Brown Sugar Cookies are “more please” delicious, a favorite treat from my kitchen.
I’ve been baking these cookies for years; the original handwritten recipe is barely readable, the paper torn in the folds and stained with drips of Pure Vanilla.
Fortunately, you don’t have to be pretty to be fabulous, especially when it comes to a much-loved recipe, requested often from my children, grandchildren and husband alike.
Over the years, I’ve added a few special touches to the recipe, perfecting it each time I bake it.
Don’t you do that as well?
With decades of practice wearing your apron, you learn what works well, what tastes the best and what your family prefers. Time and ingredients cannot be wasted.
I’d like to think that my children loved these cookies because of the tweaks I used in the recipe, though they didn’t realize that, or would they care.
Perhaps, you’ll agree with me.
Oh, one more thing: Always use cute vintage recipe cards in a vintage flower vase, if the cookies don’t turn out well, nobody will notice!
Ingredients:
1 C. butter-room temperature
2 C. dark brown sugar
2 large eggs-room temperature
3 1/2 C. flour
1 tsp. baking soda
1/2 tsp. salt –I use fine sea salt or fine Kosher salt
1 tsp. Cream of Tartar
2 tsp. Pure Vanilla
Cream butter and dark brown sugar until smooth. Add eggs, beating after each egg, add vanilla, beat until smooth.
Mix flour, soda, salt and cream of tartar, add in thirds to wet ingredients, mixing after each addition. Dough will be thick, that’s okay.
Drop by big spoonful’s onto a parchment paper covered sheet tray.
Bake at 375* for 9-11 minutes. cool on baking rack 10 minutes or until set.
Enjoy!
Let me know if you try this recipe, most of these ingredients are always in my pantry, which is why I’ve made it so often. I freeze the cookies in gallon size ziplock freezer bags to enjoy later, mainly so I don’t sit down and eat all of them!
They are THAT good…..
you’re welcome!
xx,
