Soft Brown Sugar Cookies

Soft Brown Sugar Cookies - made March 14, 2020 from Family Fresh Meals

Since I enjoyed the flavor of the Brown Sugar & Cinnamon Cookies so much, I decided to try another brown sugar cookie recipe and to see if I could find one that didn't spread as much but would have the same brown sugar flavor.

This was the last cookie I made in the last Angel Baker care package I sent out with homemade baked goods. It seems like a lifetime ago and I hope the box has gotten there by now but I have my doubts. Mail is still going through to overseas US bases but anecdotal evidence says they're taking much longer to arrive. Guess we'll see if vacuum sealing the cookies works as well as touted.

I hope so as it would be a shame if these spoiled or got too dry before they arrived. Because this was delicious. Almost like a chocolate chip cookie without the chocolate chips but with a softer texture. It literally was a (brown) sugar cookie but with more caramel overtones. If that's your jam, make these cookies.

14 tablespoons unsalted butter, divided
1/2 cup granulated sugar, divided
2 cups light brown sugar, packed, divided
2 cups all-purpose flour plus 2 tablespoons
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

1. In a small saucepan, melt 10 tablespoons butter over medium heat. Stir constantly until butter starts to brown. Once it begins to brown, add remaining 4 tablespoons butter and remove from heat. When butter has completely melted, stir in 1 1/2 cups brown sugar and stir until smooth. Whisk in egg, yolk, salt and vanilla. Set aside.
2. In a separate bowl, whisk together 1/4 cup granulated sugar, 1/2 cup brown sugar, flour, baking soda and baking powder.
3. Add dry ingredients to butter mixture, stirring until dough forms.
4. Portion dough into golf-ball-size dough balls. Cover and chill or freeze for several hours or overnight. 
5. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper.
6. Place 1/4 cup granulated sugar in a small bowl. Roll dough balls in sugar until coated and evenly space on baking sheets. Bake for 12-14 minutes or until edges just begin to set and middles no longer look raw. Remove from oven, let rest on baking sheet for several minutes then remove cookies to wire racks to cool completely.