BROWN SUGAR COOKIES
These are really tasty. The flavor is even stronger if you let them sit after baking them overnight!
Provided by Noelle Hall
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
- Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into butter mixture until dough is fully combined.
- Pour confectioners' sugar onto a large plate. Spoon dough, 1 1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
- Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 10.8 g, Cholesterol 10.3 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 29.5 mg, Sugar 6.8 g
BROWN SUGAR CRACKLE COOKIES
We can't get enough of these delicious homemade brown sugar cookies. What's Betty's secret to making them so soft and chewy? This recipe uses brown sugar instead of white sugar, which adds a bit more natural moisture to these cookies, giving them their light and fluffy texture. This brown sugar cookie recipe is simple to mix up and makes enough for about 56 cookies. Take it easy, if you don't want to make all 56 cookies in one day, freeze half the dough and come back to it another time!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 56
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended.
- Shape dough into 56 (1 1/2-inch) balls. Roll in sparkling sugar. Place 2 inches apart on ungreased cookie sheet.
- Bake 10 to 13 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 10 g, TransFat 0 g
SUGAR COOKIES
Get Alton Brown's simple Sugar Cookies recipe from Good Eats on Food Network, the perfect base for frosting, sprinkles and other sweet decorations.
Provided by Alton Brown
Categories dessert
Time 2h24m
Yield about 3 dozen-2 1/2 inch
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
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.
BROWN SUGAR SHORTBREAD COOKIES
As these cookies cool, they acquire an appealing crunch.
Provided by Robin
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 18
Number Of Ingredients 4
Steps:
- In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly.
- Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
- Preheat oven to 300 degrees F (150 degrees C).
- On lightly floured board, roll out dough to 1/4" thick. Cut, place on lightly greased sheets. Bake 35-40 minutes or until firm to the touch (press very lightly to test). Transfer to racks and let cool. Store in an airtight container.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 28.3 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 77.3 mg, Sugar 14.9 g
BROWN SUGAR COOKIES II
This dough can be frozen for up to 3 months and you can make variations with chocolate chips, oatmeal coconut, peanut butter, nuts or fruit.
Provided by Debbie Falen
Categories Desserts Cookies Sugar Cookies
Yield 30
Number Of Ingredients 9
Steps:
- Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all purpose or unbleached flour, baking soda and salt.
- Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half.
- Shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board. Roll dough onto plastic wrap: wrap and twist ends tightly. Dough can be refrigerated up to 1 month or frozen up to 3 months.
- Preheat oven to 375 degrees F (190 degrees C).
- Cut roll into 1/4-inch slices. (It is not necessary to thaw frozen dough before slicing.) Place slices about 2 inches apart on ungreased baking sheet. Bake 9 to 11 minutes. Immediately remove cookies from baking sheet onto wire rack.
- CHOCOLATE CHIP: Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour. OATMEAL-COCONUT: Reduce flour to 2 3/4 cups. Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. PEANUT BUTTER: Add 1 cup creamy or chunky peanut butter with the shortening. CHOCOLATE-NUT: Add 1 cup chopped nuts and 1/2 cup cocoa with the flour. FRUIT SLICES: Add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour.
Nutrition Facts : Calories 185 calories, Carbohydrate 24.3 g, Cholesterol 23.2 mg, Fat 9.1 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 155.5 mg, Sugar 13.9 g
BROWN SUGAR COOKIES
This recipe comes from "A Collection Of The Very Finest Recipes Ever Assembled Into One Cookbook". From 1979. These are amazing cookies. I love sugar cookies, and was skeptical when I saw this recipe, but I thought I'd give it the benefit of the doubt, and just let me say, they are WONDERFUL. *NOTE*: Use fork tines dipped in brown sugar to form. It leaves a nice light "crust" if you will on top.
Provided by crazycookinmama
Categories Dessert
Time 15m
Yield 36-42 Cookies
Number Of Ingredients 10
Steps:
- Cream shortening and sugar; add eggs, water and vanilla.
- Sift dry ingredients and mix well.
- We take little balls of dough and mash down with fork; or you can roll it out and cut with cookie cutter.
- Bake 8 to 10 minutes at 350°.
- A vanilla or caramel icing is good; or sprinkle brown sugar or coconut on top before baking.
Nutrition Facts : Calories 146, Fat 6.1, SaturatedFat 1.5, Cholesterol 10.3, Sodium 127.4, Carbohydrate 21.4, Fiber 0.4, Sugar 11.9, Protein 1.6
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