Brown Sugar Molded Cookies Recipes

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.)

ORIGINAL BROWN BUTTER REFRIGERATOR COOKIES

Steps:

• Heat butter in a large saucepan over medium heat until golden brown, about 7-9 minutes (do not burn). Remove from the heat; stir in brown sugar until blended., Transfer to a large bowl, cool slightly. Whisk in 1 egg at a time. Combine the flour, cream of tartar, baking soda and salt; gradually add to butter mixture and mix well. Stir in pecans., Shape into four 8-in. rolls; wrap each in waxed paper. Refrigerate for 8 hours or overnight., Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° just until set, 5-7 minutes. Cool for 1 minute before removing from pans to wire racks.

CERAMIC MOLD COOKIES

Steps:

• Thoroughly cream the butter by hand. Add sugar and mix til fluffy. Beat in the egg and then the milk or cream.
• In a separate bowl mix together all the dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough until firm.
• Preheat oven to 350 degrees F (180 degrees C).
• Form the cookies as directed above. Bake for 10 - 12 minutes or until the edges brown. *Quantity will vary depending on the size of your ceramic molds.

COOKIE MOLD SUGAR COOKIES

Steps:

• Beat the butter for 1 minute add the sugar and beat for another 3 minutes. Beat in the vanilla and eggs and mix for 1 minute. Add the flour and salt an beat for 1 minute, scraping the sides of the bowl. Refrigerate dough for 1 to 2 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Oil mold with vegetable oil or spray. Dust mold with flour, then tap mold on side to remove any excess flour. Press dough into mold, scraping excess off with a knife so that dough is flush with the edge of the mold. Loosen edges and let dough fall onto an ungreased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until lightly browned. Let cool for a few minutes before removing from sheet.

MOLDED SHORTBREAD COOKIES

Steps:

• Heat the oven to 400 degrees. Line two sheet pans with parchment.
• In the stand mixer fitted with the paddle attachment, or by hand with a wooden spoon, beat the butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about two minutes on medium speed.
• With the mixer off, scrape down the bowl. Add the eggs, orange blossom water, vanilla and anise extract and beat until it's well incorporated.
• In a medium bowl, whisk the flour, salt, mahlab, anise, and nutmeg. With the mixer on low speed, add half of the flour mixture. Once moistened, add the remaining flour mixture and beat until combined. The dough should hold together when squeezed, without leaving dough on your fingers. Add more flour, 1 tablespoon at a time, if needed, to create a cohesive, but not dry, dough.
• To shape the cookies with a mold. flour the mold well with flour, then knock of excess flour. Do this each time before pushing dough into the mold to ensure an easier release of the shaped dough.
• Pull a large, 4 oz. piece of dough and shape it into a smooth ball. Flatten the dough to about a 3-inch disk on your work surface. Smooth any cracks in the dough. Gently lift the disk and press it into the floured mold. Evenly push the dough across the mold and shape the edges to prevent any cracking.
• To remove the dough from the mold, gently loosen the dough around the perimeter of the mold, slowly working your way in as you loosen. Let gravity assist as you hold the mold face down and gently pull the shaped dough from the mold.
• Repeat with all of the dough, placing the cookies on the prepared sheet pans about two inches apart, six cookies on one pan and four on the other.
• Bake the cookies one sheet pan at a time, for 17 to 20 minutes, or until the cookies are golden brown throughout (not just at the perimeter). Remove from the oven and cool completely before glazing.
• Make the glaze just before using it. In a medium bowl, combine the confectioner's sugar, corn syrup, orange blossom water, and 3 tablespoons water. Stir until the glaze falls in a very thick ribbon off of the spoon. Add drops of water if needed to get the correct consistency. Cover with plastic wrap until you're ready to use the glaze, stirring again to smooth it out.
• Place the cookies on a rack with parchment underneath to catch drips. Spoon the glaze in the center of a cookie, and spread the glaze evently to the edges using the back of the spoon or a pastry brush. You'll get a feel for how thick you want the coating of glaze to be, making sure the cookie pattern shows through.
• Allow the glazed cookies to harden over night. Store the cookies in an airtight container, in layers separated by waxed paper, for up to one week or longer. These are crunchy biscuit cookies so they last a good long time.

