But, I really only like them if they have homemade buttercream frosting all over the top.
And decorated into Christmas trees.
But, these were too interesting to pass up.
And I know just the addition of "brown" to the title might not seem very interesting to many people, but besides maple syrup and coconut, I'm pretty sure that brown sugar-featured baked goods kinda top my list in terms of featured ingredients.
So, I had to try it.
And I'm really glad I did...they are so good!
And really unique!
They have loads of flavor and the brown sugar really shines through.
Don't top them with frosting though...you need to taste the featured ingredient!
makes 2 1/2 dozen cookies
from Epicurious, September 2011
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/2 sticks butter, softened
1 1/4 cups dark brown sugar
1 teaspoon pure vanilla extract
1 large egg
In a medium bowl whisk together flour, baking soda, salt, cinnamon, and ginger. Set aside.
Place butter and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract, and beat on medium speed for one minute more.
Add the dry ingredients, all at once, to the butter and sugar mixture. Beat on low speed until the dough begins to come together and the flour disappears. Stop the mixer and finish incorporating the ingredients with a spatula. Once all the flour is thoroughly mixed in, cover the bowl with plastic wrap and refrigerate for 30 minutes.
Place a rack in the center and upper third of the over and preheat oven to 350*. Line two baking sheets with parchment paper. Dollop tablespoons size balls of dough onto the baking sheet. Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Cool on the pan for 5 minutes, before transferring to a wire rack to cool completely. Cookies will last, in an airtight container at room temperature, for up to 5 days.