So this month’s Recipe Club theme is “Pinterest.” We all know we spend our days pinning and
pinning recipes galore but then never actually make them. So for this month’s gathering, we were all
challenged to bring something we’ve pinned but never actually made. I had such a high hopes to whip up some
fancy, extravagant, ooh la la dish that would just wow my friends, but alas
there was no time to go to the store {let alone whip up said ooh la la
dish}. So last night I went through my “SweetTreats” board and found this gem and knew it was a winner {mainly because I
already had all the ingredients in my fridge and pantry}. The best part about this recipe, in the time
it took B to dress George after his bath, I mixed, rolled and got these bad
boys in the oven in time to put my little one down for bed. I enlisted B’s help to take them out of the
oven in case I was not done reading Little
Owl in the Tree before the buzzer sounded.
Not only did B take them out, but he also helped himself to four
cookies! Here’s hoping the girls like
them as much as he did.
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup packed dark brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 3/4 cups all-purpose flour, spooned and leveled
Heat oven to 350. With an electric mixer, beat the butter, brown sugar, and 1/4 cup of the granulated sugar on medium-high speed until creamy, 2 to 3 minutes. Add the vanilla, salt, and 1/4 teaspoon of the cinnamon and beat until combined. Reduce the mixer speed to low and gradually add the flour, mixing just until combined.
On a small plate, stir together the remaining 2 tablespoons granulated sugar and ¼ teaspoon cinnamon. Shape the dough into balls (about 1 teaspoon each). A few at a time, roll the cookies in the cinnamon sugar to coat and place on baking sheets, spacing them 1 inch apart.
Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes. Cool slightly in the pans, then transfer to a wire rack to cool completely.
Voila, brown sugar cookies!