Brown Sugar Cookies II

By Addie

I thought I didn’t like sugar cookies. Then, I made these brown sugar cookies. After giving permission for Bjork to eat 2 heaping spoonfuls of the dough, and giving permission for myself to eat unlimited dough, I sat by the fire sipping hot chocolate and eating a perfectly lightly crunchy-on-the-outside, chewy-on-the-inside cookie glittering with sugar crystals.

If I may boss you around for a moment, it’s time for you to make these cookies right now. They remind me of a cross between a classic sugar cookie and a snickerdoodle without the spices. They have a warm buttery flavor with an out-of-this-world light, soft yet lightly crispy buttery texture. I love butter.

And can I just say two very important words to you right now? AMAZING. DOUGH.

Ingredients

• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1/2 cup shortening (I used butter)
• 1 egg
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon vanilla
• 1/2 teaspoon cream of tartar
• Sugar for rolling

Preparation

Step 1

Cream sugars and shortening. Mix in the egg, then add dry ingredients.

Use a cookie scoop to form nice round balls and roll each dough ball in white sugar. Don’t flatten.

Bake at 350 degrees for 12 minutes.
.......................

Notes:
My favorite time to eat them was 1) before they were baked, and 2) immediately after they were baked. For better or worse, after a few hours they will become more crispy, like a traditional sugar cookie.