BROWN SUGAR MOLDED COOKIES

Steps:

• In a large mixing bowl, combine the sugar, corn syrup, salt, egg, and vanilla. Mix them together till blended and then let the mixture stand for 5 minutes to allow time for any lumps of brown sugar to dissolve.
• Add butter and mix gently until incorporated and smooth. If the mixture appears curdled at this point, don't be alarmed. It will come together when the dry ingredients are added.
• Stir in 2-2/3 cups flour. If the mixture seems too soft to handle, work in an additional 1 to 2 Tablespoons flour.
• Wrap the dough in plastic wrap and refrigerate it for at least 2-1/2 hours, or up to 48 hours.
• Preheat the oven to 350°F with a rack in the upper third of the oven. Spray several baking sheets with cooking spray.
• To prepare the mold, very lightly brush vegetable oil over all the inside surfaces using a pastry or basting brush, being sure to reach into all the crevices and indentations. Lightly sieve flour or cornstarch over the mold, tipping it to ensure even coverage. Turn the mold upside down and tap lightly against a surface to remove all excess flour or cornstarch.Note: The mold only needs to be oiled once, but the flouring needs to be repeated each time a cookie is formed.
• Break off a piece of dough large enough to fill the mold, leaving the rest of the dough in the refrigerator. On a clean counter, roll the dough briefly to approximately the size of the mold. Press the dough into the prepared mold.You want to be sure the dough is pressed into the details of the mold, and no air pockets remain. Use a rolling pin to roll over the back of the mold, smoothing and evening the dough. Remove any dough that extends out over the edges.
• Rap the mold on an edge to unmold the cookie, catching the dough as it peels out with your hand. If the dough sticks, carefully loosen it with the point of a small knife. Lay the cookie on the prepared baking sheet. Repeat the process, dusting the mold before each use, until your baking sheet is full, with the cookies spaced about 2-1/2 inches apart.
• Bake the cookies for 10 to 14 minutes, or until cookies begin to brown around the edges. Baking time will depend on the size and thickness of the mold used. While the first batch is baking, repeat the process with the remaining dough.
• Remove the finished cookies from the oven and let them stand on the baking sheets for several minutes. Slide a narrow spatula underneath the cookie to loosen it from the baking sheet and use a wide spatula to transfer them to wire racks to cool completely. Repeat with the remaining cookies.

GINGERBREAD MOLDED COOKIES

Steps:

• Blend butter and brown sugar until creamy. Beat in the molasses. Add 1 cup of flour, baking soda, cinnamon, ginger and nutmeg and blend. Add the remaining flour alternately with the 1/3 cup water. It may be necessary to knead in the last cup of flour by hand as the dough will be very stiff. Form the dough into a ball and cover with plastic wrap. Let set for 20 minutes before molding or stamping. Place on cookie sheets lightly sprayed with nonstick spray. Bake at 350 degrees F until they've firmed up.

MOLDING DOUGH COOKIES

Steps:

• Work time is an estimate. Mixing the dough requires little or no time, it's the roll out and cutting that is time consuming.
• Combine all ingredients except flour.
• Note here: 1/3 Less Fat Cream Cheese or Neufachtel is fine, but fat free doesn't work as well. Also, while most cooks agree Philadelphia is the best cream cheese, this recipe is not as temperamental as cheese cake recipes so off brand cream cheese works fine.
• Stir by hand until well blended. Add flour, stirring until dough forms a ball. Knead in a bowl or on a floured surface, 1-3 minutes, adding additional flour until smooth and pliable, and not sticky.
• Roll out or press into 1/4 inch thick (or however thick you prefer your cookies to be)rectangle on floured surface and cut into shapes with favorite cookie cutters. Or, the dough can be shaped by hand. Mom made little "nests" at Easter and filled then with white frosting, green coconut, and egg shaped M&Ms. The dough can also be pressed into candy molds, removed and baked into those shapes.
• Bake at 350 on ungreased cookie sheets until edges are light brown. 5-10 minutes. Don't over bake. Remove carefully from cookie sheets. When cool, ice as desired, or leave plain.

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.