If you’re tired of the same old sugar cookies, then these Brown Sugar Tea Cookies are for you! Made with love and lower in sugar than your average sugar cookie, you won’t regret adding these into your cookie exchange menu this season!
Can you believe we’ve only been home 5 days and I’ve already created two cookie recipes (remember those White Chocolate Chestnut ones from Monday!)
Let’s face it, I love to bake.
To continue this baking quest, I had to test out the INFAMOUS Lunch Lady Sugar Cookies from one of my favorite cookbooks of 2017, Generations of Love and Food, by Meme Inge from Living Well Kitchen.
Meme told me about her idea early last year to create a cookbook with Nan, her adorable grandmother who taught her how to live well in the kitchen!
Boy oh boy am I glad Meme took the plunge and embarked on this labor of love. This hard back book is certainly worthy of any coffee table, and once you look inside you’ll see just why!
Meme is from Alabama and her southern flare is apparent throughout the book! It’s charming, sweet and makes you just want to make a batch of her Lunch Lady Sugar Cookies, pour a cup of tea and sit down an chat with her and Nan.
Honestly I was inspired to make these given that the Snowball Cookies are one of the fondest memories I have with my grandma.
Since Meme and my grandma both love/loved their tea, I decided to make a twist on these to make them a little more like a brown sugar tea cookie.
Regardless if you try these or not, you need to do two things:
- Go checkout Meme over on her site Living Well Kitchen!
- Give the person you love, who inspires you to love food, a big ole hug this holiday season.
Now, let’s eat, shall we!
Brown Sugar Tea Cookies
- 4 tablespoons unsalted butter
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1/3 cup sugar I used stevia
- 1 teaspoon vanilla extract
- 2 cups whole wheat white flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- In the bowl of an electric mixer, add butter, vegetable oil, brown sugar, sugar, and vanilla. Mix with the paddle attachment for about 1 minute.
- To a medium bowl, sift together the flour, cornstarch, baking powder and salt.
- Add in the dry mixture 1/2 cup at a time, scrapping down sides as needed. Mix until dough is uniformly combined.
- Remove dough from bowl and wrap in Saran Wrap and place in the refrigerator for 30 minutes.
- When ready to bake, preheat oven to 350 degrees F.
- Remove dough from the refrigerator. Spray 2 baking sheets with cooking spray and begin to drop dough by the teaspoon 2 inches apart on the sheet. Press down lightly with the back of a fork on each cookie.
- Bake for 10-12 minutes, tops should be golden brown but soft to touch.
- Remove and let cool 5 minutes.
Interested in getting a copy of Generations of Love & Food by Meme. Head on over to this link here!