Brown sugar cookies are a great way to end a busy school day. Serve them to your kiddos with a tall glass of apple juice and they will be begging for more than just one. My kids love brown sugar so much that sometimes I’ll catch them eating it right out of the box so these cookies have become an instant favorite of theirs. So much so, that I had to include them in our new series “Afterschool Cookie Jar”. They are rich and decadent (moms can enjoy it with a cup of hot Tea) and are easy to whip up. I have to admit, it’s hard for me to eat just one and I have had to walk extra miles per week to keep up with the mass amounts of cookie consumption going on at the Bakehouse. You know, for quality control.. it’s part of the job. I do love me some cookies! You can find the rest of the recipes for our new series HERE. Don’t forget that Pinning our recipes is a great way to keep track of our sweets and party posts. Just hover over any picture in every post and when you see the “PIN” button appear, click it and pin to your favorite board. You can also follow our recipes on Bloglovin and google + as well as FACEBOOK and TWITTER. Of course, the old-fashioned way is by clicking the RSS subscription link so recipes are sent to you via email. Either way you slice it, Buttercream Bakehouse has you covered. We don’t want you to miss a thing and we look forward to your comments and appreciate your likes, shares, tweets and Pins. THANK YOU!
Click HERE for more fabulous recipes in our popular “Afterschool Cookie Jar” Series
These cookies have a bit of spice to them and rich sweetness from glorious brown sugar. I want to crumble them up on top of vanilla ice cream, YUM!
Brown Sugar Cookies
- 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
- Preheat the oven to 375°F.
- • Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Place the flour, baking soda, salt, and spices in a separate bowl and mix well. Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.
- • Drop large teaspoonfuls of dough onto an unbuttered cookie sheet about 2 inches apart and bake until the edges are just brown, 8 to 12 minutes. For crispy cookies, let cool on the sheet. Let the cookie sheet cool completely between batches and repeat with the remaining dough.