Brown Sugar Cookies Recipes

BROWN SUGAR CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, water, oil and vanilla. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture., Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. fluted square cookie cutter. Place 1 in. apart on greased baking sheets., Bake 7-9 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., For icing, in a small bowl, beat butter, meringue powder, cream of tartar and salt until blended. Beat in confectioners' sugar alternately with enough water to reach a spreading consistency. Spread over cookies. Let stand until set.

BROWN SUGAR COOKIES II

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.

SUGAR COOKIES

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

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.

BROWN SUGAR COOKIES

Steps:

• Pre-heat the oven to 375 °F.
• In a bowl, cream the butter and sugar, then beat in the vanilla. Add the eggs one at a time, beating well. Add the flour 1/2 cup at a time, continuing to beat. Stir in the nuts.
• Drop the dough by heaping tablespoon onto ungreased cookie sheets. Bake for 10 to 12 minutes, until golden brown.
• Variation: For variety, you may want to add chocolate chips or coconut flakes. Sometimes I add both, depending on my mood.

BROWN SUGAR ICEBOX COOKIES

Steps:

• In a large bowl, cream the butter and sugar. Add the egg and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to cream mixture. Fold in pecans or coconut (dough will be sticky). Shape into two rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7 to 10 minutes or until set. Remove to wire racks.

BROWN SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
• In a large mixing bowl with a hand-held mixer or the bowl of a stand mixer, add the butter. Mix on low for 1 minute until smooth. Add brown sugar and mix on medium until smooth and creamy, about 2 minutes.
• Add egg, egg yolk and vanilla extract, mix on low until combined.
• In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. With mixing speed on low, gradually add the dry ingredients, mix until combined.
• Using a standard size cookie scoop, portion the dough and roll into smooth balls using your hands. Roll each cookie in granulated sugar, then place 12 cookies onto the prepared sheet.
• Bake for 8-9 minutes or until set. The centers will be very soft but will set as they cool. Remove from the oven and allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Bake remaining dough as instructed.
• Store cookies in an airtight container at room temperature for up to 5 days.

EASY BROWN SUGAR COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. 2
• . Combine the flour, baking soda, baking powder, cornstarch and salt in a medium sized bowl and set aside.
• . Cream the butter and brown sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it's ready. 4.
• Add the egg and mix until well combined. 5.
• Add the egg yolk and vanilla extract and mix until well combined. 6.
• Add the dry ingredients and mix until the dough comes together and is combined. Do not over mix. 7.
• Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet. 8.
• Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don't over bake. 9. R
• move from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

BROWN SUGAR OATMEAL COOKIES

Steps:

• Preheat the oven to 350 F.
• In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.
• Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.
• Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!
• Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.* Note: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.

BROWN SUGAR SHORTBREAD

Steps:

• Whisk the flour and salt together in a medium bowl.
• In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, light brown sugar, and dark brown sugar together on medium-high speed until completely smooth and creamy. Add the vanilla and beat until combined.
• On low speed, slowly add the dry ingredients. Turn the mixer up to high speed and beat until the dough comes together.
• Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Remove logs from the refrigerator and roll into coarse sugar, if desired. It's added only for a little crunch! Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
• Cookies will stay fresh covered at room temperature or in the refrigerator for 1 week.

BROWN BUTTER BROWN SUGAR COOKIES

Steps:

• Place the butter in a small sauce pot over medium heat. Watch the butter as it melts and simmers, stirring occasionally. Once the butter particles in the bottom of the pot have turned a dark teddy bear brown, and the butter is light brown, turn off the heat. It should smell nutty, not burnt. Place the butter in the refrigerator until in has solidified again.
• Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper. Scrape the firm brown butter into the bowl of an electric stand mixer. Make sure to scrape in all the dark particles...They add a lot of flavor! Add the brown sugar and beat the mixture on high until light and fluffy, about 5 minutes. It's okay if there are a few brown sugar chunks left.
• Scrape the bowl and set the mixer of low. Beat in the eggs, vanilla extract, baking powder, and salt. Once well-combined, slowly add in the flour. Turn the mixer off when the mixture looks smooth.
• Place the granulated sugar in a small bowl. Use a 1 1/2-tablespoon cookie scoop to portion out the cookie dough. Roll the scoops into balls, then roll each ball in the granulated sugar to coat.
• Place the cookies two inches apart on the baking sheets. Use the bottom of a drinking glass to press to dough balls into flat 1/2-inch disks.
• Bake for 8-10 minutes. The cookies should look golden around the edges, but a little under-baked in the center. Cool on the baking sheets.

BROWN SUGAR COOKIES

Steps:

• • Preheat the oven to 375°F.
• • Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Place the flour, baking soda, salt, and spices in a separate bowl and mix well. Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.
• • Drop large teaspoonfuls of dough onto an unbuttered cookie sheet about 2 inches apart and bake until the edges are just brown, 8 to 12 minutes. For crispy cookies, let cool on the sheet. Let the cookie sheet cool completely between batches and repeat with the remaining dough.

BROWN SUGAR COOKIES

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.