Brown Sugar Butter Cookies

Brown Sugar Butter Cookies - made April 19, 2020 from Tastes of Lizzy T

 I already have a favorite sugar cookie recipe and now it turns out I have a favorite brown sugar cookie recipe. Yup, this one.

Everything I liked about my favorite sugar cookie recipe are the same things I like about this brown sugar cookie recipe, mainly the taste and the soft, dense texture. In fact, I might like this one even a tad bit better because the brown sugar gives it that little extra punch in the flavor department.

For something simple and straightforward, this is a good cookie to make, no muss, no fuss. It doesn't spread much and stays thick. As always, I make the dough, portion into dough balls then freeze until I'm ready to bake them.

I made these to send in a care package to a friend (in the US) and they also held up well in the domestic mail.

1 cup unsalted butter
3/4 cup brown sugar (5 ounces)
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour (10 ounces)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar for rolling, optional

1. Cream butter and brown sugar together in a stand mixer fitted with the paddle attachment, scraping down the sides of the bowl as needed. Add egg and vanilla extract; mix to combine.
2. In a separate bowl, whisk together flour, baking powder and salt. Add dry ingredients to butter-sugar mixture and mix until just combined. Do not overmix.
3. Portion dough into golf-ball size dough balls and flatten slightly into thick discs. Cover and chill or freeze several hours or overnight.
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Roll dough balls/discs in granulated sugar if desired. Evenly space on prepared baking sheets and bake for 10-12 minutes until the edges are set and the middles no longer look raw. Cool on baking sheets for 3-4 minutes then transfer cookies to wire rack to cool completely.