Brown Sugar Cookies

Prep Time
15 minutes
Bake Time
8 minutes
buttercream cake
buttercream cake
buttercream cake
Servings
  • C&H® Dark Brown Sugar 2 cups 2 cups C&H® Dark Brown Sugar
  • ½ cup Unsalted butter, softened ½ cup Unsalted butter, softened
  • ½ cup Shortening ½ cup Shortening
  • 1 teaspoon Baking soda 1 teaspoon Baking soda
  • 1 teaspoon Cream of tartar 1 teaspoon Cream of tartar
  • ¼ teaspoon Salt ¼ teaspoon Salt
  • 1 large Egg 1 large Egg
  • ½ teaspoon Pure vanilla extract ½ teaspoon Pure vanilla extract
  • 1 ¾ cups All-purpose flour 1 ¾ cups All-purpose flour

Instructions

Step 1

Preheat oven to 300°F. Line 2 half sheet pans with parchment paper.

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat dark brown sugar, butter, and shortening at medium speed for 2 minutes. Add baking soda, cream of tartar, and salt. Beat mixture until combined. Beat in egg and vanilla. Scrape the bowl as needed. Add flour and mix until combined.

Step 3

Using a small ice-cream scoop, drop dough onto lined sheet pans. Flatten slightly with your hand. Bake for 8 minutes or until golden brown around the edges. Allow the cookies to rest for 5 minutes on the sheet pans. Remove from pans to cooling racks. 

Chef's Tip

Sprinkle some C&H Turbinado Sugar on top of your cookies before baking for additional flavor and texture.