Friday, October 9, 2015

Cook's Illustrated's Brown Sugar Sugar Cookies

I love sugar cookies, and so do our boys, so I knew these would be a hit.  The nice surprise was since they were made with brown sugar, Aaron also enjoyed them, so that was a great plus.  We all gave them a 9, and I had to change the recipe just a little because I ran out of brown sugar, so I added molasses, sigh :).  Anyway, these come together easily, and the molasses and brown sugar really added a nice rich flavor.  I found this recipe in my Cook's Illustrated Baking cookbook, and each cookie for 24 cookies was approximately 174 calories.  Here's what to do:

14 T unsalted butter
1 c packed brown sugar, plus 1/4 c for rolling
3/4 c white sugar mixed with 1-2 T molasses, plus 1/4 c sugar for rolling
2 c plus 2 T flour
1/2 t baking soda
1/4 t baking powder
1/2 t salt
1 large egg plus 1 large egg yolk
1 T vanilla

Melt 10 T butter over medium-high heat.  Continue cookie, swirling pan constantly, until the butter is dark golden brown and has a nutty aroma, 1-3 minutes.  Transfer browned butter to a large heatproof bowl.  Add remaining 4 T butter and stir until completely melted.  Set aside to cool.
Preheat the oven to 350.  Line baking sheets with parchment paper.  Mix 1/4 c brown sugar and granulated sugar until well combined; set aside.
Whisk flour, baking soda, and baking powder together and set aside.
Add remaining brown sugar and salt to the bowl with the cooled butter; mix about 30 seconds.  Scrape down the bowl; add egg, yolk, and vanilla and mix about 30 seconds.  Add flour mixture and mix until just combined.  Roll the dough into balls, roll them in the sugar, then place them on the lined cookie sheets.  Bake for 12-14 minutes, rotating the sheet halfway through baking.  Let cookies cool on the sheets five minutes, then let cool on racks.

1 comment:

  1. Are these soft sugar cookies? I love them, too, but I like them best when they are soft. Love mom