I made the mistake of thinking my underachieving blender/food processor could handle making almond butter. That thing has been the bane of my existence for quite some time. It’s supposed to be this super efficient part-blender, part food processor hybrid, but really it just stinks at both things.
When I tried to make almond butter, it came out more like cement because the food processor didn’t have the power to grind those nuts. Shocker. So, not only was I almond butterless, but I had made a batch of cookies specifically for spreading the almond butter on that would now have to go naked.
It’s funny to think I made those Brown Sugar Sugar Cookies solely for the purpose of delivering almond butter to my mouth, thinking they’d be pretty bland, only to find that the cookies were the star of the show. One bite of those babies, and I couldn’t care less that the almond butter had failed. I had a whole new cookie in my life, and it tasted like heaven.
These Brown Sugar Sugar Cookies are precisely what you’d get if a sugar cookie and the brown-sugary base of a chocolate chip cookie had a baby. This sweet offspring got the best genes from both parents.
The flavor takes that wonderful deep and buttery brown sugar and combines it with the sweet almond and warm vanilla you know and love in a classic sugar cookie. It’s simple but so delicious. There are no chunks of chocolate or mounds frosting needed here; the cookies’ sweet flavors are all you need.
Plus, the texture of these cookies is sublime. They’re crisp just around the very edges, then super soft, thick, and chewy in the center, straight from my cookie dreams.
And yes, I dream of cookies.
These beautiful brown sugar-laced cookies will quickly become a must-make classic for you. They’re not overdressed or decked out; they’re just perfect.
A Few Tips Before You Get Cooking:
- If you don’t chill the dough, you’ll have thin, flat cookies.
- Achieving nice soft centers means not over-baking. You’re better off pulling the cookies before you really think they’re done.
- Light or dark brown sugar will work just fine. I used dark to really get that deep flavor.
- Almond extract is what makes the flavor here really special.
- These cookies freeze great in an air-tight container.
- Mix as little as possible. Overmixing = tough, flat cookies.
Brown Sugar Sugar Cookies
Adapted from Thick & Chewy Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, softened
- 1 1/4 cup packed brown sugar (dark or light; I used dark)
- 1/3 cup granulated sugar
- 2 eggs
- 1 tbsp. vanilla extract
- 1/2 tsp. almond extract
- Combine flour, baking soda, and salt in a medium mixing bowl. Set aside.
- In the bowl of a standing mixer, cream butter, brown sugar, and granulated sugar until fluffy. Mix in eggs, one at a time, on the lowest speed. Mix in vanilla and almond extract on low. Cover and chill for at least 2 hours.
- Preheat oven to 325 degrees F. Line baking sheets with parchment paper. Form dough into generous tablespoon-sized balls and place 2 1/2 inches apart on baking sheets, no more than 6 cookies to a pan; they will spread. Bake for 10-12 minutes, until set and just beginning to brown around the edges. Let cool for 2 minutes then use a spatula to transfer to cooling rack to cool completely.