Chewy Brown Sugar Skillet Cookie Recipes

BROWN SUGAR COOKIES

Brown Sugar Cookies image

These are really tasty. The flavor is even stronger if you let them sit after baking them overnight!

Provided by Noelle Hall

Categories Desserts Cookies Drop Cookie Recipes

Time 50m

Yield 60

Number Of Ingredients 8

Ingredients

2 cups brown sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
1 cup confectioners' sugar

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.

Nutrition Facts : Calories 61.6 calories, Carbohydrate 10.8 g, Cholesterol 10.3 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 29.5 mg, Sugar 6.8 g

SPRINKLED SUGAR SKILLET COOKIE

Sprinkled Sugar Skillet Cookie image

Baking this giant sugar cookie in a cast-iron skillet gets the bottom and sides extra caramelized. Topped with a sweet glaze and festive sprinkles, all you need are a few candles to make it a great alternative to a birthday cake.

Provided by Food Network Kitchen

Categories dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 sticks (1 cup) unsalted butter, at room temperature
2 1/2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 cups sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon confectioners' sugar
1 tablespoon milk
2 tablespoons rainbow sprinkles

Steps:

Position a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast-iron skillet with about 1 tablespoon of the butter.
Whisk the flour, baking powder and salt together in a medium bowl. Beat the remaining butter and 1 1/2 cups sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg and vanilla, beating to incorporate. Add the flour mixture in 2 additions, beating on medium-low speed until incorporated.
Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the edges are brown, and the top is golden but still slightly soft, 45 to 50 minutes. Cool on a wire rack 15 minutes.
To make the glaze, whisk the milk and 1/2 cup confectioners' sugar together in a small bowl. (If the glaze is too thin add another tablespoon confectioners' sugar.) Drizzle the glaze over the cookie and top with the rainbow sprinkles. Slice into wedges and serve warm.

BROWN SUGAR COOKIES II

Brown Sugar Cookies II image

This dough can be frozen for up to 3 months and you can make variations with chocolate chips, oatmeal coconut, peanut butter, nuts or fruit.

Provided by Debbie Falen

Categories Desserts Cookies Sugar Cookies

Yield 30

Number Of Ingredients 9

Ingredients

⅔ cup shortening
⅔ cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Steps:

Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all purpose or unbleached flour, baking soda and salt.
Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half.
Shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board. Roll dough onto plastic wrap: wrap and twist ends tightly. Dough can be refrigerated up to 1 month or frozen up to 3 months.
Preheat oven to 375 degrees F (190 degrees C).
Cut roll into 1/4-inch slices. (It is not necessary to thaw frozen dough before slicing.) Place slices about 2 inches apart on ungreased baking sheet. Bake 9 to 11 minutes. Immediately remove cookies from baking sheet onto wire rack.
CHOCOLATE CHIP: Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour. OATMEAL-COCONUT: Reduce flour to 2 3/4 cups. Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. PEANUT BUTTER: Add 1 cup creamy or chunky peanut butter with the shortening. CHOCOLATE-NUT: Add 1 cup chopped nuts and 1/2 cup cocoa with the flour. FRUIT SLICES: Add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour.

Nutrition Facts : Calories 185 calories, Carbohydrate 24.3 g, Cholesterol 23.2 mg, Fat 9.1 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 155.5 mg, Sugar 13.9 g

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