I found this amazing recipe here at Mel’s Kitchen Cafe. I love Christmas time anyways, but as an added bonus, there are always lots of cookies to be had. Yum! These cookies were so good- my nephew was trying to snatch up as many as he could I promised him I’d have him over this weekend so he could taste test another couple batches I’m making for my mom.
Here’s the recipe for this delicious-ness:
*Because the brown sugar is the majority of the flavor here, light brown is not recommended- dark brown adds to it.
1 3/4 sticks butter (14 tablespoons)
1/4 cup granulated sugar
2 cups packed dark brown sugar, divided
2 cups and 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
Heat 10 tablespoons butter in a skillet or small saucepan over medium heat until melted, about 2 minutes (The original recipe called for using non-nonstick pans, but I don’t have any and I don’t think it mattered too much). Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, about 1 to 3 minutes. Browned butter can burn quickly- make sure you watch it closely. Transfer the browned butter to a large heatproof bowl and stir the remaining 4 tablespoons butter into the hot butter to melt; set aside for 15 minutes to cool.
Meanwhile, preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or lightly coat them with cooking spray. In a shallow baking dish or pie plate, mix the granulated sugar and 1/4 cup packed brown sugar, rubbing between your fingers, until well combined; set aside.
Whisk flour, baking soda, and baking powder together in a medium bowl; set aside.
Add remaining 1 3/4 cups brown sugar and salt to the bowl with the cooled butter and mix until no sugar lumps remain, about 30 seconds.
Add the egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds.
Add the flour mixture and mix until just combined, about 1 minute.
Divide the dough into 24 portions, each about 2 tablespoons, forming balls about 1 1/2 inches in diameter. Working in batches, toss the balls in the reserved sugar mixture to coat and set them on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet.
Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft (cookies will look raw between cracks and seem underdone – don’t over-bake , 11-13 minutes. Cool the cookies for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely.
I really can’t even tell you how good these cookies are- you just need to try them! They are easy to make, I whipped them up pretty quickly on Saturday night.
What are some of your favorite cookies to make at Christmas time?