Cookies are my least favorite dessert to photograph. Sometimes they just don’t look as appealing in a picture as they do in “real life.” As is the case with today’s Cookie Palooza cookie… Brown Sugar Vanilla Cookies. They taste great, but that’s just not coming across in the pictures since there are no add-ins to give the cookies dimension.
They are essentially a chocolate chip cookie without the chocolate chips. They get their flavor from, you guessed it, brown sugar and vanilla. While most chocolate chip cookie recipes call for using a combination of white and brown sugar which produces a cookie that is crispier, only using brown sugar in these cookies leaves you with a cookie that is chewier and denser. Something a little more comforting during these cold winter months. They are also the perfect cookie to make for anyone on your list who likes a simple cookie without much fuss.
Brown Sugar Vanilla Cookies
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter, at room temperature
1 1/2 cups light brown sugar
2 large eggs
2 tablespoons vanilla extract
Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
In a medium bowl whisk together the flour, baking soda and salt. Set aside.
In a large bowl, using a handheld mixer on medium speed, cream together the butter and sugar until light & fluffy. Beat in the eggs 1 at a time and then add in the vanilla extract.
With the mixer on low, add the flour mixture until combined. The dough will be very soft. Refrigerate for 30 minutes to firm up so the cookies won’t spread as much while baking.
Use a cookie a cookie scoop to drop the dough 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, until the edges of the cookies begin to brown. Cool 2 minutes on the baking sheets before transferring to a wire rack to cool completely.
Store in an airtight container.
Recipe first appeared on Bead Yarn & Spatula.