On my quest to find the perfect cookie for the Great Food Blogger Cookie Swap, I read a lot of recipes. A lot.
So many recipes that I had to ban myself from reading anymore recipes. And then I read more. And banned myself again. And again.
And then I was grabbing something from the pantry and noticed this recipe hanging inconspicuously from a bottle of vegetable oil. I didn’t mean to read the recipe, it just happened. All on its own. Out of my control.
Next thing I knew all of the ingredients were on the counter and then… by then I was too far in. There was no turning back.
These are like sugar cookies, but so much better. So, so much better. The secret? Brown sugar.
Brown sugar cookies. So simple. So sweet. So delicious.
Even Boyfriend who thinks that sugar cookies are “a waste of a cookie” loved these. Amazing what a difference brown sugar makes. Just look at how soft and chewy they are.
You’re drooling, I know.
It’s ok. I won’t tell. Just go into the kitchen and make these cookies. Like, now.
Brown Sugar Cookies
[ Printable Recipe ]
- 1/2 cup vegetable shortening
- 1/2 cup butter
- 1 1/4 cups firmly packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Heat oven to 350ºF
- In a medium bowl, mix flour, baking soda, and salt. In a large mixing bowl, beat shortening and butter until creamy. Add brown sugar, egg and vanilla, continue to beat until light and fluffy. Mix in flour, baking soda and salt.
- Shape dough into 1-inch balls and place 2 inches apart onto cookie sheet. (I chilled my dough and then flattened it slightly before baking).
- Bake 12 to 14 minutes or until golden brown (I kept mine closer to 12). Cool on baking sheet on a wire rack 10 minutes, then transfer to cooling rack to finish cooling completely.
[ Adapted from the tag hanging on my bottle of Crisco ]