BROWN SUGAR CUT-OUT COOKIES
Brown Sugar Cut-Out Cookies are easy to make, delicious and fun to decorate for any occasion.
Provided by Jessica
Categories Dessert
Time 30m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees and line baking sheet with parchment paper
- In a small bowl, whisk together flour, baking powder and salt.
- In the bowl of a stand mixer cream butter and brown sugar until light and fluffy. Add in egg and vanilla and mix until well incorporated.
- Slowly add dry ingredients into the mixer until just combined. Do not overwork the dough or your cookies will come out tough!
- Turn the cookie dough out onto a surface dusted with powdered sugar. Use a powdered sugar covered rolling pin to roll out the dough to about 1/4 of an inch.
- Cut shapes with your favorite cookie cutters and transfer to a parchment lined baking sheet, leaving about 2 inches of room between each shape.
- Freeze the cut-outs for 8-10 minutes until the dough is firm.
- Bake for 9-11 minutes or until the edges are barely golden. Do not overbake.
- Remove the cookies from the oven and let them cool on the baking sheet for at least 5 minutes before transferring them to a wire rack.
- To make the royal icing, combine powdered sugar, meringue powder, vanilla extract, room temperature water and salt in a small bowl. For thicker icing use less water. To thin it out, add water 1 tsp at a time.
- Divide white icing into separate bowls and use gel food coloring to make desired colors.
- Decorate cookies and use plenty of festive sprinkles!
BROWN SUGAR CUTOUT COOKIES
Our neighbor made these for me when I was little, and now I make them for my kids, grandkids and for the children at school. Serve them with milk for the kids and tea for the grown-ups. -Nancy Lynch, Somerset, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 7-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, water, oil and vanilla. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture., Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. fluted square cookie cutter. Place 1 in. apart on greased baking sheets., Bake 7-9 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., For icing, in a small bowl, beat butter, meringue powder, cream of tartar and salt until blended. Beat in confectioners' sugar alternately with enough water to reach a spreading consistency. Spread over cookies. Let stand until set.
Nutrition Facts : Calories 113 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 78mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
BROWN SUGAR CUT-OUT COOKIES AND ICING
These cookies are great for a rainy day activity with the kids. Also great for Christmas gifts. This was handed down since at least my great grandmother and are YUMMY!
Provided by MGRIFFIN1
Categories Desserts Cookies Sugar Cookies
Time 1h31m
Yield 96
Number Of Ingredients 11
Steps:
- In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
- Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
- Bake in a preheated oven for 6 minutes. Cool on wire racks.
- Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 9.3 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 53.8 mg, Sugar 4.3 g
BROWN SUGAR COOKIES
These cookies have a warm toffee note from the brown sugar. Add spices like cinnamon, ginger or nutmeg for another variation.
Provided by Food Network Kitchen
Categories dessert
Time 3h55m
Yield about 30 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
- Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
- Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
- Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
- For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
- Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.
CUT-OUT COOKIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h42m
Yield 25 to 30 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
- Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
- Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
- Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.
BROWN SUGAR CUT-OUT COOKIES
Make and share this Brown Sugar Cut-Out Cookies recipe from Food.com.
Provided by Shelby Jo
Categories Dessert
Time 45m
Yield 76 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In medium bowl, stir together flour, baking soda, and salt.
- In large bowl with mixer at medium speed, beat butter and brown sugar until combined. Reduce speed to low and beat in egg until blended. Beat in flour mixture until combined, scraping bowl occasionally with rubber spatula.
- Shape dough into two balls; flatten each slightly. Wrap one ball in waxed paper and refrigerate while working with the other half.
- On a lightly floured surface with floured rolling pin, roll 1 ball of dough 1/8 inch thick. Cut out as many cookies as possible with cookie cutters, reserving the trimmings to re-roll.
- Place cookies on an ungreased cookie sheet, about 1/2 inch apart. Sprinkle with granulated sugar if desired, or bake without sugar and frost when cooled.
- Bake until edges begin to brown, about 10 minutes. Transfer to wire rack to cool completely.
- Repeat with remaining dough.
BROWN SUGAR CRACKLE COOKIES
We can't get enough of these delicious homemade brown sugar cookies. What's Betty's secret to making them so soft and chewy? This recipe uses brown sugar instead of white sugar, which adds a bit more natural moisture to these cookies, giving them their light and fluffy texture. This brown sugar cookie recipe is simple to mix up and makes enough for about 56 cookies. Take it easy, if you don't want to make all 56 cookies in one day, freeze half the dough and come back to it another time!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 56
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended.
- Shape dough into 56 (1 1/2-inch) balls. Roll in sparkling sugar. Place 2 inches apart on ungreased cookie sheet.
- Bake 10 to 13 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 10 g, TransFat 0 g
BROWN SUGAR CUTOUTS
I bake so many cookies for the holidays that I have one recipe box just for cookies alone! But of all of them, these simple cutouts are among my husband's flavor favorites.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield About 6 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and lemon zest. Combine the flour, baking soda and ginger; gradually add to creamed mixture and mix well. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. Repeat., Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired to some or all of the frosting. Decorate cookies.
Nutrition Facts : Calories 156 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 97mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
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