Brown Sugar Cookies

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  Line a good-quality baking sheet with parchment paper for easier clean up, or leave bare and ungreased.

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• 2

  When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

  

  Grill: 350 ˚F

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• 3

  Using a stand mixer or a hand mixer, beat the butter, shortening and brown sugar in a mixing bowl until light and fluffy. Add the egg, molasses and vanilla, and beat until well-combined, scraping down the sides of the bowl as needed.

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  Ingredients

  • 8 Tablespoon butter, slightly softened

  • 1/2 Cup vegetable shortening

  • 1 1/4 Cup brown sugar

  • 1 Large egg

  • 1 Tablespoon dark molasses

  • 1 Teaspoon vanilla

• 4

  Add flour, cinnamon, ground ginger and salt, and mix. Try to roll a walnut-size ball between your palms. If the dough sticks to your hands and is too soft to roll, blend a bit more flour into the dough. Do not add too much, or your cookies will not spread properly and will toughen.

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  Ingredients

  • 1 3/4 Cup flour, plus more as needed

  • 1/2 Teaspoon cinnamon

  • 1/2 Teaspoon ground ginger

  • 1/4 Teaspoon salt

• 5

  Roll the dough into balls, then give them a roll in a shallow bowl of coarse sugar. Arrange on the prepared baking sheet, then flatten each ball with the bottom of a drinking glass.

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  Ingredients

  • As Needed turbinado sugar

• 6

  Bake the cookies for 7 minutes. Tap the baking sheet on the grill grate (this encourages chewier cookies), then rotate the pan 180°. Continue baking for 5 to 7 minutes longer, or until the cookies are lightly browned.

  

  Grill: 350 ˚F

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• 7

  Let cool on the baking sheet for 1 to 2 minutes, then transfer to a wire cooling rack with a spatula.

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• 8

  Bake the remaining cookies. And repeat steps to cool.

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• 9

  Once completely cooled, store in an airtight container. Enjoy!

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