Brown Sugar Cookies
makes 2 1/2 dozen cookies
from Epicurious September 2011
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2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/4 cups darkish brown sugar
1 teaspoon pure vanilla extract
1 large egg
In a medium bowl whisk collectively flour, baking soda, salt, cinnamon, and ginger. Put apart.
Place butter and brown sugar throughout the bowl of {an electrical} stand mixer. Beat on medium velocity 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 velocity for one minute further.
Add the dry parts, abruptly, to the butter and sugar mixture. Beat on low velocity until the dough begins to return collectively and the flour disappears. Stop the mixer and finish incorporating the parts with a spatula. As quickly as all the flour is completely blended in, cowl the bowl with plastic wrap and refrigerate for half-hour.
Place a rack throughout the center and better third of the over and preheat oven to 350 ranges F. Line two baking sheets with parchment paper. Dollop tablespoons measurement balls of dough onto the baking sheet. Bake cookies for 10 to 12 minutes, or until frivolously browned throughout the sides. Cool on the pan for 5 minutes, sooner than transferring to a wire rack to sit back absolutely. Cookies will remaining, in an airtight container at room temperature, for as a lot as 5 days. [/printable]