Iced Brown Sugar Cookies Recipes

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FROSTED BROWN SUGAR COOKIES



Frosted Brown Sugar Cookies image

These old-fashioned, cake-like cookies are sweet and buttery. They pair equally well with a glass of cold milk or a cup of hot coffee.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1/2 cup sour cream
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
BROWN SUGAR FROSTING:
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons milk
1 cup confectioners' sugar

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.

Nutrition Facts : Calories 335 calories, Fat 14g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 239mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g protein.

ICED SUGAR COOKIES



Iced Sugar Cookies image

Provided by Food Network Kitchen

Time 4h

Yield 24 to 36 cookies

Number Of Ingredients 10

2 1/2 cups cake flour, plus more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1-pound box confectioners' sugar (about 3 3/4 cups)
2 tablespoons meringue powder
Nonpareils, for decorating (optional)

Steps:

  • Sift the flour, baking powder and salt into a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
  • Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. Refrigerate until slightly firm, about 15 minutes. Cut out shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 30 minutes.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Meanwhile, make the icing: Sift the confectioners' sugar and meringue powder into a large bowl. Beat in 6 tablespoons water with a mixer on medium speed until soft, glossy peaks form. Spread on the cookies and decorate with nonpareils. Let set, about 1 hour.

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