Brown Sugar Cookies

These chewy biscuits are perfectly spiced and are a cross between a shortbread and a gingerbread. You don't have to roll them in spiced sugar as I did; you could lightly glazed them or leave them plain, it's your preference really, and if you can't find maple extract use vanilla instead. 

Brown Sugar Cookies

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2 1/4 cups unbleached all purpose flour

1 teaspoon mixed spice

1/2 teaspoon baking powder

1/2 teaspoon salt

grated orange rind of 1 orange

1 cup unsalted butter, softened  and at room temperature

3/4 cup dark brown sugar, packed

1 large egg

1 teaspoon maple extract

spiced sugar, for rolling

Preheat the oven to 350ºF . Line a baking sheet with baking parchment paper and set aside.

In a bowl combine the flour, baking powder, mixed spice, salt and grated orange rind. 

In another bowl, using a hand held or stand mixer, cream together the butter and brown sugar until light and fluffy, about 2 to 3 minutes, scraping down the sides of the bowl as you mix. Add the egg and maple extract and mix until combined.

Add the flour mixture to the butter mixer and stir until just combined, using your clean hands if need be. Take pieces of the dough, approximately 1 1/2 tablespoons and roll into balls, no larger than a walnut, and roll the balls into the spiced sugar. Place onto the parchment paper lined baking sheet and press down with either a cookie stamp, bottom of a smooth glass or the tines of a fork. Refrigerate the pressed dough balls for 30 minutes.

Bake in the preheated oven for about 10 to 12 minutes or until the centres are set. Do not over bake as you want the cookies to remain soft. Allow the cookies to cool on the baking sheet for 3 minutes, then remove to a wire rack to finish cooling and store them in an air tight container.

Have a lovely weekend and stay safe everyone! - JD