Sweet and crunchy brown sugar tea cookies are buttery with a hint of vanilla! They are a delicious spin on the classic sugar cookie and excellent with a cup of tea or coffee plus perfect for any holiday cookie tray.
⅔cup+ 1 tablespoon Brown Sugar (lightly packed)(130 grams total)
2¾cups + 1 tablespoon All purpose flour(350 grams total)
1teaspoonVanilla extract
2teaspoonsBaking powder
¼teaspoonSalt
EXTRA
¼cupBrown sugar cane - granulated (Demerara sugar)to sprinkle on top of the cookies
Instructions
In a medium bowl sift together the flour, baking powder and salt and set aside.
In another medium bowl beat the butter, add the eggs and combine. Add vanilla and mix, add brown sugar and mix again. Add the sifted flour mix to the wet ingredients a little at a time and mix together to form a compact, not sticky dough. If the dough is still sticky, add more flour, one tablespoon at a time.
When the dough is ready, cover the bowl with plastic wrap and refrigerate it for 20 minutes.
Pre-heat the oven to 350 F (180C) and line a baking sheet with parchment paper.
After 20 minutes take the dough out of the fridge and roll it out to ¼ inch thickness and cut it into squares. Transfer the squares onto the prepared baking sheet, sprinkle them with cane sugar and bake for approximately 20 minutes or until the edges become golden brown.
Let them cool for 5 minutes on top of the baking sheet then transfer them on a wire rack to finish cooling completely. Enjoy!
Notes
These cookies can be stored at room temperature. Place them in an airtight container and they will last up to two weeks.You can freeze the cookie dough whole. Bring slightly to room temperature and then roll out while still cold and proceed with baking directions.You could also freeze the brown cookie dough in squares, thaw, and then bake as well. For either way, be sure to tightly wrap your cookie dough in plastic wrap then store in a freezer safe container up to 3 months.