Good Eats: Quick and Easy Brown Sugar Cookie Recipe

Okay, so I know it’s a bit ridiculous to have my first post of the new year be a cookie recipe, but hear me out! While I completely understand new year resolutions, well for one, I think life is about balance and while I understand many people are buckling down and become stricter with their diets around this time of year, I’d like to remind you to be kind to your body and remember to treat yourself, you deserve it. Also, one of my goals this year is to be more available to my friends. For me, due to both my introverted nature and illnesses, that often means entertaining at home. Which, I love to do! Bonus, this is also the base for my chocolate chip cookie recipe! So, when I make this batter, I store half plain and half with chocolate chips mixed in! That way, when I do have people over, or just want a cookie, this is already prepared, and I have options!

This cookie recipe is simple, quick to make, and easy to store. So, I figured, why not share the wealth, as it were!

I’ve linked some products below in this post.  I actually use these products and truly love them. I will, however, benefit financially if you choose to use those links, which helps me keep doing this, what I love! To learn more about my affiliates and to see my full disclosure you can click here. 

Pro Tip: This makes a lot of dough. The dough can be saved in an airtight container and refrigerated. When you have guests over or just want a few cookies, simply scoop a few out and bake them. No prep needed.

Ingredients

• 2 large eggs
• 2 sticks of unsalted butter, or 16 tablespoons, at room temperature
• 2 1/2 C of sifted, all-purpose flour
• 1 1/4 tsp baking soda
• 1 tsp of salt
• 1 1/2 tsp of almond extract (vanilla works well also, I simply I prefer almond. I’ve made it with both and like both.)
• 1 C of white granulated sugar
• 1 C of brown sugar, packed

Pro Tip: Chill the dough for at least 30 mins before baking. Chillng the dough re-solidifies the butter(the fat) which makes the cookie bake slowly and more even. I know lots of people skip this step when making cookies but for me it’s a requirement.

Directions

1. If you’re making these right away, go ahead and preheat your oven to 300 degrees F.
2. In a separate bowl from your mixing bowl, sift in your flour, salt, and baking soda.
3. In a mixing bowl, you want to mix together your butter, sugar, and extract until it’s completely combined
4. Next, add in your two eggs, mixing them just until they are incorporated.
5. Then gradually mix in your dry ingredients until they are all well incorporated and the dough is nearly smooth.
6. At this point, I go ahead and place my dough in an airtight container and chill for at least 30 minutes.
7. Scoop small bits of dough either, into your hand and roll them into balls or, directly onto a pan lined with parchment paper. (Rolling them isn’t completely necessary as they usually bake out uniformly as long as it’s around the same amount of dough but when I’m going for looks, I roll them first. )
8. Bake for about 15-20 mins, until edges are slightly browned, let cool.

Pro Tip: Cooling racks allow cookies to cool quickly and evenly. Especially when making multiple batches, similtaneously.

As always, I hope you enjoyed! If you give this recipe a try, leave me a comment and let me know how it went!

For more recipes, you can search ‘good eats’ on the homepage or check out the latest one, a lemon rosemary cake, here.