Brown Sugar Cookies

Notes:  These cookies are almost like a cross between a chocolate chip cookie (minus the chocolate chips) and a soft gingersnap cookie.

From epicurious.com. 

Makes 4 dozen cookies.

1 ½ sticks butter, softened

1 ¼ cups packed brown sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

2 cups AP flour

2 teaspoons baking soda

½ teaspoon kosher salt

½ teaspoon ground ginger

½ teaspoon ground cinnamon

In a large bowl, combine butter and brown sugar. Cream until light and fluffy, about 3-5 minutes. Add egg and vanilla, mixing until well combined. Add remaining ingredients. Mix until dough comes together and flour is just barely incorporated. Cover bowl with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats. Drop tablespoon sized balls of dough onto prepared baking sheet. Bake for 9-11 minutes, until lightly browned around the edges. Leave on the pan for 5 minutes, before transferring to a wire cooling rack. 

M&M Cookies

Notes: the dough is really soft when first prepared, and really needs to be chilled before baking. Peanut M&Ms are also a really good substitute for plain M&Ms in this recipe.

Makes 5 dozen cookies.

1 cup packed brown sugar

½ cup white sugar

½ cup butter, softened

½ cup shortening

2 eggs

1 ½ teaspoons vanilla extract

2 ½ cups AP flour

1 teaspoon baking soda

1 teaspoon salt

1 ½ cups M&Ms

In a large bowl, cream together sugar, eggs, shortening, butter, and vanilla. Add flour, baking soda, and salt. Mix until just combined. Stir in M&Ms. Cover and refrigerate for at least 30 minutes.

After the dough has chilled, preheat oven to 350 degrees F. Drop dough by teaspoonful onto cookie sheet.

Bake for 8-10 minutes. Cool for a few minutes on the sheet, then transfer to a wire cooling rack.