This was one of the very first recipes I ever bookmarked on a food blog, and I keep coming back to it because it’s SO. DANG. GOOD. These are basically the only chocolate-less cookie I’ll ever make. They use brown butter and brown sugar, a delightful combination.

• 14 tablespoons unsalted butter
• 1/4 cup sugar
• 2 cups packed light brown sugar
• 2 cups plus 2 tablespoons unbleached all-purpose flour
• 1/2 teaspoons baking soda
• 1/4 teaspoons baking powder
• 1/2 teaspoons table salt
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vanilla extract

Heat 10 tablespoons of butter in small saucepan over medium-high heat until it melts.  Continue to cook, swirling pan frequently until butter is dark golden brown and has nutty aroma, 1 to 3 minutes.

Pour the browned butter to large heatproof bowl.  Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.

While you wait, make sure there’s a rack in the middle position of your oven and heat to 350 degrees. Line two large baking sheets with parchment paper. In a pie plate, mix the sugar and 1/4 cup of the brown sugar, mixing with your fingers until well combined. Whisk together the flour, baking soda, and baking powder together in a small bowl.

When the butter has has time to cool, add the remaining 1 3/4 cups of brown sugar and the salt, then scrape down the sides of the bowl.

Mix well, then add the egg, yolk, and vanilla. Mix well, then scrape down again.

Add the flour mixture and blend until just combined. Stir quickly with a rubber spatula to ensure no flour pockets remain.

Divide the dough into 24 portions, each about 2 tablespoons-worth. Roll into a ball, then roll each ball in the pie dish of sugar you prepared earlier.

Place the coated balls on the prepared pans, spacing about 2 inches apart.

Bake one sheet at a time, 12-14 minutes, rotating the sheet halfway through the baking.

A totally reasonable oven...

The cookies should be browned but still puffy and soft in the center – if they still look slightly underdone, that’s perfect! If you overcook these cookies, with all that sugar, they get quite hard.

My cookies were a bit too big, but…whaaatever! They’re just fabulous! I think my stepmother ate more than one, which is saying something!

Brown Sugar Cookies

From Busy Nothings.

• 14 tablespoons unsalted butter
• 1/4 cup sugar
• 2 cups packed light brown sugar
• 2 cups plus 2 tablespoons unbleached all-purpose flour
• 1/2 teaspoons baking soda
• 1/4 teaspoons baking powder
• 1/2 teaspoons table salt
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vanilla extract

Heat 10 tablespoons of butter in small saucepan over medium-high heat until it melts.  Continue to cook, swirling pan frequently until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Pour the browned butter to large heatproof bowl.  Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.

While you wait, place a rack in the middle position of your oven and heat to 350 degrees. Line two large baking sheets with parchment paper.

In a pie plate, mix the sugar and 1/4 cup of the brown sugar, mixing with your fingers until well combined. Whisk together the flour, baking soda, and baking powder together in a small bowl.

When the butter has has time to cool, add the remaining 1 3/4 cups of brown sugar and the salt, then scrape down the sides of the bowl. Mix well, then add the egg, yolk, and vanilla. Mix well, then scrape down again. Add the flour mixture and blend until just combined. Stir quickly with a rubber spatula to ensure no flour pockets remain.

Divide the dough into 24 portions, each about 2 tablespoons-worth. Roll into a ball, then roll each ball in the pie dish of sugar you prepared earlier. Place the coated balls on the prepared pans, spacing about 2 inches apart.

Bake one sheet at a time, 12-14 minutes, rotating the sheet halfway through the baking. The cookies should be browned but still puffy and soft in the center. Let cool several minutes on the tray, then move to a wire rack to cool completely.