BROWN SUGAR COOKIES NO EGGS RECIPES

Steps:

• Position a rack in the middle of the oven. Preheat the oven to 350º F (180º C). Line a cookie sheet with parchment paper or a silicone baking mat.
• Using an electric hand mixer or a stand mixer, beat butter on medium speed for 2 - 3 minutes, or until creamy and pale in color. Add brown sugar and continue beating for 2 -3 minutes, until creamy and fluffy. Beat in vanilla; beat to until combine.
• Reduce speed to low, add the flour, baking soda, and salt; beat until just incorporated. If the dough looks grainy and a little dry, don't worry! Turn off the mixer and bring the dough together with your hands until uniform and smooth.
• Form 16 tablespoon-sized balls and slightly flatten with your hand. Alternatively, you can use a cookie stamp to flatten them. OPTIONAL: I like to roll the cookie dough balls in coarse sugar. It adds a nice crunchy texture on the outside, but that is totally optional.
• Place them in the prepared cookie sheet and bake for 10-13 minutes or until the edges are lightly browned.
• Cool on the pan for 2-3 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat oven to 350°F.
• Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
• Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use).
• Combine salt, flour and baking powder in a separate bowl.
• Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
• Add extra flour as needed until dough becomes less sticky (I used about 3 T.) You don't want dough to be too tough or sticky.
• Form 12 equal-sized balls, flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (Lay about 1/8 Cup sugar on flat surface and lay each flattened ball of dough on it, pressing gently).
• Bake for 8-10 minutes, until bottom is lightly golden.