I was recently invited to an engagement party that was simultaneously being taken place in Boca Raton, FL. The maid of honor, who is a very good friend of mine, was not able to make it to the party, so she decided to have her own party and Skyped into the party taking place in Florida. Confused yet? I think it was just an excuse for people to come over to her house and make delicious food, but I digress.
Anyway, the party was the perfect opportunity for me to make a batch of cookies that I was absolutely dying to make ever since I saw them on the blog: Fresh New England. As I was brainstorming ideas on what to bring to the party some of the mainstays came to mind, by that I mean eggs, bread, and quiche (when else do you get to eat quiche?). No, I wanted something sweet and slightly crunchy.
Let me tell you, brown sugar, cinnamon and vanilla bean cookies were the answer. My husband freaked out a bit when I told him how much the vanilla bean cost, but it was totally worth it. Especially when he ate 2 or 3 cookies after I made them. It was a little tricky trying to convert the grams into cups, but the extra brain power I used was worth it in the end and for us silly Americans I’ve converted it into cups for you.
I can’t wait for the opportunity to make again because they were that delicious. And they were a hit at the party, which always makes me feel good.
Brown Sugar, Cinammon, & Vanilla Bean Cookies
Recipe From Fresh New England
- 2 sticks of unsalted butter brought to room temperature
- 1/2 cup brown sugar
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1 vanilla bean with contents scraped out and set aside
- 2 eggs
- 3 and 1/4 cups flour
- 1 tsp. baking soda
- 1 tsp. nutmeg
- 1 tbs. brown sugar
- 1/2 cup sugar
- 2 tsp. cinnamon
Preheat oven to 350 degrees. In separate bowl mix flour, baking soda and nutmeg. Set aside. Cream butter. Blend in sugar, vanilla extract and vanilla bean contents. Add eggs one at a time, mixing after each addition. Add flour and mix until just combined. Do not over mix, in fact, under mix, and then maybe mix 3 or 4 times by hand. Place dough in the refrigerator for 20 minutes.
In a small bowl mix sugar, brown sugar, and cinnamon. Remove cookie dough from the refrigerator. Scoop out a table spoon size portion and roll into ball (you can use a scooper or just do it by hand, like I did. It’s more fun that way). Roll ball of cookie dough into the sugar / cinnamon mixture. Place ball of dough on cookie sheet and press gently with palm of hand to flatten a bit. Repeat with remaining dough, spacing cookies at least an inch apart. Bake at 350 degree for 10-12 minutes, until lightly brown at edges.
I had a lot of the brown sugar cinnamon mixture left over. Save for when you make these cookies again or toast up an english muffin, slather in butter, pour a heavy hand of your left over mixture, stick it into the toaster oven on low for a couple of minutes, then enjoy. Yeah, you’re welcome.