Simple and delicious, these Brown Sugar Cookies are reminiscent of a blonde brownie.
I seem to find myself on a cookie-making kick recently. Through a combination of church events and a desire to bake, I’ve made four different kinds of cookies in the past week and a half. Thankfully, Casey and I have had plenty of help eating said cookies. (I’m glad for the help anyway; I’m sure my husband would have happily eaten them all without assistance.) 😉
Husband: “You’re making cookies??” Me: “Yep, they’re for church!” Husband: “For church? Why don’t you ever make cookies for me?”
(Just for the record, I DO make cookies for him…)
I couldn’t decide what to name these cookies at first. They were thrown together on a Sunday afternoon, with whatever ingredients happened to be in my cabinets at the time. (I typically go grocery shopping on Mondays.) I found myself out of oats, chocolate chips, and some other items, so I decided to experiment. The result was a basic, but delicious cookie with a light, brown sugar flavor. I’ll take it.
Success! Score for Katherine.
Here, have a cookie.
Brown Sugar Cookies
- 1 1/2 cups butter, softened (not melted!)
- 1 cup refined sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla
- 2 eggs + 1 egg yolk
- 2 cups whole wheat flour
- 1 1/2 cups unbleached all purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons cornstarch
Preheat oven to 350 degrees Fahrenheit. Lightly grease cookie sheets or line with parchment paper and set aside.
In a large mixer bowl, cream butter and sugars together well mixed. Add vanilla, eggs, and egg yolk, and beat until blended. In a separate bowl, stir together flours, baking soda, salt, and cornstarch. Add to creamed mixture, beating slowly until well combined.
Form dough into balls of about 2 Tablespoons each and place on prepared cookie sheets. Bake for 10-14 minutes or until edges are turning golden brown. Let cool briefly on pan before removing to cool completely on wire racks.
~K in the Kitchen