Burnt Sugar Cookies Recipes

GIANT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
• With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
• Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.

BROWN BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
• Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
• Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
• In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.

BURNT SUGAR BUTTER COOKIES

Steps:

• Cookies: Cream together the butter, sugar, and brown sugar. Add egg yolks and cream again. Add vanilla and flour and mix well.
• Roll into balls using 1.5 tsp for each cookie.
• Place on ungreased cookie sheet and flatten into circles using a glass dipped in sugar so that the glass won't stick when you flatten the cookies.
• Bake at 350 degrees for about 12 minutes, or until edges are browned.
• Burnt Sugar Icing: Brown 1.5 c butter.
• Add powdered sugar, vanilla and milk.
• Mix till spreading consistency. Add more powdered sugar or milk if needed.

FROSTED BROWN SUGAR COOKIES

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.

BROWN-EDGE COOKIES

Steps:

• Arrange two racks around the middle of the oven and heat oven to 375 degrees. Using a stand mixer with the paddle attachment or an electric hand mixer, cream butter and sugar on medium-high until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl. Add egg and vanilla. Beat on medium until incorporated, about 1 minute.
• Add 1 cup flour and the salt and beat on low to just combine. Scrape down the sides of the bowl. Add the remaining 2 cups flour and beat on low until incorporated. Scrape down the bowl, then beat on medium for 30 seconds just until no flour streaks remain.
• Drop heaping tablespoons of dough onto 2 parchment-lined baking sheets, spacing them 3 inches apart as the cookies spread quite a bit while baking.
• Bake 2 sheets at a time, rotating the pans halfway through, until the edges are lightly browned and the centers are slightly puffed, 10 to 12 minutes. Repeat with the rest of the dough.
• Cool on the pans on wire racks for 10 minutes, then transfer cookies to the rack to cool completely. Store in an airtight container at room temperature for 5 days, or in the freezer for up to 6 months.

BURNT-SUGAR VANILLA BUTTER COOKIES

Steps:

• In a medium bowl, whisk the flour, baking powder, and salt.
• In a stand mixer, beat butter on medium speed until smooth, about 1 minute. Add 1 1/2 cups of the sugar and the vanilla and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.
• Turn the dough out onto a large piece of plastic wrap. Using the plastic wrap as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12" round log about 3" in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours and up to 3 days. Dough can be frozen for up to one month.
• Preheat oven to 350 degrees. Line 2 or more cookie sheets with parchment paper or nonstick baking liners. Put remaining 1/3 cup sugar in a small bowl.
• Cut the dough into 1/4" slices. Gently press one side of cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1" apart on the cookies sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden brown, about 11-14 minutes. Let cookies cool on sheets for about 5 minute, then transfer to a rack for cool completely. Cookies may be stored in an airtight container at room temperature for up to 3 days before proceeding.
• Dip sugared side of the cookies into the remaining sugar. Arrange cookies sugar side up on a flameprrof work surface. Pass the flame of a small kitchen torch over the cookies tops until evenly carmelized. Let cool completely before serving.

CRISP SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

GOOD-AS-GRANDMA'S SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
• Cream the butter and the sugar together until light and fluffy. Beat in the egg, milk and vanilla.
• Sift the flour, baking powder and salt together. Add the flour mixture the butter mixture and stir to combine.
• Drop teaspoonfuls of the dough on the prepared baking sheets and bake at 400 degrees F (205 degrees C) for 5 to 8 minutes or until just golden.

BASIC SUGAR COOKIES

Steps:

• In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
• Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
• Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
• For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.