Last week, I came home from work and was in the mood to bake. But, by the time I got home, ate dinner, and did some chores, I was not in the mood to go to the store. So, I had to pick a recipe that called for ingredients that I already had on-hand.
Enter Brown Sugar Cookies from the Magnolia Bakery Handbook. I recalled that this recipe was in the book and they looked interesting, so I seized this opportunity to make them. The only downside was the recipe required that the dough chill for at least 30 minutes before baking. Ms. Lloyd says that her cookie recipes should actually chill overnight before baking, but 30 minutes will do. In fact, I let this chill for a little over an hour before I started the baking process.
It was also a good recipe to finish up the last of the duck eggs my coworker gave me a couple weeks back. And the fact that I would end up with cookies when I was finished was a win-win.
This recipe is actually really straight-forward. Just a handful of ingredients, all of which are your usual cookie-making ingredients: flour, sugar, brown sugar (obviously since they are brown sugar cookies), butter, eggs, vanilla, baking soda, and salt. They mix up really quickly and then it’s time to chill.
After the mixing, I used my cookies scoop to divide the batter into cookie-shaped balls of goodness! Then, I let them chill on the cookie sheets for about an hour before I baked them. Chilling cookie dough allows the gluten to relax and helps to prevent over-spreading. If a recipe calls for chilling the cookie dough, you must. Don’t skip it just to save time.
These cookies baked up beautifully, thanks to the equal parts white sugar and brown sugar. In fact, upon taking them out of the oven, they were the perfect golden brown. After I allowed them to cool, it was time to taste-test them. They smelled great, had a nice, chewy consistency (again, thanks to the brown sugar), I was really excited to taste them.
But sadly, it was as though something was missing. Perhaps it was the fact that they tasted like chocolate chip cookies without the chocolate chips. Maybe they weren’t sweet enough for my liking. What was strange to me was the next day when I had one, they were much better. They dried out slightly overnight, and the crispness was more prominent. The flavors blended beautifully and the taste was definitely improved.
Overall, these are a quick and easy cookie if you’re feeling like you need a cookie quickly. Even the need to chill the dough shouldn’t deter you from making them on a weeknight. The minimum of 30 minutes should do the trick and it gives you time to do the dishes before baking. Just be prepared to be slightly underwhelmed at first. But as the days go by, the flavor seems to develop more and they get tastier.
I’ve never tasted a cookie that tasted better days after making it. Have you?
Some more photos below!