Cook: Spiced Brown Sugar Cookies

I have officially found my new favorite cookie. Here’s why:

1 They are reminiscent of my favorite season. Ginger and cinnamon = Fall. Period.

2. They remind me of when I was a kid and my favorite part of baking cookies was the dough without the chocolate chips. These are like chocolate chip cookies without chocolate chips. Score.

3. They are a little spicy in that they remind me of ginger snaps which are delicious.

These cookies are chewy like chocolate chip cookies and have just a touch of spice, like a gingersnap. They are the best of both worlds.

And super easy to make. They’re perfect for fall, if you’re lucky enough to get a Fall season. If not, they’re perfect for a 90 degree October that should be Fall but feels more like Summer. Whatever.

Here’s the recipe:

Spiced Brown Sugar Cookies (Adapted from Joy the Baker)

Ingredients:

2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk

Method:

In a large bowl, combine butter and brown sugar. Mix for 4-5 minutes until well combined.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and ginger.
Add vanilla, egg and egg yolk to the flour and butter and mix until smooth, about 2 minutes.
Add the dry ingredients to the wet ingredients little by little, about 1/2 cup at a time, mixing thoroughly until all the dry ingredients have been combined with wet ingredients.
Cover and chill the dough in the refrigerator for 30 minutes.
Preheat oven to 350 degrees and line a baking sheet with foil.
Spoon dough onto baking sheet in tablespoon portions and bake for 12 minutes. Remove from the oven and let sit for 5 minutes before transferring to a cooling rack. Repeat until all dough is baked.

Enjoy with a large glass of cold milk or a not so large glass of hot coffee. These are good either way!