I have finished my Christmas knitting, what little there was of it this year. I have found that the desire to knit decreases exponentially to the increase in the number of hours I work in a day.

I will have my Christmas shopping done today.

I did my Christmas baking yesterday, and I thought I would share the recipe with you. These cookies are so incredibly delicious. I stumbled across them while searching for a molasses cookie recipe. The recipe is very simple – with just a few steps – but it makes a decadently rich and chewy cookie.

Brown Sugar Cookies


  • 14 Tbsp unsalted butter, divided
  • 2 C packed dark brown sugar, divided
  • 1/4 C white sugar
  • 2 C plus 2 Tbsp All-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 Tbsp vanilla extract
  • 1/2 tsp table salt
  • 1 large egg
  • 1 egg yolk (from a large egg

1. To begin, preheat the oven to 350°F. Line 2 cookie sheets with parchment paper, or silpat mats.

2. In a small skillet, melt 10 Tbsp unsalted butter. Continue to cook until the milk solids begin to brown, 2-4 minutes. **Note** you cannot use a non-stick pan for this step. You will not be able to see the butter browning. Transfer the melted, browned butter to a bowl, add in the remaining 4 Tbsp of cold butter, and set aside to cool, 15 minutes. The butter will bubble a bit when you add the cold butter.

3. In a pie dish, combine 1/4 C packed dark brown sugar with the white sugar, rubbing with fingers to break up the brown sugar. Set aside.

4. In a large bowl, whisk together flour, baking soda, and baking powder (the soda counteracts the acid in the brown sugar, while the powder provides lift; you really need both!)

5. In a large bowl, combine remaining 1 3/4 C brown sugar with the cooled, melted butter, along with the vanilla and salt. Stir to combine until smooth. I cannot stress enough to invest in a good vanilla – this recipe has so few ingredients, use good ones!! Your mouth will thank you!

6. In a small bowl, briefly beat egg and egg yolk to combine. Add to butter and sugar and stir well. Add flour mixture and stir until well mixed and no pockets of dry flour remain.

7. Turn dough onto a cutting board and pat into a rough circle. Cut circle in four equal pieces, and then divide each piece into 6 equal pieces, for 24 cookies. Quickly roll each lump of dough into a ball, and then roll in the mixed sugars to coat, then place onto lined cookie sheets, about 2″ apart.






8. Bake one tray at a time for 12-14 minutes, spinning the tray 180° halfway through the cooking time. They will appear underdone, but the edge should be set enough that you can lift it, and when pressed gently halfway between the center and the edge, the cookie should spring back. Let sit on the hot tray 5 minutes to finish cooking, and then transfer to a wire rack to cool completely.



I found the recipe here. I really hope you enjoy them as much as I do!

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