By Alexandra Wenger ‘21, Features Editor
I am once again bringing a cookie recipe to the Heschel community. This time, it’s an adaptation from kickassbaker.com. This recipe is certainly one of the easiest I’ve made, but no less scrumptious because of it.
As much as I absolutely adore chocolate, I had plans to bake something for a friend who doesn’t. Sugar cookies immediately came to mind, but I wanted a twist. I found these Brown Sugar Cookies— the regular sugar cookie’s flatter cousin.
12 tbsp unsalted butter, melted and cooled
1½ cups dark brown sugar
¼ cup granulated sugar
1 egg yolk
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
1 tsp vanilla
½ tsp ground cardamom
½ tsp ground cinnamon
¼ granulated sugar and ¼ dark brown sugar whisked together for rolling
Whisk together melted butter, brown sugar, and granulated sugar. Add egg, egg yolk, and vanilla, and whisk until smooth. In a separate bowl, combine flour, baking soda, salt, cinnamon, and cardamom. Whisk to combine. Add dry ingredients to wet and stir until just combined. Cover with plastic wrap and place in the fridge for at least 2 hours.
Remove dough from the fridge and let sit for 20 minutes. Preheat the oven to 350 degrees and line two baking sheets with parchment. Take 1 tbsp of dough and roll in the sugar mixture to coat all sides. Place cookies two inches apart and bake for about 10-12 minutes until the edges are brown. Rotate halfway through baking. They may look underdone when you take them out of the oven, but they will continue to bake on the trays and flatten as they cool. Enjoy!