These Brown Sugar Cookies started out as an attempt at an Antique Recipe from our collection.  Unfortunately it failed, pretty hard, multiple times and I had to redo almost all of the recipe.  In the end I was really happy with what I came up with.  I like cookies that are thin but still soft and chewy without falling apart when you pick them up.  It isn’t always easy to get all those thing in a cookie!

After these were made we came up with so many idea’s on how we could use them.  They would be perfect for making ice cream cookie sandwiches or some type of cream filled sandwich cookie.  We will work on that another day.  Today we will just make the cookie.

In the bowl of mixer I placed 2 cups brown sugar and 1 cup softened butter.  I mixed that on medium speed for a couple minutes until well incorporated then added 2 eggs, 3 tablespoons hot water, and 1 teaspoon vanilla.  I allowed that to mix for a couple minutes, scraping down the sides half way through.

In a separate bowl I combined 3 cups flour, 1 teaspoon baking soda, 2 teaspoon cream of tarter, and 1/4 teaspoon salt.  Once mixed, I turned the speed of mixer down to low, and slowly added dry mix into bowl.  Once the flour is incorporated I turned the mixer off and readied the sheet pans.

I rolled the dough into golf ball sized balls and tossed them into a 350 degree oven.  For me it took 12 minutes for them to come out just right.  They looked slightly puffy and a little underdone but they shrank and hardened as they cooled.

These came out really great and I liked them more then usual sugar cookies.  They would make a great base for frosted cookies too!  Nothing left to do but let the maniacs taste test.

Maniac’s approved!