Brown Sugar Easter Cookies Recipes

EASTER SUGAR COOKIES

Easter Sugar Cookies image

Cream cheese contributes to the rich taste of these melt-in-your-mouth Easter sugar cookies. They have such nice flavor, you can skip the frosting and sprinkle them with colored sugar for a change. -Julie Brunette, Green Bay, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 large egg yolk, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
Tinted frosting or colored sugar

Steps:

In a bowl, cream butter, cream cheese and sugar. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.

Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 67mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

BROWN SUGAR EASTER COOKIES

Brown Sugar Easter cookies image

Pinched from Cook's Illustrated

Provided by Lisa Johnson @lisa632

Categories Cookies

Number Of Ingredients 11

Ingredients

14 tablespoon(s) unsalted butter
1/4 cup(s) sugar
2 cup(s) brown sugar
2 cup(s) plus 2 tbls flour
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 large egg
1 - egg yolk
1 tablespoon(s) vanilla extract
24 - mini chocolate easter eggs

Steps:

Heat 10 tbs of butter over medium high heat until melted. Continue to cook, swirling until butter has an amber colour and nutty smell (about 3 minutes). Remove from heat, pour into heat safe bowl, and add remaining 4 tbs butter, stirring till melted. Leave to cool for 15 minutes.
Use the time to preheat oven to 175C (350F) and line two cookie sheets with parchment paper. Prepare shallow dish with 1/4 cup sugar and 1/4 cup brown sugar. Use fingers to mix together.
In a medium bowl whisk together dry ingredients (minus salt and remaining brown sugar).
Add the remaining brown sugar and salt to butter bowl. Once combined add egg and egg yolk. Finally stir in dry ingredients until just combined.
Roll dough into 24 balls, coat in sugar mixture and place on baking tray
Bake for 12-14 minutes. Do not over bake. Cookies will appear underdone. Cool for 5 minutes on baking tray. Press one egg into the center of each cookie. Transfer to wire rack to finish cooling.

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