Iced Brown Sugar Cookies Recipes

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.

ICED SUGAR COOKIES

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.

ICED BROWN SUGAR ZUCCHINI COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), beat together the butter, granulated sugar, and brown sugar on medium speed until fluffy and pale - about 3 minutes. Add the eggs and mix until completely blended. Add the vanilla and mix.
• In a medium bowl, sift together the flours, baking soda, cinnamon, and salt.
• Add the dry ingredients to the wet mixture and beat on low (or stir by hand) just until the ingredients are incorporated. Do not overmix. The batter will be stiff.
• Add the zucchini and mix just until incorporated.
• Scoop the cookies in approximately 2-tablespoon increments, about 2 inches apart, onto an ungreased non-stick cookie sheet or cookie sheet lined with silicone mat. (Do you have a cookie scoop yet? It will change your life!)
• Bake for 10 - 12 minutes, until the cookies are set and light golden brown around the edges. Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.
• Make brown sugar glaze. In a medium saucepan over low heat, melt the butter. Add brown sugar. Stir for about 2 minutes, until sugar is dissolved. Gradually add milk and, increasing heat to medium, bring to a boil, stirring constantly. As soon as it comes to a boil, remove from heat and slowly whisk in powdered sugar, stirring until smooth. Stir in vanilla extract and pinch salt. Cool for about 20 minutes.
• Hold cookies by the bottom and dip the tops into the glaze. Set right-side up on cookie rack. Cool until glaze sets.
• Store at room temperature in an airtight container for up to 3 days, or freeze for up to a few months.

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.

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.