Sugar cookies

I have realised my error in my cooking exploits, I keep personalising recipes and I have no where to keep a record of them.  So when I will occasionally post on this blog (last time was 2013) I hope to correct that error.

This cookie was blatantly stolen from here:

but here's what I did to it to make it nummy.  I also didn't need 48 cookies, so I reduced down the batch.

Brown Sugar Cookies

Prep: 15 mins | Cook: 8 mins | Yield: 24 cookies

Ingredients

• 2 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup light brown sugar, packed
• 1/3-1/2 cup melted or runny honey
• 1 egg
• 1/3 cup Greek yogurt (vanilla)
• 1/2 cup butter, softened

Directions

Preheat the oven to 350°F.

Cream the butter, brown sugar and granulated sugar together in the bowl of a stand mixer fit with the paddle attachment for 3 minutes on medium-high speed. Add the egg and the yogurt, and continue mixing for another 2 minutes.

Sift the flour, salt, baking soda and baking powder together in a separate bowl. With the mixer set on low, slowly add the flour mixture into the butter mixture about 1/2 cup at a time (just eyeball it), letting each pour of flour incorporate fully before adding the next.

Put the dough in the fridge for 1-2 hours (or more).

Roll the dough out so it's a 1/4 inch thick.  Cut shapes and place on a cookie sheet covered in parchment paper. Bake the brown sugar cookies for 8 minutes until they’re golden brown around the edges, and then remove the cookie sheets from the oven. 

Allow the cookies to rest for a minute before removing them to wire racks to cool completely.

Well, I haven't made you scroll through 30 photos to get to the recipe, but I do need to put at least one in!

I didn't roll some of my cookies thin enough, so they spread a bit.  The kids said they were tasty and I feel like they're a little healthier than the usual sugar cookies.   Well, maybe except for the icing ;o)