Ginger Brown Sugar Cookies Recipes

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.

GINGER-BROWN SUGAR COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and gingers.
• Shape dough by rounded teaspoonfuls into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to 1/2-inch thickness with greased bottom of glass dipped in granulated sugar.
• Bake cookies 8 to 10 minutes or until edges are set. Remove from cookie sheet to wire rack; cool.

GINGER SUGAR COOKIES

Steps:

• Make the cookies: Sift together the flour, ginger, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough between 2 sheets of plastic wrap; shape each into a disk. Wrap and refrigerate until firm, at least 4 hours.
• Line 2 baking sheets with parchment paper. Working with 1 piece at a time, lightly flour the dough and roll out until 1/8 inch thick. Cut out shapes with a 3-inch cookie cutter and arrange 1 inch apart on the baking sheets. Refrigerate the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are light golden around the edges, 15 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely.
• Make the icing: Whisk the confectioners¿ sugar and meringue powder in a large bowl. Add 5 tablespoons water; beat with a mixer on medium-high speed until soft peaks form, adding up to 1 more tablespoon water as needed. Tint with food coloring, if desired. Spread or pipe on the cookies. Sprinkle with nonpareils. Let set, about 1 hour.

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:

• Heat oven to 350°F. Line a large baking sheet (or two) with parchment paper; set aside.
• In a medium bowl, whisk together the flour, baking powder and salt; set aside.
• In a large mixing bowl either with a stand mixer (with the blade attachment) or hand mixer, beat the butter and sugar together on medium-speed until light and fluffy, about 2 minutes. Add the egg, vanilla and almond extract. Beat on medium speed until completely combined, scraping down the sides partway through if needed. Add in the dry ingredients, and beat on low speed until just combined. (You don't want to over-beat this dough.)
• Form the dough into a ball, and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/4-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer the cookies to a parchment-covered baking sheet.
• Place the baking sheet in the freezer for about 5-10 minutes to chill the dough.
• Once the dough is nice and firm, transfer the baking sheet to the oven. Bake for 10-12 minutes, or until the edges just barely begin to turn golden. Remove from heat and let the cookie rest on the tray for 5 minutes. Then transfer them to a wire baking rack to cool completely.
• Enjoy the cookies immediately, or store in a sealed container for up to 1 week or freeze for up to 3 months.
• Whisk all ingredients together until combined. If the icing is too thin, add more powdered sugar until it reaches your desired consistency. If it is too thick, add a touch more milk.
• Use immediately, or refrigerate in a sealed container. (The icing sets up as it sits, so you will need to give it a good whisk and maybe pop it in the microwave for a few seconds to loosen it back up after being refrigerated.)

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.

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 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.

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 GINGER CRISPS

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in yolk, vanilla, and gingers. Add flour mixture and mix at low speed until just combined.
• Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden, 13 to 15 minutes. Cool cookies on sheets on racks 5 minutes, then transfer with a metal spatula to racks to cool completely.

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:

• Beat butter and brown sugar together until light and flutty.
• Add egg and vanilla and beat well.
• Sift flour, baking soda, and cream of tartar together.
• Gradually add flour mixture to butter mixture, beating well after each addition.
• Blend in nuts.
• Separate dough into four parts.
• Roll each part into a cylinder about 1 1/4" thick.
• Wrap in plastic wrap and refrigerate at least 2 hours.
• Preheat oven to 350°F.
• Remove dough from refrigerator, unwrap, and slice on a slight diagonal.
• Place about 1" apart on ungreased baking sheets.
• Bake at for 15 minutes, or until lightly browned on edges.
• Cool on wire racks.

GINGER - BROWN SUGAR COOKIES

Steps:

• Heat oven to 375°F.
• Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed.
• Stir in flour, baking soda and gingers.
• Shape dough by rounded teaspoonfuls into 1 inch balls.
• Place about 2 inches apart on ungreased cookie sheet.
• Flatten to 1/2 inch thickness with greased bottom of glass dipped in sugar.
• Bake 8-10 minutes or until edges are set.
• Remove from cookie sheet to wire rack; cool.
• Optional: Dip half of each cookie in a thin vanilla glaze or melted white chocolate. Let stand on waxed paper until coating sets.