Brown sugar cookies are the perfect addition to my daughter’s lunch box or for a treat after dinner. I may have also had a warmed brown sugar cookie (or four) with my hot tea during Downton Abbey last week. View this recipe’s blog post.
Ready In: 30 mins
Prep: 18 mins
Cook: 12 mins
Yields: 48 cookies
- 2 3/4 c flour
- 1 t baking soda
- 1/2 t baking powder
- 1/4 t salt
- 1 c light brown sugar (packed)
- 1/2 c sugar
- 1 egg
- 1/3 c Stonyfield Greek Nonfat Plain Yogurt
- 1 c butter (softened)
Preheat the oven to 375°F.
Cream the butter, brown sugar and granulated sugar together in the bowl of a stand mixer fit with the paddle attachment for 3 minutes on medium-high speed. Add the egg and the yogurt, and continue mixing for another 2 minutes.
Sift the flour, salt, baking soda and baking powder together in a separate bowl. With the mixer set on low, slowly add the flour mixture into the butter mixture about 1/2 cup at a time (just eyeball it), letting each pour of flour incorporate fully before adding the next.
Roll the dough into 1-inch balls and set them 2-inches apart on an ungreased cookie sheet.
Bake the brown sugar cookies for 10 to 12 minutes until they're golden brown around the edges, and then remove the cookie sheets from the oven.
Allow the cookies to rest for a minute before removing them to wire racks to cool completely.