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.