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)
- 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
- 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.