Frosted Brown Sugar Cookies Recipes

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.

SOFT FROSTED SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
• Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
• Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.

FROSTED BROWN SUGAR COOKIES

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.

BROWN SUGAR FROSTING

Steps:

• Cook all ingredients except confectioner's sugar in iron skillet until smooth. Remove and add sugar. Spoon/drizzle over cookies. Frosting will harden when cool!

FROSTED BROWN SUGAR PECAN COOKIES

Steps:

• Beat butter at medium speed until creay,gradually add sugars,mixing well.
• Add egg and vanilla,beat well.
• Combine flour,soda and salt,gradually add to creamed mixture,mixing after each addition.
• Stir in Chopped pecans.
• Cover and chill for 30 minutes.
• Shape dough into 1 inch balls,place on ungreased cookie sheets.
• Bake at 350 for 10-12 mintes.
• Let cool on wire racks and spread frosting over top.
• FROSTING-----.
• Combine brown sugar and half and half in a saucepan.
• Cook over medim heat,stirring constantly until mixture comes to a boil,boil 4 minutes.
• Remove from heat.
• Stir in butter.
• Add 1 1/2 cups powdered sugar and beat at medium speed until smooth.
• Gradually add nough remaning powdered sugar to make desired spreding consistency.

PUMPKIN COOKIES WITH BROWN SUGAR FROSTING

Steps:

• In a medium bowl whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
• In a large bowl cream together butter and sugars until lightly and fluffy. Add pumpkin, egg, and vanilla and mix until thoroughly.
• Add dry ingredients to wet ingredients and mix until combined. Use a cookie scoop (about 1 1/2 tablespoons dough) to drop mounds onto a lightly greased cookie sheet leaving about 2-3 inches between each cookie dough mound. Use the palm of your hand to slightly flatten each mound (press down about 1/2 inch to flatten the top a little bit).
• Bake at 350 degrees for 12-15 minutes. Allow to cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
• To make the frosting, melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and boil for 2 minutes. Stir in milk, remove from heat and pour into a large bowl. Stir in powdered sugar. Frost cooled cookies.
• Store in airtight container at room temperature up to 5 days.

CREAMY BROWN SUGAR FROSTING

Steps:

• In a medium saucepan over medium low heat bring the butter, brown sugar, and heavy cream to a boil, stirring constantly. Remove from heat immediately and allow to cool completely.
• Transfer the brown sugar mixture into the bowl of your stand mixer fitted with the whisk attachment. With the mixer on low, slowly add in the vanilla and then powdered sugar. Turn the mixer speed up to medium and continue mixing until creamy and combined, scraping the sides of the bowl as necessary.