Crunchy Nut Brown Sugar Cookies Recipes

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BROWN SUGAR COOKIES



Brown Sugar Cookies image

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

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup packed light brown sugar
1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
4 cups confectioners' sugar
1/4 cup meringue powder
Food coloring, optional
Decorating sugar, for topping, optional
Sprinkles, for topping, optional

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.

BROWN SUGAR WALNUT OR PECAN COOKIES



Brown Sugar Walnut or Pecan Cookies image

These brown sugar cookies are made with chopped walnuts and a walnut half on each cookie and have a slight crunch.

Provided by Diana Rattray

Categories     Cookies and Candy

Time 25m

Yield 36

Number Of Ingredients 11

1/2 cup butter
1 cup brown sugar (packed)
2 large eggs
1 teaspoon vanilla
1/4 cup milk
3/4 teaspoon baking soda
2 cups flour
3/4 cup walnuts or pecans (chopped)
Dash salt
1/2 cup granulated sugar (for sprinkling on cookies)
36 walnut (or pecan) halves

Steps:

  • Gather the ingredients. Preheat oven to 375 F.
  • Cream butter and sugar together until light; add vanilla and eggs; beat well.
  • Dissolve soda in milk; add to the creamed mixture with the flour, salt and chopped walnuts or pecans. Blend well.
  • Drop dough by rounded teaspoonfuls about 2 inches apart onto a lightly greased baking sheet then sprinkle granulated sugar over cookies and put a walnut or pecan half on each one.
  • Bake for 8 to 10 minutes, until lightly browned.
  • Serve and enjoy!

Nutrition Facts : Calories 881 kcal, Carbohydrate 28 g, Cholesterol 32 mg, Fiber 8 g, Protein 20 g, SaturatedFat 9 g, Sodium 86 mg, Fat 84 g, ServingSize 36 servings, UnsaturatedFat 70 g

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

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

NUTTY BROWN SUGAR COOKIES



Nutty Brown Sugar Cookies image

Are great cookie recipes your craving? Here's one that's nutty, rich and delicious!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 60

Number Of Ingredients 7

2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1 cup chopped pecans, toasted

Steps:

  • Heat oven to 350°F. In large bowl, beat brown sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and pecans.
  • Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheet.
  • Bake 10 to 14 minutes or until edges are light golden brown. Remove from cookie sheet to wire rack.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g

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

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

CRISP SUGAR COOKIES



Crisp Sugar Cookies image

My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. -Evelyn Poteet, Hancock, Maryland

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 dozen.

Number Of Ingredients 9

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
5 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup 2% milk

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.

Nutrition Facts : Calories 117 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

BROWN SUGAR COOKIES



Brown Sugar Cookies image

A simple recipe my husband got from a coworker many years ago. Prep time does not include chilling time.

Provided by Chocolatl

Categories     Dessert

Time 25m

Yield 36 serving(s)

Number Of Ingredients 8

1 cup butter, softened
1 cup brown sugar, packed
1 egg, beaten
1 teaspoon vanilla
3 cups sifted all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1 cup nuts, finely chopped

Steps:

  • Beat butter and brown sugar together until light and flutty.
  • Add egg and vanilla and beat well.
  • Sift flour, baking soda, and cream of tartar together.
  • Gradually add flour mixture to butter mixture, beating well after each addition.
  • Blend in nuts.
  • Separate dough into four parts.
  • Roll each part into a cylinder about 1 1/4" thick.
  • Wrap in plastic wrap and refrigerate at least 2 hours.
  • Preheat oven to 350°F.
  • Remove dough from refrigerator, unwrap, and slice on a slight diagonal.
  • Place about 1" apart on ungreased baking sheets.
  • Bake at for 15 minutes, or until lightly browned on edges.
  • Cool on wire racks.

Nutrition Facts : Calories 131.3, Fat 7.3, SaturatedFat 3.6, Cholesterol 19.4, Sodium 83.8, Carbohydrate 14.9, Fiber 0.6, Sugar 6.1, Protein 2

CRUNCHY NUT BROWN SUGAR COOKIES



Crunchy Nut Brown Sugar Cookies image

This recipe was given to me quite some time ago by a friend of the family. My husband is not a big cookie lover, but he loved these, so I requested the recipe. Shortening can be substituted for butter for a crispier cookie.

Provided by GzNKz4evr

Categories     Drop Cookies

Time 1h

Yield 3 dozen

Number Of Ingredients 7

1 cup butter (room temperature)
2 1/4 cups brown sugar (packed)
1/2 teaspoon salt
2 eggs
2 1/2 cups flour
1/2 teaspoon baking soda
1 cup walnuts (crushed)

Steps:

  • Preheat oven to 350 degrees.
  • Combine all ingredients except flour and walnuts in a mixing bowl. Mix well.
  • Gradually add flour until well mixed.
  • Add walnuts. You can substitute any nut you prefer.
  • Variation: I have occasionally omitted the nuts for chocolate chips - or used both. I would almost say they are better than the toll house recipe.
  • Bake cookies for about 12 minutes on a cookie sheet.
  • Enjoy!

Nutrition Facts : Calories 1851.4, Fat 91, SaturatedFat 42.5, Cholesterol 286.7, Sodium 1234, Carbohydrate 247, Fiber 5.4, Sugar 161.6, Protein 21.7

WALNUT SUGAR COOKIES



Walnut Sugar Cookies image

When we were growing up, my mother made sugar cookies dotted with ground walnuts as a special treat to welcome us home from school. -Debbie Miller, La Verne, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
1 cup sugar
1 large egg
3 tablespoons 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup ground walnuts
1 teaspoon baking powder

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, walnuts and baking powder; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts :

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