Farm-Style Brown Sugar Cookies
When I was a little girl (actually, for my entire life until I turned 18), I spent a lot of time at my Aunt Joan’s house.
She babysat me when I was younger, and living just down the road from me, her house was a usual stop after school or when I needed a place to stay for the night. She and my Uncle Allister had a farm where they raised pigs, chickens and cows. Uncle Al grew potatoes.
There was never very much “kid stuff” at Aunt Joan’s, but there was always something fun to do. My cousins were all quite a bit older than me and would take me for drives and buy me treats. I would go picking wild blueberries with Aunt Joan in the summer. Sometimes I was allowed to help bring the cows home in the evening. There were always kittens in the barn, if you were fast enough to catch them. And Annie, who was Uncle Allister’s mother and lived in the house, loved me like her very own grandkid. She played cards with me and taught me how to knit when I was six.
One of the best things about going to Aunt Joan’s house, though, was the food. Aunt Joan is an amazing cook. Whether something as simple as a cold cut sandwich or a full blown roast dinner, she just knows how to make food taste amazing. Even though I was a picky eater when I was young, at her house I would clean my plate and always have a glass of milk with dinner.
Which leads me to the cookies. Aunt Joan always has these amazing brown sugar cookies in the cookie jar. They’re the most simple cookie in the world, but they’re also just what you want in a cookie – moist and sweet; you can taste every component in them. It’s like brown sugar and butter had a delicious baby.
I add the lemon zest to the cookies for an extra zing, but they are just as good without. I like to make a double batch and then freeze them, taking out a few at a time as the craving strikes.
Farm-style Brown Sugar Cookies
1 cup butter, softened
1 cup brown sugar
1 tsp vanilla
Zest of one lemon, finely chopped
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
- Preheat the oven to 350 degrees (180 degrees Celsius, no fan).
- In a large mixing bowl, cream the softened butter into the brown sugar. Mix until light and fluffy.
- Add the egg, lemon zest and vanilla. Mix well.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Add the dry ingredients to the butter mixture all at once. Using your hands, a large wooden spoon or the paddle attachment on your stand mixer, bring the flour and butter mixtures together until a pliable dough has been formed.
- Using heaping tablespoon’s full of dough, form into little balls.
- Flatten the dough balls with a fork.
- Bake for 10-15 minutes (check after 10). They should be golden brown, but still quite moist.