In Your Face - Brown Sugar Cookies

Brown sugar has a long history, being the earliest recorded sugar used. It has been grown all over the world, and reached a popularity peak in the 1700s with the rise of Atlantic sugar plantations. It comes in several types, and while it originally was an unfinished form of refined sugar, now it is more often created by adding molasses to white sugar (for better consistency). It has almost identical food properties to white sugar, but adds a molasses-like flavor to foods.

These brown sugar cookies pack quite the brown sugar punch. They are soft and delicious. A perfect snack for a winter day.


Ingredients:
14 tablespoons butter
1 3/4 cup dark brown sugar 
1/2 teaspoon salt
1 large egg plus 1 yolk
1 tablespoon rum extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Sugar Mixture:
1/4 cup sugar
1/4 cup brown sugar

1. Preheat oven to 375 degrees.

2. Melt 10 tablespoons of butter in a small pan and keep on the low heat for 4 minutes until the butter is a light brown color and smells nutty. Pour into a separate bowl and add the remaining 4 tablespoons butter and whisk to melt the butter.

3. Let cool 3 minutes , then add brown sugar and salt. Whisk until brown sugar is completely clump free and smooth. Add egg, egg yolk and rum extract. 

4. In a separate bowl whisk together flour, baking soda and baking powder. Add to the wet mixture and mix until fully combined, using a spatula.

5. Combine 1/4 cup of each sugar and brown sugar and mix. Roll out 36 balls of dough and coat in the sugar combination.

6. Bake the cookies for 8 minutes, placing only one cookie sheet in the oven at a time to ensure even baking. Rotate the cookies after 4 minutes.

These are so good, and so addicting. They stay nice and fluffy during baking and don’t spread much. The cookie is crispy on bottom yet so soft inside.

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