Brown Sugar Cookies

brown sugar cookie stacksI am a firm believer that any recipe that begins with melted butter ought to be good. It’s a law of nature.

I’ve been hoping to make these delectable Brown Sugar Cookies for a while now. That also seems to be a law of nature. Hoping. Waiting. Dreaming.

Alas, it is winter in Minnesota and it is quite possibly The Longest Winter of My Entire Life. We just received a whopping dollop of snow and I heard on the radio today that we can expect more tonight and tomorrow with “unseasonably cold temps with highs of 15-20 degrees” on Saturday.  *dies*

So, you see, cookies seemed to be an inevitable (and albeit DREADFUL) extension of the winter season here in jolly ol’ Minn-e-snow-ta.

Oh, yea…did I mention today is the first day of Spring?  According to the calendar. According to Mother Nature, as detailed above, it is still full-on WINTER. If you sense any anger or frustration in my tone, your senses are spot on. So, you can see why the Brown Sugar Cookies were baked. Oh.  Also because of the melted butter.  And the sugar. If you too are sick of winter, please join me in the unabashed art of Cookie-Monsteresque Cookie Devouring.

Due to our philosophy of “Go Big or Go Home” this is a double recipe.  Because one can never have too many cookies.

Brown Sugar Cookie Recipe

Adapted from Cookies and Cups


  • 3 1/2 sticks (28 tablespoons) salted butter
  • 2 1/2 cups packed brown sugar (light or dark)
  • 1 cup sugar
  • 4 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 eggs
  • 3 Tbsp vanilla
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar


  • Preheat oven to 350° and line baking sheet with parchment paper.
  • Heat butter in medium skillet over medium heat until melted. When butter melts slowly swirl the pan and continue to cook the butter until it becomes a nice, brown-caramel color. The swirling helps it from burning. Let cool for 15 minutes.
  • Whisk flour, baking soda, baking powder and salt in a separate bowl and set aside.
  • When butter is cooled mix 2 1/2 cup brown sugar, 1 cup sugar, and browned butter with electric mixer until no lumps remain, about 1 minute.
  • Add eggs one at a time, mixing after each one.  Add vanilla and mix until smooth.
  • Slowly add in your flour mixture and mix on medium-low until incorporated.
  • Combine remaining 1/4 cup brown sugar and 1/4 cup granulated sugar in a small bowl.
  • Roll cookie dough into balls and then roll in sugar mixture.
  • Place on lined baking sheet about 2 inches apart.
  • Bake approx 10-12 minutes or until edges begin to brown. Do not over-bake.
  • Transfer to wire rack to cool.


Ravioli with Brown Butter and Sage

I am a subscriber to the magazine Real Simple. I love reading the articles and pretending that my life could be that simple. I love the organizational ideas and decorating tips. I look at the photos and wish my house could look like that for just five minutes. I am also head over heels for the recipes. I have tried quite a few, with success and approval from my family. Deep in the recesses of my mind, I had filed away this ravioli with sage idea thinking someday I could try it. Well, I am happy (and blessed!) to report that I now have this lovely herb in my garden.

I’d like to introduce you to my new friend Sage. Isn’t she a beauty?

My recommendation is that if you have Sage in your garden, or can get your hands on some from a friend, family member, or local grocer, you should give this recipe a shot. It is easy and, of course, simple. After all, Real Simple would not have anything too terribly complicated. Check out the recipe…

Ravioli with Brown Butter and Sage

Serves 4

Hands-On Time:  10m

Total Time:  25m


  • 16 to 18 ounces fresh or frozen cheese ravioli
  • 6 tablespoons unsalted butter
  • 1/4 cup pine nuts
  • 1⁄3 cup fresh sage leaves
  • kosher salt and black pepper


  1. Cook the ravioli according to the package directions.
  2. Meanwhile, melt the butter in a large skillet over medium heat.
  3. Add the pine nuts and sage and cook, stirring occasionally, until the sage is crisp and the butter and pine nuts are browned (but not burned), 6 to 8 minutes.
  4. Gently mix in the ravioli, ½ teaspoon salt, and ¼ teaspoon pepper

Ta-da! Ravioli with Brown Butter and Sage. I must confess there was moaning on my part when I took my first bite. My husband said, “Are you kidding me?” after his first bite.  Then, he ate his plateful and went for seconds.

I had also decided that I wasn’t going to have wine with this meal. However, after the first bite, I had to open a bottle. Yes, that’s right, ‘had to’. Mandatory. This dish requires a wine accompaniment.

Okay, you don’t have to but if you need a push, a twist of the arm, here it is: *pushes* *twists*

The rest of you, I don’t even have to touch. I know you. You are my kind of people.


Just look at this. Totally deserves to be drunk in your stomach. (That came out wrong but you get the idea.)

In all seriousness, this was just a really nice, new pasta dish for me. Sweet little old Sage gave off the most glorious fragrance while she frolicked in the pan with the browning butter and toasting pine nuts.

Cheers to a new fave –