FROSTED BROWN SUGAR COOKIES
These old-fashioned, cake-like cookies are sweet and buttery. They pair equally well with a glass of cold milk or a cup of hot coffee.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and brown sugar. Beat in egg and sour cream; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small saucepan, melt butter over low heat; add brown sugar. Cook and stir for 2 minutes. Gradually add the milk. Bring to a boil, stirring constantly. Remove from the heat. Stir in confectioners' sugar. Cool for 20-30 minutes. Frost cooled cookies.
Nutrition Facts : Calories 335 calories, Fat 14g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 239mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g protein.
AMERICA'S BEST BROWN SUGAR COOKIE
I am a big fan of America's Test Kitchen founded by Christopher Kimble. Their book, The Best of America's Test Kitchen, 2007, printed this recipe for Brown Sugar cookies. My family are all chocophiles but this is still their favorite cookie that I make. The browning of the butter does it! When you open the cookie jar, the smell...
Provided by JoEllen Fortenberry Ford
Categories Cookies
Time 50m
Number Of Ingredients 10
Steps:
- 1. Adjust oven rack to middle and heat to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- 2. Heat 10 tablespoons of butter in 10 inch skillet (not non-stick if possible, they make it harder to judge when butter is browned). Swirl melted butter over heat until it is dark golden brown and smells nutty, 1 to 3 min. Transfer butter to heatproof bowl. Add remaining 4 tablespoons of butter into hot butter to melt. Set aside for 15 min.
- 3. Combine granulated sugar and 1/4 cup brown sugar and a dash of salt in a shallow bowl. Set aside.
- 4. Whisk the flour, soda, baking powder,together in a medium bowl.
- 5. Stir the remaining 1 3/4 brown sugar and 1/2 teaspoon salt in to the cooled butter until evenly combined. Add the egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down the sides of the bowl, add the flour mixture, mix until just combined, about 1 min.
- 6. Working with a small cookie scoop, 2 inches, or 2 tablespoons of dough, roll the dough into balls. Working in batches, roll the balls in the reserved sugars and place them on prepared baking sheets, about 2 inches apart.
- 7. Bake cookies, ONE sheet at a time, until browned slightly around the edges, set but soft in the center, rotating the sheet half way through the baking time. In my oven it is 11 minutes. Do not overbake as they become crisper when cooling. They do not look quite done. Bake only a few if you want to to try out your oven and timing. I always turn cookie sheets in the middle, all cookies.
- 8. Cool the cookies for 5 min. on sheet then transfer to a wire rack and cool to room temp. if you can! Bake next batch the same way, turning in the middle. The cookies keep 3 days in air tight container. We never get to the second day.
SALTED BROWN SUGAR AND RYE CHOCOLATE CHIP COOKIES
These bakery-style cookies are a delicious twist on the classic chocolate chip cookie! The combination of rye flour, chocolate and brown sugar makes these cookies truly unique. They're soft and chewy with crunchy edges, perfectly salty-sweet and loaded with just the right amount of chocolate. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, brown sugar and vanilla until light and fluffy, 5-7 minutes. Beat in egg and bourbon, if desired. In another bowl, whisk flours, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chunks., Shape dough into 1-1-/2-in. balls; place 2 in. apart on parchment-lined baking sheets. Cover and chill at least 2 hours., Preheat oven to 350°. Bake until edges are just set, 8-10 minutes (centers may appear under-baked). Remove from oven; immediately sprinkle cookies with sea salt. Cool on pans 5 minutes. Remove to wire racks to cool completely. Store between pieces of waxed paper in an airtight container., Freeze option: Freeze cookies in freezer containers , separating layers with waxed paper. To use, thaw before serving.
Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 88mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
AMERICA'S TEST KITCHEN CHEWY SUGAR COOKIES RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position and heat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside. Place sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms. Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
BROWN SUGAR COOKIES
These cookies have a warm toffee note from the brown sugar. Add spices like cinnamon, ginger or nutmeg for another variation.
Provided by Food Network Kitchen
Categories dessert
Time 3h55m
Yield about 30 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
- Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
- Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
- Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
- For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
- Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.
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- Scrape down the sides of the bowl and mix again. Add in the egg and vanilla extract, mix until well combined.
- In a separate bowl, whisk together the flour, salt and baking powder. Add the flour mixture to the butter mixture and stir just until combined.
- Scoop out dough - approximately 1 1/2 tablespoons- and roll into balls. Roll the balls in the granulated sugar. (You can skip the rolling in sugar if you'd like.)
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- In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 hours.
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