cookies
14 TBS butter
1 3/4 cup Dark Brown Sugar (I prefer Domino)
1/2 tsp Salt
1 Large Egg plus 1 Yolk
1 TBS Rum Extract
2 cups AP Flour
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/4 cup sugar
1/4 cup brown sugar
preheat oven to 375 degrees
1. Melt 10 TBS of butter in a small pan and keep on the low heat for 4 minutes until the butter is a light brown color and smells nutty. Pour into a separate bowl and add the remaining 4 TBS butter and whisk to melt the butter.
2. Let cool 3 minutes , then add brown sugar and salt. Whisk until brown sugar is completely clump free and smooth. Add egg, egg yolk and rum extract. (can be replaced with vanilla extract)
3. In a separate bowl whisk together flour, baking soda and baking powder. Add to the wet mixture and mix until fully combined, using a spatula.
3. Combine 1/4 cup of each sugar and brown sugar and mix. Roll out 36 balls of dough and coat in the sugar combination.
4. Bake the cookies for 8 minutes, placing only one cookie sheet in the oven at a time to ensure even baking. Rotate the cookies after 4 minutes.
These are so good, and so addicting. They stay nice and fluffy during baking and don’t spread much. The cookie is crispy on bottom yet so soft inside.
So what’s your staple baking ingredient?
A little lemon zest? Pinch of salt? Squirt of agave nectar?
